Introduction

This homemade ground beef pasta soup is a comforting, hearty meal that’s perfect for any day of the week. Packed with savory beef, tender pasta, and mixed vegetables, it comes together easily and warms you up from the inside out.

The image shows a close-up of a bowl filled with a thick soup made of small elbow macaroni pasta, diced orange carrots, green peas, corn kernels, celery pieces, and small bits of ground meat in a tomato-based broth. The soup layers include colorful vegetables and pasta floating evenly in the rich, reddish-brown liquid with some herbs sprinkled throughout. A metal spoon is partially visible inside the bowl, ready to scoop the hearty soup. The bowl is white and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1 cup chopped onion
6 cups beef broth
14 oz diced tomatoes
2 tbsp tomato paste
1 tsp Worcestershire sauce
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1 whole bay leaf
1.75 cups macaroni
1.5 cups frozen mixed vegetables

Instructions

Step 1: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and chopped onion, breaking the beef apart with a spoon as it cooks until browned and the onion is softened, about 5-7 minutes. Drain excess fat from the pot by tilting it slightly and using a spoon to push the meat to the side, then carefully pour off the liquid, leaving just a thin coating of fat.
Step 2: Add the tomato paste to the pot with the cooked beef and onions, stirring constantly for about 1-2 minutes to deepen its flavor and prevent it from tasting raw.
Step 3: Pour in the beef broth, diced tomatoes with their juices, Worcestershire sauce, dried oregano, dried basil, garlic powder, and bay leaf. Stir well to combine and dissolve the tomato paste completely.
Step 4: Bring the soup to a boil over medium-high heat, then reduce heat to medium-low and simmer gently for 5 minutes to let the flavors meld.
Step 5: Stir the macaroni and frozen mixed vegetables into the soup. Return to a gentle boil, then reduce heat to medium and simmer uncovered for 8-10 minutes, stirring occasionally, until the pasta is tender and vegetables are heated through.
Step 6: Remove the bay leaf, taste the soup, and season with salt and pepper as desired. Ladle into bowls and serve hot.

Tips & Variations

For extra depth, add a splash of red wine or a pinch of crushed red pepper flakes when adding the broth.
Substitute ground turkey or chicken for a lighter version of the soup.
Use any small pasta shape like elbows or shells if macaroni is not available.
Fresh herbs can replace dried ones; add them near the end of cooking for a vibrant flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened too much.

How to Serve

The image shows a close-up of a pot filled with thick soup. The soup has chunky layers, with a reddish-brown broth as the base. Floating in the broth are small elbow macaroni, bright orange carrot pieces, green peas, yellow corn kernels, celery slices, and bits of ground meat, all mixed together. Steam rises from the liquid, giving it a warm and fresh look. The pot sits on a white marbled surface, and there is a metal spoon inside the pot. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat before serving.

Can I freeze this soup?

Freezing is possible but note that the pasta may become softer after thawing. To avoid mushy pasta, cook the pasta separately and add it to individual servings after reheating the soup.