One-Pot Pasta and Ground Beef Soup
User Reviews
4.7
One-Pot Pasta and Ground Beef Soup
Description
This soup starts by browning ground beef in a large pot, breaking it up as it cooks to create rich flavor without draining the fat, which helps prevent pasta sticking later. Garlic is then added briefly before pouring in beef broth, canned diced tomatoes with juice, dried oregano, salt, pepper, and optionally cayenne pepper to enhance flavor complexity.
Uncooked bowtie pasta is simmered in this flavorful broth until al dente, absorbing the savory notes. After cooking, fresh spinach and basil are stirred in and wilted by the residual heat, adding freshness and color. A final addition of lemon juice brightens the soup’s flavor, and grated Parmesan cheese can be added as garnish for richness and umami.
This one-pot method simplifies cleanup while delivering a balanced soup combining meaty richness, fresh herbs, and tender pasta. It’s suitable for a nourishing meal and can be adjusted with seasoning to taste. The soup keeps well refrigerated and freezes for longer storage.
Because low-sodium products are used, seasoning to taste is recommended to find the perfect balance for individual preference.
Ingredients
- 1 pound ground beef I used 90% lean, lean
- 3 to 5 cloves garlic finely minced or pressed
- 64 ounces beef broth I used 50% reduced sodium
- diced tomatoes do not drain; I used no-salt added, petite, canned, two 15-ounce cans
- 1 teaspoon oregano dried
- 1 kosher salt as needed to taste, quantity unspecified + teaspoons
- 1 teaspoon black pepper freshly ground
- pinch cayenne pepper optional and to taste
- 12 ounces bowtie pasta uncooked
- 3 to 4 cups spinach leaves torn in half if they are large (about 4 to 6 ounces, fresh
- 1 tablespoon basil finely minced, fresh
- 2 tablespoons lemon juice optional but recommend
- Parmesan Cheese optional for garnishing as desired, freshly grated
Instructions
- To a large Dutch oven or stockpot, add the beef, and cook over medium-high heat for about 5 minutes, or until done. Stir and crumble the beef as it cooks. I did not drain the beef but you can if desired; the fat keeps the pasta from sticking and adds flavor to the broth.
- Add the garlic, stir to combine, and cook for about 1 minute or until fragrant.
- Add the broth, tomatoes, oregano, 1 teaspoon salt, pepper, optional cayenne (doesn't make the soup spicy but adds flavor), pasta, bring to a boil, and once boiling, cook uncovered for about 10 minutes or until the pasta is al dente.
- Turn the heat off, add the spinach, basil, and stir until wilted.
- Optionally add the lemon juice (it really brightens up the flavor of the soup and I recommend it), stir to combine, and taste the soup. If necessary, add more salt. Because I use lower/no salt-added products, I added a total of about 3 teaspoons salt but this will vary based on preference and products used; pasta is also bland and benefits from adequate salt.
- Ladle into bowls and optionally garnish with Parmesan before serving.
Notes
- Refrigerate leftovers airtight for up to 5 days or freeze for up to 4 months.
- Adding lemon juice brightens the flavor and is recommended but optional.
- Do not drain ground beef fat for more flavor and to prevent pasta sticking.
- Adjust salt quantity to taste, especially if using lower sodium broth and canned tomatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 344kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 35g | 70% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 58mg | 19% |
| Sodium | 1697mg | 71% |
| Fiber | 11g | 44% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
