Homemade Ground Beef Pasta Soup (Printable version)
Ground beef and pasta simmered with tomatoes, vegetables and beef broth for a warming, comforting 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, to taste
16 - black pepper, to taste
17 - 2 tablespoons olive oil
→ Cheese (optional)
18 - grated Parmesan cheese, for serving
# Directions:
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 diced onion, sliced carrots, and celery to the beef. Sauté for 4 to 5 minutes 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 diced tomatoes with juice, tomato sauce, and beef broth. Stir to combine and bring to a simmer.
05 - Add small pasta shells or ditalini. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
06 - During the last 2 to 3 minutes of cooking, add frozen peas and baby spinach if using. Cook until the pasta is al dente and vegetables are tender.
07 - Season the soup with salt and black pepper to taste. Ladle into bowls and garnish with grated Parmesan cheese if desired. Serve hot.
# Expert Advice:
01 -
- You can get dinner on the table quickly and use up any stray veggies you have.
- Even picky eaters keep coming back for one more spoonful—trust me, I've seen the bowls disappear.
02 -
- If you add the pasta too early, it turns mushy and sops up all the broth—wait until the soup is nearly ready for best results.
- Sautéing the spices with the veg made the flavors pop way more than sprinkling at the end (I learned after one bland batch).
03 -
- Let the beef linger in the pot for maximum browning—it’s where all the flavor hides.
- Adding frozen peas just before serving keeps them from going gray and mushy.