A structured, family-style soup built for yield and reliability. Ground beef is browned with onion; aromatics and a light herb profile (Italian seasoning) support a tomato-forward beef broth. Celery, carrots, and corn provide texture and sweetness. Macaroni is cooked directly in the pot for starch-driven body; spinach finishes for color and freshness. Expect thickening during hold restore with hot stock. For service windows, par-cook pasta separately and combine per portion to maintain broth clarity and pasta texture.
Time Breakdown
- Prep: 10 min
- Cook: 35–40 min
- Total: 45–50 min
- Servings: 6–8
Ingredients List
- 7 ml olive oil
- 1/2 medium onion, chopped
- 450 g lean ground beef
- 4 garlic cloves, minced
- 3 celery stalks, fine chop; 2 carrots, sliced
- 960 ml beef broth
- 1 × 796 g fire-roasted diced tomatoes (with juices)
- 1 × 340 g canned corn, drained
- 1/4 tsp Italian seasoning
- 115 g elbow macaroni (3/4 cup), uncooked
- 2 cups baby spinach, loosely packed
- Salt and black pepper, to taste
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- 6 qt pot/Dutch oven
- Spoon/ladle
- Knife & board
- Measuring tools
Step-by-Step Instructions
- Brown beef with onion in oil ~7 min; drain most fat.
- Add garlic 30 sec.
- Add celery, carrots, broth, tomatoes, corn, seasoning; bring to boil.
- Partially cover; simmer 10 min.
- Add macaroni; 12–15 min, stirring occasionally.
- Season; fold in spinach to wilt. Serve hot.
Pro Tips
- Viscosity: Thin with stock as pasta hydrates.
- Lean swap: Ground turkey + chicken broth.
- Vegetable control: Add diced zucchini in last 5 minutes for extra veg.
- Freezer plan: Freeze base without pasta; add fresh macaroni at service.
Nutrition
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| ~1.75 cups | 335 | 22 g | 36 g | 11 g | 5 g | 8 g |