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.

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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.