Description
A comforting Meatball Tomato Soup with tender meatballs, fusilli pasta, and a rich fire-roasted tomato sauce.
Ingredients
Scale
- 150 grams uncooked fusilli pasta
- 800 milliliters fire-roasted crushed tomatoes
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- Juicy meatballs (precooked or homemade)
- Fresh basil for garnish
- Parmesan cheese for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it turns translucent.
- Pour in the fire-roasted crushed tomatoes and bring the mixture to a gentle simmer.
- Toss in the uncooked fusilli pasta and the meatballs. Stir until well blended.
- Cover the pot and cook for about 10-12 minutes, or until the pasta reaches al dente.
- Ladle the soup into bowls and garnish generously with fresh basil and grated Parmesan cheese.
Notes
Make-ahead tips: Prepare meatballs a day in advance and store in the fridge. You can also customize the soup with vegetables like zucchini or replace fusilli with your favorite pasta shape.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 60mg