Delicious Homemade Ground Beef Pasta (Printer-Friendly)
Hearty bowl of ground beef, pasta, tomatoes and veggies simmered in savory broth—quick, comforting, and easy.
# 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 pepper, to taste
16 - 2 tablespoons olive oil
→ Cheese
17 - Grated Parmesan, for serving
# How-To Steps:
01 - In a large soup pot, heat olive oil over medium heat. Add ground beef and cook until thoroughly browned, breaking it up with a wooden spoon. Drain excess fat if necessary.
02 - Add diced onion, sliced carrots, and celery to the pot. Sauté for 4 to 5 minutes until the vegetables are beginning to soften.
03 - Stir in minced garlic, dried basil, oregano, and thyme. Cook for 1 minute until fragrant.
04 - Pour in diced tomatoes, tomato sauce, and beef broth. Bring the mixture to a gentle simmer.
05 - Stir in the small pasta shells. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
06 - Add frozen peas and optional baby spinach in the final 2 to 3 minutes of cooking. Cook until the pasta and vegetables are tender.
07 - Season with salt and freshly ground black pepper to taste.
08 - Ladle into bowls and garnish each serving with grated Parmesan if desired. Serve hot.
# Expert Hints:
01 -
- Letting the soup simmer together makes your whole kitchen feel like a cozy retreat, and that’s saying something on hectic nights.
- It’s endlessly adaptable, so you can sneak in extra veggies or clear out the fridge and end up with a bowl that’s never quite the same twice.
02 -
- Adding pasta too early can make it mushy, so wait until the soup is almost ready.
- Tasting and seasoning at the very end can rescue an underwhelming broth—this was a game changer for me.
03 -
- Browning the beef well at the start locks in a deep savoriness—don’t rush this first step.
- Always add spinach and peas at the very end so they stay vibrant and fresh.