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One-Pot Spinach Beef Soup

My idea of a winning weeknight meal is this beefy soup simmering in one big pot. Grate some Parmesan and pass the saltines. —Julie Davis, Jacksonville, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (about 2-1/2 quarts)

Ingredients

  • 1 pound ground beef
  • 3 garlic cloves, minced
  • 2 cartons (32 ounces each) reduced-sodium beef broth
  • 2 cans (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

Directions

  • In a 6-qt. stockpot, cook beef and garlic over medium heat until beef is no longer pink, 6-8 minutes; crumble beef; 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.
Nutrition Facts
1-1/3 cups: 258 calories, 7g fat (3g saturated fat), 40mg cholesterol, 909mg sodium, 30g carbohydrate (8g sugars, 3g fiber), 17g protein.

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