Doubled-Up Simple Beef and Spinach Soup - Canadian Beef | Canada Beef

Doubled-Up Simple Beef and Spinach Soup

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Doubled-Up Simple Beef and Spinach Soup

  • Prep Time: 10
  • Cook Time: 22
  • Total Time: 32
  • Serving: 2


1 lb (500 g) Extra Lean or Lean Ground Beef

3 cloves garlic, minced

1 sweet green pepper, chopped

1 sweet onion, chopped

4 cups (1 L) reduced-sodium beef broth

1 can (398 mL) diced tomatoes

1 tsp (5 mL) dried basil leaves

½ tsp (2 mL) EACH dried oregano leaves, salt and pepper

1 cup (250 mL) uncooked bow tie (farfalle) pasta

2 cups (500 mL) tightly packed shredded fresh spinach

Freshly grated Parmesan cheese (optional)


1. Cook beef, garlic, green pepper and onion over medium-high heat in a large pot, stirring often and using back of spoon to break up meat into small chunks, for about 10 to 12 minutes or until beef is thoroughly cooked and vegetables are soft. Drain.

2. Stir in beef broth, 1 cup (250 mL) water, tomatoes, basil, oregano, salt and pepper; bring to boil. Stir in pasta and return to boil. Reduce heat and boil gently, stirring occasionally, for about 8 to 10 minutes or until pasta is tender.

3. Stir in spinach just until wilted. Ladle half of the stoup into 2 serving bowls, dividing equally; reserving remaining for another meal. Serve sprinkled with Parmesan cheese, if using.


This doubled-up recipe freezes so well! Serve half now and freeze the other half in an air-tight container for up to 3 months. Let thaw in the refrigerator overnight or defrost in the microwave. Reheat over medium heat on the stovetop until steaming. It’s perfect for another weeknight dinner for 2… on the run.

If you would prefer a more traditional soup with more liquid, no worries, increase the water to 2 cups (500 mL).