Introduction

This Homemade Ground Beef Pasta Soup is a comforting and hearty meal perfect for chilly days. Packed with tender ground beef, savory tomato broth, and tender pasta, it comes together quickly and satisfies every time.

Ingredients

1 lb ground beef
1 cup chopped onion
6 cups beef broth
14 oz diced tomatoes
2 tbsp tomato paste
1 tsp Worcestershire sauce
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1 whole bay leaf
1.75 cups macaroni
1.5 cups frozen mixed vegetables

Instructions

Step 1: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and chopped onion, breaking the beef apart with a spoon as it cooks until browned and the onion is softened, about 5-7 minutes. Drain excess fat by tilting the pot slightly and carefully pouring off the liquid, leaving a thin coating of fat in the bottom for flavor.
Step 2: Add the tomato paste to the pot with the cooked beef and onions. Stir constantly for 1-2 minutes to cook and deepen its flavor, preventing a raw taste and helping it blend smoothly into the broth.
Step 3: Pour in the beef broth, diced tomatoes with juices, Worcestershire sauce, dried oregano, dried basil, garlic powder, and bay leaf. Stir well to combine and dissolve the tomato paste completely.
Step 4: Bring the soup to a boil over medium-high heat, then reduce heat to medium-low and simmer gently for 5 minutes to let flavors develop.
Step 5: Stir in the macaroni and frozen mixed vegetables. Return to a gentle boil, then reduce heat to medium and simmer uncovered for 8-10 minutes, stirring occasionally, until pasta is tender and vegetables are heated through.
Step 6: Remove the bay leaf, taste the soup, and season generously with salt and pepper as desired. Ladle into bowls and serve hot.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes when sautéing the beef and onions.
Swap macaroni for any small pasta like ditalini or small shells for a different texture.
Add a handful of fresh spinach or kale in the last few minutes of cooking for extra greens.
Use homemade beef broth if possible for a richer taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the pasta from overcooking. If the soup thickens too much, add a splash of beef broth or water when reheating to loosen it.

How to Serve

A close-up view of a large steel pot filled with a chunky soup featuring three main layers: the top layer has a reddish-brown broth with visible tiny green herb bits; scattered across the soup are creamy white elbow macaroni pieces forming the second layer; within the liquid are small cubes of bright orange carrots, bits of ground beef, yellow corn kernels, green peas, and pale celery pieces adding texture and color throughout; a metal spoon is partially submerged in the soup near the back right side of the pot; the pot sits on a white marbled surface with a white textured cloth partially visible in the lower left corner; two garlic bulbs are blurred in the background near the top left corner; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of ground meat?

Yes, ground turkey or chicken can be used as a lighter alternative. Adjust cooking times as needed since these meats cook faster and may need less fat.

Can I make this soup ahead of time?

Absolutely. The soup tastes even better the next day as the flavors meld. Just store it properly in the fridge and reheat before serving.