Introduction: Can a Hearty Soup Be Ready in Just 30 Minutes?
Ever dreamed of a warm, comforting soup that’s packed with flavor, fills you up, and doesn’t leave a pile of dishes in the sink? Meet the One-Pot Spinach Beef Soup! This dish is like a cozy hug in a bowl, blending savory beef, tender pasta, fresh spinach, and a rich tomatoey broth. Wondering how to whip up a soup that tastes like it simmered all day but comes together in just 30 minutes? Stick with me, and I’ll guide you through every step to create this easy, family-friendly meal that’s perfect for chilly nights or busy weeknights!
Overview: Why This Recipe Rocks
The One-Pot Spinach Beef Soup is a lifesaver for anyone craving a hearty, healthy meal without the fuss. It’s loaded with protein, veggies, and pasta, all cooked in one pot for easy cleanup. Here’s why it’s a winner:
- Time Requirement: About 30 minutes total (10 minutes prep, 20 minutes cooking).
- Difficulty Level: Super easy! If you can chop, stir, and boil, you’re set.
- Why It’s Awesome: This soup is budget-friendly, uses pantry staples, and is perfect for feeding a crowd (makes 8 servings!). It’s versatile (swap ingredients to your taste), great for meal prep, and packed with nutrients. Plus, it’s a one-pot wonder, so you’ll spend less time washing dishes and more time enjoying your meal.
With its rich broth and colorful ingredients, this soup is as inviting to look at as it is to eat. Let’s dive in!
Essential Ingredients
To make a One-Pot Spinach Beef Soup that serves 8 (about 2½ quarts), you’ll need these key ingredients. Each one adds flavor, texture, or nutrition to make this soup a complete meal:
- Ground Beef (1 lb): Adds hearty, savory protein that makes the soup filling.
- Garlic Cloves (3, minced): Brings a warm, savory depth to the broth.
- Reduced-Sodium Beef Broth (2 cartons, 32 oz each): Creates a rich, flavorful base without too much salt.
- Diced Tomatoes with Green Pepper, Celery, and Onion (2 cans, 14½ oz each, undrained): Adds tangy tomato flavor and veggie goodness.
- Dried Basil (1 tsp): Provides an herby, slightly sweet note.
- Pepper (½ tsp): Adds a mild kick to balance the flavors.
- Dried Oregano (½ tsp): Brings a warm, earthy flavor.
- Salt (¼ tsp): Enhances all the flavors without overpowering.
- Uncooked Bow Tie Pasta (3 cups): Makes the soup hearty and fun with its cute shape.
- Fresh Spinach (4 cups, coarsely chopped): Adds vibrant color and nutrition, wilting perfectly into the soup.
- Grated Parmesan Cheese (for serving): A nutty, salty topping that elevates every bowl.
Substitutions and Variations:
- Ground Beef: Swap with ground turkey, chicken, or plant-based meat for a vegetarian option.
- Broth: Use vegetable broth or chicken broth if you don’t have beef broth.
- Tomatoes: Regular diced tomatoes work fine; add diced bell pepper or onion if you want the same veggie mix.
- Pasta: Use any small pasta like rotini, shells, or elbow macaroni.
- Spinach: Substitute with kale, Swiss chard, or arugula (kale needs a bit more cooking time).
- Herbs: Fresh basil or oregano (use 1 tbsp fresh per tsp dried) can replace dried herbs for a brighter flavor.
- Cheese: Swap Parmesan for Pecorino Romano, cheddar, or skip for a dairy-free version.
Why These Ingredients Matter: The beef and pasta provide protein and carbs for a filling meal, while the spinach and tomatoes add fiber, vitamins, and antioxidants. The reduced-sodium broth keeps it heart-healthy, and the Parmesan adds a touch of indulgence. This soup is a balanced, nutritious option that doesn’t skimp on flavor.
Step-by-Step Instructions
Let’s make this One-Pot Spinach Beef Soup step by step. It’s so simple, you’ll be amazed at how quickly it comes together!
Step 1: Cook the Beef and Garlic
- In a 6-quart stockpot, cook 1 lb ground beef with 3 minced garlic cloves over medium heat.
- Break the beef into crumbles as it cooks, about 6-8 minutes, until no longer pink.
- Drain excess fat from the pot.
Tip: Use a wooden spoon to break up the beef for even crumbles. Draining the fat keeps the soup from being greasy.
Step 2: Add Broth and Seasonings
- Stir in 2 cartons (32 oz each) reduced-sodium beef broth, 2 cans (14½ oz each) diced tomatoes with green pepper, celery, and onion (undrained), 1 tsp dried basil, ½ tsp pepper, ½ tsp dried oregano, and ¼ tsp salt.
- Bring the mixture to a boil over medium-high heat.
Tip: Scrape the bottom of the pot while stirring to mix in any flavorful bits from the beef.
Step 3: Cook the Pasta
- Stir in 3 cups uncooked bow tie pasta and return to a boil.
- Cook, uncovered, for 7-9 minutes, stirring occasionally, until the pasta is tender (al dente).
Tip: Check the pasta at 7 minutes to avoid overcooking—bow ties should be tender but not mushy.
Step 4: Add Spinach and Finish
- Stir in 4 cups coarsely chopped fresh spinach until it wilts, about 1-2 minutes.
- Taste and adjust seasoning with a pinch more salt or pepper if needed.
- Remove from heat.
Tip: Don’t overcook the spinach—it should be wilted but still bright green for the best texture and flavor.
Step 5: Serve with Parmesan
- Ladle the soup into bowls and sprinkle each serving with grated Parmesan cheese.
- Serve hot with crusty bread or crackers on the side.
Tip: Let each person add their own cheese for a fun, customizable touch.
Assembly: Serving the Perfect Bowl
Your One-Pot Spinach Beef Soup is ready to warm hearts and bellies! Here’s how to make it look as cozy as it tastes:
- Serving: Ladle the soup into deep bowls to show off the colorful pasta, veggies, and broth. Sprinkle Parmesan generously on top for a melty, savory finish.
- Presentation Tips:
- Garnish with a pinch of fresh basil or parsley for a pop of color.
- Serve in rustic ceramic bowls for a cozy, homemade vibe.
- Place a small bowl of extra Parmesan on the table for cheese lovers.
- Serving Ideas: Pair with garlic bread, a side salad, or cornbread for a complete meal. A glass of sparkling water or a light red wine complements the flavors beautifully.
Pro Tip: For a fun family dinner, set up a “soup bar” with extra toppings like croutons, hot sauce, or more cheese for everyone to customize their bowl.
Storage and Make-Ahead Tips
This One-Pot Spinach Beef Soup is perfect for leftovers and meal prep. Here’s how to keep it fresh:
- Storage:
- Let the soup cool, then store in an airtight container in the fridge for up to 4 days.
- The pasta may absorb some broth over time, so add a splash of broth when reheating if needed.
- Freezing:
- Freeze the soup (without pasta) in portion-sized containers for up to 3 months. Cook fresh pasta when reheating to avoid mushiness.
- Thaw in the fridge overnight before reheating.
- Reheating:
- Reheat in the microwave in 1-minute bursts, stirring in between, until hot.
- Or reheat on the stove over medium heat, adding a splash of broth or water to thin the soup if it’s thickened.
- Make-Ahead Tips:
- Cook the beef and garlic mixture up to a day ahead and refrigerate.
- Chop spinach and measure seasonings in advance to save prep time.
- Cook the pasta separately and add it when serving if you plan to store the soup for several days.
Tip: If freezing, undercook the pasta slightly when reheating to prevent it from getting too soft.
Recipe Variations
The One-Pot Spinach Beef Soup is super versatile. Here are some fun ways to switch it up:
- Spicy Kick: Add ½ tsp red pepper flakes or a dash of hot sauce with the seasonings.
- Cheesy Delight: Stir in ½ cup shredded cheddar or mozzarella for a creamier soup.
- Veggie Boost: Add diced carrots, zucchini, or mushrooms with the tomatoes.
- Vegetarian: Swap beef for plant-based meat or lentils and use vegetable broth.
- Italian Twist: Use Italian-seasoned diced tomatoes and add 1 tsp Italian seasoning instead of basil and oregano.
- Low-Carb: Skip the pasta and add more spinach or cauliflower florets for a keto-friendly version.
Experiment with what you have in your pantry to make it your own!
Conclusion: Warm Up with This Easy Soup
The One-Pot Spinach Beef Soup is your ticket to a quick, hearty, and delicious meal that’s perfect for any night of the week. With tender beef, colorful veggies, fun bow tie pasta, and a rich, savory broth, it’s a dish that warms the soul and fills the belly in just 30 minutes. Whether you’re feeding a family, prepping for the week, or just craving something cozy, this soup delivers. Try it as is or add your own twist—maybe some extra spice or veggies? Share your creations with us! Grab your pot, gather your ingredients, and enjoy every spoonful of this comforting soup!
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One-Pot Spinach Beef Soup
Description
Ever dreamed of a warm, comforting soup that’s packed with flavor, fills you up, and doesn’t leave a pile of dishes in the sink? Meet the One-Pot Spinach Beef Soup! This dish is like a cozy hug in a bowl, blending savory beef, tender pasta, fresh spinach, and a rich tomatoey broth
Ingredients
To make a One-Pot Spinach Beef Soup that serves 8 (about 2½ quarts), you’ll need these key ingredients. Each one adds flavor, texture, or nutrition to make this soup a complete meal:
- Ground Beef (1 lb): Adds hearty, savory protein that makes the soup filling.
- Garlic Cloves (3, minced): Brings a warm, savory depth to the broth.
- Reduced-Sodium Beef Broth (2 cartons, 32 oz each): Creates a rich, flavorful base without too much salt.
- Diced Tomatoes with Green Pepper, Celery, and Onion (2 cans, 14½ oz each, undrained): Adds tangy tomato flavor and veggie goodness.
