Homemade Ground Beef Pasta Soup (Print View)
Hearty ground beef and pasta soup with tomatoes and veggies, ready in 45 minutes for cozy dinners.
# What You Need:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 can (14.5 ounces) diced tomatoes
07 - 1 cup frozen peas
08 - 1 cup baby spinach (optional)
→ Pasta
09 - 1 cup small pasta shells or ditalini
→ Liquids
10 - 6 cups beef broth
11 - 1 can (8 ounces) tomato sauce
→ Spices & Seasonings
12 - 1 teaspoon dried basil
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon dried thyme
15 - Salt and pepper, to taste
16 - 2 tablespoons olive oil
→ Cheese (optional)
17 - Grated Parmesan, for serving
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add ground beef and cook until well browned, breaking up the meat with a wooden spoon. Drain any excess fat as needed.
02 - Add diced onion, sliced carrots, and celery to the pot. Sauté for 4 to 5 minutes until the vegetables begin to soften.
03 - Add minced garlic, dried basil, dried oregano, and dried thyme. Sauté for about 1 minute until fragrant.
04 - Stir in canned diced tomatoes, tomato sauce, and beef broth. Bring the mixture to a gentle simmer.
05 - Add the small pasta shells or ditalini and simmer uncovered for 10 minutes, stirring occasionally.
06 - Add frozen peas and optional baby spinach during the last 2 to 3 minutes of cooking. Continue simmering until the pasta and vegetables reach desired tenderness.
07 - Taste the soup and season with salt and pepper as needed.
08 - Ladle the soup into bowls and top each serving with grated Parmesan cheese if desired. Serve hot.
# Expert Hints:
01 -
- There is nothing like a deeply flavored beef broth, twirled with soft noodles, to instantly soothe you, especially when you sneak a taste straight from the pot.
- It is adaptable for all seasons and tastes, making it an easy staple whenever you crave warmth or want to clean out the vegetable drawer.
02 -
- If you add the pasta too soon, it will soak up all your broth and turn mushy—always wait until the soup is simmering steadily.
- Swapping in a splash of red wine with the tomatoes made the broth unexpectedly richer, especially for leftovers.
03 -
- Letting the soup rest off the heat for five minutes before serving melds the flavors and cools it just enough.
- Finish each bowl with a drizzle of good olive oil for an unexpected depth you will want every time.