Homemade Ground Beef Pasta Soup (Print Version)
Hearty soup of ground beef, pasta and vegetables—warm, nourishing and ready in about 45 minutes.
# 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
18 - Grated Parmesan cheese, for serving, optional
# Directions:
01 - In a large soup pot, heat olive oil over medium heat. Add ground beef and cook until thoroughly browned, breaking it up with a wooden spoon. Drain any excess fat as necessary.
02 - Add diced onion, sliced carrots, and sliced celery to the pot. Sauté for 4 to 5 minutes until vegetables begin to soften.
03 - Stir in minced garlic along with dried basil, oregano, and thyme. Cook for about 1 minute until fragrant.
04 - Add diced tomatoes, tomato sauce, and beef broth to the pot. Stir to combine and bring to a gentle simmer.
05 - Stir in small pasta shells or ditalini. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
06 - Add frozen peas and, if using, baby spinach during the last 2 to 3 minutes of cooking. Cook until pasta and vegetables are tender.
07 - Season soup with salt and black pepper to taste. Ladle into bowls and garnish with grated Parmesan cheese if desired. Serve hot.
# Expert Tips:
01 -
- This soup turns everyday pantry staples into a deeply satisfying meal with barely any fuss.
- The leftovers taste even better the next day, soaking up all those herby, beefy flavors—trust me, you’ll be sneaking spoonfuls from the fridge.
02 -
- Adding the pasta too soon is a rookie move—it soaks up all the broth if left too long, leaving you with stew instead of soup.
- Deglazing the pot after browning the beef makes a huge difference in depth of flavor; don't skip scraping up those caramelized bits.
03 -
- Taste as you go, especially after adding pasta, since it can soak up salt and dilute flavor.
- A squeeze of lemon or a dash of hot sauce brightens up the soup if it's feeling too heavy—try it on your own bowl first.