Homemade Ground Beef Pasta Soup Recipe

Introduction

This Homemade Ground Beef Pasta Soup is a comforting one-pot meal filled with savory beef, tender vegetables, and hearty pasta. It’s easy to prepare and perfect for a family-friendly dinner that’s ready in about 40 minutes.

Ingredients

• 1 lb ground beef (85/15 recommended)
• 1 large yellow onion, diced
• 2 carrots, peeled and sliced into rounds
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups beef broth (low-sodium preferred)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups elbow macaroni or other small pasta
• 1 cup frozen peas
• Fresh parsley, for garnish (optional)
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Step 1: Heat a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until fully browned with no pink remaining, about 5 to 7 minutes. Drain excess fat and return pot to heat.
2. Step 2: Add the diced onion, sliced carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent and vegetables begin to soften.
3. Step 3: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Step 4: Pour in the beef broth and undrained diced tomatoes. Add oregano, basil, salt, and pepper. Stir to combine.
5. Step 5: Bring the soup to a boil over medium-high heat, then reduce heat to medium-low and simmer uncovered for 10 minutes.
6. Step 6: Add the dry elbow macaroni directly to the simmering soup. Cook 8 to 10 minutes, stirring every couple of minutes, until pasta is just al dente. Start taste-testing at 8 minutes.
7. Step 7: Stir in frozen peas and cook for 1 to 2 minutes until heated through and bright green.
8. Step 8: Remove from heat. Ladle into bowls and top with fresh parsley and Parmesan cheese if desired. Serve immediately.

Tips & Variations

• For best leftover results, cook pasta separately and store apart from the soup base to prevent it from becoming mushy. Add cooked pasta to individual bowls when serving.
• Substitute half the beef broth with chicken broth for a deeper flavor.
• Add mushrooms, zucchini, or spinach in Step 2 alongside the other vegetables for added nutrition and variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To prevent pasta from getting mushy, keep the soup and cooked pasta separate if possible. Reheat the soup on the stove over medium heat, adding the pasta just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small pasta shapes like shells, ditalini, or small penne work well in this soup. Just adjust cooking time accordingly to avoid overcooking.

Is it possible to make this soup vegetarian?

To make a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth. You can add beans or lentils for extra protein.

Homemade Ground Beef Pasta Soup Recipe

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★★★★★

5 from 86 reviews

• Author: Lila
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Homemade Ground Beef Pasta Soup is a hearty, comforting one-pot meal that combines savory ground beef, a medley of fresh vegetables, and tender pasta in a flavorful broth. Perfect for family dinners and easy to prepare in about 40 minutes, it’s a satisfying American classic that’s great for meal prep and leftovers.

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Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 lb ground beef (85/15 recommended)
• 1 large yellow onion, diced
• 2 carrots, peeled and sliced into rounds
• 2 celery stalks, sliced
• 3 cloves garlic, minced

Soup Base

• 4 cups beef broth (low-sodium preferred)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Pasta and Finishing Touches

• 2 cups elbow macaroni or other small pasta
• 1 cup frozen peas
• Fresh parsley, for garnish (optional)
• Grated Parmesan cheese, for serving (optional)

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Instructions

1. Brown the ground beef: Heat a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until fully browned with no pink remaining, about 5 to 7 minutes. Drain excess fat and return pot to heat.
2. Sauté the vegetables: Add the diced onion, sliced carrots, and celery to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.
3. Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Watch carefully so it does not burn.
4. Add broth, tomatoes, and seasonings: Pour in the beef broth and undrained diced tomatoes. Add oregano, basil, salt, and black pepper. Stir to combine all ingredients.
5. Simmer the soup: Bring the soup to a boil over medium-high heat, then reduce heat to medium-low and simmer uncovered for 10 minutes to meld the flavors.
6. Cook the pasta: Add the dry elbow macaroni directly to the simmering soup. Cook 8 to 10 minutes, stirring every couple of minutes, until pasta is just al dente. Begin taste-testing at 8 minutes to avoid overcooking.
7. Add the frozen peas: Stir in frozen peas and cook for 1 to 2 minutes until heated through and bright green.
8. Serve: Remove from heat. Ladle into bowls and top with fresh parsley and grated Parmesan cheese if desired. Serve immediately.

Notes

• For best leftover results, cook pasta separately and store apart from the soup base. Add cooked pasta to individual bowls at serving time to prevent it from getting mushy.
• For a deeper flavor, substitute half the beef broth with chicken broth.
• Mushrooms, zucchini, or spinach can be added in Step 2 along with the other vegetables.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: ground beef soup, pasta soup, homemade soup, one-pot meal, beef and pasta soup, easy family dinner