Stovetop Tomato Soup with Ground Beef
A simple stovetop tomato soup with ground beef for one or two, combining tender beef with soft small pasta shells in a gently seasoned tomato broth.
Cooking for one or two is easier when recipes use a single pot and basic pantry ingredients. This version starts with lean ground beef and builds a tomato broth that doubles as the pasta cooking liquid. That saves dishes and keeps the pasta soft and tender.
You can adjust the softness and seasoning to suit sensitive digestion. Use low-sodium broth, lean beef, and cook the pasta a bit longer for an easy to chew finish.
Ingredients You’ll Need
- 8 ounces lean ground beef (90/10 or 93/7)
- 1 cup crushed tomatoes and 1 1/4 cups low sodium broth
- 1/3 cup small pasta shells plus 2 tablespoons milk optional
You can serve this tomato soup with soft bread, mashed potatoes, or extra pasta shells if desired.
Step-by-Step Recipe
- Brown the ground beef in a medium pot, spoon off or drain excess fat, then push meat to the side and sauté the chopped onion until soft. Add minced garlic and cook 30 seconds until fragrant.
- Stir in crushed tomatoes, broth, basil, black pepper, and a pinch of sugar if using. Bring to a gentle simmer, add the dry pasta shells, and cook uncovered until shells are very soft, about 10 to 12 minutes, adding a splash more water or broth if the soup becomes too thick.
- Lower the heat and stir in milk if using, taste and add salt in small amounts only if needed. Let the soup rest a minute to thicken, then serve warm. For an extra gentle texture, mash a few spoonfuls before serving.
Tips and Easy Variations
Make it easier to chew
- Cook the pasta a couple minutes longer than package directions for extra softness
- Cut larger shells in half after cooking for smaller pieces
- Gently mash some of the soup with the back of a spoon before serving
Boost digestion and reduce salt
- Use lean ground beef and low sodium broth to keep the soup lighter
- Drain excess fat and choose low sodium canned tomatoes
- Use lemon for brightness instead of adding extra salt
Swap or make it creamy
- Swap ground turkey or chicken for a milder flavor
- Stir in 1 to 2 tablespoons plain yogurt or a little extra milk for creaminess
- Add soft cooked grains like rice instead of pasta for variety
Quick adjustments
- Cook the pasta extra soft for a gentler texture
- Skip pasta to make a thicker spoonable beef and tomato soup
- Freeze the soup without pasta for longer storage
Storage and Leftovers
Fridge
Cool the soup to room temperature and store in an airtight container in the refrigerator for up to 3 days. Note that the pasta will soak up liquid over time.
Freezer
Freeze the soup without pasta for up to 2 months. Thaw overnight in the refrigerator before reheating for best quality.
Reheating
Reheat gently on the stove with a splash of broth or water until heated through. If frozen without pasta, add freshly cooked pasta when serving.
Conclusion
Try this stovetop tomato soup with ground beef for a simple, small portion meal that is gentle on digestion and easy to make. It uses one pot, familiar flavors, and soft pasta shells to keep cooking and cleanup minimal.
Adjust the salt level, meat choice, or creaminess to suit your needs and enjoy a comforting bowl with minimal fuss.
FAQ
Can I make this without pasta?▶
Yes. Skip the pasta and simmer a little longer for a thicker, spoonable beef and tomato soup. Add cooked soft grains like rice at serving if you prefer.
Can I freeze leftovers?▶
Freeze the soup without pasta for best quality. Thaw overnight in the refrigerator, bring to a simmer, then add freshly cooked pasta to serve.
