Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 teaspoons Italian seasoning
- 1 cup small pasta (such as ditalini or small elbow macaroni)
Instructions
- Step 1: In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain any excess grease from the pot and set the beef aside.
- Step 2: Reduce the heat to medium. Add the diced onion to the pot and sauté for 5-7 minutes until softened. Add the minced garlic and Italian seasoning, cooking for 1 minute until fragrant.
- Step 3: Return the cooked ground beef to the pot. Pour in the beef broth and the can of diced tomatoes (undrained). Bring the mixture to a boil, then reduce the heat to a simmer.
- Step 4: Stir in the 1 cup of small pasta. Continue to simmer, stirring occasionally, for 8-10 minutes, or until the pasta is cooked through and al dente.
- Step 5: Taste the soup and adjust seasonings with salt and black pepper as needed before serving hot. If desired, garnish with freshly grated Parmesan cheese.
Notes
- Store leftovers promptly, acknowledging the cooked pasta will absorb most of the broth overnight, resulting in a much thicker consistency the next day.
- When warming the soup, replenish the absorbed liquid by adding a splash of extra beef broth or water to achieve your preferred original consistency.
- Complete the Italian experience by topping each bowl with freshly grated Parmesan cheese and serving alongside thick slices of warm, crusty bread.
- For a richer, deeper umami flavor, sauté a tablespoon of tomato paste along with the minced garlic and Italian seasoning before adding the broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American