Ingredients
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1 pound ground beef
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3 carrots, chopped
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2 celery stalks, chopped
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1 small onion, diced
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3 garlic cloves, minced
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1 can (14.5 oz) diced tomatoes
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2 tablespoons tomato paste
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4 cups beef broth
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1 teaspoon Italian seasoning
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3/4 cup small pasta (like ditalini)
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Salt and pepper to taste
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Fresh parsley and Parmesan for garnish (optional)
Instructions
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Brown the ground beef in a skillet, then drain excess fat and transfer to the slow cooker.
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Add chopped carrots, celery, onion, and garlic to the slow cooker.
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Stir in diced tomatoes, tomato paste, beef broth, and Italian seasoning.
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Season with salt and pepper. Cover and cook on low for 6–7 hours or high for 3–4 hours.
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About 30 minutes before the end of cooking, stir in pasta and cook until tender.
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Taste and adjust seasoning if needed.
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Garnish with fresh parsley and Parmesan before serving.
Notes
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Use gluten-free pasta if desired.
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Adjust vegetables based on season or preference.
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Soup freezes well; add pasta only when reheating to avoid mushiness.
- Prep Time: 15 minutes
- Cook Time: 6 hours