I used to think soup was either something that came from a can or required simmering on the stove for hours. Then I discovered ground beef pasta soup, and it changed my weeknight dinner game completely.
This is the kind of soup that comes together in about 30 minutes, using ingredients you probably already have in your pantry and freezer. Ground beef, some pasta, frozen veggies, and a few cans from the cupboard—that’s basically it. No fancy techniques, no hard-to-find ingredients, just a big pot of comfort food that actually tastes like you spent way more time on it than you did.
My kids will eat this without complaining, which is saying something. And honestly? On those nights when I’m too tired to think about what’s for dinner, this soup saves me every single time.
Why You’ll Love This Ground Beef Pasta Soup
- Quick weeknight dinner – This soup comes together in just 15-25 minutes, making it perfect for those busy evenings when you need something hearty on the table fast.
- One-pot meal – Everything cooks in a single pot, which means less cleanup and more time to relax after dinner.
- Budget-friendly – Ground beef and pantry staples make this an affordable meal that won’t break the bank, and it stretches to feed the whole family.
- Packed with vegetables – The mixed veggies add nutrition and color, making it an easy way to get some extra servings into your day without much effort.
- Comforting and filling – The combination of pasta, beef, and vegetables in a savory broth creates a satisfying meal that will warm you up and keep you full.
What Kind of Ground Beef Should I Use?
For this pasta soup, you’ll want to use ground beef that’s somewhere between 80/20 and 85/15 (that’s the lean-to-fat ratio). The 80/20 will give you more flavor since it has a bit more fat, but if you prefer a lighter soup, the 85/15 works great too. I’d stay away from the super lean 90/10 or higher because your soup might end up tasting a bit dry and less flavorful. After browning your beef, you can drain off some of the excess fat if you want, but leaving a little bit in there will actually help carry all those delicious flavors throughout the soup.
Options for Substitutions
This soup is super forgiving and works well with whatever you have in your pantry:
- Ground beef: Ground turkey, chicken, or pork work great here. You can even use Italian sausage (remove the casings first) for extra flavor. For a vegetarian version, try crumbled firm tofu or plant-based ground meat.
- Beef broth: Chicken or vegetable broth are easy swaps. If you’re using vegetable broth, add a splash of soy sauce to boost the savory flavor.
- Macaroni: Any small pasta shape works – try ditalini, shells, rotini, or even broken spaghetti. Just keep the cooking time in mind as different shapes may need more or less time.
- Mixed vegetables: Use whatever frozen veggies you have on hand – peas and carrots, corn, green beans, or even a stir-fry blend. Fresh vegetables work too, just add them earlier so they have time to cook through.
- Tomatoes: Canned diced tomatoes, crushed tomatoes, or even tomato sauce all work fine. If using sauce, you might want to skip the tomato paste since it’ll already be concentrated.
- Dried herbs: Fresh herbs are always nice – use about 1 tablespoon of each if you’re going fresh instead of dried. Italian seasoning blend can replace both the oregano and basil if that’s what you have.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with this soup is adding the pasta too early, which leads to mushy, overcooked noodles that absorb too much broth and turn into mush – always wait until the broth is at a rolling boil before stirring in your macaroni.
Another common error is not draining the ground beef properly after browning, leaving you with a greasy soup that pools oil on top, so take an extra minute to drain it well or even blot it with paper towels.
If you’re planning to store leftovers, consider cooking the pasta separately and adding it to individual bowls, since pasta continues to soak up liquid as it sits and can leave you with thick, stodgy soup the next day.
Finally, don’t skip seasoning at the end – the salt and pepper make a huge difference in bringing all the flavors together, so taste before serving and adjust as needed.
What to Serve With Ground Beef Pasta Soup?
This hearty soup is practically a meal on its own, but I love serving it with some warm garlic bread or buttery dinner rolls for dipping. A simple side salad with ranch or Italian dressing adds a nice fresh crunch that balances out the richness of the soup. If you want to make it extra filling, top each bowl with some shredded cheddar cheese and let it melt right in. You could also set out some saltine crackers or oyster crackers on the side for anyone who wants a little extra crunch with each spoonful.
Storage Instructions
Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. Just know that the pasta will soak up some of the broth as it sits, so you might want to add a splash of beef broth when reheating to loosen it up.
Freeze: You can freeze this soup for up to 3 months, but I’d recommend cooking it without the pasta first if you’re planning to freeze it. Add freshly cooked pasta when you reheat it so it doesn’t get mushy. If you’ve already added the pasta, it’ll still taste good, just with a softer texture.
Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a bit of extra broth or water if it’s gotten too thick.
| Preparation Time | 5-10 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-1900
- Protein: 85-100 g
- Fat: 50-65 g
- Carbohydrates: 210-230 g
Ingredients
- 1 lb ground beef
- 1 cup chopped onion
- 6 cups beef broth
- 14 oz diced tomatoes
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1 whole bay leaf
- 1.75 cups macaroni
- 1.5 cups frozen mixed vegetables
Step 1: Brown the Ground Beef and Build the Flavor Base
- 1 lb ground beef
- 1 cup chopped onion
Heat a large pot or Dutch oven over medium-high heat.
Add the ground beef and chopped onion, breaking the beef apart with a spoon as it cooks until browned and the onion is softened, about 5-7 minutes.
Drain excess fat from the pot by tilting it slightly and using a spoon to push the meat to the side, then carefully pour off the liquid.
I like to leave just a thin coating of fat in the bottom—it carries so much flavor and helps the next ingredients develop a deeper taste.
Step 2: Build the Soup Base with Aromatics and Seasonings
- 2 tbsp tomato paste
- 6 cups beef broth
- 14 oz diced tomatoes
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1 whole bay leaf
Add the tomato paste to the pot with the cooked beef and onions, stirring constantly for about 1-2 minutes to cook it slightly and deepen its flavor.
This prevents it from tasting raw and helps it blend smoothly into the broth.
Pour in the beef broth, diced tomatoes with their juices, Worcestershire sauce, dried oregano, dried basil, garlic powder, and bay leaf.
Stir well to combine all ingredients and dissolve the tomato paste completely.
Step 3: Simmer the Broth to Meld Flavors
Bring the soup to a boil over medium-high heat, then immediately reduce the heat to medium-low and simmer gently for 5 minutes.
This allows the seasonings to fully infuse into the broth and develop a more cohesive flavor.
Don’t skip this step—those few minutes of gentle simmering make a real difference in the final taste.
Step 4: Add Pasta and Vegetables to Finish
- 1.75 cups macaroni
- 1.5 cups frozen mixed vegetables
Stir the macaroni and frozen mixed vegetables directly into the simmering soup.
Return the soup to a gentle boil, then reduce heat to medium and simmer uncovered for 8-10 minutes, stirring occasionally, until the pasta is tender and the vegetables are heated through.
The pasta will continue to absorb broth as it cooks, so the consistency will thicken slightly—this is perfect for a hearty soup.
Step 5: Season and Serve
- Salt and pepper to taste
Remove the bay leaf from the soup and taste it.
Season generously with salt and pepper to your preference—remember that the broth is already seasoned, so you’re just bringing out the flavors now.
Ladle into bowls and serve hot.
Homemade Ground Beef Pasta Soup
Ingredients
- 1 lb ground beef
- 1 cup chopped onion
- 6 cups beef broth
- 14 oz diced tomatoes
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1 whole bay leaf
- 1.75 cups macaroni
- 1.5 cups frozen mixed vegetables
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and chopped onion, breaking the beef apart with a spoon as it cooks until browned and the onion is softened, about 5-7 minutes. Drain excess fat from the pot by tilting it slightly and using a spoon to push the meat to the side, then carefully pour off the liquid. I like to leave just a thin coating of fat in the bottom—it carries so much flavor and helps the next ingredients develop a deeper taste.
- Add the tomato paste to the pot with the cooked beef and onions, stirring constantly for about 1-2 minutes to cook it slightly and deepen its flavor. This prevents it from tasting raw and helps it blend smoothly into the broth. Pour in the beef broth, diced tomatoes with their juices, Worcestershire sauce, dried oregano, dried basil, garlic powder, and bay leaf. Stir well to combine all ingredients and dissolve the tomato paste completely.
- Bring the soup to a boil over medium-high heat, then immediately reduce the heat to medium-low and simmer gently for 5 minutes. This allows the seasonings to fully infuse into the broth and develop a more cohesive flavor. Don't skip this step—those few minutes of gentle simmering make a real difference in the final taste.
- Stir the macaroni and frozen mixed vegetables directly into the simmering soup. Return the soup to a gentle boil, then reduce heat to medium and simmer uncovered for 8-10 minutes, stirring occasionally, until the pasta is tender and the vegetables are heated through. The pasta will continue to absorb broth as it cooks, so the consistency will thicken slightly—this is perfect for a hearty soup.
- Remove the bay leaf from the soup and taste it. Season generously with salt and pepper to your preference—remember that the broth is already seasoned, so you're just bringing out the flavors now. Ladle into bowls and serve hot.
