Ground Beef Minestrone Soup (Gluten-Free, No Beans)
This Ground Beef Minestrone Soup is high-protein, gluten-free, and made without beans for easier digestion. Blended veggies create a smooth, flavorful base filled with spinach, carrots, potatoes, and green beans. A hearty, veggie-packed meal the whole family will love!
This Ground Beef Minestrone Soup is perfect for when you’re craving something hearty and comforting but still want to pack in plenty of vegetables. It’s made without beans, so it’s gentler on digestion, and you still get all the rich flavors of classic minestrone with a few smart twists. With lean ground beef, gluten-free macaroni, blended vegetables, and savory broth, this is a cozy soup that feels like a warm hug in a bowl.
This version is perfect for those who want a high-protein, veggie-packed soup without the heaviness of traditional versions. You’ll love how the sautéed and blended onion, zucchini, and garlic create a smooth, flavorful base that even picky eaters will enjoy. My family always finishes their bowls with a big smile and happy tummies.
Why You’ll Love This Ground Beef Minestrone Soup
- Gentler on digestion: Made without beans, but still packed with fiber and veggies.
- High protein and hearty: Lean ground beef makes this super satisfying.
- Sneaky veggie boost: Blended onions and zucchini add flavor without the chunks.
- Flexible and gluten-free: Easy to adapt for dietary needs, including GF pasta.
Ingredients & Substitutions
Here is everything you need to make Ground Beef Minestrone Soup:
- Butter: Adds richness and helps soften the vegetables. Swap with olive oil or a dairy-free alternative if needed.
- Onion: Adds savory depth. Blending it makes it easier on the stomach and great for picky eaters. Yellow or white onions both work.
- Zucchini: Adds body to the blended base. You can also use yellow squash.
- Garlic: Essential for flavor. Fresh is best, but jarred minced garlic works too.
- Vegetable Broth: Forms the flavorful base. Chicken broth is a good swap if that’s what you have. You can use cartons of vegetable broth. I prefer to buy a jar of Better Than Bouillon Vegetable and keep it in my fridge and just add it to hot water.
- Ground Beef: Lean beef gives protein and richness. You can swap with ground turkey, ground chicken, or a plant-based ground if preferred.
- Paprika: Adds a gentle warmth. Try smoked paprika for a bolder flavor.
- Dried Sage: It gives it a ‘sausage’ flavor. Can sub with thyme or leave out.
- Worcestershire Sauce: Adds umami depth to the beef. Be sure to use a gluten-free brand if needed.
- Tomato Sauce: Gives that classic minestrone base. Crushed tomatoes or passata can also work.
- Fire Roasted Diced Tomatoes: Brings smoky, rich flavor. Regular diced tomatoes are fine, or blend them into the broth if you’re avoiding chunks.
- Carrots: Sweetness and texture. No good swap, but you can dice them tiny for picky eaters.
- Celery: Adds aromatic flavor. You can leave it out if needed.
- Golden Potatoes: Creamy and hearty. Yukon Golds are ideal, but red potatoes or even sweet potatoes can work.
- Green Beans: Classic in minestrone. Fresh or frozen both work great.
- Baby Spinach: Adds a final boost of greens. Kale or chopped chard are good swaps.
- Gluten-Free Macaroni: Makes it hearty. Use any small pasta or grain-free option like chickpea pasta.
- Italian Seasoning: Adds herby flavor. You can also mix basil, oregano, and thyme.
- Lemon Juice: Brightens everything. A splash of vinegar can work in a pinch.
- Grated Parmesan Cheese: Finishes with umami and richness. Use a dairy-free version or skip if needed.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
- Gluten-Free: Already made with gluten-free macaroni—just double-check labels.
- Dairy-Free: Swap the butter for olive oil and skip the parmesan or use a dairy-free cheese.
- Vegan: Use plant-based ground meat or lentils, veggie broth, and skip the cheese.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Ground Beef Minestrone Soup Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prep and Sauté the Veggies
Chop all the vegetables and the garlic. In a large pot over medium-high heat, add 2 tablespoons of butter and sauté the onion and zucchini until soft, about 5–7 minutes. Add garlic and stir until fragrant, about 1 minute.
Step 2: Blend the Base
Transfer sautéed vegetables to a blender along with 5 cups of vegetable broth and 1 (8-ounce) can of tomato sauce. Blend until completely smooth. Set aside.
Step 3: Cook the Ground Beef
In the same pot, add a tablespoon of olive oil over medium-high heat. Add 1 pound ground beef, 1/2 teaspoon salt, 1 teaspoon paprika, 1 teaspoon sage, and 1 tablespoon Worcestershire sauce. Let it brown on one side before flipping and breaking apart.
