Homemade Ground Beef Pasta Soup (Printable)
Savory ground beef, pasta shells and vegetables simmered in a tomato beef broth for an easy, warming meal.
# 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 - 0.5 teaspoon dried thyme
15 - Salt and black pepper, to taste
16 - 2 tablespoons olive oil
→ Cheese (optional)
17 - Grated Parmesan, for serving
# Method:
01 - Heat olive oil in a large soup pot over medium heat. Add ground beef and cook, breaking it into small pieces, until well browned. Drain excess fat if necessary.
02 - Add 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. Sauté until fragrant, about 1 minute.
04 - Incorporate canned diced tomatoes, tomato sauce, and beef broth. Mix well and bring to a gentle simmer.
05 - Add pasta shells or ditalini to the pot. Leave uncovered and simmer for 10 minutes, stirring occasionally, until the pasta is nearly tender.
06 - Add frozen peas and, if using, baby spinach during the last 2 to 3 minutes of cooking. Stir frequently until all vegetables and pasta are fully tender.
07 - Adjust seasoning with salt and black pepper to taste. Ladle the soup into bowls and garnish with grated Parmesan if desired. Serve immediately while hot.
# Expert Hints:
01 -
- If you’re craving the kind of dinner that does most of the work for you, this soup is your secret weapon.
- The way the pasta soaks up the broth—and every bite has veggies, beef, and richness—made it an instant favorite in our house.
02 -
- Adding the pasta too early leaves you with a mushy tangle—wait until the soup is really bubbling before tossing it in.
- I once dumped in all the salt up front and regretted it—better to season little by little as you go.
03 -
- Brown the beef thoroughly for maximum flavor depth—it’s worth the extra minute.
- Add the pasta near the end to keep it perfectly toothsome, not soggy.