Go Back

Lamb and Vegetable Soup

A comforting and hearty soup featuring ground lamb and a vibrant medley of vegetables, perfect for cozy evenings and special occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground Lamb (90% lean) Use a high-quality ground lamb for the best flavor.
  • 1 medium Onion, finely chopped Adds depth and sweetness.
  • 2 stalks Celery, diced For crunch and aromatic properties.
  • 2 medium Carrots, diced Provides sweetness and vibrant color.
  • 4 cloves Garlic, minced A must-have for flavor.
  • 1 28 oz can Crushed Tomatoes Adds body and tang.
  • 1 14.5 oz can Diced Tomatoes For convenience.
  • 1 can Cannellini Beans, drained Adds creaminess and protein.
  • 1 can Red Kidney Beans, drained For extra texture and nutrients.
  • 4 cups Chicken Broth Homemade or store-bought works great.
  • 1 tbsp Red Wine Vinegar For brightness and acidity.
  • 1 tsp Sugar Balances acidity.
  • 1 tbsp Italian Seasoning A blend of herbs elevates the flavor.
  • 1 tsp Oregano Adds an earthy taste.
  • 1 tsp Basil Brings in freshness.
  • Red Pepper Flakes, optional To taste, for a hint of heat.
  • 1 cup Ditalini Pasta A small pasta shape that absorbs the broth.

Method
 

Preparation
  1. In a large pot over medium-high heat, add about 1 tablespoon of olive oil. Once hot, add the ground lamb and cook until browned (about 5-7 minutes). Break it into small pieces with a wooden spoon.
  2. Stir in the chopped onion, celery, carrots, and minced garlic. Cook until the vegetables soften, around 5 minutes, until the onion is translucent and the carrots are starting to lose their crunch.
  3. Add the crushed tomatoes, diced tomatoes, cannellini beans, and red kidney beans. Stir everything together.
  4. Pour in the chicken broth, and add the red wine vinegar and sugar. Stir again, then add the Italian seasoning, oregano, basil, and red pepper flakes. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low and let your soup simmer for about 30 minutes.
  6. During the last 10 minutes of cooking, add the ditalini pasta and stir. Cook until the pasta is tender, stirring occasionally.
  7. Before serving, taste and adjust the seasoning with salt and pepper if necessary.

Notes

This soup tastes even better the next day! Store it in an airtight container for up to 3 days in the fridge or 3 months in the freezer. Add extra broth or water when reheating if it thickens too much. Avoid overcooking the pasta.