Description
This Creamy Ground Beef and Tomato Soup is a comforting and hearty meal perfect for any day. It combines savory ground beef, rich tomatoes, tender ditalini pasta, and a creamy finish with heavy cream, all seasoned with Italian herbs and garlic. Garnished with shaved Parmesan and fresh parsley, this soup offers a deliciously satisfying blend of flavors and textures.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Main Ingredients
- 1 pound ground beef
- 32 ounces chicken stock
- 28 ounce can crushed tomatoes
- 1 cup uncooked ditalini pasta
- 1 cup heavy cream
Garnish
- Shaved Parmesan
- Freshly chopped parsley
Instructions
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced yellow onion along with a couple large pinches of salt and fresh cracked pepper. Cook, stirring occasionally, for about 6-8 minutes until the onion starts to brown and caramelize, bringing out its natural sweetness.
- Add Garlic and Seasoning: Stir in 6 cloves of minced garlic, 1 tablespoon Italian seasoning, 2 tablespoons tomato paste, and additional salt and pepper to taste. Cook while stirring frequently for 1 minute to release the flavors.
- Brown the Beef: Push the vegetables to the outer edges of the pot to create a well in the center. Add 1 pound of ground beef, season with salt and pepper, and increase heat to medium-high. Cook the beef, breaking it up with a spatula until it’s browned and cooked through. Use the natural grease from the beef to deglaze the pan by scraping up any caramelized bits from the bottom for extra flavor.
- Add Liquids and Pasta: Stir in 32 ounces of chicken stock, a 28-ounce can of crushed tomatoes, 1 cup of uncooked ditalini pasta, and season again with salt and pepper. Mix well to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and cook for about 5 minutes or until the pasta is al dente. Make sure to stir frequently to prevent the pasta from sticking to the bottom of the pot.
- Finish with Cream: Stir in 1 cup of heavy cream and adjust seasoning with salt and pepper to taste, creating a rich and creamy texture for the soup.
- Garnish and Serve: Serve the soup hot, garnished with shaved Parmesan cheese and freshly chopped parsley for added flavor and color.
- Enjoy and Review: If you loved this recipe, consider leaving a 5-star rating and review to share your experience!
Notes
- For a leaner version, you can use ground turkey or chicken instead of ground beef.
- Feel free to substitute ditalini pasta with other small pasta shapes like elbow macaroni or small shells.
- Adjust the amount of heavy cream for desired creaminess or substitute with half-and-half for a lighter option.
- This soup keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Adding a pinch of red pepper flakes can give the soup a subtle spicy kick if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
