Ground Beef Minestrone Soup: Quick Weeknight Dinner
Oh my goodness, this ground beef minestrone soup is seriously my favorite thing to make when life gets crazy! It’s warm, cozy, and honestly tastes like a big hug in a bowl.
I love that it uses stuff I already have sitting around in my pantry. Plus, the whole family goes nuts for it every single time. It’s ready in less than 40 minutes, which is perfect when you’re tired and hungry.
Want more yummy Italian soups? Check out my Zuppa Toscana Soup, Lasagna Soup with Ricotta, Italian Penicillin Soup, and Copycat Olive Garden Minestrone Soup. They’re all SO good!
Ingredients You’ll Need
This soup is super simple to throw together. You probably have most of this stuff already! Check out the recipe card down below for all the exact amounts.
- Ground Beef: This gives you tons of protein and makes the soup nice and hearty.
- Onion: Just a regular yellow onion adds sweetness and makes everything smell amazing while it cooks.
- Garlic: Fresh garlic makes it taste so savory and delicious. Can’t skip this one!
- Diced Tomatoes: Grab a can from your pantry. It creates that classic tomatoey base we love.
- Beef Broth: Good broth makes all the difference. It’s what makes the soup taste rich.
- Italian Seasoning: This little bottle has all the herbs you need. Oregano, basil, thyme—it’s all there!
- Small Pasta: Little pasta shapes like ditalini or elbows make this soup super filling and fun.
- Green Beans: Fresh or frozen works great. They add color and a nice crunch to every bite.
- Kidney Beans: These babies bring extra protein and make the soup thick and creamy. Yum!
- Zucchini: Diced up zucchini cooks fast and adds fresh veggie flavor without being too heavy.
- Parmesan Cheese: A sprinkle of this salty, cheesy goodness on top is absolutely perfect. Trust me!
How to Make Ground Beef Minestrone Soup
This soup comes together so easily. Just follow these simple steps and you’ll have dinner ready in no time!
Step 1: Brown the Ground Beef
Get your big pot nice and hot over medium-high heat. Toss in 1 pound ground beef and break it up with your spoon. Cook for 5-7 minutes until it’s all brown with no pink spots left.
Step 2: Sauté the Aromatics
Now add 1 diced onion right into the pot with the beef. Cook for 4 minutes until it gets soft. Then throw in 3 minced garlic cloves and cook for 1 minute. Smells incredible, right?
Step 3: Add Tomatoes and Broth
Pour in one (28 oz) can diced tomatoes with all the juice and 6 cups beef broth. Mix in 2 tablespoons Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Give it a good stir!
Step 4: Simmer the Soup Base
Bring everything to a boil, then turn the heat down to medium-low. Let it simmer for 10 minutes so all those amazing flavors can blend together. What do you think it smells like in your kitchen right now?
Step 5: Add Vegetables and Pasta
Time for the good stuff! Add 1 cup diced zucchini, 1 cup green beans, one (15 oz) can drained kidney beans, and 1 cup small pasta. Cook for 10-12 minutes until the pasta is perfectly tender.
Step 6: Finish and Serve
Give it a taste and add more salt and pepper if you want. Scoop that hot soup into bowls and top with freshly grated Parmesan cheese and some fresh basil. ENJOY!!!
Tips for the Best Ground Beef Minestrone Soup
- Drain excess fat: Pour off that extra grease after browning the beef. Nobody wants oily soup!
- Don’t overcook pasta: Add it near the end so it stays nice and firm, not mushy.
- Use quality broth: Better broth equals better flavor. It really does make a huge difference here.
- Season gradually: Keep tasting as you cook. You can always add more salt, but can’t take it out!
- Fresh herbs shine: Toss in some fresh basil right at the end. It tastes SO fresh and bright.
Variations and Substitutions
Want to mix things up? Here are some fun ways to make this soup your own!
- Turkey or Chicken: Swap the beef for ground turkey or chicken if you want something lighter.
- Gluten-Free Pasta: Use gluten-free noodles or skip pasta completely if you’re watching carbs. Works great either way!
- Extra Vegetables: Throw in carrots, celery, spinach, or kale. More veggies means more goodness, right?
- Spicy Kick: Add some red pepper flakes or diced jalapeños if you like things hot and spicy.
Frequently Asked Questions
Can I make this minestrone soup ahead?
Yep! Make it up to three days early and keep it in the fridge in sealed containers. Perfect for meal prep!
How do I store leftover minestrone soup?
Let it cool down, then put it in airtight containers. It’ll stay fresh in the fridge for four days.
Can I freeze this soup?
Sure can! Freeze it without the pasta for up to three months. Add fresh pasta when you reheat it later.
What to serve with ground beef minestrone soup?
Crusty bread, garlic bread, Caesar salad, or grilled cheese sandwiches all work great. Can you imagine dunking bread in this?
How do I thicken minestrone soup?
Just let it simmer without the lid to cook off extra liquid. Or mash some beans against the pot!
Can I use different beans?
Absolutely! Try white beans, chickpeas, or navy beans instead. They all taste delicious in this soup.
Why is my pasta mushy?
Cook the pasta separately and add it to each bowl instead. That way leftover soup doesn’t get all soggy.
How can I make it vegetarian?
Skip the beef, use veggie broth, and add extra beans or lentils. You’ll still get lots of protein!
Ground Beef Minestrone Soup: Quick Weeknight Dinner
Ingredients
- 1 pound ground beef 85% lean
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 can (28 oz)diced tomatoes, with juices
- 6 cups beef broth
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup ditalini or elbow pasta
- 1 cup green beans trimmed and cut
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup zucchini diced
- ½ cup Parmesan cheese freshly grated
- 2 tablespoons fresh basil chopped (optional)
Instructions
- Heat the pot over medium-high heat and brown ground beef for 5-7 minutes until cooked through.
- Drain the extra fat, add the onion, and cook for 4 minutes until it gets soft.
- Add garlic and cook for 1 minute until it smells amazing and gets lightly golden.
- Pour in tomatoes, broth, Italian seasoning, salt, and pepper, and mix everything really well.
- Bring soup to a boil, then turn the heat down so it bubbles gently and steadily.
- Let the soup simmer for 10 minutes so all the flavors can blend together really nicely.
- Add zucchini, green beans, kidney beans, and pasta to the pot and stir it all in.
- Cook for 10-12 minutes until pasta is tender, and veggies are cooked just right.
- Taste the soup and add more salt and pepper if you think it needs it.
- Scoop hot soup into bowls and sprinkle Parmesan cheese and fresh basil on top.
Notes
- Cook pasta separately and add to bowls to keep leftovers from getting mushy overnight.
- Use ground turkey or chicken instead if you want a lighter soup option.
- Toss in spinach or kale during the last 2 minutes for extra healthy greens.
- Freeze soup without pasta for up to 3 months in sealed freezer containers.
- This soup tastes even better the next day after sitting in the fridge overnight.
