15 Ground Beef Soup Ideas for Quick Weeknight Meals
Nothing beats a warm bowl of hearty ground beef soup after a long day. These comforting recipes turn simple ingredients into satisfying meals that bring the whole family together.
From quick pressure cooker versions to slow-simmered classics, these soups deliver big flavors with minimal effort required.
01. Pressure Cooker Keto Beef Soup
Rich and creamy low-carb soup packed with ground beef and sausage. This keto-friendly recipe delivers comfort food satisfaction without the guilt.
Ingredients: 1 pound ground beef, ½ pound Italian sausage, 1 medium onion (diced), 3 cloves garlic (minced), 4 cups beef broth, 1 cup heavy cream, 8 oz cream cheese (cubed), 2 cups sharp cheddar cheese (shredded), 2 cups cauliflower florets, salt and pepper to taste.
How To Make Pressure Cooker Keto Beef Soup
1. Set your pressure cooker to sauté mode and brown the ground beef and sausage together, breaking them into small crumbles as they cook. This should take about 6-8 minutes until no pink remains.
2. Add diced onion and minced garlic to the meat, cooking for another 2 minutes until fragrant. Pour in beef broth and add cauliflower florets, then secure the lid.
3. Cook on high pressure for 8 minutes, then quick release. Switch back to sauté mode and stir in cream cheese cubes until completely melted and smooth.
4. Gradually add heavy cream and cheddar cheese, stirring constantly until the cheese melts into a creamy, rich broth. Season with salt and pepper before serving hot.
02. Pressure Cooker Cabbage Roll Soup
All the flavors of traditional cabbage rolls in an easy soup format. This hearty recipe captures that sweet and sour taste everyone loves.
Ingredients: 1 pound ground beef, 1 small head cabbage (chopped), 1 cup white rice (uncooked), 1 large onion (diced), 28 oz crushed tomatoes, 4 cups beef broth, 2 bay leaves, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, salt and pepper to taste.
How To Make Pressure Cooker Cabbage Roll Soup
1. Using the sauté function, brown the ground beef in your pressure cooker until fully cooked, breaking it into bite-sized pieces. Remove excess fat if needed, then add diced onion and cook for 3 minutes.
2. Stir in chopped cabbage, uncooked rice, crushed tomatoes, and beef broth. Add bay leaves, apple cider vinegar, and brown sugar for that classic sweet-sour flavor profile.
3. Secure the lid and cook on high pressure for 12 minutes to ensure the rice becomes tender. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
4. Remove bay leaves and taste for seasoning, adding salt and pepper as needed. The soup should have a perfect balance of sweet and tangy flavors with tender vegetables throughout.
03. Cheesy Taco Soup with Green Chiles
One-pot taco night solution loaded with beef, beans, and melted cheese. This crowd-pleasing soup brings all your favorite taco flavors together perfectly.
Ingredients: 1 pound ground beef, 1 packet taco seasoning, 15 oz black beans (drained), 15 oz kidney beans (drained), 14.5 oz diced tomatoes, 4 oz diced green chiles, 1 cup frozen corn, 3 cups beef broth, 8 oz Velveeta cheese (cubed), sour cream and cilantro for serving.
How To Make Cheesy Taco Soup with Green Chiles
1. Brown ground beef in a large pot over medium-high heat, breaking it into small pieces as it cooks. Drain excess grease, then sprinkle taco seasoning over the meat and stir for 1 minute.
2. Add both types of beans, diced tomatoes with juice, green chiles, and frozen corn to the pot. Pour in beef broth and bring the mixture to a rolling boil.
3. Reduce heat to medium-low and simmer for 15 minutes, allowing all the flavors to meld together beautifully. The soup should be bubbling gently throughout this time.
4. Remove from heat and gradually stir in cubed Velveeta cheese until completely melted and creamy. Serve hot with dollops of sour cream and fresh cilantro on top.
04. Hearty Steak Soup
Thick and satisfying soup that’s more like a stew. This recipe creates a rich, comforting bowl that’s perfect with fresh dumplings on top.
Ingredients: 1 pound ground beef, 3 medium potatoes (diced), 2 carrots (sliced), 2 celery stalks (chopped), 1 large onion (diced), 4 cups beef broth, 2 tablespoons tomato paste, 2 tablespoons flour, 1 cup frozen mixed vegetables, salt and pepper to taste.
How To Make Hearty Steak Soup
1. Cook ground beef in a large pot over medium-high heat until browned completely, breaking it into small chunks. Push meat to one side and add flour to the empty space, cooking for 1 minute.
