Description
A cozy, flavor-packed Italian soup made with tender pasta, hearty beans, ground beef, and a tomato-rich broth. It’s the perfect answer to a chilly night, easy to prep, and wildly satisfying. This easy recipe is one of my favorite dinner ideas when I want something warm and filling, yet balanced with veggies. Perfect for meal prep, quick dinner, or a healthy snack-style soup portion.
Ingredients
1 lb ground beef
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
2 medium carrots, chopped
2 tbsp tomato paste
14 oz canned diced tomatoes
15 oz canned kidney beans, drained and rinsed
1 tsp Italian seasoning
1 bay leaf
4 cups chicken or beef broth
1 cup macaroni pasta
1 cup chopped kale or spinach
Salt and pepper to taste
Splash of red wine vinegar (optional)
Grated Parmesan cheese, for topping
Instructions
1. Heat olive oil in a soup pot and brown the ground beef until deeply golden. Drain excess fat if needed.
2. Add onion and garlic, cook until softened. Stir in tomato paste and cook 2 minutes to deepen flavor.
3. Add diced tomatoes, carrots, beans, broth, Italian seasoning, and bay leaf. Simmer 20 minutes.
4. In a separate pot, boil the macaroni just until al dente. Drain and set aside.
5. Add kale to the soup and let it wilt. Stir in the pasta.
6. Season with salt, pepper, and vinegar if using. Serve hot with Parmesan on top.
Notes
Cook pasta separately to avoid mushy leftovers.
Freeze the soup base without pasta for best texture later.
A splash of vinegar at the end lifts the entire dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 415
- Sugar: 6g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 50mg
Keywords: easy recipe, soup, pasta, dinner ideas, food ideas, quick dinner, healthy snack, cozy meals