Description
A cozy Italian soup featuring ground beef and pasta, perfect for fall evenings.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 (28 oz) can crushed tomatoes
- 6 cups beef broth (low-sodium)
- 1 cup small pasta (orzo, ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 cups baby spinach or chopped kale
- 1/4 cup grated Parmesan (for serving)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until no longer pink (about 6–8 minutes). Drain excess fat if needed.
- Add chopped onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Pour in the crushed tomatoes and beef broth. Stir in oregano, basil, red pepper flakes, and season with salt and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 15 minutes to meld flavors.
- Add the pasta and cook according to package directions until al dente (usually 7–10 minutes). Stir occasionally so pasta doesn’t stick.
- Stir in baby spinach or kale until just wilted. Taste and adjust seasoning.
- Ladle into bowls and top with grated Parmesan. Pair the soup with warm, crusty bread or a sweet fall loaf.
Notes
Don’t overcook the pasta; add it near the end for the best texture. Keep a ladle of hot broth to adjust the soup consistency as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian