Delicious Homemade Ground Beef Pasta (Printable)
Savory ground beef and pasta simmered with vegetables in a warming broth—ready in under an hour.
# What You 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 pepper, to taste
16 - 2 tablespoons olive oil
→ Cheese
17 - Grated Parmesan, for serving
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add ground beef and cook until evenly browned, breaking up the meat with a wooden spoon. Drain excess fat as needed.
02 - Add diced onion, sliced carrots, and sliced celery. Sauté for 4 to 5 minutes until the vegetables begin to soften.
03 - Stir in minced garlic, dried basil, oregano, and thyme. Cook, stirring, for about 1 minute until fragrant.
04 - Add diced tomatoes, tomato sauce, and beef broth to the pot. Bring to a gentle simmer.
05 - Stir in small pasta shells or ditalini. Simmer uncovered for 10 minutes, stirring occasionally.
06 - Add frozen peas and baby spinach, if using, in the final 2 to 3 minutes of cooking. Cook until pasta and vegetables are tender.
07 - Adjust the soup with salt and pepper to taste.
08 - Ladle into bowls and garnish with grated Parmesan if desired. Serve immediately.
# Expert Advice:
01 -
- The simmering broth fills your home with the kind of aroma that makes everyone wander into the kitchen, eager for dinner.
- This is my favorite soup for rescuing last bits of veggies or pasta—customization is half the fun.
02 -
- I once overcooked the pasta until it nearly disappeared—add the pasta toward the end and monitor it for your preferred texture.
- Tossing in spinach and peas late in the cook keeps them vibrant and avoids that soggy veggie taste.
03 -
- Warm your broth before adding so the simmer returns quickly and the veggies don’t get mushy.
- A pinch of red pepper flakes is my secret option for bringing a gentle heat to chilly nights.