Delicious Ground Beef Pasta Soup (Printable)
Savory ground beef and small pasta simmered with tomatoes, peas and herbs for a cozy, hearty bowl.
# What You’ll 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
17 - Grated Parmesan, for serving (optional)
# How To Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add ground beef and cook, breaking apart with a spoon, until fully browned. Drain excess fat if necessary.
02 - Add diced onion, carrots, and celery to the pot. Sauté for 4 to 5 minutes until the vegetables are slightly softened.
03 - Stir in minced garlic, dried basil, oregano, and thyme. Cook for 1 minute, stirring frequently, until fragrant.
04 - Add diced tomatoes, tomato sauce, and beef broth. Stir to combine and bring the mixture to a gentle simmer.
05 - Incorporate pasta shells or ditalini. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
06 - Add frozen peas and baby spinach (if using) during the final 2 to 3 minutes of cooking. Cook until pasta and vegetables reach desired tenderness.
07 - Adjust seasoning with salt and pepper to taste.
08 - Ladle hot soup into bowls and garnish with grated Parmesan cheese, if desired. Serve immediately.
# Expert Advice:
01 -
- There&aposs no fuss—just hearty flavors that taste like you put in a lot more effort than you did.
- Kids and grown-ups alike scrape the bowl clean, which instantly earned this a regular spot in my dinner lineup.
02 -
- Once, I let the pasta simmer a touch too long and ended up with something more stew than soup—the texture is magic when you get it right.
- Lifting a ladleful to taste as you go is underrated; it truly saved my soup more than once.
03 -
- Brown the beef well—the flavorful bits on the bottom of the pot are pure gold.
- Adding herbs when you cook the garlic boosts their fragrance instead of leaving them bland.