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

One-Pot Spinach Beef Soup

beef

garlic cloves,

beef broth

(14-1/2 ounces each) diced tomatoes with green pepper, celery and onion, undrained

basil

pepper

oregano

salt

bow tie pasta

spinach,

Parmesan cheese

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.

Rarely write reviews but this is really good.  Only change I made was to use mini bowties and only about 1 1/2 cups.  The bowties absorb so much of the broth that it becomes a pasta dish IMO.  I have a large family and always give out a container of whatever I've made with a "What do you think?  Always hear I'll take more the next time you make it.  Even my grandkids love it!

Every Sunday is Souper Sunday at our house. This week, we chose this one-pot soup that not only tastes great, it looks so bright and pretty. We aren't big fans of cooked spinach but we really enjoyed it in this flavorful soup. I served it with cheesy ciabatta rolls for a complete meal. This is definitely an addition to our regular soup rotation.

Delicious and oh so fast and easy. I had a little spinach I had to use up so I halved the recipe for my hubby and me and added onions to the ground beef. I also used tomatoes with garlic, basil and oregano and added about a teaspoon of beef Better than Bouillon and a little more garlic than called for. It was healthy, filling and very tasty.

Such a simple but delicious soup. I used spicy Italian sausages instead of beef,  added celery and reduced tomatoes as I don't like them much. Very very easy to make and will add it to the rotation

This recipe was a hit it in my household! I followed the recipe, and After reading some reviews first, I opted for a can of white beans and only a cup of pasta (I only had macaroni) and I included half of a Parmesan brine to add some flavor. That will actually make the soup thicker, so next time I’ll use extra stock.  Also included mushrooms only because I needed to use them up but they actually complimented it well.  This soup was outstanding!!! 10/10!!

I made this for dinner today and it is a hit!! The flavor was wonderful! I didn't have bow tie pasta so made some penne pasta with my paster maker and it worked fine. I used fresh onions, celery, and green pepper, and regular canned tomatoes. This will be a regular soup for us!

This was really easy to make. I couldn’t find the tomatoes that the recipe calls for, so I got diced tomatoes with green chilies. It made the soup a little too spicy. But it still had a good flavor.

This has turned out to be one of my favorite soups. However, I substituted kale for the spinach. Delicious and hearty.

such a delicious soup! after reading the other reviews, I added onion, carrots and a can of drained great northern beans. I swapped one can of tomatoes for a can of Rotel, used petite diced tomatoes for the other can.(I do not like celery, so did not want to use the tomatoes listed in the recipe). Also, I rolled the ground beef into tiny meatballs and browned them while the onions, garlic & carrots cooked in my stockpot. I realize I did make a few changes to the recipe, but it was certainly delicious, and I will make it again.

We've made this lovely dish twice now. The first time I made it exactly as written and it all disappeared that same day. The second time my son wanted to make it himself and he actually doubled the recipe plus he also added some other veggie items as well ... drained and rinsed kidney beans, carrots, tomatoes, other fresh herbs, etc. in the hope that it would last for at least a couple of days, and I was worried he may have changed it too much, but again it was all gone by the end of the day. Definitely a keeper! Thanks for sharing!

The one reason I always cook my noodles, rice or other pastas separately is because they absorb all the liquid. I put them in the bowl first, then ladle the soup over them so I don’t lose all the soup liquid.

This is an awesome recipe as written and is a family favorite but it is also very versatile. I have made it with added corn, peas, and/or green beans depending on what I have on hand and it is delicious. I do like to add some V8 to the broth (to taste) sometimes and I generally add in some Everglades Cactus Dust (sort of a smokey heat flavor) for a bit of boost to the savory factor. The possibilities are endless! What a great addition to the recipe box - keep it simple or dress it up - either way it is a delicious meal. Thanks for sharing this one.

Good but maybe not a repeater. Like many others I used plain diced tomatoes and added onion, bell pepper(yellow) and celery to the sauté step. Also included some parmesan rinds with the tomatoes and broth. I think it might have been better to season the ground beef while browning due to the short simmer time. Also think that another pasta shape-perhaps orzo etc. would be good.

This soup is amazingly delicious. The textures and flavors are addictive, crave-able and versatile. There is so much you can do with this. I am so happy you posted this recipe and even happier I found it.

I took some advice from some of the reviews. This GLORIOUS soup became a Beef-Vegetable soup once I added all sorts of ingredients. We, in Louisiana, love flavor and a bit of spicy, so instead of the recipe here as written, these are the changes I made: seasoned lean ground beef with Tony Chachere's Original Creole Seasoning (my fave); and (2 cans) undrained Rotel instead of tomatoes in the recipe; and additional vegetables: white & green onions; celery;fresh carrots; fresh green beans; fresh baby bella mushrooms. Additional Beef Broth was needed and another shake of Tony's seasoning into the pot. I separately boiled Ditalini Pasta so that it could be added individually, if desired, when the soup was served. OMG!!! This is one of the BEST soups ever!! So EASY to make! I really appreciate the recipe here on TOH's website because it gave me the base I needed to create an outstanding soup that was loved by the entire family!

This is good as is.. but put in 2 cans of Rotel vs the canned tomatoes... a great option way to add a small amount of spice.

So quick and easy to put together. Subbed ground Italian sausage for added flavor. Delicious! A definite keeper. Thanks Julie.

This is good soup.  I had to use small rotini pasta instead of the bow ties but other than that I made it as written. I froze some too and that turned out good as well.

Very good recipe!   I could not find the diced tomatoes at my local grocery store, so for the 1/2 recipe I made, I diced 2 stalks of celery, a small onion, and 1/4 of a green pepper and added them to the meat as it was browning.   I also used the mini version of the bow-tie/farfalle pasta.   I will definitely make this again!   Half of the recipe made 5 soup bowls.

I could go on and on about how wonderful this soup is--my husband ate 4 bowls! I 1 1/2 the recipe (except the beef as I only had 1 pound), and my 6 qt pot was full.  I couldn't find the tomatoes as listed so I used Italian diced tomatoes.  Next time I will add even more spinach and try a smaller pasta so that there is a piece in every spoon. ;) . This is going into the monthly rotation!

This soup is absolutely wonderful!  I've made and served it twice already this SUMMER.  Yes, 90 and 100 plus degree days outside and we've been eating soup for supper.  It's that good!   I did add sliced mushrooms and chopped onion to the second batch.  I'm reviewing the recipe now, to see how I can adjust to freeze or can it for serving sizes to take to school for lunches.

This was an excellent, hearty soup that was made for the winter comfort. I used all fresh ingredients and cooked the meat with the garlic and onion. At the end it tasted like it needed a little more salt so I added a 1/4 tsp more. ????

one-pot spinach beef soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 5

Author : Taste of Home

Ingredients

Instructions

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