Description
This Hearty Italian Hamburger Soup is a comforting, one-pot meal that tastes like a cozy hug in a bowl. Loaded with savory ground beef, tender pasta shells, and plenty of vegetables in a rich tomato broth, it is a satisfying dinner that the whole family will love. Simple to make and packed with flavor, this soup is perfect for busy weeknights when you need something warm, filling, and delicious on the table fast.
Ingredients
The Beef & Aromatics
- 1 lb lean ground beef
- 1 cup yellow onions, diced
- 2 tablespoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
The Tomato Broth Base
- 4 cups beef broth
- 28 oz diced tomatoes (undrained)
- 29 oz tomato sauce (approx. two 15oz cans)
- 2 cups frozen mixed vegetables (corn, peas, carrots, beans)
- 2 tablespoons Italian seasoning
The Pasta & Finish
- 6 oz small pasta shells (or macaroni/ditalini)
- 1/4 cup fresh basil, chopped
- Water or extra broth (optional, to adjust thickness)
Instructions
Brown the Beef
Place a large pot or Dutch oven over medium-high heat. Add the ground beef and diced onions.
Cook
Crumble the beef with a spoon and cook until fully browned and the onions are soft.
Drain
Drain the excess grease from the pot well.
Add Garlic
Stir in the minced garlic and cook for 2 minutes until fragrant.
Build the Soup
Add the diced tomatoes (with juices), tomato sauce, and frozen mixed vegetables. Pour in the beef broth.
Season
Stir in the salt, pepper, and Italian seasoning.
Simmer
Bring the mixture to a boil, then reduce the heat to medium-low. Simmer gently for 10 minutes to let flavors meld.
Cook Pasta
Add the dry pasta shells directly to the pot. Stir well.
Cook
Continue simmering for 20–30 minutes (depending on shape) until the shells are tender.
Finish
The pasta will absorb a lot of liquid. If the soup is too thick, stir in a little extra water or broth. Remove from heat and stir in the fresh chopped basil.
Serve
Ladle into bowls and serve hot.
Notes
The “Mushy Pasta” Rule: If you plan on having leftovers, cook the pasta separately. Pasta left in the soup overnight will absorb all the broth and turn into a mushy stew. Add fresh cooked pasta to individual bowls as you serve.
Acidic Cooking Time: You might notice the pasta takes longer to cook in this soup than in plain water. The acidity from the tomatoes slows down the softening process of the starch.
Veggie Swap: Frozen veggies are used for convenience, but fresh diced carrots, celery, and green beans work great—just sauté them with the onions in step 1 to ensure they are tender.
Cheese Topping: This soup is delicious topped with freshly grated Parmesan or a sprinkle of Mozzarella.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: One Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Bowl
- Calories: 380
- Sugar: 9g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 45mg
Keywords: hamburger soup recipe, ground beef soup, italian vegetable soup, one pot pasta soup, easy winter dinner, family friendly soup, tomato beef soup