Super Easy Spicy Beef Minestrone Soup

Warm up your weeknight dinners with this Super Easy Spicy Beef Minestrone Soup—a hearty, flavor-packed meal that balances comforting Italian classics with just the right kick of heat. Made with ground beef, tender vegetables like zucchini, carrots, and celery, and a vibrant combination of canned diced tomatoes, kidney beans, and small pasta, this one-pot wonder creates layers of bold, savory flavor in just 45 minutes. The addition of crushed red pepper flakes provides a customizable spicy edge, while Italian seasoning ties everything together into a cozy, satisfying soup perfect for the whole family. Serve it piping hot, garnished with fresh parsley, and pair it with crusty bread for a fuss-free, soul-warming dinner that’s as easy as it is delicious. Perfect for batch cooking and leftovers, this spicy minestrone is a surefire hit for any chilly evening!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery stalks, diced
• 1 medium zucchini, diced
• 28 ounces diced tomatoes, canned
• 6 cups beef broth
• 2 cups cooked small pasta (e.g., ditalini or elbow macaroni)
• 15 ounces red kidney beans, canned and rinsed
• 1 teaspoon Italian seasoning
• 0.5 teaspoon crushed red pepper flakes (adjust to taste for spice level)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat a large pot or Dutch oven over medium-high heat and add the olive oil.

Step 2

Once the oil is hot, add the ground beef to the pot. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain off any excess fat if necessary.

Step 3

Add the diced onion, minced garlic, carrots, and celery to the pot. Cook, stirring frequently, until the vegetables begin to soften, about 5 minutes.

Step 4

Stir in the zucchini and cook for an additional 2 minutes.

Step 5

Add the diced tomatoes (with their juice), beef broth, kidney beans, Italian seasoning, crushed red pepper flakes, salt, and black pepper to the pot. Mix well to combine.

Step 6

Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes, allowing the flavors to meld together.

Step 7

Add the cooked pasta to the soup and stir to combine. Let it heat through for 2-3 minutes.

Step 8

Taste and adjust seasoning with additional salt or red pepper flakes, if needed.

Step 9

Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread or a side salad for a complete meal!

Nutrition Facts

Serving size	(2562.1g)

Amount per serving	% Daily Value*
Calories	416.4

Total Fat 19.4g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 8727.2mg	0%
Total Carbohydrate 41.6g	0%
Dietary Fiber 11.8g	0%
Total Sugars 24.5g
Protein 25.6g	0%

Vitamin D 0IU	0%
Calcium 297.3mg	0%
Iron 8.8mg	0%
Potassium 2728.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 23.1%

Carbs: 37.5%