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–+ servings

Italian Beef Soup for Weight Loss

Hearty Italian beef soup with zucchini, carrots, and ditalini pasta in a savory tomato broth—easy, delicious, and satisfying.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1
Course: Soup
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 cup yellow onion, diced
  • 4 large carrots, diced
  • 2 stalks celery, diced
  • 4 cloves fresh garlic, minced
  • 32 oz beef broth (low sodium preferred)
  • 28 oz crushed tomatoes
  • 1 1/2 tablespoons Italian seasoning
  • 2 teaspoons coarse salt
  • freshly ground black pepper, to taste
  • 1-2 bay leaves
  • 2 cups zucchini, sliced or diced small
  • 3/4 cup ditalini pasta
  • Grated parmesan for serving
Optional fresh herbs (add any combo):
  • Parsley
  • Rosemary
  • Oregano
  • Thyme

Method
 

  1. In a large stock pot or cast iron pot, brown and crumble the ground beef. Drain any excess grease if necessary.
  2. Add the onion, carrots, celery, and garlic, stirring to combine. Pour in the broth and crushed tomatoes. Stir in the Italian seasoning, salt, pepper, and bay leaf. Bring the mixture to a low boil, then reduce the heat to a simmer. Cover the pot and simmer for 30 minutes.
  3. Add the zucchini and pasta, stirring to combine. Cover and cook for 10 minutes, or until the pasta is tender. Discard the bay leaves. Stir in fresh herbs if using. Taste and season with additional salt as needed.
  4. Sprinkle grated parmesan over each serving.

Notes

  1. Other pasta options: mini shells, orzo, mini farfalle
  2. Add one can of rinsed kidney beans for more heartiness (might need to add more broth or water)