2. Add diced onion, carrots, and celery to the pot, stirring everything together. Cook for 5 minutes until vegetables start to soften, then stir in tomato paste.
3. Pour in beef broth gradually while stirring to prevent lumps from forming. Add diced potatoes and bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add frozen mixed vegetables during the last 10 minutes of cooking. The soup should be thick and hearty, with tender vegetables throughout. Season with salt and pepper before serving.
05. Italian Garden Vegetable Soup
Colorful vegetable soup with ground beef that lets fresh produce shine. This nutritious recipe balances meat and vegetables beautifully in every spoonful.
Ingredients: 1 pound ground beef, 2 carrots (diced), 2 cups cabbage (chopped), 1 cup green beans (trimmed and cut), 1 cup corn kernels, 14.5 oz diced tomatoes, 6 cups beef broth, 2 teaspoons Italian seasoning, 1 medium onion (diced), salt and pepper to taste.
How To Make Italian Garden Vegetable Soup
1. Brown ground beef in a large soup pot over medium-high heat, breaking it into bite-sized pieces. Once fully cooked, add diced onion and cook for 3 minutes until softened.
2. Add diced carrots and green beans to the pot, stirring to combine with the meat. Cook for 5 minutes, allowing the vegetables to start becoming tender.
3. Stir in chopped cabbage, corn kernels, diced tomatoes with juice, and Italian seasoning. Pour in beef broth and bring to a boil over high heat.
4. Reduce heat to medium-low and simmer for 25 minutes until all vegetables are tender. The broth should be flavorful and the vegetables should retain some texture.
5. Season with salt and pepper to taste before serving. This soup tastes even better the next day as flavors continue to develop.
06. Classic Venus Soup
Simple and satisfying soup using pantry staples you probably have on hand. This versatile recipe adapts easily to whatever vegetables you prefer.
Ingredients: 1 pound ground beef, 1 large onion (diced), 2 carrots (sliced), 2 celery stalks (chopped), 1 cup frozen corn, 1 cup frozen peas, 6 cups beef broth, 14.5 oz diced tomatoes, 1 teaspoon garlic powder, salt and pepper to taste.
How To Make Classic Venus Soup
1. Cook ground beef in a large pot over medium heat until no pink remains, breaking it apart as it browns. Remove excess fat, then add diced onion and cook for 4 minutes.
2. Add sliced carrots and chopped celery to the pot, cooking for another 5 minutes until vegetables begin to soften. Stir occasionally to prevent sticking.
3. Pour in beef broth and diced tomatoes with their juice, then add garlic powder. Bring the mixture to a boil, then reduce heat to low.
4. Simmer covered for 20 minutes until carrots are tender. Add frozen corn and peas during the last 5 minutes of cooking time.
5. Season with salt and pepper to taste before serving. Feel free to substitute any seasonal vegetables you have available for variety.
07. Italian Pasta Bean Soup
Hearty Italian-style soup with cannellini beans and pasta. This recipe rivals restaurant versions and tastes even better as leftovers.
Ingredients: 1 pound ground beef, 1 cup ditalini pasta, 2 cans cannellini beans (drained), 4 cups beef broth, 2 cups vegetable juice, 1 medium onion (diced), 2 carrots (diced), 2 celery stalks (diced), 2 teaspoons Italian seasoning, salt and pepper to taste.
How To Make Italian Pasta Bean Soup
1. Brown ground beef in a large soup pot over medium-high heat, breaking it into small pieces. Once cooked through, add diced onion, carrots, and celery, cooking for 6 minutes.
2. Stir in Italian seasoning and cook for 30 seconds until fragrant. Add beef broth, vegetable juice, and drained cannellini beans to the pot.
3. Bring the soup to a rolling boil, then add ditalini pasta. Cook according to package directions, usually 8-10 minutes, stirring occasionally to prevent sticking.
4. The soup is ready when pasta is al dente and beans are heated through. Season with salt and pepper to taste.
5. Let the soup rest for 5 minutes before serving to allow flavors to meld. The pasta will absorb some liquid, creating a perfectly thick consistency.
08. Spicy Beef Potato Soup
Kicked-up potato soup with ground beef and hot sauce. This recipe transforms basic ingredients into something much more exciting and flavorful.
Ingredients: 1 pound ground beef, 4 large potatoes (peeled and cubed), 1 medium onion (diced), 4 cups beef broth, 1 cup tomato sauce, 2 tablespoons hot pepper sauce, 1 cup shredded cheddar cheese, 2 tablespoons butter, salt and pepper to taste.
How To Make Spicy Beef Potato Soup
1. Brown ground beef in a large pot over medium-high heat until fully cooked, breaking it into small crumbles. Add diced onion and cook for 3 minutes until softened.
