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ground beef pasta soup

Delicious Ground Beef Pasta Soup

Delicious Delicious Ground Beef Pasta Soup recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 7 servings
Calories: 1900
Ingredients Method

Ingredients
  

For the soup::
  • 1 lb ground beef (I prefer 80/20 Chuck for better flavor and richness)
  • 1/2 cup diced onion
  • 1 package beef pasta meal kit (I use Hamburger Helper for the best seasoning balance)
  • 6 cups water
  • 2 tsp dried basil
  • 1/4 tsp black pepper
  • 3 cloves garlic (freshly minced for best aroma and depth)
  • 4 oz mushrooms (I use Giorgio canned stems and pieces)
  • 1/2 tsp smoked paprika
For the garnish::
  • 2 tbsp fresh parsley, chopped

Method
 

  1. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and diced onion, breaking the beef into small pieces as it cooks. Cook for 5-7 minutes, stirring occasionally, until the beef is deeply browned and the onion is softened and translucent. This browning develops flavor through the Maillard reaction, which is the foundation of this soup's richness. Once cooked through, carefully drain off excess fat by tilting the pot and using a spoon to push the meat to the side, leaving just a light coating of fat in the bottom for flavor.
  2. Add the minced garlic to the browned beef and onion mixture, stirring constantly for about 30 seconds until fragrant. I find that fresh garlic adds so much more depth and aroma than jarred—this brief blooming allows it to release its essential oils and infuse the fat. Pour in the 6 cups of water, then add the Sauce Mix packet from the pasta meal kit, along with the dried basil, black pepper, and smoked paprika. Stir well to combine and dissolve the seasoning mix completely.
  3. Bring the pot to a boil over medium-high heat, then immediately reduce the heat to medium-low and cover with a lid. Simmer gently for 10 minutes. This simmering time allows the dried basil and paprika to fully hydrate and release their flavors into the broth, creating a cohesive seasoning foundation before the pasta and mushrooms are added.
  4. Stir in the pasta from the meal kit packet along with the canned mushrooms (including their liquid for extra umami and body). Stir well to ensure the pasta is submerged and won't stick together as it cooks. Return the pot to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally. I like using canned mushroom stems and pieces because they add a subtle earthiness without overpowering the broth, and their liquid thickens the soup naturally.
  5. Remove the pot from heat and taste the soup, adjusting seasoning if needed. Ladle into bowls and garnish each serving with fresh parsley for a bright pop of color and herbaceous freshness that cuts through the richness of the broth.