Beef mince Quick Main Italian

Bolognese soup

Name: Easy Italian beef meatball soup recipe with casarecce pasta
Yield: 4
Cuisine: /italian
Ingredients: 500g beef mince; 30g parmesan, finely grated, plus extra, finely grated, to serve; 20.00 ml finely chopped flat-leaf parsley leaves; 1 tsp finely chopped thyme leaves; 6 garlic cloves, crushed; 40.00 ml extra virgin olive oil; 1 large onion, cut into 1cm cubes; 2 carrots, cut into 1cm cubes; 2 celery stalks, cut into 1cm cubes; 3 bay leaves; 400g can tomato pulp (we used Mutti); 1l beef stock; 250g short pasta (we used casarecce)

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by Lucy Nunes

Delicious Team

May 26, 2025

Authentic Italian spaghetti bolognese is reimagined in this hearty beef meatball soup. Sweet and sharp flavours from the tomato lift the dense beef mince while the short casarecce pasta adds bite and texture. Perfect for people of all ages, this fast soup recipe is your new favourite midweek dinner.

500g beef mince
30g parmesan, finely grated, plus extra, finely grated, to serve
1 tbs finely chopped flat-leaf parsley leaves
1 tsp finely chopped thyme leaves
6 garlic cloves, crushed
2 tbs extra virgin olive oil
1 large onion, cut into 1cm cubes
2 carrots, cut into 1cm cubes
2 celery stalks, cut into 1cm cubes
3 bay leaves
400g can tomato pulp (we used Mutti)
4 cups (1L) beef stock
250g short pasta (we used casarecce)

Method

1.

Place mince, parmesan, herbs and half the garlic in a large bowl. Season and mix thoroughly with hands. With clean, wet hands, roll into walnut-sized balls (you should have about 22 balls).
2.

Heat oil in a large saucepan over high heat. Cook meatballs, in 2 batches, for 3-4 minutes, tossing pan occasionally, until browned all over. Using a slotted spoon, set aside on a plate. Reserve pan.
3.

Heat oil in a large saucepan over high heat. Cook meatballs, in 2 batches, for 3-4 minutes, tossing pan occasionally, until browned all over. Using a slotted spoon, set aside on a plate. Reserve pan.
4.

Reduce heat to medium and add onion, carrot, celery, bay leaves and remaining garlic to pan. Stir well, then cook, covered but stirring occasionally, for 10 minutes, or until softened. Add pulp, stock and 1 cup (250ml) water and stir to combine. Return meatballs to pan with any resting juices and bring to a simmer. Cover, reduce heat to medium-low and cook for 15 minutes.
5.

Stir in pasta and bring to a simmer over medium-high heat. Cook, covered, for 11 minutes or according to packet instructions, until pasta is al dente.
6.

Divide soup among bowls and serve sprinkled with extra parmesan.