1-Step 1: Preparing the Base Brown the ground beef in 1 tablespoon of olive oil over medium-high heat in a large pot. Once it’s cooked, drain the excess fat and set it aside. This keeps the soup from getting too greasy and lets the beef’s flavor shine. Next, in the same pot, heat the remaining tablespoon of olive oil. Add the chopped yellow onion, diced carrots, and diced celery, and sauté for about 6 minutes until they start to soften. Then, toss in the minced garlic and cook for another minute to bring out its aroma. Isn’t it exciting how these simple steps build layers of flavor?

2-Step 2: Adding Liquids and Seasonings Pour in the low-sodium chicken broth, tomato sauce, water, and diced tomatoes into the pot. Stir in the sugar, dried basil, dried oregano, dried thyme, dried marjoram, and the cooked ground beef. Season with salt and freshly ground black pepper to taste, then bring everything to a boil. Reduce the heat to medium-low, cover the pot, and let it simmer for 15 to 20 minutes until the vegetables are tender. This is where the magic happens, as the flavors meld together into something truly comforting.

3-Step 3: Finishing Touches While the soup simmers, cook the ditalini pasta separately according to the package directions until it’s al dente. That’s about 8-10 minutes, so keep an eye on it! Once done, add the cooked pasta, drained kidney beans, and great northern beans to the soup and cook for an additional minute. Stir in the minced fresh parsley and serve warm, topped with shredded Romano or Parmesan cheese. For the best texture, add the pasta to individual servings if you’re not eating it all at once, so it doesn’t get soggy. This recipe takes about 15 minutes to prepare and 35 minutes to cook, making it a quick win for weeknights. If you enjoy this style of cooking, try our chicken alfredo tater tot casserole for another easy favorite.