Homemade Ground Beef Pasta Soup (Printable)
Hearty ground beef and pasta in a tomato broth with vegetables—ready in 45 minutes for cozy dinners.
# 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 freshly ground black pepper, to taste
16 - 2 tablespoons olive oil
→ Cheese
17 - Grated Parmesan cheese, 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 it up with a spoon, until evenly browned. Drain excess fat if necessary.
02 - Add the diced onion, sliced carrots, and celery to the pot. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Stir in minced garlic, dried basil, oregano, and thyme. Cook for about 1 minute until fragrant.
04 - Pour in the diced tomatoes, tomato sauce, and beef broth. Mix thoroughly and bring the mixture to a gentle simmer.
05 - Stir in the pasta and simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
06 - Add frozen peas and baby spinach (if using) during the last 2 to 3 minutes of cooking. Cook until all vegetables and pasta are tender.
07 - Adjust seasoning with salt and pepper to taste. Ladle soup into bowls and garnish with grated Parmesan if desired. Serve hot.
# Expert Tips:
01 -
- The soup comes together effortlessly, yet tastes like it simmered for hours—my favorite kitchen magic trick.
- Its flexibility in veggies and pasta makes it fit whatever is left in your fridge or pantry.
02 -
- If you leave the pasta to cook much longer than suggested, it will soak up all the broth and turn mushy—learned that the messy way.
- Adding the peas too early robs them of color, so pop them in just before serving for the prettiest bowl.
03 -
- Sauteing the dried herbs with garlic releases more of their essential oils for a robust broth.
- Letting the beef brown fully before adding vegetables is the secret to serious flavor depth.