Q1: What is the best way to keep my pasta from getting too mushy in the soup leftovers?

Because the pasta is cooked directly in the soup, it will naturally continue to soften and absorb the delicious broth as the soup sits in the refrigerator. The soup will still be absolutely delicious, just very thick! If you strongly prefer your pasta to be al dente , you can cook it separately and simply add it to each individual bowl as you serve the soup.

Q2: Can I make this soup ahead of time?

Yes, this is an absolutely perfect make-ahead soup! The flavors will actually be even better on the second day. Simply let it cool completely, store it in the refrigerator, and then gently reheat it on the stovetop. You will likely need to add an extra splash of broth to thin it out as it reheats.

Q3: Can I freeze this soup?

Yes, this soup freezes beautifully! Let it cool completely, then store it in freezer-safe containers. When you are ready to eat, you can thaw it overnight in the refrigerator and then reheat it gently on the stovetop.

Q4: What kind of pasta is best for a soup like this one?

A small to medium pasta shape that can hold its own in the hearty broth is a great choice. The bow tie pasta (farfalle) in this recipe is fantastic. Other great options would be small shells, ditalini, or elbow macaroni .

Q5: Can I use fresh vegetables instead of the canned tomatoes with vegetables?

Of course! If you prefer to use all fresh ingredients, you can simply sauté about 1/2 cup each of finely chopped onion, celery, and green bell pepper for 5-7 minutes before you add the ground beef and the garlic.

Hearty Beef and Spinach Soup (Easy One-Pot Recipe!)

The Best Hearty Beef and Spinach Soup (Easy One-Pot Recipe!)

A quick and hearty one-pot recipe for Spinach Beef Soup, perfect for a weeknight dinner. This simple soup features ground beef, bow tie pasta, and fresh spinach in a savory beef and tomato broth. The ground beef is browned with garlic, then simmered with seasoned diced tomatoes, beef broth, and dried herbs. The pasta is cooked directly in the soup, and fresh spinach is wilted in at the very end. The dish is served with a sprinkle of grated Parmesan cheese.

Author: Grace

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, for serving

Instructions

In a 6-quart stockpot, cook the ground beef and minced garlic over medium heat for 6-8 minutes, breaking the beef into crumbles, until it is no longer pink. Drain off any excess grease.
Stir in the beef broth, undrained diced tomatoes, basil, pepper, oregano, and salt. Bring the mixture to a boil.
Stir in the uncooked pasta and return the soup to a boil.
Cook, uncovered, for 7-9 minutes, or until the pasta is tender.
Stir in the coarsely chopped spinach and cook just until it has wilted.
Ladle the soup into bowls and sprinkle each serving with grated Parmesan cheese.

Notes

This is a one-pot meal, which makes for very easy preparation and cleanup.
Cooking the pasta directly in the soup broth allows it to absorb more flavor and helps to thicken the soup.
The fresh spinach is added at the very end of the cooking process so that it just wilts and retains its bright green color and texture.

Find it online: https://www.eatswithsoul.com/beef-and-spinach-soup/