Preheat the oven according to the package directions and bake the meatballs for half the time. While the oven is preheating and the meatballs are baking, prep the rest of the ingredients.

In a dutch oven, sauté the diced onion in a drizzle of olive oil and a big pinch of kosher salt, until translucent. Then add the bay leaf, red pepper flakes, black pepper and Italian seasoning.

Stir to combine and when the herbs are fragrant, add the diced bell pepper and the garlic. Sauté for only about 30 seconds then add the whole (28-oz.) can of crushed tomatoes.

Then add the 4 cups of beef broth. Stir to combine and bring to a boil. Once boiling, add the meatballs to the soup and 1.5 cups of fusilli pasta. reduce the heat to keep a simmer going. Cover the pot and let it all simmer for about 20 minutes. Stir and check the pasta doneness after 10 minutes and then every 5 minutes or so.

This soup will thicken a bit to a sauce-like consistency. So to keep it loose and brothy (like a soup), add more beef broth as needed to get it to your desired thickness. I added 2 additional cups of beef broth. Be sure to taste for seasoning and add more kosher salt and black pepper as needed to suit your taste.

Ladle servings into bowls and top with fresh basil and a little grated Parmesan cheese.