Hearty Ground Beef and Vegetable Soup with Pasta

Warm, comforting, and full of flavour, this soup is my personal twist on the classic pasta fagioli. Made with tender ground beef, vibrant vegetables, and perfectly cooked pasta, it’s a one-pot meal that’s as nourishing as it is delicious. The base is a rich tomato broth infused with Italian herbs, garlic, and a hint of spice, creating the perfect harmony of flavours. Hearty beans add a creamy texture and boost the protein, while the pasta shells soak up the flavorful broth, making every bite satisfying. Whether you’re looking for a cozy weeknight dinner or a make-ahead meal, this soup is sure to please the whole family. Serve it with crusty bread for dipping and a sprinkle of Parmesan cheese for an extra indulgent touch!

Ingredients

-1 lb ground beef

-1 medium onion, diced

-2 carrots, diced

-2 celery stalks, diced

-1 garlic clove, minced

-6 cups beef broth

-1 can diced tomatoes, undrained

-1 can white kidney beans, drained and rinsed

-1 cup cavatelli, ditalini, elbow or small shell pasta

-1 cup frozen spinach

-1 tsp dried oregano

-1 tsp dried thyme

-Salt and black pepper, to taste

-Grated Parmesan cheese, for serving and parmesan rind

-Olive oil, for sautéing

Directions

In a large pot, over medium heat, add 1–2 tablespoons of olive oil. Add the ground beef and cook until browned. Season lightly with salt and pepper. Remove and set aside.

In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes, until softened. Add the minced garlic, oregano, and thyme, and cook for another minute until fragrant.

Return the ground beef to the pot and add the other ingredients except grated cheese then reduce heat to a simmer. Cook until pasta is al dente, stirring occasionally.  Remove parmesan rind before serving.

Serve hot topped with grated Parmesan cheese.