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Italian Vegetable Beef Soup

A hearty and flavorful Italian soup packed with beef, fresh vegetables, and pasta. Perfect for family dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main
Cuisine: Comfort Food, Italian
Calories: 320

Ingredients
  

Soup Base
  • 1 lb ground beef or stew beef cut into small cubes
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 3 medium carrots diced
  • 2 stalks celery diced
  • 1 medium zucchini diced
  • 1 medium red bell pepper diced
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 14 oz diced tomatoes canned
  • 6 cups beef or vegetable broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.5 tsp crushed red pepper flakes optional
  • Salt and black pepper to taste
  • 1 cup small pasta ditalini or elbow macaroni
  • 2 cups fresh spinach or kale chopped
  • Fresh parsley or basil for garnish
  • Grated Parmesan cheese for serving

Equipment

  • Large pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add beef and cook until browned. Remove and set aside.
  2. In the same pot, sauté onion, carrots, and celery for 4–5 minutes. Add garlic and cook 1 more minute.
  3. Add zucchini, bell pepper, and green beans. Cook 2–3 minutes.
  4. Stir in diced tomatoes, broth, basil, oregano, thyme, red pepper flakes, and the cooked beef. Season with salt and pepper.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes.
  6. Add pasta and chopped greens 10 minutes before serving. Cook until pasta is tender.
  7. Ladle into bowls, garnish with fresh parsley or basil, and sprinkle with Parmesan cheese. Serve hot.

Notes

This soup is freezer-friendly and tastes even better the next day as flavors meld.