Pesto Hamburger Pasta Soup

This tomato-based hamburger soup uses wagon-wheel pasta, broccoli, cauliflower, and basil pesto. The pesto gives it a distinct Italian-style flavor that separates it from the simpler tomato soup.

Prep time: 15 minutes | Cook time: 25 minutes | Yield: 6 servings

Ingredients

• 1 pound ground beef
• 2 cans (14 ounces each) low-sodium beef broth
• 1 package (16 ounces) frozen broccoli and cauliflower
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1/2 cup tomato juice
• 1 cup uncooked wagon-wheel pasta or other small pasta
• 1/2 cup prepared basil pesto
• Black pepper, to taste
• Grated Parmesan cheese for serving, optional

Directions

1. Add the ground beef to a Dutch oven or large soup pot over medium heat.
2. Cook for 8-10 minutes, breaking the meat into small pieces, until it is browned and reaches 160°F.
3. Carefully drain excess fat and return the beef to the pot.
4. Add the beef broth, frozen vegetables, diced tomatoes with their juice, and tomato juice.
5. Bring the soup to a boil.
6. Stir in the uncooked pasta.
7. Reduce the heat, cover, and simmer for approximately 10 minutes, or until the pasta and vegetables are tender.
8. Remove the pot from the heat and stir in the pesto.
9. Taste and season with black pepper.
10. Serve with Parmesan cheese, Italian bread, and fruit, if desired.