Busy Day Soup
Ground beef, tomatoes, vegetables and pasta simmered into a hearty slow-cooker soup — set it in the morning, dinner is done.
In a nutshell: This authentic american busy day soup comes together in just 4 hrs 15 mins using simple whole ingredients. The chef's secret: pasta cooked for the full 4 hours turns to mush, while 20-30 minutes at the end keeps it. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Busy day soup: slow-cooker ground beef, tomato, vegetable and pasta soup. A hearty, set-it-and-forget-it weeknight dinner.
Key Equipment
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- Slow cooker
- Large skillet
- Wooden spoon
- Ladle
Chef's Pro-Tips
- Add the pasta last: pasta cooked for the full 4 hours turns to mush, while 20-30 minutes at the end keeps it tender but distinct.
- Brown the beef first even on a busy day: 8 minutes in a skillet builds flavour that raw beef stirred straight into the pot never achieves.
- Cook the pasta separately for leftovers: stored soup keeps absorbing pasta, so keep them apart and combine per bowl for day-two servings.
Ingredients
8
servings
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1 lb ground beef
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1 yellow onion, diced
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3 cloves garlic, minced
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2 cans diced tomatoes, 14.5 oz each, undrained
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1 can tomato sauce, 15 oz
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4 cups beef broth
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2 carrots, sliced
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2 stalks celery, sliced
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1 can kidney beans, 15 oz, drained and rinsed
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1 tsp Italian seasoning
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1 tsp kosher salt, or to taste
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½ tsp black pepper
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1 ½ cups small pasta, ditalini or small shells, uncooked
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2 tbsp fresh parsley, chopped, for serving
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½ cup Parmesan cheese, freshly grated, for serving
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Step-by-Step Instructions
Brown the Beef
Brown the beef with the onion in a large skillet over medium-high heat for 6-8 minutes, breaking it up. Drain the fat, stir in the garlic and cook 1 minute until fragrant.
Load the Slow Cooker
Scrape the beef mixture into the slow cooker. Add the diced tomatoes, tomato sauce, broth, carrots, celery, kidney beans, Italian seasoning, salt and pepper, and stir.
Cook Low and Slow
Cover and cook on low for 4 hours or on high for 2 hours, until the vegetables are tender and the flavours have melded.
Add the Pasta
Stir in the pasta, cover and cook on high for 20-30 minutes more, until the pasta is tender. If the soup thickens too much, stir in a splash of broth.
Serve
Taste and adjust the salt and pepper, then ladle into bowls with parsley and Parmesan over the top and crusty bread on the side.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
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Locking tongs in two handy sizes for the stovetop and the grill.
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Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — simmer everything except the pasta in a large pot for 30-35 minutes until the vegetables are tender, then add the pasta and cook 10-12 minutes more.
Yes — ground turkey works well, though the soup will be a little leaner. Add a tablespoon of olive oil when browning for richness.
Yes — freeze without the pasta for up to 3 months. Thaw, reheat and cook fresh pasta in the soup before serving.
Small shapes like ditalini, small shells or elbow macaroni — they spoon easily and cook quickly in the hot soup.
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