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30-Minute Hamburger Minestrone Soup


  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 6 servings (approximately 3 quarts) 1x
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Ingredients

  • 1 cup uncooked small elbow macaroni (or other small shell pasta)
  • 1 pound lean ground beef
  • 1 cup chopped yellow onion
  • 1 (32-ounce) carton beef broth
  • 1 (16-ounce) package frozen mixed vegetables
  • 1 (16-ounce) can dark red kidney beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (6-ounce) can tomato paste
  • 21/2 teaspoons Italian seasoning
  • 1 bay leaf
  • Salt and pepper, to taste

Instructions

  1. Cook pasta according to package directions. While pasta is cooking, cook beef and onions in a dutch oven or large saucepan over medium-high heat, stirring constantly, until beef is browned and no longer pink. Crumble beef while cooking with a wooden spoon or spatula. Drain off grease in a colander and return to dutch oven or saucepan.
  2. Add remaining ingredients and stir well to combine. Bring to a boil. Reduce heat to maintain a gentle simmer and simmer uncovered for 15 minutes, or until vegetables are tender.
  3. Drain cooked pasta and add to soup. Stir well to combine and cook until heated through. Remove and discard bay leaf before serving.

Notes

Adapted from Taste of Home