Ingredients

1 tablespoon olive oil

½ medium onion, finely chopped

1 large carrot, finely chopped

2 stalks celery, chopped

3 cloves garlic, minced

1 pound lean ground beef (85% lean)

2 tablespoons tomato paste

1 (28 ounce) can petite diced tomatoes

4 cups beef broth

2 large Russet potatoes, peeled and diced

¼ teaspoon Italian seasoning

1 teaspoon kosher salt, more to taste

Instructions

Step 1: Heat a large heavy-bottomed soup pot over medium heat. Add olive oil, onion, carrot, and celery. Season with ¼ teaspoon of salt and cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 2: Increase heat to medium-high. Add garlic, ground beef, and the remaining ½ teaspoon of salt. Cook, stirring occasionally, until the beef is browned, about 3-5 minutes. Drain excess fat if desired.

Step 3: Stir in the tomato paste and cook for 1 minute. Add diced tomatoes, beef broth, potatoes, Italian seasoning, and additional salt to taste.

Step 4: Bring the soup to a boil over high heat. Reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.

Step 5: Turn off the heat and serve hot. For extra creaminess, top with a dollop of sour cream if you like. Enjoy!

Tips & Variations

For added flavor, sprinkle some freshly chopped parsley or shredded cheese on top before serving.

Swap Russet potatoes for Yukon Gold for a slightly creamier texture.

If you prefer a thicker soup, mash a few potatoes in the pot before serving.

To reduce sodium, use low-sodium beef broth and adjust salt accordingly.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a leaner alternative. Adjust cooking time to ensure it’s fully cooked and drain any excess fat as needed.

Is it possible to make this soup vegetarian?

Absolutely. Substitute the ground beef and beef broth with plant-based alternatives like lentils or mushrooms and vegetable broth for a vegetarian version.