Step 4: Add Aromatics and Simmer
Add 2 chopped carrots and 2 chopped celery stalks to the pot with the beef. Cook for about 3 minutes or until ground beef is cooked through. Then add the blended broth, 2 diced golden potatoes, 1 (14.5-ounce) can of fire roasted diced tomatoes, 1 tablespoon Italian seasoning, and 1 teaspoon salt. Simmer for 10 minutes.
Step 5: Add Pasta and Greens
Stir in 1 cup chopped green beans, 1/2 cup gluten-free macaroni, and 2 cups baby spinach. Simmer for another 12 minutes, or until the pasta is al dente.
Stir in 1 tablespoon lemon juice and taste for seasoning. Ladle into bowls and top with grated parmesan cheese (about 2 ounces total).
My Expert Recipe Tips
- Blend the base for picky eaters: You’ll sneak in a ton of veggies and add rich texture.
- Season the beef first: Mixing in the spices before cooking adds deeper flavor.
- Use frozen veggies to save time: Green beans and spinach can go straight from freezer to pot.
- Don’t overcook the pasta: It continues to soften as it sits.
Delicious Serving Suggestions
- With my gluten-free breadsticks: They don’t require any yeast or rising and are perfect for soaking up the broth.
- As a meal prep lunch: It reheats really easily and keeps you full.
- Paired with a simple salad: Balance the warm soup with my simple caesar salad recipe.
- Topped with fresh herbs: A sprinkle of basil or parsley adds brightness.
Frequently Asked Questions
Do you love comforting soups? Check out more of my easy and nutritious soup recipes:
- Gluten-Free Panera Beef Tortilla Soup
- Gluten-Free Chicken Pot Pie Soup
- Best Roasted Butternut Squash Apple Potato Soup
- Broccoli Cheddar Soup Like Panera
- Gluten-Free Chicken Noodle Soup with Cottage Cheese Recipe
- Cheesy Cauliflower Zucchini Soup with Potato Recipe
- Gluten-Free Ground Turkey Lasagna Soup Recipe
Ground Beef Minestrone Soup (Gluten-Free, No Beans)
Ingredients
- 1/2 onion
- 1 zucchini
- 4 cloves garlic
- 2 tablespoons butter (use oil for dairy free)
- 5 cups vegetable broth
- 1 pound ground beef
- 1 teaspoon paprika
- 1 teaspoon sage
- 1/2 teaspoon salt
- 1 tablespoon Worcestershire sauce (gluten-free)
- 8 ounces tomato sauce (1 can)
- 14.5 ounces fire roasted diced tomatoes (1 can)
- 2 carrots
- 2 celery stalks
- 2 golden potatoes
- 1 cup green beans
- 2 cups baby spinach
- 1/2 cup gluten-free macaroni
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 ounces grated parmesan cheese (leave out for dairy-free)
Instructions
- Chop all the vegetables and the garlic. In a large pot over medium-high heat, add 2 tablespoons of butter and sauté the onion and zucchini until soft, about 5–7 minutes. Add garlic and stir until fragrant, about 1 minute.
- Transfer sautéed vegetables to a blender along with 5 cups of vegetable broth and 1 (8-ounce) can of tomato sauce. Blend until completely smooth. Set aside.
- In the same pot, add a tablespoon of olive oil over medium-high heat. Add 1 pound ground beef, 1/2 teaspoon salt, 1 teaspoon paprika, 1 teaspoon sage, and 1 tablespoon Worcestershire sauce. Let it brown on one side before flipping and breaking apart.
- Add 2 chopped carrots and 2 chopped celery stalks to the pot with the beef. Cook for about 3 minutes or until ground beef is cooked through. Then add the blended broth, 2 diced golden potatoes, 1 (14.5-ounce) can of fire roasted diced tomatoes, 1 tablespoon Italian seasoning, and 1 teaspoon salt. Simmer for 10 minutes.
- Stir in 1 cup chopped green beans, 1/2 cup gluten-free macaroni, and 2 cups baby spinach. Simmer for another 12 minutes, or until the pasta is al dente.
- Stir in 1 tablespoon lemon juice and taste for seasoning. Ladle into bowls and top with grated parmesan cheese (about 2 ounces total).
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
I made this soup yesterday for myself and my mom. I LOVE this soup. It’s has so many wonderful flavors. The entire house filled the air with the smells of the soup. And the broth is fantastic. Beautiful colors and again, the flavors. This is now my favorite beef/veggie soup. I love that this soup can be cooked for holiday family gatherings. It’s an easy to make recipe. Family and Friends will come to love this soup as a loving comfort food, that is so good for the body. Thank you for sharing this video and recipe.
Hi Trudy, thank you so much for this descriptive review! It’s one of my favorite soups too for all the same reasons 🙂
Tastes so amazing and it’s also so healthy! My entire family loves this!
Thank you so much for the review, Heather! I’m thrilled your family loved it, too 🙂
You’re going to feel so proud of yourself for eating so many vegetables in this soup! The flavor is delicious, and I can’t wait for you to try it. Let me know in the comments how it turns out 🙂