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One-Pot Pasta and Ground Beef Soup
4.7 from 60 votes

One-Pot Pasta and Ground Beef Soup

One-Pot Pasta and Ground Beef Soup combines browned ground beef, garlic, beef broth, diced tomatoes, and oregano with bowtie pasta cooked directly in the broth until tender. Fresh spinach and basil are stirred in at the end, with optional lemon juice for brightness and Parmesan cheese for garnish. The soup is hearty and savory with a balance of fresh herbs and rich broth, cooked entirely in one pot for simplicity.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 7
Calories: 344 kcal
Course: Soup
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Add the garlic, stir to combine, and cook for about 1 minute or until fragrant.
  3. 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.
  4. Turn the heat off, add the spinach, basil, and stir until wilted.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 7 Serving

Amount Per Serving

Calories 344

% 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.