Italian Meatball Soup (Hearty, Comforting, and Easy to Make)
Italian Meatball Soup is a comforting and hearty soup featuring tender meatballs, fusilli pasta, a rich tomato broth, and fresh basil. Easy to make with homemade or store-bought meatballs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Italian American
Ingredients
1 pound meatballs (homemade or store-bought)
1 tablespoon olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes, fire-roasted
4 cups beef broth
1/2 red bell pepper, chopped
1/4 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
1.5 cups uncooked fusilli pasta
1/4 cup fresh basil, torn or chopped
Salt & pepper to taste
Parmesan cheese, for serving (optional)
Instructions
1. Prepare meatballs if making from scratch or use store-bought.
2. Heat olive oil in a soup pot over medium-high heat. Add onions and sauté 4-5 minutes.
3. Add garlic and cook for 30 seconds.
4. Stir in crushed tomatoes, beef broth, red bell pepper, Italian seasoning, crushed red pepper flakes, and meatballs. Bring to a boil.
5. Add fusilli pasta once boiling. Reduce heat and simmer 15 minutes until pasta is cooked, stirring occasionally.
6. Stir in fresh basil and season with salt and pepper.
7. Serve hot with Parmesan cheese if desired.
Notes
Meatball sizes vary; adjust quantity to taste.
Frozen cooked meatballs should be fully heated to 165°F.
Add extra broth if soup is too thick.
Serves 4-6 depending on meatballs and appetite.
Nutrition
- Serving Size: 1 serving
- Calories: 509
- Sugar: 11 g
- Sodium: 1226 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 82 mg