Hamburger soup with pasta is a complete nutritional family meal that is easy to make. Cooked with lean ground beef, canned tomatoes, pasta, veggies, and herbs, this is a hearty soup and filling soup!
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You will love this quick hamburger soup with pasta. Loaded with veggies and pasta, this simple one-pot dish is made from scratch. It's even better when made ahead for better flavor.
Cost To Make
Estimated cost = $16.41 or $2.05 a serve
Why You'll Love This Recipe:
- This soup is packed with vegetables making it a filling meal.
- It's easy to make.
- It's a budget-friendly recipe.
- It can be easily adapted to use other ground meats and vegetables.
- It's family-friendly.
Frequently Asked Questions
Use lean ground beef because it has less fat than regular ground beef, which will make the soup healthier to eat.
If you can't get lean ground beef, you can use regular beef but cook it first and drain off the fat before starting the recipe.
Ingredients In This Recipe
The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Ground beef - lean ground beef is best for this recipe.
Mixed vegetables - to keep the recipe simple, we used frozen peas, corn, and beans. But you could also use in-season vegetables. If you use in-season vegetables, add extra prep time to allow for cleaning of the vegetables.
Beef stock - would be ideal, be it store-bought, homemade, or made with water and stock cubes. If you don't have beef stock, it tastes great with chicken stock or plain water.
Canned tomatoes make this recipe budget-friendly, and it gives a nice rich tomato flavor to the soup.
Pasta - you can add any variety of pasta to the soup like elbow macaroni, bow tie pasta, broken bits of spaghetti, or rissoni.
If you have plain leftover cooked pasta, use that or cook up some fresh pasta while the soup is simmering in the pot
Step By Step Instructions
Step 1 - In a large deep saucepan, heat the oil, add the onions, carrot, celery, and garlic, and fry over medium/high heat while constantly stirring until the onions turn translucent.
Step 2 - Add the ground beef mince, turn the heat to high and cook the mince for about 5 minutes or until it is no longer pink. As it cooks, use a wooden spoon or spatula to break it into tiny
Step 3 - Turn the heat to medium, add the tomato paste, stir into the meat and cook for 1 -2 minutes.
Step 4 - Add the beef stock, canned tomatoes, pinch of sugar, bay leaves, and dried basil, turn the heat to high and bring to a boil. Put the lid on, turn down the heat and simmer for about 30 minutes.
Meanwhile, prepare the pasta (skip this step if using leftover cooked pasta).
Cook the pasta as directed on the packet, drain and rinse under cold water. Put aside for later.
Step 5 - Add the frozen peas, corn, and beans to the soup and bring it back to a boil. Reduce the heat to low, and simmer uncovered for 5 – 10 minutes or until the vegetables are cooked. Season the soup to taste with salt and pepper.
Step 6 - Add and stir the cooked pasta into the hot soup before serving and allow to heat through. Taste again for seasoning and adjust if necessary. Serve hot.
Recipe Tips
Cook the pasta separately from the soup and add it to the soup just before serving, especially if you are preparing the soup in advance.
The reason for this is that if pasta is kept in the soup for some time, like overnight in the case of leftovers, it will soak up the stock turning the soup starchy and very thick.
And when it comes to reheating, you will need to thin down the soup with extra stock or water and adjust the seasoning.
Variations
You can easily vary this recipe and customize this soup to suit your tastes or use it as a base to use up leftover food.
- Try using another minced meat like ground chicken or shredded roast chicken, ground lamb, or pork.
- Replace the pasta with finely diced potato or pumpkin.
- Use another pasta like macaroni, spaghetti, gnocchi, or shells.
- Make it with leftover steamed rice.
- You could even add drained canned beans, chickpeas, or lentils.
Serving Size
This recipe makes about 2.9 kg (6.4 pounds) of soup and will serve eight hungry adults as a meal. A serving size is about 370 grams (13 ounces).
Calories Per Serve
This soup has about 281 calories per 370 grams (13 ounce) serve.
Serving Suggestions
This soup goes well with toasted or fresh bread and butter and fresh homemade cheese breadsticks or grisini sticks, these are all great for dunking into tomato-based soups like this one, or you could make these easy no-knead soft dinner rolls.
Storage
This soup will last 4-5 days in the fridge and improves with age.
Freezing: This easy hamburger soup freezes well, but we recommend that you freeze it without the pasta.
If you have leftover cooked pasta for the soup, you can freeze this separately in serving-size bags and add it to the soup in the last few minutes of thawing to reheat.
Reheating: You can reheat thawed the soup in a saucepan on the stove or in a microwave-safe dish in the microwave oven.
Don't forget to add cooked pasta in the last few minutes of reheating and allow it to warm through.
I do hope that you try this recipe for hamburger soup with pasta. If you do, please come back and leave a comment below because I would love to know how you went.
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Recipe
Hamburger Soup with Pasta
INGREDIENTS
- 1 ½ tablespoons olive oil
- 150 grams (5.30 ounces / 1 medium) onions diced
- 70 grams (1 small) carrot diced
- 130 grams (2 small ribs) celery thinly sliced
- 3 cloves garlic crushed and finely minced
- 700 grams (1.54 pounds) mince beef lean
- 70 grams (2.46 ounces / 4 level tablespoons) tomato paste
- 4 cups beef broth (beef stock) or water and beef stock cubes
- 2 x 400 gram (14 ounces) cans diced tomato
- 2 bay leaves
- 1 teaspoon dried basil
- Pinch of sugar
- 100 grams (3.5 ounces / ¾ cup) frozen peas or fresh peas
- 130 grams (4.5 ounces / 1 cup) frozen corn kernels or fresh corn kernels
- 100 grams (3.5 ounces / ¾ cup) frozen green beans or fresh beans
- Salt and pepper to taste
- 180 grams (6.34 ounces) uncooked macaroni or 400 grams (2 ½ heaped cups) of cooked macaroni.
INSTRUCTIONS
- In a large deep saucepan, heat the oil, add the onions, carrot, celery, and garlic, and fry over medium/high heat while constantly stirring until the onions turn translucent.
- Add the ground beef mince, turn the heat to high, and cook the mince for about 5 minutes or until it is no longer pink. As it cooks, use a wooden spoon or spatula to break it into smaller pieces.
- Turn the heat to medium, add the tomato paste, stir into the meat and cook for 1 -2 minutes.
- Add the beef stock, canned tomatoes, pinch of sugar, bay leaves, and dried basil, turn the heat to high and bring to a boil. Put the lid on, turn down the heat and simmer for about 30 minutes. Meanwhile, prepare the pasta (skip this step if using leftover cooked pasta). Cook the pasta as directed on the packet, drain and rinse under cold water. Put aside for later.
- Add the frozen peas, corn, and beans to the soup and bring it back to a boil. Reduce the heat to low, and simmer uncovered for 5 – 10 minutes or until the vegetables are cooked. Season the soup to taste with salt and pepper.
- Add and stir the cooked pasta into the hot soup before serving and allow to heat through. Taste again for seasoning and adjust if necessary. Serve hot.
Joeline says
This was an easy recipe and so delicious!