This soup is pleasantly savory and very filling. It’s great for cool autumn days or cold winter nights! You can use store-bought meatballs or you can make your own meatballs (I recommend making your own). You can also experiment with different herbs and spices in the soup mix — play with it and make it your own!

Ingredients

• 1 pound meatballs
• 1 tbsp. olive oil
• 1/2 medium yellow onion, chopped fine
• 2 tbsp. minced garlic
• 1 28-oz can of crushed tomatoes
• 4 cups beef broth
• 1/2 red bell pepper
• 1/4 tsp. Italian seasoning
• 1/2 tsp. crushed red pepper flakes
• 1.5 cups uncooked fusili pasta
• 1/4 cup fresh basil, chopped
• 1/2 tsp. garlic salt
• 1/2 tsp. black pepper

Process

1. Put the olive oil into a large stock pot and heat over medium-high heat. Once hot, add the onions and sauté for about 5 minutes.
2. Add the minced garlic. Cook for another 30 seconds, then add the crushed tomatoes, beef broth, bell pepper, Italian seasoning, pepper flakes, and meatballs.
3. Turn the heat to high and bring the mix to a boil.
4. Once boiling, add the pasta. Then reduce the heat, then simmer for 15 minutes. Add the salt and pepper, and season to taste.
5. Stir in the basil just before serving, and enjoy!