Description
This cozy Italian soup has savory ground beef, colorful veggies, tender pasta, and rich tomato broth. It’s comfort food that makes everyone happy!
Ingredients
Scale
- 1 pound ground beef (85% lean)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 can (28 oz) diced tomatoes, with juices
- 6 cups beef broth
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup ditalini or elbow pasta
- 1 cup green beans (trimmed and cut)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup zucchini (diced)
- ½ cup Parmesan cheese (freshly grated)
- 2 tablespoons fresh basil (chopped, optional)
Instructions
- Heat the pot over medium-high heat and brown ground beef for 5-7 minutes until cooked through.
- Drain the extra fat, add the onion, and cook for 4 minutes until it gets soft.
- Add garlic and cook for 1 minute until it smells amazing and gets lightly golden.
- Pour in tomatoes, broth, Italian seasoning, salt, and pepper, and mix everything really well.
- Bring soup to a boil, then turn the heat down so it bubbles gently and steadily.
- Let the soup simmer for 10 minutes so all the flavors can blend together really nicely.
- Add zucchini, green beans, kidney beans, and pasta to the pot and stir it all in.
- Cook for 10-12 minutes until pasta is tender, and veggies are cooked just right.
- Taste the soup and add more salt and pepper if you think it needs it.
- Scoop hot soup into bowls and sprinkle Parmesan cheese and fresh basil on top.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Reheat on the stove or microwave before serving.
- Add more vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg