Description
A hearty one-pot Italian-inspired soup featuring seasoned ground beef, tender pasta, and a rich tomato broth for a comforting and satisfying meal.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups beef broth
- 1 cup small pasta (elbow macaroni or small shells)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese (optional, for serving)
- 2 tablespoons fresh parsley or basil, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery. Cook for 4–5 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
- Pour in crushed tomatoes, tomato sauce, and beef broth.
- Season with dried basil, oregano, Italian seasoning, salt, and black pepper.
- Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Stir in pasta and cook until tender, about 8–10 minutes.
- Taste and adjust seasoning. Serve topped with grated Parmesan and fresh herbs if desired.
Notes
- Cook pasta separately and add before serving to prevent it from becoming too soft.
- Add spinach or kale during the last few minutes for extra greens.
- Stir in red pepper flakes for added heat.
- White beans can be added for extra protein and texture.
- Freeze the soup without pasta for best results.
- Add extra broth when reheating if the pasta absorbs too much liquid.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 480 kcal
- Sugar: 9 g
- Sodium: 860 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
