This is a delicious quick and hearty soup! If you're lucky enough to have leftovers, the reheated soup seems even more tasty!
I used homemade meatballs for this recipe.
Italian Meatball Soup
Ingredients
- 1 lb. cooked meatballs, fresh or frozen
- 1 Tbsp. olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, minced, OR 2 tsp. minced garlic
- 28 oz. can crushed tomatoes
- 4 c. beef broth OR 4 c. water w/4 tsp. beef bouillon granules
- 1/2 red bell pepper, diced
- 1/2 tsp. red pepper flakes
- 1/4 tsp. Italian seasoning
- 1 1/2 c. pasta (rotini, elbow, fusilli, etc. If you use spaghetti pieces, I would recommend only 1 cup)
- Fresh spinach (optional)
- Parmesan cheese for garnish (optional, can also use mozzarella)
- salt and pepper to taste
Saute onions in olive oil for 4 to 5 minutes. Add garlic and cook for another 30 seconds.
Add crushed tomatoes, beef broth, red bell pepper, Italian seasoning, and red pepper flakes. Bring to a boil. Add pasta, reduce heat, cover and simmer until pasta is cooked, about 10 to 15 minutes.
Instant pot option: saute onions as above, add remaining ingredients except meatballs and spinach, seal and cook on SOUP function for 10 minutes. Quick release the pressure and proceed.
Add meatballs and spinach and stir until heated through and spinach wilts/cooks.
Serve topped with cheese if desired. Garlic bread15 sticks or bread are a good side for this.
Makes 4 to 6 serviings.
