Italian Vegetable Soup with Ground Beef
Warm and hearty, this Italian Vegetable Soup with Ground Beef brings classic Italian flavors to your table in just under an hour. Bursting with vibrant vegetables like zucchini, carrots, celery, and spinach, this comforting soup combines the richness of browned ground beef with the tangy zest of diced tomatoes and aromatic herbs such as basil and oregano. A handful of small pasta adds a satisfying texture, while a buttery sprinkle of grated Parmesan cheese provides the perfect finishing touch. Ideal for busy weeknights or chilly days, this one-pot wonder is not only flavorful but also incredibly easy to prepare. Pair it with crusty bread for a wholesome, crowd-pleasing meal you'll want to make again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium zucchini, diced
- 3 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup small pasta (e.g., ditalini or elbow)
- 2 cups spinach leaves (optional)
- 0.5 cup parmesan cheese (grated, for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the ground beef to the pot and cook until browned, breaking it into small pieces with a wooden spoon. Drain any excess fat if needed.
Stir in the diced onion, carrots, and celery, cooking for 5 to 7 minutes until the vegetables are slightly softened.
Add the zucchini and minced garlic to the pot and cook for another 2 minutes until fragrant.
Pour in the canned diced tomatoes (including juice) and beef broth, and stir to combine.
Season with dried basil, dried oregano, salt, and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to blend the flavors.
Add the small pasta to the soup and cook until the pasta is tender (about 8 to 10 minutes). Stir occasionally to prevent sticking.
If using, stir in the spinach leaves and allow them to wilt for 1 to 2 minutes.
Taste the soup and adjust seasonings if needed. Remove from heat.
Ladle the soup into bowls and garnish with grated parmesan cheese before serving.
Nutrition Facts
Calories |
2797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 11198 mg | 487% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 47.9 g | ||
| Protein | 168.5 g | 337% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2013 mg | 155% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 5956 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
