Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g), preferably lean (80/20)
  • 1 medium yellow onion, diced (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 4 cups beef broth (950 ml)
  • 1 (14.5-ounce) can diced tomatoes, undrained (400g)
  • 1 cup frozen mixed vegetables (peas, carrots, corn) (150g)
  • 1 cup diced potatoes, peeled (about 1 medium) (150g)
  • 1/2 cup uncooked small pasta (such as ditalini or elbow macaroni) (50g)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add diced onion to the pot and cook until softened, about 5 minutes. Add minced garlic, Italian seasoning, salt, and pepper, and cook for another minute until fragrant.
  3. Pour in beef broth and add diced tomatoes (undrained), frozen mixed vegetables, and diced potatoes.
  4. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
  5. Add the uncooked pasta to the soup and continue to simmer, uncovered, for another 8-10 minutes, or until the pasta is cooked al dente.
  6. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley, if desired, and serve hot.