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Homemade Ground Beef Pasta Soup

Homemade ground beef pasta soup in a white bowl topped with Parmesan cheese and fresh parsley
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A hearty and comforting one-pot meal, this Homemade Ground Beef Pasta Soup is packed with vegetables, savory beef, and pasta. Easy, family-friendly, and ready in about 40 minutes.

Ingredients

Scale
  • 1 lb ground beef (85/15 recommended)
  • 1 large yellow onion, diced
  • 2 carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 4 cups beef broth (low-sodium preferred)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups elbow macaroni or other small pasta
  • 1 cup frozen peas
  • Fresh parsley, for garnish (optional)
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Heat a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until fully browned with no pink remaining, about 5 to 7 minutes. Drain excess fat and return pot to heat.
  2. Add the diced onion, sliced carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent and vegetables begin to soften.
  3. Stir in the minced garlic and cook for 1 minute until fragrant. Watch carefully so it does not burn.
  4. Pour in the beef broth and undrained diced tomatoes. Add oregano, basil, salt, and pepper. Stir to combine.
  5. Bring the soup to a boil over medium-high heat, then reduce heat to medium-low and simmer uncovered for 10 minutes.
  6. Add the dry elbow macaroni directly to the simmering soup. Cook 8 to 10 minutes, stirring every couple of minutes, until pasta is just al dente. Taste-test starting at 8 minutes.
  7. Stir in frozen peas and cook for 1 to 2 minutes until heated through and bright green.
  8. Remove from heat. Ladle into bowls and top with fresh parsley and Parmesan cheese if desired. Serve immediately.

Notes

  • For best leftover results, cook pasta separately and store apart from the soup base. Add cooked pasta to individual bowls at serving time to prevent it from getting mushy.
  • For deeper flavor, substitute half the beef broth with chicken broth.
  • Mushrooms, zucchini, or spinach can be added in Step 2 along with the other vegetables.

Nutrition

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