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Extreme close-up of thick tomato broth with browned ground beef, carrots, and macaroni in a stainless pot.

Hearty Italian Ground Beef Pasta Soup

This Italian Ground Beef Pasta Soup is a comforting one-pot meal featuring perfectly browned beef, tender macaroni, and vibrant vegetables simmered in a rich, thick tomato broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course, Soup
Cuisine: Italian-American
Calories: 385
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Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil (15ml)
  • 1 lb ground beef 80/20 preferred (450g)
  • 1 cup yellow onion diced (150g)
  • 1 cup celery diced (150g)
  • 1 cup carrots diced (150g)
  • 3 cloves garlic minced
  • 1 tbsp Italian seasoning (15g)
  • 1 tsp salt (5g)
  • 0.5 tsp black pepper (2.5g)
  • 2 tbsp tomato paste (30g)
  • 1 can crushed tomatoes (28oz / 800g)
  • 4 cups beef broth (960ml)
  • 1 cup elbow macaroni pasta dried (115g)
  • 0.5 cup frozen green peas (75g)
  • 0.5 cup frozen sweet corn (75g)
  • 2 tbsp fresh parsley finely chopped (10g)

Equipment

  • 1 Large stainless steel pot Essential for searing the beef and simmering the large batch of soup.
  • 1 Wooden spoon Great for scraping up the caramelized bits from the bottom of the pot.

Method
 

Cooking Instructions
  1. Heat 1 tbsp (15ml) of olive oil in a large stainless steel pot over medium-high heat. Add 1 lb (450g) of ground beef, breaking it apart with a wooden spoon. Let it sit undisturbed for a minute so the meat develops a deep, caramelized brown crust.
  2. Once the beef is fully browned, add 1 cup (150g) diced onions, 1 cup (150g) diced carrots, and 1 cup (150g) diced celery directly to the pot. Cook for 5-7 minutes, stirring occasionally, until the onions become translucent and the vegetables soften. The moisture from the veggies will help lift some of the delicious browned bits from the bottom.
  3. Stir in 3 minced garlic cloves, 1 tbsp (15g) Italian seasoning, 1 tsp (5g) salt, 1/2 tsp (2.5g) black pepper, and 2 tbsp (30g) tomato paste. Cook for 2 minutes, stirring constantly. You will notice the tomato paste darken in color and emit a deeply fragrant, roasted aroma.
  4. Pour in 4 cups (960ml) of beef broth and 1 can (28oz/800g) of crushed tomatoes. Scrape the bottom of the pot to release any remaining browned bits. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15 minutes so the rich and thick tomato broth develops.
  5. Stir in 1 cup (115g) of elbow macaroni pasta, 1/2 cup (75g) frozen green peas, and 1/2 cup (75g) frozen corn. Continue to simmer uncovered for 8-10 minutes. Watch for the pasta to become perfectly al dente and the peas and corn to turn bright and vibrant.
  6. Remove the pot from the heat and let it rest for 5 minutes; the broth will naturally thicken slightly as it cools. Ladle the hearty soup into bowls and garnish with 2 tbsp (10g) of finely chopped parsley for a fresh, beautiful finish.

Notes

Do not overcook the pasta! Boil just until al dente.
Cook the pasta separately if you plan to freeze large batches of the soup to prevent the macaroni from turning mushy.
Caramelizing the tomato paste is key for a rich, sweet tomato broth.