When the cooler temps start to creep in, I find myself craving soups and stews pretty much daily. There’s something so comforting about a big pot of soup simmering away on the stove. This ground beef and spinach soup is easy to throw together, makes your house smell amazing as it cooks, and is a crowd-pleaser.
In fact, my little one has requested this soup every day this week, and even took some to school in a thermos!
When we’re trying to stick to our macros, I find that soup can be one of the easiest ways to hit my numbers. It’s and easy and tasty way to control how much lean protein and carbs you add, and a great way to pack in vegetables!
Ground Beef and Spinach Soup Notes
For the protein, I went with a lean, grass-fed ground beef. I’ve been getting almost all of our protein (meat, poultry and fish/seafood) from Butcher Box. Each month, I pick the proteins I want, and it ships directly to my door.
Butcher Box offers great prices on grass-fed and finished beef, heritage pork, pastured poultry and wild-caught fish and seafood. I always stock up during member deals and sales. It’s really the most accessible way for me to feed my family higher-quality protein while also sticking to my budget. If you’d like to sign up – you can use my link to get $30 off AND a free gift!
For this ground beef and spinach soup, I like using at least 90% or leaner ground beef. In general, for soup recipes, I prefer a leaner cut because I don’t like my soups to taste greasy.
For the greens, I like using a tender spinach, but this recipe would also work with kale or escarole.
And, for the pasta, I like to use a small-shape pasta. For my recipe, I used a penne pasta because that’s what I had on hand, but it’d be great with ditalini, elbow, or even broken up spaghetti!
If you like this ground beef and spinach soup, you’ll also love my beefy tomato pastina soup!
Ground Beef and Spinach Soup
Ingredients
- 1 lb (454 g) 90% lean, grass-fed beef
- 1 cup (120 g) diced onion
- 1/2 cup (65 g) diced celery
- 1/2 cup (75 g) diced bell pepper (any color)
- 3 cloves garlic, chopped
- 2 cartons (32 oz each) beef stock, low sodium
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 bay leaf
- 28 oz can diced tomato, including juice
- 1 cup (85 g) dry pasta, small shape
- 4 cups (120 g) spinach, coarsely chopped
- salt & pepper, to taste
Instructions
- Place a heavy-bottomed pot over medium-high heat. Add lean ground beef and cook until browned. Drain off fat and set cooked beef aside.
- In the same pot, add onion, celery, bell pepper and garlic. Cook until onion is translucent and garlic is fragrant, about 3 minutes, stirring occassionally.
- Return cooked beef to pot, add spices, canned tomatoes & juice, and beef stock. (I don't add salt at this point as beef broth can be salty and the broth will reduce a bit. I recommend adding salt to taste at the end)
- Turn up heat to high, and simmer soup for 20 minutes.
- Add in pasta and continue to cook until pasta is cooked through. (I recommend following package directions on how long to cook pasta)
- Once pasta is cooked through, add in you spinach and give it a stir to wilt. Turn off heat, and add salt and pepper to taste.
NOTE
Nutrition information for this recipe is provided below. For more information on the nutrition facts provided on this site, please visit our nutrition disclaimer.
Leave a Reply