Beef Tomato Pasta Soup

A classic soup with lots of vegetables, ground beef and pasta. 

Beef Tomato Pasta Soup


This soup has a deliciously rich tomato flavour, tons of vegetables and good ol’ macaroni pasta; comfort food at its finest!

 

Beef Tomato Pasta Soup

I love making soup in the fall and winter; its like a big warm blanket in a bowl for me. 🙂 This beef tomato pasta soup is exactly what you need for cool fall and winter days. It takes almost no time to make and after simmering for a couple hours you have a warm delicious meal to serve.

Beef Tomato Pasta Soup
Cook ground beef in a large nonstick skillet until no longer pink, breaking up any large chunks. Drain off grease. Set beef aside.
In a large pot over medium high heat add onion, garlic, carrots, celery, zucchini, bell pepper and sweet potato. Cook for about 5-10 minutes or until vegetables begin to soften. I always have pre cooked frozen ground beef on hand so I tossed it in with the vegetables.Beef Tomato Pasta Soup
Add beef broth, can tomatoes, Worcestershire sauce, ketchup, brown sugar (if desired), basil and steak seasoning.

Beef Tomato Pasta Soup

Place the lid on the pot and bring to a boil stirring occasionally. Reduce heat to low and allow soup to simmer for 1-2 hours, stirring occasionally.
As the soup is simmering, cook the macaroni according to the package instructions. Drain and rinse with cold water and set aside. I like the pasta al dente as it will cook a bit more when added to the hot soup. 
Before serving, add cooked ground beef and macaroni to the soup. Stir and allow to heat through for about 10 minutes. 

Beef Tomato Pasta Soup

 

Beef Tomato Pasta Soup
Serves 8
A classic soup with lots of vegetables, ground beef and pasta.
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Ingredients
  1. 1 pound lean ground beef
  2. 1 large onion, chopped
  3. 3 cloves garlic, minced
  4. 2 large carrots, chopped
  5. 3 medium stalks celery, chopped
  6. 1 large zucchini, chopped
  7. 1 bell pepper, any colour, chopped
  8. 1 small sweet potato, cut into cubes
  9. 6 cups beef broth
  10. 1 can (796 ml/ 27 oz) can chopped tomatoes
  11. ½ cup ketchup
  12. 3 teaspoons Worcestershire sauce
  13. 1-2 tablespoons brown sugar, to taste
  14. 1 1/2 teaspoons steak seasoning
  15. 1 teaspoon basil
  16. 1 1/2 cups dry elbow macaroni
Instructions
  1. Cook ground beef in a large nonstick skillet until no longer pink, breaking up any large chunks. Drain off grease. Set beef aside.
  2. In a large pot over medium high heat add onion, garlic, carrots, celery, zucchini, bell pepper and sweet potato. Cook for about 5-10 minutes or until vegetables begin to soften.
  3. Add beef broth, can tomatoes, Worcestershire sauce, ketchup, brown sugar (if desired), basil and steak seasoning. Place the lid on the pot and bring to a boil stirring occasionally. Reduce heat to low and allow soup to simmer for 1-2 hours, stirring occasionally.
  4. As the soup is simmering, cook the macaroni according to the package instructions. Drain and rinse with cold water and set aside. I like the pasta al dente as it will cook a bit more when added to the hot soup.
  5. Before serving, add cooked ground beef and macaroni to the soup. Stir and allow to heat through for about 10 minutes.
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Beef Tomato Pasta SoupFinal

 

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