2. Add cubed potatoes to the pot along with beef broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are fork-tender.
3. Stir in tomato sauce and hot pepper sauce, adjusting the heat level to your preference. Use a potato masher to partially mash some potatoes for thickness.
4. Add butter and let it melt completely, then gradually stir in shredded cheddar cheese until melted and creamy. Season with salt and pepper before serving hot.
09. Mexican Meatball Soup
Traditional Mexican albondigas with tender meatballs in savory broth. This authentic recipe features fresh cilantro and a rich, flavorful base.
Ingredients: 1 pound ground beef, ⅓ cup white rice (uncooked), 1 egg, 6 cups beef broth, 1 cup salsa, 2 carrots (sliced), 2 potatoes (diced), 1 medium onion (diced), ¼ cup fresh cilantro (chopped), 1 teaspoon cumin, salt and pepper to taste.
How To Make Mexican Meatball Soup
1. Mix ground beef with uncooked rice, egg, salt, and pepper in a bowl. Form the mixture into small meatballs, about 1 inch in diameter, rolling them between your palms.
2. Heat beef broth in a large pot over medium-high heat. Gently add meatballs to the simmering broth, being careful not to splash.
3. Add diced onion, sliced carrots, and diced potatoes to the pot. Stir in salsa and cumin, then bring to a gentle boil.
4. Reduce heat to medium-low and simmer for 25 minutes until meatballs are cooked through and vegetables are tender. The rice inside the meatballs should be fully cooked.
5. Stir in fresh chopped cilantro during the last 2 minutes of cooking. Taste and adjust seasoning with salt and pepper before serving.
10. Italian Wedding Soup
Celebration-worthy soup with tiny meatballs, pasta, and fresh spinach. This beloved Italian-American classic brings comfort and joy to any dinner table.
Ingredients: 1 pound ground beef, ½ cup breadcrumbs, 1 egg, 1 cup small pasta (ditalini or orzo), 8 cups chicken broth, 4 cups fresh spinach (chopped), 1 medium onion (diced), 2 carrots (diced), ¼ cup Parmesan cheese (grated), salt and pepper to taste.
How To Make Italian Wedding Soup
1. Combine ground beef, breadcrumbs, egg, and grated Parmesan in a bowl with salt and pepper. Mix gently and form into small meatballs, about ¾ inch in diameter.
2. Bring chicken broth to a boil in a large pot. Carefully add meatballs one at a time, then add diced onion and carrots to the pot.
3. Reduce heat to medium and simmer for 15 minutes until meatballs are cooked through and vegetables are tender. Skim any foam that rises to the surface.
4. Add pasta to the simmering soup and cook according to package directions, usually 8-10 minutes, until al dente.
5. Stir in chopped fresh spinach during the last 2 minutes of cooking, just until wilted. Season with salt and pepper, then serve immediately with extra Parmesan.
11. Grandma’s Corn Beef Soup
Pennsylvania Dutch-inspired soup enriched with creamed corn. This family recipe brings generations of comfort food tradition to your kitchen.
Ingredients: 1 pound ground beef, 2 cans creamed corn, 1 can whole kernel corn (drained), 4 cups beef broth, 1 medium onion (diced), 2 carrots (diced), 2 celery stalks (diced), 2 medium potatoes (cubed), 1 cup milk, salt and pepper to taste.
How To Make Grandma’s Corn Beef Soup
1. Brown ground beef in a large soup pot over medium heat until fully cooked, breaking it into small pieces. Add diced onion and cook for 4 minutes until softened.
2. Add diced carrots, celery, and cubed potatoes to the pot. Pour in beef broth and bring to a boil, then reduce heat to medium-low.
3. Simmer covered for 20 minutes until all vegetables are fork-tender. The potatoes should hold their shape but be easily pierced with a fork.
4. Stir in both cans of creamed corn and drained whole kernel corn. Add milk gradually while stirring to create a creamy, rich consistency.
5. Heat through for 5 minutes without boiling to prevent curdling. Season with salt and pepper to taste before serving this heartwarming soup hot.
12. Pressure Cooker Lasagna Soup
All the flavors of lasagna in soup form without hours of work. This clever recipe transforms broken pasta and leftover sauce into something amazing.
Ingredients: 1 pound ground beef, 8 oz lasagna noodles (broken into pieces), 2 cups marinara sauce, 4 cups beef broth, 1 medium onion (diced), 3 cloves garlic (minced), 1 cup ricotta cheese, 1 cup mozzarella cheese (shredded), Italian seasoning, salt and pepper to taste.
