30-Minute One-Pot Beef and Bowtie Soup

One-Pot Pasta and Ground Beef Soup — EASY, hearty, comfort food that’s full of flavor!! A FAST and tasty soup the whole family will LOVE! It will keep your warm on chilly winter nights!!

Quick and Easy Soup with Ground Beef and Pasta

During this chilly time of year, soup recipes are the most popular on my website. I love soups throughout the year but especially now because they are warm and cozy.

This one is hearty and it’s pure comfort food in a bowl. For anyone who says that soup is not a meal, this filling soup with ground beef and pasta will prove them wrong.

The soup reminds me and my family of one of our all-time favorite soups, The Best 30-Minute Lasagna Soup. Both have pasta and tomatoes that simmer together with meat.

The soup has an Italian-inspired vibe thanks to the pasta along with the fresh spinach, basil, Parmesan cheese, and tomato-based broth.

Pasta and Ground Beef Soup Ingredients

This pasta and ground beef soup is beyond easy and has a short ingredients list but is full of robust flavor!

• Ground beef
• Garlic
• Beef broth
• Diced tomatoes
• Dried herbs and spices (oregano, salt, pepper, cayenne)
• Pasta (I used bowtie)
• Spinach
• Fresh basil
• Lemon juice
• Parmesan cheese

Can I Use Another Type of Pasta?

Of course! You may use any short pasta shape you like.

I used bowtie pasta, but rotini, macaroni, and mini penne may also be used.

How to Make Pasta and Ground Beef Soup

This is a quick and easy soup recipe that you can have on the table in no time! Here’s an overview of how the soup made with ground beef and pasta comes together:

1. Brown ground beef in an oiled pot.
2. Add garlic, diced tomatoes, beef broth, oregano, and uncooked bowtie pasta.
3. After the pasta is al dente, add fresh spinach, basil, and garnish the soup with freshly grated Parmesan cheese if you’d like.

Voila, you’re done and dinner is ready in less than 30 minutes!

What to Serve with the Soup

If you don’t care about a few extra carbs, serve it with a hunk of crusty, warm Italian bread and up the comfort food factor even more.

Other side dishes to pair with the bowtie soup include:

• Cheese-Stuffed Bread Rolls
• Shortcut Sourdough Bread
• 1-Hour Breadsticks
• Chopped Salad (omit the chicken)
• Apple and Spinach Salad

Tips for Making Soup with Ground Beef

In this case, I used ground beef although you could use Italian sausage or go half and half, beef and sausage.

I love having fresh spinach (and basil) in the soup because it adds color, texture, flavor, and makes me feel like it’s a little healthier when I see the green. However, you can add another leafy green or a blend of fresh herbs.

Do NOT cook the pasta before adding it to the soup. It cooks in the broth and soaks up some of the liquid. However, if you have leftover plain pasta you want to use up, add it in the last minute or so of cooking just to warm it through.

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4.69 from 19 votes

One-Pot Pasta and Ground Beef Soup

By Averie Sunshine

EASY, hearty, comfort food that's full of flavor!! A FAST and tasty soup the whole family will LOVE! It will keep your warm on chilly winter nights!!

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 7

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Ingredients 

• ▢ 1 pound lean ground beef, I used 90% lean
• ▢ 3 to 5 cloves finely minced or pressed garlic
• ▢ 64 ounces beef broth, I used 50% reduced sodium
• ▢ two 15-ounce cans petite diced tomatoes, do not drain; I used no-salt added
• ▢ 1 teaspoon dried oregano
• ▢ 1 + teaspoons kosher salt, as needed to taste
• ▢ 1 teaspoon freshly ground black pepper
• ▢ pinch cayenne pepper, optional and to taste
• ▢ 12 ounces uncooked bowtie pasta
• ▢ 3 to 4 cups fresh spinach, leaves torn in half if they are large (about 4 to 6 ounces)
• ▢ 1 tablespoon fresh basil, finely minced
• ▢ 2 tablespoons lemon juice, optional but recommend
• ▢ freshly grated Parmesan cheese, optional for garnishing as desired

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Instructions 

• To a large Dutch oven or stockpot, add the beef, and cook over medium-high heat for about 5 minutes, or until done. Stir and crumble the beef as it cooks. I did not drain the beef but you can if desired; the fat keeps the pasta from sticking and adds flavor to the broth.
• Add the garlic, stir to combine, and cook for about 1 minute or until fragrant.
• Add the broth, tomatoes, oregano, 1 teaspoon salt, pepper, optional cayenne (doesn't make the soup spicy but adds flavor), pasta, bring to a boil, and once boiling, cook uncovered for about 10 minutes or until the pasta is al dente.
• Turn the heat off, add the spinach, basil, and stir until wilted.
• Optionally add the lemon juice (it really brightens up the flavor of the soup and I recommend it), stir to combine, and taste the soup. If necessary, add more salt. Because I use lower/no salt-added products, I added a total of about 3 teaspoons salt but this will vary based on preference and products used; pasta is also bland and benefits from adequate salt.
• Ladle into bowls and optionally garnish with Parmesan before serving.

Notes

Soup will keep airtight in the fridge for 5 days and in the freezer for up to 4 months.

Nutrition

Serving: 1, Calories: 344kcal, Carbohydrates: 33g, Protein: 35g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Cholesterol: 58mg, Sodium: 1697mg, Fiber: 11g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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