Super Easy Spicy Beef Minestrone Soup
Warm up your weeknight dinners with this Super Easy Spicy Beef Minestrone Soup—a hearty, flavor-packed meal that balances comforting Italian classics with just the right kick of heat. Made with ground beef, tender vegetables like zucchini, carrots, and celery, and a vibrant combination of canned diced tomatoes, kidney beans, and small pasta, this one-pot wonder creates layers of bold, savory flavor in just 45 minutes. The addition of crushed red pepper flakes provides a customizable spicy edge, while Italian seasoning ties everything together into a cozy, satisfying soup perfect for the whole family. Serve it piping hot, garnished with fresh parsley, and pair it with crusty bread for a fuss-free, soul-warming dinner that’s as easy as it is delicious. Perfect for batch cooking and leftovers, this spicy minestrone is a surefire hit for any chilly evening!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 28 ounces diced tomatoes, canned
- 6 cups beef broth
- 2 cups cooked small pasta (e.g., ditalini or elbow macaroni)
- 15 ounces red kidney beans, canned and rinsed
- 1 teaspoon Italian seasoning
- 0.5 teaspoon crushed red pepper flakes (adjust to taste for spice level)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat a large pot or Dutch oven over medium-high heat and add the olive oil.
Once the oil is hot, add the ground beef to the pot. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain off any excess fat if necessary.
Add the diced onion, minced garlic, carrots, and celery to the pot. Cook, stirring frequently, until the vegetables begin to soften, about 5 minutes.
Stir in the zucchini and cook for an additional 2 minutes.
Add the diced tomatoes (with their juice), beef broth, kidney beans, Italian seasoning, crushed red pepper flakes, salt, and black pepper to the pot. Mix well to combine.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes, allowing the flavors to meld together.
Add the cooked pasta to the soup and stir to combine. Let it heat through for 2-3 minutes.
Taste and adjust seasoning with additional salt or red pepper flakes, if needed.
Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread or a side salad for a complete meal!
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 6.0 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 946 mg | 20% | |
*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.