How To Make Pressure Cooker Lasagna Soup
1. Using the sauté function on your pressure cooker, brown ground beef until no pink remains. Add diced onion and minced garlic, cooking for 2 minutes until fragrant.
2. Stir in marinara sauce, beef broth, and Italian seasoning. Add broken lasagna noodles, making sure they’re mostly submerged in the liquid.
3. Secure the lid and cook on high pressure for 5 minutes. Quick release the pressure immediately to prevent overcooking the pasta.
4. Stir the soup gently to distribute ingredients. In a small bowl, mix ricotta cheese with half the mozzarella until smooth and creamy.
5. Serve soup hot with dollops of the ricotta mixture on top, then sprinkle with remaining mozzarella cheese. The heat will melt the cheese perfectly.
13. Classic Hamburger Soup
Deconstructed hamburger in soup form with all the classic flavors. This wholesome recipe includes ketchup in the broth for authentic taste.
Ingredients: 1 pound ground beef, 1 large onion (chopped), 3 carrots (sliced), 3 celery stalks (chopped), 4 cups beef broth, 2 medium potatoes (cubed), 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 bay leaf, salt and pepper to taste.
How To Make Classic Hamburger Soup
1. Brown ground beef in a large pot over medium-high heat, breaking it into bite-sized pieces as it cooks. Once fully browned, add chopped onion and cook for 4 minutes.
2. Add sliced carrots and chopped celery to the pot, stirring to combine with the meat and onions. Cook for 5 minutes until vegetables start to soften.
3. Pour in beef broth and add cubed potatoes along with the bay leaf. Bring the mixture to a rolling boil over high heat.
4. Reduce heat to medium-low and simmer for 20 minutes until potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
5. Remove bay leaf and stir in ketchup and Worcestershire sauce for that classic hamburger flavor. Season with salt and pepper before serving hot.
14. Lucky Black-Eyed Pea Soup
Prosperity-bringing soup with black-eyed peas, beef, and sausage. This New Year’s tradition tastes amazing any time you need some good luck.
Ingredients: 1 pound ground beef, ½ pound pork sausage, 2 cans black-eyed peas (drained), 4 cups beef broth, 14.5 oz diced tomatoes, 4 oz diced green chiles, 1 medium onion (diced), 2 tablespoons molasses, 1 teaspoon cumin, salt and pepper to taste.
How To Make Lucky Black-Eyed Pea Soup
1. Brown ground beef and pork sausage together in a large pot over medium-high heat, breaking them into small crumbles as they cook completely through.
2. Add diced onion to the meat mixture and cook for 4 minutes until softened and translucent. Stir in cumin and cook for 30 seconds until fragrant.
3. Add drained black-eyed peas, beef broth, diced tomatoes with juice, and diced green chiles to the pot. Stir in molasses for a subtle sweetness.
4. Bring the soup to a boil, then reduce heat to medium-low and simmer for 25 minutes. The flavors should meld together beautifully during this time.
5. Taste and adjust seasoning with salt and pepper as needed. The soup should have a perfect balance of savory, slightly sweet, and mildly spicy flavors.
15. Homemade Alphabet Soup
Childhood favorite made fresh without preservatives or artificial ingredients. This nostalgic recipe brings back memories while delivering better nutrition than canned versions.
Ingredients: 1 pound ground beef, 1 cup alphabet pasta, 4 cups beef broth, 2 cups spicy vegetable juice, 2 cups frozen mixed vegetables, 1 medium onion (diced), 2 beef bouillon cubes, 1 tablespoon tomato paste, salt and pepper to taste.
How To Make Homemade Alphabet Soup
1. Cook ground beef in a large pot over medium-high heat until browned completely, breaking it into small pieces. Add diced onion and cook for 3 minutes until softened.
2. Stir in tomato paste and cook for 1 minute until it darkens slightly. Pour in beef broth and spicy vegetable juice, then add bouillon cubes.
3. Bring the mixture to a rolling boil, stirring to dissolve bouillon cubes completely. Add frozen mixed vegetables and return to a boil.
4. Add alphabet pasta and cook according to package directions, usually 8-10 minutes, stirring occasionally to prevent pasta from sticking together.
5. The soup is ready when pasta is tender and vegetables are heated through. Season with salt and pepper, then serve this comforting childhood classic hot.
Final Thoughts
These ground beef soup recipes prove that comfort food doesn’t have to be complicated. Each bowl delivers satisfying flavors that warm you from the inside out.
Whether you choose a quick pressure cooker version or a slow-simmered classic, these soups will become your go-to weeknight dinner solutions.
