Beefy Tomato and Spinach Soup with Pasta and Carrots
- Serves
- 4 servings
- Prep
- 13 min
- Cook
- 25 min
- Cost
- $17.50
- Nutrition
- 420 cal · 32g protein
- one-pot
- kid-favorite
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain noodles
Beefy Tomato and Spinach Soup with Pasta and Carrots is a Italian-American weeknight dinner that serves 4 and is on the table in about 38 minutes, for around $18 in groceries. You'll need 1 pan + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- LadleDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 1/2 lb 90% lean ground beef
- 1 can (28 oz) no-salt-added diced tomatoes
- 4 cups low-sodium beef broth
- 2 cups small pasta shapes
- 2 count carrots
- 3 cups fresh spinach
- 1 tsp dried basil
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Brown ground beef for 5 minutes, breaking it into small pieces, until cooked through to 160°F internal temp. Drain off the extra fat.
- Stir in diced tomatoes, beef broth, sliced carrots, and 1 teaspoon dried basil; bring to a simmer and cook for 8 minutes until carrots begin to soften.
- Add 2 cups small pasta shapes and cook for 8 minutes until pasta is tender, then stir in 3 cups fresh spinach and cook 2 minutes until wilted.
- Season with salt and pepper to taste; divide into four bowls and serve hot.
- Picky eater tip: before the spinach goes in, ladle out a bowl of plain beef and pasta.
- Make ahead: slice the carrots up to 2 days ahead; leftovers keep 3 days in the fridge, and the pasta will soak up some broth.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 32 g
- Carbohydrates
- 38 g
- Fiber
- 6 g
- Sugar
- 8 g
- Fat
- 16 g
- Saturated fat
- 6 g
- Sodium
- 890 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Lucy Hinde / Unsplash