This hearty Beef Minestrone Soup only takes 30 minutes from start to finish! The addition of ground beef makes it hearty and satisfying. We love this rich, savory soup that comforts and soothes on cold winter nights. Sometimes I leave out the pasta and add an extra pound of meat for a different version.
Ladies and Gentlemen! I would like to announce that soup season has arrived!!! Summer seemed longer and hotter than usual and I waited (not at all patiently) for fall to sweep in and bring soup season with it!
Minestrone soup is always good. I like the tomato base, all the nice veggies and the sprinkle of cheese on top. This year I wanted a soup with some oomph and a good dose of protein. It was time to play on a classic. This is new at our house but we have already eaten two entire batches.
This time of year always seems very busy with kids back in school and fall schedules picking up. I needed a handy lunch that was healthy and filling without having to fuss in the kitchen. This has fit the bill perfectly. It comes together in 30 minutes so you can make it for a weeknight dinner but my favorite way to make it is on the weekend so it can sit a day or two before we eat it.
I know it might sound a little crazy but make sure to include the hamburger drippings. It’s the perfect amount of fat for this soup. Fat carries flavor and in this case the soup gets its richness from the beef fat. If you don’t have good fresh tomatoes just use another can of stewed.
I hope you like this on your fall table as much as I do! Sadly I’m down to one last serving in the fridge. Maybe it’s time for another batch?
Beef Minestrone Soup
Ingredients
- 2 cans Italian Stewed Tomatoes 15oz each
- 3 stalks celery diced + 2 cups water
- 4 cups water
- 3 Tablespoons beef bouillon Better than Bouillon preferred
- 2 teaspoons Italian seasoning I use a freeze dried blend for better flavor
- 1-2 teaspoons garlic powder
- 2 teaspoons black pepper coarsely ground
- 1/8 teaspoon ground cayenne pepper optional
- 1 can white beans drained and rinsed
- 2 Tablespoons olive oil
- 2 Tablespoons salted butter
- 1 large onion diced
- 1 can mushroom stems and pieces 6.5oz drained (see note)
- 1 pound hamburger with 15%-20% fat no more than 20% fat (see note)
- 1 cup spiral pasta
Suggested Toppings
- Freshly grated Parmesan cheese
Instructions
- Add contents of both cans of tomatoes including juice to a large soup pot. Use an immersion blender to puree.
- Dice celery and put in microwave safe bowl with 2 cups of water. Microwave on high for 5-8 minutes until celery is fork tender. When the celery is done add it to the pot along with remaining water.
- To the tomatoes add 4 cups water, bouillon, Italian seasoning, garlic powder, black pepper and cayenne pepper. Add the beans. Bring to a boil on high and then turn down to a rapid simmer.
- Preheat a large skillet over high heat - cast iron if you have one. Add the olive oil, butter, diced onion and drained or fresh mushrooms. Once it starts to brown turn it down to medium-high and cook until golden, stirring occasionally. When it is done, add to soup.
- Brown the hamburger in a cast iron on medium-high heat. Add it along with all the drippings to the soup. Bring the soup to a boil again and then add the pasta. Simmer 10 minutes or until pasta is tender.
- Taste the soup and add additional salt and pepper if desired. Adjust as necessary. Serve with Parmesan cheese and crusty bread.
- Leftover soup keeps well for up to a week in the refrigerator. If you make it without pasta it freezes well. The leftovers taste amazing!
Notes
Nutrition
PIN FOR LATER
This recipe was originally published in September of 2014. It was updated with new photos and information in September of 2020.
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