Description
A hearty and filling soup with ground beef, pasta, and a variety of vegetables, perfect for chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 medium carrots (peeled and diced)
- 2 celery ribs (diced)
- 3 cloves garlic (minced)
- 1 pound ground beef (85% lean)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 2 cups water
- 1 cup elbow macaroni (uncooked)
- 1 cup frozen corn (optional)
- Fresh parsley (chopped for garnish)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until softened.
- Add garlic and cook for 30 seconds more.
- Push vegetables to the side of the pot. Add ground beef and cook until browned, breaking it apart with a spoon, about 5–6 minutes. Drain excess grease if needed.
- Stir in salt, pepper, and Italian seasoning. Add diced tomatoes (with juice), tomato sauce, beef broth, and water. Bring mixture to a gentle boil.
- Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to blend.
- Stir in macaroni and corn (if using). Continue cooking, uncovered, for 8–10 minutes, or until pasta is tender. Stir occasionally to prevent sticking.
- Taste and adjust seasoning if needed. Ladle soup into bowls and garnish with fresh parsley before serving.
Notes
Do not overcook the pasta to avoid mushy noodles. Use lean beef to reduce grease.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg