Is there anything more comforting than a steaming bowl of pasta soup on a cold day? It’s the ultimate in cozy, family-friendly food. But let’s face it, we’ve all experienced the disappointment of gummy, overcooked pasta turning our beloved soup into a starchy mess. That’s why I’m so excited to share this recipe for Hearty Pasta Soup, designed to deliver perfectly cooked pasta that holds its shape, even after simmering in broth. Get ready for a soup that’s both delicious and texturally satisfying!
Why You’ll Love This Hearty Pasta Soup
This isn’t your average pasta soup! Here’s why you’ll be making this recipe again and again:
- Perfectly cooked pasta: Say goodbye to mushy noodles! Our simple trick ensures al dente pasta every time.
- Hearty and filling: Packed with ground beef and plenty of vegetables, this soup is a complete meal.
- Easy to customize: Adapt the vegetables and seasonings to your liking for a truly personalized soup.
- Great for meal prep: The flavors develop even more overnight, making it perfect for make-ahead lunches or dinners.
- Kid-friendly: Even picky eaters will love this comforting and flavorful soup.
Gathering Your Ingredients for Hearty Pasta Soup
The beauty of this hearty pasta soup lies in its simplicity and fresh ingredients. We’re building layers of flavor with a combination of savory meat, aromatic vegetables, and comforting herbs. The key is to start with quality ingredients – it really does make a difference! Let’s break down what you’ll need:
- For the Savory Base: You’ll need 1 pound of ground beef. Opt for lean ground beef to avoid excess grease in your soup. We brown this first to create a rich, flavorful foundation for the whole dish.
- The Aromatic Trio: This soup gets its depth from a classic combination of aromatics. You’ll need 1 medium onion, chopped, 2 carrots, peeled and diced, and 2 celery stalks, diced. Dicing the vegetables into small, uniform pieces ensures they cook evenly and distribute their flavor throughout the soup.
- The Tomatoey Goodness: A 28-ounce can of crushed tomatoes provides the perfect tangy sweetness. Look for good-quality crushed tomatoes for the best flavor. You can also use diced tomatoes if you prefer a chunkier texture.
- The Broth and Seasoning: Six cups of beef broth create the liquid base of our soup. Choose a low-sodium broth to control the salt level. For seasoning, we’re keeping it simple with 1 teaspoon of dried oregano, ½ teaspoon of dried basil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. These classic Italian herbs complement the beef and tomatoes perfectly.
- The Star of the Show (that isn’t mushy!): Of course, we need pasta! One cup of rotini pasta is ideal for this soup. Its corkscrew shape holds onto the delicious broth. The trick to avoiding gummy pasta is to cook it separately and add it at the very end.
- The Finishing Touch: To brighten up the soup and add a pop of freshness, you’ll need fresh parsley, chopped, for garnish.
- Extra Water: Finally, have 1 cup of water on hand to adjust the soup’s consistency, if needed.
Crafting Your Hearty Pasta Soup: Step-by-Step
Making this hearty pasta soup is easier than you might think! The most important part is ensuring the pasta doesn’t get mushy, which we’ll tackle with a simple, separate cooking method. Follow these steps, and you’ll be enjoying a comforting bowl of soup in no time.
- Brown the Beef: In a large pot or Dutch oven, brown the 1 pound of ground beef over medium-high heat. Breaking the beef up as it cooks will ensure it browns evenly. Once the beef is browned, drain off any excess grease. This step is crucial for developing a rich, savory flavor in your soup.
- Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot with the browned beef. Cook until the vegetables are softened and the onion is translucent, about 5-7 minutes. Sautéing the vegetables softens them and releases their natural sweetness, adding another layer of flavor to the soup. Don’t rush this step!
- Simmer the Soup: Stir in the 28-ounce can of crushed tomatoes, 6 cups of beef broth, 1 teaspoon of dried oregano, ½ teaspoon of dried basil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes, or up to an hour, to allow the flavors to meld. The longer it simmers, the richer the flavor will become!
- Cook the Pasta Separately: While the soup is simmering, cook the 1 cup of rotini pasta in a separate pot according to package directions for al dente. This is the secret to preventing gummy pasta! Be sure to cook it al dente – slightly firm to the bite – as it will continue to cook a bit in the soup.
- Rinse and Drain the Pasta: Immediately after cooking, drain the pasta and rinse it with cold water. This stops the cooking process and removes excess starch, further preventing it from becoming mushy.
- Combine and Finish: Add the cooked and drained pasta to the soup during the last 5 minutes of simmering. This is the key to perfectly cooked pasta that holds its shape in soup. Stir gently to combine.
- Adjust Consistency (If Needed): If the soup looks too thick, add 1 cup of water to reach your desired consistency. Taste and adjust seasonings as needed. Remember, you can always add more salt and pepper, but you can’t take it away!
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley before serving. The parsley adds a bright, fresh flavor that complements the richness of the soup.
Tips for Perfect Hearty Pasta Soup Every Time
Want to ensure your hearty pasta soup is a success every time? Here are a few pro tips to keep in mind:
- Don’t overcook the pasta: This is the most important tip! Cooking the pasta separately and adding it at the end is crucial for preventing it from becoming gummy.
- Use good-quality ingredients: The better the quality of your ingredients, the better the flavor of your soup will be.
- Don’t be afraid to experiment with vegetables: Feel free to add other vegetables you enjoy, such as zucchini, green beans, or spinach.
- Make it vegetarian: Omit the ground beef and use vegetable broth for a delicious vegetarian version. You can also add beans for extra protein.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will develop even more overnight!
What to Serve With Hearty Pasta Soup
This hearty pasta soup is a meal in itself, but it pairs perfectly with a simple side dish. Consider serving it with a crisp green salad or some crusty bread for dipping. For something a little different, try serving it alongside our Golden Vegetable Rice Pilaf. It provides a comforting counterpoint to the rich soup.
Your Hearty Pasta Soup Questions Answered (FAQ)
Can I use a different type of pasta?
Absolutely! Rotini is a great choice, but other small pasta shapes like ditalini, elbow macaroni, or even small shells would work well. Just be sure to cook the pasta separately and add it at the end to prevent it from becoming mushy.
Can I make this soup in a slow cooker?
Yes, you can! Brown the ground beef and sauté the vegetables as directed in steps 1 and 2. Then, transfer everything to a slow cooker. Add the crushed tomatoes, beef broth, oregano, basil, salt, and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cooked pasta during the last 30 minutes of cooking. I have a great recipe for Slow Cooker Cheesy Potatoes as well!
Can I freeze this soup?
Yes, but it’s best to freeze the soup without the pasta. Cook the soup as directed, then let it cool completely. Transfer it to freezer-safe containers or bags, leaving some room for expansion. When you’re ready to eat, thaw the soup in the refrigerator overnight. Cook the pasta separately and add it to the soup when reheating.
Why is my soup too thick?
If your soup is too thick, simply add more water or beef broth until it reaches your desired consistency. Remember, you can always add more liquid, but you can’t take it away!
Enjoy Your Homemade Hearty Pasta Soup!
There you have it – a comforting and delicious Hearty Pasta Soup recipe that’s guaranteed to banish mushy noodles forever! This is a family favorite in my house, and I hope it becomes one in yours too. Now it’s your turn to get cooking! Leave a comment below to let me know how it turns out, and don’t forget to share this recipe with your friends and family. Happy cooking!
Hearty Pasta Soup (No More Gummy Pasta)
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 (28 ounce) can crushed tomatoes
- 6 cups beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup rotini pasta
- 1 cup water
- Fresh parsley, chopped (for garnish)
Directions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the crushed tomatoes, beef broth, oregano, basil, salt, and pepper. Bring to a simmer.
- In a separate pot, cook the rotini pasta according to package directions for al dente. Drain the pasta immediately and rinse with cold water. This stops the cooking process.
- Add the cooked and drained pasta to the soup during the last 5 minutes of simmering. This prevents the pasta from becoming gummy and overcooked.
- If the soup looks too thick, add 1 cup of water to reach desired consistency.
- Ladle the soup into bowls and garnish with fresh parsley before serving.