Easy Italian Meatball Soup

Cook 2 cups rotini pasta in a pot of boiling water until al dente (tender but still firm). Drain and set aside 2 cups cooked pasta for this recipe.
Heat 1 Tbsp olive oil in a large pot. Add 1 lb Italian-style meatballs and cook 30-60 seconds on all sides. Transfer the meatballs to a plate and set aside.
Add ½ cup diced yellow onion to the pot along with 3 minced garlic cloves. Cook 1 minute, until onion turns translucent. Now add in 2 chopped celery stalks. Cool 1 more minute.
Add the of beef broth along with 15 oz crushed tomatoes, 15 oz tomato sauce, 1 tsp Italian seasoning, ½ tsp salt and ¼ tsp ground black pepper. Stir together.
Next add in the cooked 1 lb Italian-style meatballs and 2 cups cooked rotini pasta. Bring the pot to a simmer and cook for 3-5 minutes until heated through.
Scoop into bowls and serve with freshly grated parmesan cheese on top.