Delicious Homemade Ground Beef Pasta (Printable)
Savory ground beef and pasta simmered with tomatoes, vegetables, and herbs for a cozy, satisfying bowl.
# What You'll Need:
→ Meats
01 - 1 lb 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 oz) 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 oz) tomato sauce
→ Spices & Seasonings
12 - 1 teaspoon dried basil
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon dried thyme
15 - Salt and pepper, to taste
16 - 2 tablespoons olive oil
→ Cheese (optional)
17 - Grated Parmesan cheese, for serving
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add ground beef and cook until evenly browned, breaking it up with a wooden spoon. Drain excess fat if necessary.
02 - Add diced onion, carrots, and celery to the pot. Sauté for 4 to 5 minutes until the vegetables begin to soften.
03 - Stir in minced garlic, dried basil, dried oregano, and dried thyme. Cook for 1 minute until aromatic.
04 - Incorporate diced tomatoes, tomato sauce, and beef broth. Stir to combine and bring to a gentle simmer.
05 - Add small pasta shells or ditalini. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
06 - Add frozen peas and baby spinach (if using) during the final 2 to 3 minutes of cooking. Simmer until pasta and vegetables are tender.
07 - Add salt and pepper as desired. Stir to blend all flavors.
08 - Ladle soup into bowls and garnish with grated Parmesan cheese if desired. Serve hot.
# Expert Advice:
01 -
- This soup is my go-to for sneaking in extra veggies—no one ever notices, they're too busy slurping.
- It’s the kind of hearty, forgiving recipe you can riff on depending on what's in your fridge, which makes dinner less of a chore.
02 -
- If you let the pasta cook too long, it easily turns mushy and soaks up all the broth—set a timer!
- One time I forgot to season at the end, and the soup was bland until I stirred in a good pinch of salt—it woke everything up.
03 -
- Letting the soup stand off the heat for a few minutes before serving makes the flavors meld beautifully.
- A Parmesan rind simmered in with the broth turns the soup into something truly savory and deep—give it a try if you have one.