Soups · No. 37
Spinach Beef Soup
This spinach beef soup turns pantry staples into a comforting one-pot meal with rich flavor and zero fuss.
Serves 8Total time 30 min258 calories per servingItalianDinner
Ingredients
- 1 pound ground beef
- 3 garlic cloves, minced
- 2 cartons (32 ounces each) reduced-sodium beef broth
- 2 cans (14-1/2 ounces each) diced tomatoes with green pepper, celery and onion, undrained
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 3 cups uncooked bow tie pasta
- 4 cups fresh spinach, coarsely chopped
- Grated Parmesan cheese
Method
- In a 6-quart stockpot, cook the beef and garlic over medium heat until the meat is no longer pink, six to eight minutes, breaking the beef into crumbles. Drain off any excess moisture.
- Stir in the broth, tomatoes, basil, oregano, salt and pepper, and bring to a boil. Editor's Tip: If you have homemade bone broth, use it here for added richness and flavor.
- Stir in the dried pasta and return the soup to a boil. Cook the soup, uncovered, until the pasta is tender, seven to nine minutes.
- Stir in the spinach until it wilts. Sprinkle servings with cheese.
Notes
- Times from the recipe page: prep 10 min, cook 20 min, total 30 min.
- 258 calories per serving, from the recipe page (yield as listed: 8 servings (about 2-1/2 quarts)).
- Recipe and photo from Taste of Home (tasteofhome.com), by Kate McKiernan. Saved for personal use.