Go Back
+ servings
A hearty bowl of beef minestrone soup sits on a white table. There is a gray cloth on the rustic farmhouse table and a loaf of artisan bread next to the bowl. The soup is full of mushrooms, carrots, celery, and pasta.
Print Recipe
4.8 from 5 votes

Beef Minestrone Soup

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. 
Cook Time30 mins
Total Time30 mins
Course: dinner
Cuisine: American
Keyword: beef mineastrone soup, mineastrone soup, healthy soup, 30 minute meals
Servings: 8
Calories: 310kcal
Author: Mirlandra

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

Mushrooms:  If you have fresh, use fresh.  If you have a can, use a can.  Canned mushrooms take on extra flavor from being sauteed before adding to the soup.  
Ground Beef:  You can use ground turkey in this recipe instead of ground beef but it will be somewhat less flavorful and rich.  
Making Gluten Free / Low Carb Soup:  Sometimes I leave the pasta out and enjoy the soup without any pasta.  Instead I will add an extra pound of meat.  This makes a great keto or gluten free option. 

Nutrition

Calories: 310kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 66mg | Potassium: 248mg | Fiber: 3g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg