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Pasta Soup with Veggies

Pasta soup with ground beef and veggies that is such an easy comfort food to whip up for a healthy midweek dinner. Using your dutch oven or stock pot, this is a one pot dinner.

Course Dinner
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10
Calories 267 kcal


  • 1 lb grass fed ground beef
  • 2 carrots, chopped
  • 4 celery stalks, chopped
  • ½ red onion, chopped
  • 2 14 oz cans diced tomatoes
  • 1 tsp dry oregano
  • 4 cloves diced garlic (or 3 tsp prepared minced garlic)
  • 6 fresh basil leaves or 2 tsp dry basil
  • 6 cups chicken stock
  • ½ lb spaghetti noodles


  1. In dutch oven or large stock pot, brown the ground beef.  Add carrots, celery, onion, tomatoes, oregano, garlic, basil, chicken stock, and spaghetti noodles to the pot.

  2. Bring mixture to a boil over high heat.  Move spaghetti noodles around with wooden spoon or tongs to ensure they do not stick together.  Once boiling, immediately turn down to medium and simmer for 10 minutes.

  3. Serve in large bowls and enjoy!!  You might need a spoon and a fork for this one.

Recipe Notes

Adapted from Created By Diane

Nutrition Facts
Pasta Soup with Veggies
Amount Per Serving
Calories 267 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 36mg12%
Sodium 260mg11%
Potassium 476mg14%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 4g4%
Protein 14g28%
Calcium 35mg4%
Vitamin C 5.7mg7%
Vitamin A 2330IU47%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.