I love a good soup recipe. It is so yummy and can make an easy dinner! Making dishes like this during the fall are perfect, especially on school nights when kids (and parents) come home hungry and ready to eat! If you choose to make this in your crock pot, here is a tip: Do not add the zucchini and squash until about 30 minutes before you eat. It will be too soft. Also, if you don’t plan on eating all at the same time, I suggest cooking the pasta separately (as directed on the box) and adding it to the soup when you serve it. I prefer al dente pasta and not mush… this helps prevent this!

As always, add and remove what you would like. That is the joy of cooking verses baking. If you love veggies add more!


1 Medium White Onion
– 2 Tablespoons Fresh Garlic
– 4-5 Fresh Carrots
– 4-5 Celery Stalks
– 1-2 Zucchini
– 1-2 Squash
– 2-3 cups of Spinach (Diced)
-1 can Diced Tomatoes (Italian will add additional flavor, add with juice)

– 1 can Red Kidney Beans (drained and rinsed)
– 1 can Cannelloni Beans (drained and rinsed)
-1 lb. Pasta (I like to use small pasta like Ditalini)
– 1-2 lbs. Ground Beef
– 1 Box Chicken Stock
– 1 Box Vegetable Broth
– Olive Oil
– 2 Tablespoons Italian Seasoning
– 1-2 Tablespoons of Dried Basil
– Salt and Pepper (Maldon Sea Salt is the BEST)
– Powdered Garlic (as desired)
– Red Pepper (if you like additional flavor)
-Parm Cheese (for garnish)
-Italian Parsley (for garnish)


  1. Prep all items by dicing them into small pieces. If you dice them all the same size, you will get an even cook on the vegetables. Once this is prepped the rest will go quickly!
  2. Start by adding a drizzle of olive oil to your skillet and bring to medium heat, add in the ground beef. Brown then meet and break into little pieces. Continue until it is fully cooked. (Set aside).
  3. Switching to a stock pot, add additional 1-2 Tbsp. olive oil and add in your garlic, onion, carrots and celery. This is known as the “mirepoix” when cooking. It is a french term for lightly cooking and you will love the aroma in your kitchen when this starts to cook. You will want to get the onions to a point that they are slightly translucent but not browned or caramelized. This will take a couple of minutes. Season with salt, pepper, additional powdered garlic (if you desire, I do recommend this), Italian seasonings, dried basil and red pepper (I would recommend, even if you don’t like a lot of heat a small pinch adds nice flavor).
  4. Add in Chicken Stock and Vegetable Broth. Stir and bring to a light boil. At that point add in diced tomatoes, beans, cooked ground beef, zucchini and squash. Bring to boil.
  5. At this point, I like to check to make sure the carrots and celery are tender. When they reach your desired texture you are reading to serve!
  6. Boil past on the side (as directed on box for al dente) and add to bowls with soup mixture.
  7. Garnish with parm cheese and fresh Italian parsley. Enjoy!