- Dried Basil (1 tsp): Provides an herby, slightly sweet note.
- Pepper (½ tsp): Adds a mild kick to balance the flavors.
- Dried Oregano (½ tsp): Brings a warm, earthy flavor.
- Salt (¼ tsp): Enhances all the flavors without overpowering.
- Uncooked Bow Tie Pasta (3 cups): Makes the soup hearty and fun with its cute shape.
- Fresh Spinach (4 cups, coarsely chopped): Adds vibrant color and nutrition, wilting perfectly into the soup.
- Grated Parmesan Cheese (for serving): A nutty, salty topping that elevates every bowl.
Substitutions and Variations:
- Ground Beef: Swap with ground turkey, chicken, or plant-based meat for a vegetarian option.
- Broth: Use vegetable broth or chicken broth if you don’t have beef broth.
- Tomatoes: Regular diced tomatoes work fine; add diced bell pepper or onion if you want the same veggie mix.
- Pasta: Use any small pasta like rotini, shells, or elbow macaroni.
- Spinach: Substitute with kale, Swiss chard, or arugula (kale needs a bit more cooking time).
- Herbs: Fresh basil or oregano (use 1 tbsp fresh per tsp dried) can replace dried herbs for a brighter flavor.
- Cheese: Swap Parmesan for Pecorino Romano, cheddar, or skip for a dairy-free version.
Why These Ingredients Matter: The beef and pasta provide protein and carbs for a filling meal, while the spinach and tomatoes add fiber, vitamins, and antioxidants. The reduced-sodium broth keeps it heart-healthy, and the Parmesan adds a touch of indulgence. This soup is a balanced, nutritious option that doesn’t skimp on flavor.
Instructions
Step 1: Cook the Beef and Garlic
- In a 6-quart stockpot, cook 1 lb ground beef with 3 minced garlic cloves over medium heat.
- Break the beef into crumbles as it cooks, about 6-8 minutes, until no longer pink.
- Drain excess fat from the pot.
Tip: Use a wooden spoon to break up the beef for even crumbles. Draining the fat keeps the soup from being greasy.
Step 2: Add Broth and Seasonings
- Stir in 2 cartons (32 oz each) reduced-sodium beef broth, 2 cans (14½ oz each) diced tomatoes with green pepper, celery, and onion (undrained), 1 tsp dried basil, ½ tsp pepper, ½ tsp dried oregano, and ¼ tsp salt.
- Bring the mixture to a boil over medium-high heat.
Tip: Scrape the bottom of the pot while stirring to mix in any flavorful bits from the beef.
Step 3: Cook the Pasta
- Stir in 3 cups uncooked bow tie pasta and return to a boil.
- Cook, uncovered, for 7-9 minutes, stirring occasionally, until the pasta is tender (al dente).
Tip: Check the pasta at 7 minutes to avoid overcooking—bow ties should be tender but not mushy.
Step 4: Add Spinach and Finish
- Stir in 4 cups coarsely chopped fresh spinach until it wilts, about 1-2 minutes.
- Taste and adjust seasoning with a pinch more salt or pepper if needed.
- Remove from heat.
Tip: Don’t overcook the spinach—it should be wilted but still bright green for the best texture and flavor.
Step 5: Serve with Parmesan
- Ladle the soup into bowls and sprinkle each serving with grated Parmesan cheese.
- Serve hot with crusty bread or crackers on the side.
Tip: Let each person add their own cheese for a fun, customizable touch.
FAQs
1. Can I make this soup gluten-free?
Yes! Use gluten-free pasta (like rice or quinoa-based bow ties) and ensure your beef broth and canned tomatoes are gluten-free.
2. How can I make it vegetarian?
Swap ground beef for plant-based meat, lentils, or extra veggies like mushrooms. Use vegetable broth instead of beef broth.
3. What are the health benefits of this soup?
This soup is packed with protein from beef, iron and vitamins A and C from spinach, and fiber from tomatoes and veggies. The reduced-sodium broth keeps it heart-healthy, and the pasta adds satisfying carbs for energy.
4. Can I use fresh tomatoes instead of canned?
Yes! Use 4 cups diced fresh tomatoes and add ¼ cup diced onion, celery, or green pepper to mimic the canned version. Cook a bit longer to soften fresh veggies.
5. How do I keep the pasta from getting mushy?
Cook the pasta just until al dente (7-9 minutes). If storing leftovers, consider cooking pasta separately and adding it when serving.
6. Can I use leftover cooked beef?
Absolutely! Skip the beef-cooking step and stir in 1½ cups cooked, shredded, or cubed beef with the spinach to heat through.
7. How long does it take to make this soup?
Prep takes about 10 minutes (chopping and measuring), and cooking takes 20 minutes, so you’re done in about 30 minutes.
8. Can I double the recipe?
Yes! Use a larger pot (8-10 quarts) and double all ingredients. Cooking times may increase slightly; check pasta for doneness.