Delicious Homemade Ground Beef Pasta (Printable)
Savory ground beef and pasta simmered with tomatoes, vegetables, and herbs for a warm, comforting bowl.
# What You'll Need:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 can (14.5 ounces) diced tomatoes
07 - 1 cup frozen peas
08 - 1 cup baby spinach, optional
→ Pasta
09 - 1 cup small pasta shells or ditalini
→ Liquids
10 - 6 cups beef broth
11 - 1 can (8 ounces) tomato sauce
→ Spices & Seasonings
12 - 1 teaspoon dried basil
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon dried thyme
15 - Salt and freshly ground black pepper, to taste
16 - 2 tablespoons olive oil
→ Cheese
17 - Grated Parmesan, for serving (optional)
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
02 - Add onion, carrots, and celery to the pot. Sauté for 4 to 5 minutes, stirring occasionally, until vegetables are softened.
03 - Stir in garlic, dried basil, oregano, and thyme. Cook for 1 minute until aromatic.
04 - Pour in diced tomatoes, tomato sauce, and beef broth. Stir well and bring to a simmer.
05 - Add pasta shells or ditalini. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
06 - Stir in frozen peas and baby spinach during the last 2 to 3 minutes of cooking. Continue simmering until pasta and vegetables are tender.
07 - Adjust seasoning with salt and pepper. Ladle soup into bowls and garnish each serving with grated Parmesan if desired. Serve hot.
# Expert Advice:
01 -
- This is the kind of soup that wins over even picky eaters with its savory broth, tender beef, and satisfying pasta.
- It’s endlessly adaptable—add extra veggies or sneak in whatever odds and ends you have in your crisper drawer.
02 -
- Pasta keeps cooking as it sits, so serve soon after it’s done—my first batch once turned mushy from waiting too long.
- Letting the soup rest for a few minutes with the lid on helps flavors meld without overcooking the veggies.
03 -
- Taste regularly—soup changes quickly, and a quick salt fix at the end can make all the difference.
- Don’t rush the browning of the beef; it’s what transforms the base flavor from flat to phenomenal.