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A close-up shot of the rich tomato broth in the Italian ground beef and pasta soup, showing bits of ground beef, vegetables, and ditalini pasta.

Italian Ground Beef Pasta Soup (The Ultimate Hearty Recipe)

A rich and savory Italian Ground Beef Pasta Soup packed with seasoned beef, tender pasta, and vegetables in a robust tomato-herb broth. The perfect easy, one-pot comfort meal for any weeknight dinner, ready in under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Italian-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 lb lean ground beef 90/10 recommended
  • 1 large yellow onion chopped
  • 2 medium carrots peeled and chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 6 cups beef broth low-sodium
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) fire-roasted diced tomatoes undrained
  • 2 tsp Italian seasoning
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1 cup small pasta such as ditalini, small shells, or elbow macaroni
  • 1 Parmesan rind optional, for flavor
  • Fresh parsley chopped, for garnish
  • Grated Parmesan cheese for garnish

Equipment

  • 1 Large Dutch oven or pot
  • 1 Wooden spoon
  • 1 Ladle

Method
 

  1. In a large Dutch oven or pot over medium-high heat, cook the ground beef until browned, breaking it up with a spoon. Drain any excess grease.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
  3. Stir in the tomato paste and cook for 1-2 minutes. Add the beef broth, crushed tomatoes, fire-roasted diced tomatoes, Italian seasoning, salt, pepper, and the optional Parmesan rind. Stir to combine.
  4. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for at least 20 minutes to let the flavors meld.
  5. Uncover the pot, increase heat to a gentle boil, and stir in the dry pasta. Cook until the pasta is al dente, about 8-10 minutes, or according to package directions.
  6. Remove the pot from the heat and discard the Parmesan rind. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese.

Notes

Tip 1: For best results with leftovers, cook the pasta separately and add it to individual bowls before serving. This prevents the pasta from getting mushy.
Tip 2: Add a pinch of red pepper flakes with the Italian seasoning for a touch of warmth and spice.
Tip 3: Don't skip browning the tomato paste! This simple step caramelizes it and adds a huge amount of depth to the soup's flavor.