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An overhead close-up shot of Italian Ground Beef Pasta Soup in a rustic bowl, showing the ditalini pasta, ground beef, and vegetables in a rich tomato broth.

Italian Ground Beef Pasta Soup (The Easiest, Coziest Recipe!)

This Italian Ground Beef Pasta Soup is the ultimate one-pot comfort food, featuring savory ground beef, a rich tomato broth, and tender pasta. It's a quick, easy, and hearty meal perfect for any weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 1 lb Lean ground beef 85/15 or 90/10
  • 1 large Yellow onion diced
  • 2 Carrots diced
  • 2 Celery stalks diced
  • 3 cloves Garlic minced
  • 2 tbsp Tomato paste
  • 1 tbsp Italian seasoning
  • 1 can (28 oz) Diced tomatoes undrained
  • 6 cups Beef broth
  • 1.5 cups Ditalini pasta or other small pasta
  • Salt and black pepper to taste
  • Freshly grated Parmesan cheese for garnish
  • Fresh parsley chopped, for garnish

Equipment

  • 1 Large Dutch oven or pot
  • 1 Wooden spoon

Method
 

  1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef, diced onion, carrots, and celery. Cook until the beef is browned and the vegetables have softened, about 5-7 minutes. Drain off any excess grease.
  2. Stir in the minced garlic and Italian seasoning. Cook for 1 minute until fragrant. Add the tomato paste and cook, stirring constantly, for another 1-2 minutes to deepen its flavor.
  3. Pour in the undrained diced tomatoes and the beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.
  4. Reduce the heat to low, cover, and let the soup simmer for at least 15 minutes to allow the flavors to meld.
  5. Stir in the ditalini pasta. Increase the heat to medium and cook, stirring occasionally, until the pasta is al dente, about 8-10 minutes (or according to package directions).
  6. Season the soup with salt and pepper to taste. Ladle into bowls and serve immediately, garnished with a generous amount of freshly grated Parmesan cheese and a sprinkle of chopped parsley.

Notes

For best results with leftovers, cook the pasta separately and add it to individual bowls before serving. This prevents the pasta from getting mushy.
Feel free to add other vegetables like spinach or zucchini in the last few minutes of cooking for extra nutrition.
For a creamier soup, stir in 1/2 cup of heavy cream at the very end.