Ingredients
- 1 pound ground beef (93% lean or leaner)
- 1 onion, diced
- 2 cloves garlic, chopped
- ½ teaspoon ground fennel (optional)
- ½ teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 can (14.5 ounces) petite diced tomatoes
- 8 ounces pasta, such as ditalini (use gluten-free for a gluten-free option)
- 1 teaspoon Italian seasoning
- ½ cup grated parmigiano reggiano (parmesan)
- 4 ounces cream cheese, warmed
- ½ cup heavy cream or whipping cream
- Salt and pepper, to taste
- 1 tablespoon chopped parsley (optional)
Instructions
- Cook the beef and onion: In a large saucepan or Dutch oven, cook the ground beef and diced onion over medium heat. Stir occasionally and break up the beef as it browns. Once the beef is fully cooked, drain any excess grease. This helps keep the soup from becoming too oily.
- Add garlic and spices: Toss in the chopped garlic, ground fennel (if using), and red pepper flakes. Cook for about a minute, just until the garlic is fragrant. You’ll know it’s ready when the kitchen starts smelling amazing!
- Add broth, tomatoes, pasta, and Italian seasoning: Pour in the chicken broth, petite diced tomatoes, pasta, and Italian seasoning. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the pasta is al dente—this should take about 6-8 minutes. Keep an eye on it so the pasta doesn’t overcook.
- Add Parmesan, cream cheese, and cream: Stir in the grated Parmesan, cream cheese, and heavy cream. Let them melt into the soup, creating that luscious, creamy texture. This should take about 3-5 minutes. Stir occasionally to make sure the cheese is well incorporated.
- Season and serve: Give the soup a taste and season with salt and pepper as needed. Stir in a bit of chopped parsley if you’re using it for a fresh finish, and then it’s ready to serve!
Notes
Got leftovers? Lucky you! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stovetop over low heat, stirring occasionally. You might need to add a splash of broth or milk to thin it out, as the pasta can absorb liquid over time.
If you want to freeze it, skip the pasta in the initial recipe. Cook the pasta fresh when you’re ready to serve, as pasta can get mushy after freezing and thawing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner