Description
A rich and creamy soup featuring ground beef, ditalini pasta, and fresh spinach, perfect for a comforting meal.
Ingredients
Scale
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup ditalini pasta, uncooked
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- Fresh parsley, chopped, for garnish
Instructions
- In a large Dutch oven, heat olive oil over medium-high heat. Add ground beef, onion, and garlic. Cook until beef is browned, then drain excess fat.
- Stir in beef broth, diced tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic powder, onion powder, smoked paprika, crushed red pepper flakes, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add uncooked ditalini pasta and simmer for 8–10 minutes, stirring occasionally, until pasta is al dente.
- Lower the heat and stir in chopped spinach, cooking for 2–3 minutes until wilted.
- Gently mix in heavy cream and Parmesan cheese, cooking for another 2–3 minutes until creamy. Avoid boiling after adding cream.
- Taste and adjust seasoning if needed. If soup is too thick, add a splash more beef broth.
- Serve hot in bowls, garnished with parsley and extra Parmesan cheese.
Notes
- For a heartier flavor, try using Italian sausage instead of ground beef!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg