This comforting and flavorful soup is perfect for a chilly day. It’s packed with hearty beef, vegetables, and pasta, making it a satisfying and filling meal.
Ingredients:
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (14.5 ounce) can beef broth
- 1 (14.5 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/2 cup uncooked small pasta (like ditalini or orzo)
- 1/4 cup chopped fresh parsley (optional)
Instructions:
- Brown the beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Sauté vegetables: Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Combine ingredients: Add diced tomatoes, beef broth, crushed tomatoes, oregano, basil, and pepper to the pot. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until vegetables are tender.
- Cook pasta: Stir in pasta and cook for 8-10 minutes, or according to package directions, until pasta is al dente.
- Serve: Stir in fresh parsley, if using. Serve hot and enjoy!
Tips and Variations:
- Add vegetables: Feel free to add other vegetables to the soup, such as zucchini, mushrooms, or spinach.
- Spice it up: Add a pinch of red pepper flakes for some heat.
- Make it heartier: Add cooked beans, such as kidney beans or chickpeas, to the soup.
- Use different pasta: Any small pasta will work well in this soup.
- Slow cooker option: You can also make this soup in a slow cooker. Brown the beef and sauté the vegetables on the stovetop, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Enjoy your delicious and hearty Beef Pasta Soup!