– Lean Ground Beef: Adds a rich, hearty flavor and protein to the soup without too much excess fat. – Yellow Onion: Gives a sweet, mellow flavor that enhances the soup base as it cooks. – Garlic: Adds depth and a warm, aromatic touch that complements the beef. – Diced Tomatoes: Provides acidity and richness, balancing out the flavors and adding a subtle sweetness. – Tomato Paste: Intensifies the tomato flavor and thickens the broth slightly for a heartier texture. – Worcestershire Sauce: Adds a savory umami kick that deepens the overall flavor of the soup. – Brown Sugar: Balances the acidity of the tomatoes and adds a touch of sweetness. – Italian Seasoning: A blend of herbs like basil, oregano, and thyme brings out a classic, comforting flavor profile. – Beef Broth: Forms the base of the soup, adding richness and enhancing the beef flavor. – Broken Spaghetti Noodles: Makes the soup hearty and filling; breaking the noodles ensures they fit perfectly into each spoonful. – Mixed Frozen Vegetables (corn, carrots, peas, green beans): Adds color, texture, and nutrition, making it a balanced, wholesome meal.
– Gluten-Free: Use gluten-free spaghetti noodles or substitute with rice noodles for a similar texture. Also, double-check that the Worcestershire sauce is gluten-free, as some brands may contain gluten. – Low-Sodium: Opt for low-sodium beef broth and omit or reduce Worcestershire sauce to better control the salt level. – Vegetarian/Vegan: Substitute the ground beef with plant-based ground “meat” or crumbled tofu, and replace beef broth with vegetable broth. Ensure your Worcestershire sauce is vegan (some traditional types contain anchovies) or substitute with tamari or soy sauce for a similar umami flavor. – Dairy-Free: This recipe is naturally dairy-free; no adjustments are needed! – Low-Carb: Skip the noodles or substitute them with spiralized zucchini noodles for a lower-carb option.
Optional Additions: – Add Beans: For extra fiber and protein, add a can of drained and rinsed kidney beans, black beans, or cannellini beans. – Extra Veggies: Try adding chopped zucchini, bell peppers, or spinach for even more color and nutrients. – Spice It Up: Add a pinch of red pepper flakes, diced jalapenos, or a splash of hot sauce for a kick of heat. – Swap the Noodles: Substitute broken spaghetti with other pasta types like elbow macaroni, ditalini, or even small shell pasta. – Herb Boost: Stir in fresh herbs like basil or parsley at the end of cooking for added freshness and flavor. – Add Potatoes: For a heartier soup, add diced potatoes or sweet potatoes. Just make sure to let them simmer until tender.
Expert Tips: – Browning the Beef: For maximum flavor, cook the ground beef until it’s well-browned. This adds depth to the soup and enhances the savory taste. – Deglaze the Pot: After browning the beef, add a splash of broth or water and scrape up any brown bits from the bottom of the pot—these add rich flavor to the broth. – Noodle Timing: For perfectly cooked noodles, add them toward the end of cooking. Broken spaghetti cooks quickly, so check it after 6-8 minutes to avoid mushiness. – Add Veggies Last: If using fresh or quick-cooking vegetables, stir them in toward the end to retain their color, texture, and nutrients. – Make-Ahead Tip: This soup keeps well in the fridge for up to 3 days. For the best texture, cook the noodles separately if you plan to store leftovers, as they can become too soft in the broth over time. – Freezing Tips: This soup is freezer-friendly, but cook the noodles fresh when reheating. Freeze the soup base without noodles, then add cooked noodles after thawing and reheating.
Cook the Beef and Onions – Heat 1 tablespoon of olive oil or butter over medium heat in a Dutch oven or large soup pot. – Add lean ground beef and diced onion. Sprinkle with salt and pepper, then cook until the beef is browned and crumbled, and the onions are translucent (about 5-7 minutes). – Add minced garlic and cook for an additional 2 minutes until fragrant. Build the Flavor Base – Stir in tomato paste, diced tomatoes, Worcestershire sauce, brown sugar, and Italian seasoning. Mix well to combine all ingredients. Add Broth and Simmer – Pour in beef broth and season with additional salt and pepper to taste. – Bring the mixture to a simmer, allowing it to cook for 5-6 minutes to meld the flavors.
Add Noodles and Vegetables – Add broken spaghetti noodles and frozen mixed vegetables to the pot. – Continue simmering for 8-10 minutes until the pasta is tender. Add more beef broth as needed to reach your desired consistency. Adjust seasoning to taste. Serve – Ladle the soup into bowls and top with shaved Parmesan if desired. Enjoy!