Spinach Beef Soup
This spinach beef soup turns pantry staples into a comforting one-pot meal with rich flavor and zero fuss.
Ingredients
- 1 pound ground beef
- 3 garlic cloves minced
- 32 ounces each reduced-sodium beef broth
- 14-1/2 ounces each diced tomatoes with green pepper celery and onion, undrained
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 3 cups uncooked bow tie pasta
- 4 cups fresh spinach coarsely chopped
- Grated Parmesan cheese
Instructions
- In a 6-qt. stockpot, cook beef and garlic over medium heat until meat is no longer pink, 6-8 minutes, breaking beef into crumbles; drain. Stir in broth, tomatoes and seasonings; bring to a boil. Stir in pasta; return to a boil. Cook, uncovered, until pasta is tender, 7-9 minutes.
- Stir in spinach until wilted. Sprinkle servings with cheese.