Minced Meat Soup
Minced Meat Soup is a warm, comforting, and hearty dish that brings together savory ground meat, tender vegetables, and a rich, flavorful broth. It’s simple enough for a weeknight meal but satisfying enough to serve as a complete one-pot dinner. The addition of pasta makes it filling, while herbs and tomatoes give it depth and balance. Think of it as a cozy, rustic soup that always hits the spot.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~45–50 minutes
Ingredients
The Protein & Base
1 lb lean ground beef (or minced meat of choice)
1 tbsp olive oil or avocado oil
4–6 cups beef broth or stock (or water + bouillon)
1 small yellow onion, diced
2–3 garlic cloves, minced
Vegetables & Aromatics
2–3 medium carrots, peeled and diced
2 celery stalks, sliced or diced
1 can (14.5 oz) diced tomatoes (with juices)
1 tbsp tomato paste
Pasta & Herbs
4–8 oz spaghetti (broken into 2-inch pieces) or small pasta like ditalini
1 tsp dried Italian seasoning
1–2 bay leaves
¼ cup fresh parsley, chopped
Salt and black pepper, to taste
Instructions
Heat oil
In a large pot, heat olive oil over medium heat.
Cook minced meat
Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
Sauté aromatics
Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for another minute.
Add vegetables
Add carrots and celery, cooking for 3–5 minutes to slightly soften.
Build flavor base
Stir in tomato paste and cook for 1–2 minutes to deepen flavor.
Add liquids and tomatoes
Pour in broth and add diced tomatoes with their juices.
Season and simmer
Add Italian seasoning, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add pasta
Stir in broken spaghetti or pasta and cook until tender (8–10 minutes).
Adjust seasoning
Taste and adjust salt and pepper as needed.
Finish and serve
Remove bay leaves, stir in fresh parsley, and serve hot.
Tips
Use lean meat to avoid greasy soup.
Brown meat well for deeper flavor.
Don’t skip tomato paste—it adds richness.
Cut vegetables evenly for consistent cooking.
Simmer gently to develop flavors.
Add pasta toward the end to avoid overcooking.
Stir occasionally to prevent sticking.
Use fresh herbs at the end for brightness.
Adjust broth amount for desired thickness.
Let soup sit for a few minutes before serving for better flavor.
Variations
Chicken Version: Use ground chicken or turkey.
Spicy Kick: Add chili flakes or hot sauce.
Low-Carb: Skip pasta and add zucchini noodles.
Creamy Version: Stir in a splash of cream at the end.
Bean Addition: Add kidney beans or chickpeas.
Rice Instead of Pasta: Substitute cooked rice.
Vegetable Boost: Add spinach, kale, or peas.
Asian Twist: Add soy sauce and ginger.
Cheesy Finish: Top with grated Parmesan.
Slow Cooker: Cook on low for 6–7 hours (add pasta near the end).
Q&A
Can I make this ahead of time?
Yes, it tastes even better the next day.
How do I store leftovers?
Store in the fridge for up to 4 days.
Can I freeze it?
Yes, but freeze without pasta for best texture.
What pasta works best?
Small shapes like ditalini or broken spaghetti.
How do I thicken the soup?
Reduce broth or simmer longer.
Can I use fresh tomatoes?
Yes, just chop and cook them longer.
Is it kid-friendly?
Yes, mild and comforting.
Can I make it vegetarian?
Use plant-based mince and vegetable broth.
How do I add more flavor?
Use homemade broth or add herbs and spices.
What can I serve with it?
Crusty bread or a simple salad.
Nutrition
(Approx. per serving)
Calories: ~300–380
Protein: 20–25g
Fat: 12–16g
Carbohydrates: 25–30g
Fiber: 3–5g
Conclusion
Minced Meat Soup is a reliable, comforting recipe that’s both nourishing and easy to make. With its rich broth, tender meat, and hearty vegetables, it’s perfect for cozy dinners or meal prep. Flexible and customizable, this soup is one you’ll come back to whenever you need something warm, filling, and satisfying.