Best 11 Pasta Beef Soup Recipes

EASY BEEF AND PASTA SOUP

Steps:

• Cook beef and onion in 4-quart Dutch oven over medium heat, stirring occasionally, until beef is brown; drain.
• Stir in Sauce Mix, water, basil, pepper and garlic. Heat to boiling, stirring frequently; reduce heat. Cover and simmer 10 minutes, stirring occasionally.
• Stir in Pasta and mushrooms. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Sprinkle with parsley.

PASTA BEEF SOUP

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the broth, pasta with vegetables, tomato juice, tomatoes and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Serve with cheese if desired.

BEEF AND PASTA VEGETABLE SOUP

Steps:

• In a pressure cooker over medium-high heat, brown beef on both sides in oil. Add the water, carrots, celery, potato, onion, garlic and seasonings. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. Discard bay leaf. Remove beef with a slotted spoon; when cool enough to handle, remove meat from bones. Discard bones and dice the meat., Return meat to pan. Add the beans, tomatoes and zucchini. Bring soup to a simmer. Stir in macaroni. Cook, uncovered, for 8-10 minutes or until macaroni and zucchini are tender.

HEARTY BEEF AND PASTA SOUP RECIPE - (4.2/5)

Steps:

• 1. Put everything except beans, pasta and cheese into a 6-quart slow cooker and stir, making sure to break up the ground beef. 2. Cook on low 7-8 hours or high 3-4 hours. 3. 30 minutes before the end, stir in beans (drained and rinsed) and pasta. Add more salt and pepper if desired. 4. Remove bay leaves before serving. Sprinkle grated parmesan on top.

BEEF & PASTA SOUP

Steps:

• In a 4-quart soup pan cook beef and onion, over medium heat, until beef is brown; drain.
• Stir in sauce mix from chicken broth, Hamburger Helper, basil, pepper, and garlic.
• Heat to boiling, reduce heat.
• Cover and simmer 10 minutes.
• Stir in past, peas and mushrooms.
• Cover and simmer 10 minutes.
• Sprinkle with parsley.
• Serve.

BEEF PASTA AND MUSHROOM SOUP

Steps:

• In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
• Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly.
• Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine. Cover; cook 10 minutes longer. Stir in parsley.

LENTILS AND PASTA SOUP MIX FOR GROUND BEEF

Steps:

• In a 1 1/2 pint jar, layer the first eight ingredients in the order listed.
• Seal tightly.
• To prepare soup, carefully remove macaroni from the top of the jar and set aside.
• In a large saucepan, or Dutch oven, brown beef; drain.
• Add the water tomatoes and soup mix.
• Bring to a boil.
• Reduce heat, cover and simmer for 45 minutes.
• Add the reserved macaroni, cover and simmer for 15 to 20 minutes or until the macaroni, peas, lentils, and barley are tender.

ITALIAN BEEF AND PASTA SOUP

Steps:

• Cut up roast into about 12 pieces. Heat olive oil in a large sauce pan or dutch oven over medium high heat then brown meat about 10 minutes. Add 12 cups of water and all other ingredients except the noodles and cheese. Reduce heat to low, simmer covered for 4 hours - stirring once in a while breaking up the onion and tomatoes as they soften. Strain the broth into a large bowl separating the meat into a separate container. Discard vegetables. If making in advance of serving, cool broth and then refrigerate or freeze. Refrigerate or freeze meat separately until preparing to serve. When preparing to serve: Heat 2 cups of reserved broth per desired serving to a light boil in a sauce pan. Add 1/4 cup acini di pepe per serving and simmer until tender, about 10 minutes. Add appropriate portion of the reserved meat 2 minutes before pasta is done. Serve with generous amount of freshly grated romano cheese on top.

BEEF CHILI & PASTA SOUP

Steps:

• 1. In a large pot heat olive oil and add chopped onions. Stir and cook a few minutes on medium until translucent and soft.
• 2. Add the chopped garlic and cook onions and garlic about one minute. Remove to a small bowl.
• 3. In the same pot cook the ground beef, stirring until browned.
• 4. Add onions and garlic back to pot with the beef.
• 5. Drain and rinse the Pinto beans, and add to the pot with the onions, garlic and beef.
• 6. Add one can of beef broth.
• 7. Add 2 Chipotle chilis, stir and bring to a boil, lower heat, cover and simmer about five minutes.
• 8. Add three cups water and bring to a boil.
• 9. Add one cup medium shell pasta, and boil about ten minutes.
• 10. Stir in one tablespoon of the red pepper relish, and season with salt to taste.
• 11. If the liquid has boiled away and there isn't much, add more water and bring to a boil.
• 12. Simmer gently uncovered until ready to serve.
• 13. It's great with sour cream, or sour cream mixed with cilantro; and served with corn chips for a great lunch on a cool and rainy day.

SLOW COOKER VEGETARIAN PASTA E FAGIOLI SOUP (WITH OPTIONAL GROUND BEEF)

Steps:

• Drizzle the olive oil into a large saute pan set over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper and cook, stirring once or twice, for 1 minute. Splash in about 1/2 cup of the vegetable broth and scrape up any bits that are stuck to the bottom of the pan. Pour into slow cooker.
• To the slow cooker, add remaining vegetable broth, cabbage, carrots, zucchini if using, beans, and tomatoes. (If you're adding 1 pound ground beef to the entire batch, you can cook and drain ground beef well and add it now.) Cook for 8 hours on low (5-6 hours on high should also do the trick).
• 30 minutes before the cooking process ends, add pasta and put lid back on the Crock Pot.* Continue cooking on low until tender.
• *At this point, if you're adding ground beef to half, set a large saucepan over medium heat, add the 1/2 pound ground beef, and cook, stirring occasionally, until cooked through, 10-15 minutes. Drain any excess fat. Transfer a little less than half the soup to the pan with the ground beef and let simmer, covered, until pasta is completely tender and soup is heated through.
• Stir in red wine vinegar (divide between separate pots if doing the half-meaty version) and taste. Add additional salt and pepper if desired.
• Serve topped with chopped parsley and/or basil, a drizzle of olive oil, and pass with Parmesan cheese if desired.

BEEF PASTA AND MUSHROOM SOUP

Steps:

• In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
• Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly.
• Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine. Cover; cook 10 minutes longer. Stir in parsley.