Delicious Homemade Ground Beef Soup (Printable)
Hearty, warming soup of browned ground beef, small pasta, tomatoes and veggies, 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 and black pepper, to taste
16 - 2 tablespoons olive oil
→ Cheese (optional)
17 - Grated Parmesan cheese, for serving
# How to Make It:
01 - In a large soup pot, heat olive oil over medium heat. Add ground beef and cook until well browned, breaking the meat apart with a wooden spoon. Drain excess fat if necessary.
02 - Add diced onion, carrots, and celery to the beef. Sauté for 4 to 5 minutes until vegetables begin to soften.
03 - Stir in minced garlic, dried basil, oregano, and thyme. Cook for 1 minute until fragrant.
04 - Pour in the diced tomatoes, tomato sauce, and beef broth. Bring the mixture to a simmer.
05 - Stir in the pasta shells. Simmer soup uncovered for 10 minutes, stirring occasionally to prevent sticking.
06 - During the final 2 to 3 minutes of cooking, add frozen peas and baby spinach if using. Continue to cook until the pasta and vegetables reach the desired tenderness.
07 - Season with salt and black pepper to taste. Ladle hot soup into bowls and garnish with grated Parmesan if desired.
# Expert Suggestions:
01 -
- This is the kind of soup you whip up when you want full-bodied flavor without fuss, and it’s like wrapping yourself in a sweater from the inside out.
- Every scoop is packed with tender pasta, veggies, and beef—hearty enough to fill you up, with plenty of room for improvisation.
02 -
- If you add the pasta too early, it’ll soak up the broth and inflate until soggy—wait until the soup is gently simmering.
- I used to rush frying the beef, but a golden sear gives the soup much more depth and a savory backbone.
03 -
- Wait until the end to add quick-cooking veggies like peas and spinach or they’ll lose color.
- If you plan to have leftovers, boil pasta separately and add to each bowl before serving to avoid mushiness.