Creamy Beef Mushroom Ditalini Soup
A hearty and comforting soup with beef, mushrooms, and ditalini pasta in a creamy broth.
Equipment
- 1 Large pot for cooking the soup
- 1 Cutting board for chopping ingredients
- 1 Knife for slicing vegetables
Ingredients
Main Ingredients
- 1 lb ground beef
- 8 oz cremini mushrooms sliced
- 1 cup ditalini pasta
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups beef broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tbsp olive oil
Optional Garnishes
- Grated parmesan cheese
- Chopped fresh parsley
Instructions
Preparation
- Dice the onion and mince the garlic. Clean and slice the mushrooms. Measure out the ditalini pasta.
- In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned. Remove beef and set aside.
- In the same pot, add onions and cook until translucent. Add garlic and mushrooms, cooking until mushrooms are browned.
- Return the beef to the pot. Add beef broth and bring to a boil.
- Add ditalini pasta to the pot. Reduce heat and let simmer until pasta is al dente.
- Stir in heavy cream. Adjust seasoning with salt and pepper.
Serving
- Ladle soup into bowls. Top with parmesan cheese and parsley, if desired. Serve hot.
Storage
- Refrigerate soup in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
Notes
Pro Tips: Use fresh mushrooms for the best flavor. Don't overcook the pasta to keep it al dente.
Ingredient Substitutions: Use turkey or chicken instead of beef for a lighter version.
How to Serve: Pair with a side salad or crusty bread.
Storage & Freshness: Store leftovers in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the soup base in advance; add pasta and cream when reheating.
Ingredient Substitutions: Use turkey or chicken instead of beef for a lighter version.
How to Serve: Pair with a side salad or crusty bread.
Storage & Freshness: Store leftovers in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the soup base in advance; add pasta and cream when reheating.