Italian Hamburger Soup

Ingredients

• 1 lb ground beef
• 1 onion (diced)
• 3 cloves garlic (minced)
• 2 carrots (sliced into rounds)
• 2 stalks celery (sliced)
• 6 cup beef broth
• 14.5 oz diced tomatoes (canned, with juices)
• 2 tbsp tomato paste
• 1 tbsp Italian seasoning
• 1.5 cup small pasta shells (uncooked)
• salt and black pepper (to taste)
• fresh parsley (chopped, for garnish)

Steps

1. 1

   In a large pot or Dutch oven over medium-high heat, add the ground beef and diced onion. Cook until the beef is fully browned and the onions are translucent, breaking the meat into small crumbles as it cooks. Drain any excess grease from the pot.

2. 2

   Add the minced garlic, sliced carrots, and sliced celery to the pot with the beef. Sauté for 3-4 minutes until the vegetables begin to soften and the garlic is fragrant.

3. 3

   Stir in the tomato paste until well incorporated with the meat and vegetables.

4. 4

   Pour in the beef broth and the canned diced tomatoes (including their juices). Add the Italian seasoning, salt, and black pepper.

5. 5

   Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for about 10-15 minutes, or until the carrots are tender.

6. 6

   Add the uncooked pasta shells to the pot. Increase the heat slightly to maintain a gentle boil and cook for 8-10 minutes, or until the pasta is al dente.

7. 7

   Taste the soup and adjust seasoning with additional salt and pepper if needed. Remove from heat.

8. 8

   Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

Notes

If you plan on having leftovers, you may want to cook the pasta separately and add it to individual bowls, as the shells will continue to absorb the broth and become mushy if stored in the soup.

Nutrition per serving

• main
• soup
• dinner
• comfort food
• ground beef
• pasta
• Italian-inspired