Hearty Italian Ground Beef Hamburger Vegetable Soup Recipe

This hearty chunky Italian Ground Beef Hamburger Vegetable Soup is made with lean ground beef, diced tomatoes, and mixed vegetables, ready in 40 minutes. The starchy pasta plumping up in the rich tomato broth makes every spoonful incredibly satisfying. I love making a big batch of this on cold, rainy afternoons.

Why This Classic Works

I used to find vegetable soups a bit thin and unsatisfying until I started treating them like a deconstructed meat sauce. Browning the ground beef deeply before adding any liquid creates a robust foundation that carries the whole dish.

The real surprise for me was learning to cook the pasta directly in the broth rather than separately. It thickens the soup naturally and saves you from washing an extra pot.

Italian Ground Beef Hamburger Vegetable Soup Ingredients

• 1 lb lean ground beef
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28 oz) can diced tomatoes, undrained
• 4 cups beef broth
• 1 cup carrots, sliced
• 1 cup frozen green beans
• 1 tbsp Italian seasoning
• 1/2 cup small pasta (ditalini or macaroni)
• 1 tsp salt
• 1/2 tsp black pepper

How To Make Italian Ground Beef Hamburger Vegetable Soup

1. Brown the beef: In a large pot over medium-high heat, cook the ground beef, onion, and garlic for 5 to 7 minutes until no pink remains. Drain any excess grease.
2. Build the broth: Stir in the diced tomatoes with their juices, beef broth, carrots, green beans, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
3. Simmer the vegetables: Reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes until the carrots are tender.
4. Cook the pasta: Stir in the dry pasta. Keep the pot uncovered and simmer for another 10 minutes until the pasta is cooked through.

Recipe Tips

• Use lean ground beef: Less grease means a cleaner tasting broth, and you will not need to drain off as much fat.
• Watch the pasta: Small pasta shapes absorb liquid quickly, so serve the soup soon after the pasta finishes cooking.
• Scrape the bottom: When you pour in the beef broth, use your spoon to lift up any browned bits from the beef and onions for maximum flavor.

What To Serve With Italian Hamburger Soup

Crusty garlic bread is essential for soaking up the rich tomato and beef broth. A simple side salad dressed with a sharp vinaigrette also cuts through the heavy, savory flavors of the soup.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 4 days. If you plan to freeze it, leave the pasta out and add it fresh when reheating, as frozen pasta turns mushy.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey works well in this recipe. You might need to add a splash of olive oil when browning since turkey is much leaner.

Do I have to use frozen green beans?

Fresh green beans are perfectly fine. Just chop them into bite-sized pieces and add them at the same time you add the carrots.

Why did my soup get so thick overnight?

The pasta continues to absorb liquid as it sits in the fridge. Simply stir in a splash of water or extra beef broth when reheating to thin it out.

Nutrition

• Calories: 320 kcal
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 55mg
• Sodium: 850mg
• Total Carbohydrate: 28g
• Protein: 22g

Italian Ground Beef Hamburger Vegetable Soup

Recipe by Paula

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Hearty chunky Italian Ground Beef Hamburger Vegetable Soup made with lean beef, tomatoes, and tender pasta ready in 40 minutes for an easy weeknight dinner. This comforting bowl packs robust flavor into every single bite.

Ingredients

• 1 lb lean ground beef

• 1 medium yellow onion, chopped

• 2 cloves garlic, minced

• 1 (28 oz) can diced tomatoes, undrained

• 4 cups beef broth

• 1 cup carrots, sliced

• 1 cup frozen green beans

• 1 tbsp Italian seasoning

• 1/2 cup small pasta (ditalini or macaroni)

• 1 tsp salt

• 1/2 tsp black pepper

Directions

• 1. Brown the beef: In a large pot over medium-high heat, cook the ground beef, onion, and garlic for 5 to 7 minutes until no pink remains. Drain any excess grease.
• 2. Build the broth: Stir in the diced tomatoes with their juices, beef broth, carrots, green beans, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
• 3. Simmer the vegetables: Reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes until the carrots are tender.
• 4. Cook the pasta: Stir in the dry pasta. Keep the pot uncovered and simmer for another 10 minutes until the pasta is cooked through.