Italian Meatball Soup

Italian meatball soup is one of those dishes that tastes like it’s been simmering all day, but actually comes together quickly with simple ingredients. This hearty soup combines tender meatballs, rich tomato broth, and pasta for a meal that warms you from the inside out.

I’ll never forget the first time I threw this soup together on a busy Tuesday night. I had a package of frozen meatballs in the freezer, some pantry staples, and I was craving something warm and satisfying. I figured I’d experiment, and honestly wasn’t expecting much. But the result was so delicious that my family asked for it again the very next week. This Italian meatball soup has become my go-to when I need comfort food fast. The beauty of this meatball pasta soup is its flexibility. You can use homemade meatballs if you’re feeling ambitious, or grab store-bought ones when you need dinner on the table quickly. Either way, you’ll have a deeply rich, satisfying bowl that everyone will love.

What You’ll Need for This Hearty Meatball Soup

I always recommend using fire-roasted crushed tomatoes for the best flavor in this soup. They add a subtle smokiness that really elevates the broth. Here’s what you’ll gather:

• 1 pound meatballs (homemade, store-bought, or frozen – I use frozen Italian-style meatballs most often)
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 4 cloves garlic, minced (fresh is best, but jarred works in a pinch)
• 1 (28 fluid ounce) can crushed tomatoes (fire roasted recommended)
• 4 cups beef broth (use low-sodium so you can control the salt)
• 1/2 red bell pepper, chopped small (about 1/2 cup)
• 1/4 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional, but adds nice warmth)
• 1.5 cups uncooked fusilli pasta (rotini works great too)
• 1/4 cup fresh basil, torn or chopped
• Salt and pepper, to taste
• Parmesan cheese for serving (optional but highly recommended)

Pro tip: Different brands of crushed tomatoes have varying thickness. If your soup becomes too thick after adding pasta, don’t hesitate to add another cup of beef broth to reach your desired consistency.

How to Make This Easy Italian Meatball Soup

I recommend having all your ingredients prepped before you start cooking. This soup comes together quickly once you begin, and you don’t want to be chopping vegetables while your garlic burns.

Step 1: If making homemade meatballs, prepare them first according to your favorite recipe. Otherwise, have your store-bought or frozen meatballs ready to go.

Step 2: Heat the olive oil in a large soup pot over medium-high heat. Add the chopped onion and saute for 4-5 minutes until it becomes soft and translucent. You’ll know it’s ready when the onion smells sweet and has lost its raw bite.

Step 3: Stir in the minced garlic and cook for just 30 seconds. Watch it carefully because garlic can burn quickly and turn bitter. You want it fragrant and golden, not brown.

Step 4: Add the crushed tomatoes, beef broth, chopped red bell pepper, Italian seasoning, crushed red pepper flakes (if using), and meatballs to the pot. Increase the heat to high and bring everything to a rolling boil. This should take about 5-7 minutes.

Step 5: Once boiling, add the uncooked fusilli pasta. Give it a good stir to make sure the pasta is submerged in the liquid.

Step 6: Reduce the heat to medium-low and let the soup simmer. Cover the pot but leave the lid slightly ajar (about a 1-inch gap) to prevent overflow. Cook for about 15 minutes, stirring every 3-4 minutes to prevent the pasta from sticking to the bottom. The pasta should be tender and the meatballs heated through to 165°F in the center. Use an instant-read thermometer to check if you’re unsure.

Step 7: Remove from heat and stir in the fresh basil. Taste and season with salt and pepper as needed. The amount will depend on your broth and meatball saltiness, so start with a small amount and adjust.

Step 8: Ladle the Italian meatball soup into bowls and top with freshly grated parmesan cheese if desired.

Best Sides to Serve with Meatball Soup

This soup is hearty enough to stand alone, but a few simple sides make it feel like a complete meal.

Garlic bread: The crispy, buttery texture is perfect for soaking up every last drop of that rich tomato broth. Plus, who doesn’t love garlic bread with Italian food?

Crusty sourdough: A thick slice of tangy sourdough adds a rustic touch and provides great contrast to the soft meatballs and pasta.

Caesar salad with homemade dressing: The crisp romaine and creamy, garlicky dressing balance the warmth and heartiness of the soup beautifully.

Mixed green salad with creamy balsamic dressing: Light, fresh greens with a sweet-tangy dressing cut through the richness of the Italian meatball soup and add nutritional variety to your meal.

More Italian-Inspired Soups for Every Craving

This easy Italian meatball soup with its tomato-based broth is a weeknight winner, and there are several variations to keep dinner interesting. The Easy Italian Wedding Soup offers a lighter take with chicken broth, tiny homemade meatballs, and orzo that makes it feel elegant yet comforting. When the mood strikes for something indulgent, the Best Creamy Italian Meatball Soup transforms the tomato base into a rich, cream-infused bowl perfect for cold evenings.

For a heartier texture, serve the Easy Meatball Stew Recipe, which features similar meatballs in a thick, gravy-like broth loaded with chunky potatoes. If the family enjoys the Italian sausage flavor profile, the Creamy Parmesan Italian Sausage Ditalini Soup swaps meatballs for crumbled sausage while maintaining that same satisfying comfort.

Storing and Reheating Your Soup

Store leftover Italian meatball soup in a covered container in the refrigerator for 3-4 days. The pasta will continue to absorb liquid as it sits, so you’ll likely need to add a splash of beef broth or water when reheating. I recommend reheating in a saucepan over low heat, stirring occasionally until warmed through.

You can freeze this soup for up to 3 months, but keep in mind that soups with pasta don’t always freeze perfectly since the pasta can become puffy and mushy when thawed. For best results, I suggest freezing the soup before adding the pasta. When you’re ready to eat, thaw the soup, reheat it, and cook fresh pasta to stir in.

Pro tip: If you make this meatball pasta soup often, consider doubling the recipe and freezing half without pasta. You’ll have a quick meal ready to go anytime you need it.

Frequently Asked Questions

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