Drizzle some oil in a soup pot. Toss in the onions and sauté them for 4-5 minutes, until they're looking nice and caramelized.

Add the garlic and cook it for 30 seconds, until fragrant.

Pour in the crushed tomatoes, water, beef bouillon, brown sugar, Italian seasoning, and red pepper flakes (add more if you like things spicy). Don't forget the meatballs! Crank the heat to medium-high and bring it all to a boil.

Once the soup's boiling, throw in your pasta of choice.

Reduce the heat and simmer the soup, for about 15 minutes, or until the pasta is perfectly cooked through. Give it a stir every now and then to make sure nothing's sticking to the bottom. Heads up: Some crushed tomato brands are thicker than others. If your soup gets too thick, just add some more water + beef bouillon – this soup is all about that brothy goodness.

Season with salt and pepper to taste.