Easy Italian Beef & Vegetable Soup
Ground beef, zucchini, carrots, ditalini pasta and more are cooked in a beef and tomato base for an easy, delicious soup.
Ingredients
- 1 lb lean ground beef
- 1 cup yellow onion, diced
- 4 large carrots, diced
- 2 stalks celery, diced
- 4 cloves fresh garlic, minced
- 32 oz beef broth (low sodium preferred)
- 28 oz crushed tomatoes
- 1 1/2 tablespoons Italian seasoning
- 2 teaspoons coarse salt
- freshly ground black pepper, to taste
- 1-2 bay leaves
- 2 cups zucchini, sliced or diced small
- 3/4 cup ditalini pasta
- Grated parmesan for serving
Optional fresh herbs (add any combo):
- Parsley
- Rosemary
- Oregano
- Thyme
Instructions
- In a large stock pot or cast iron pot, cook and crumble ground beef until browned. Drain excess grease if needed (a little is ok).
- Add onion, carrots, celery, and garlic then stir to combine. Add broth, crushed tomatoes, Italian seasoning, salt, pepper and bay leaf. Bring to a low boil then reduce heat to simmer. Cover with a lid and let simmer for 30 minutes.
- Add zucchini and pasta, stir to combine, then place lid on. Cook for 10 minutes or until pasta is tender. Remove bay leaves. Add fresh herbs if desired. Taste and add more salt if needed.
- Top individual portions with grated parmesan.
Notes
- Other pasta options: mini shells, orzo, mini farfalle
- Add one can of rinsed kidney beans for more heartiness (might need to add more broth or water)
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