Hamburger Soup (Paleo/AIP) is a homey, satisfying, one-pot meal. It is easy to make, and oh so nutritious!
I ask you, when there’s a nip in the air, is there anything more wonderful than a warming bowl of soup? If you’ve been around me for a while, you know that I’m a huge soup fan. It may be one of my favorite one pot meals. I even have it for breakfast sometimes!
My first experience with hamburger soup was on a camping trip. My mother-in-law made hamburger soup on our little camp stove. As I recall, there was lots of red wine that evening – in the soup, and in us! She put the raw ground beef and uncooked pasta noodles in the pot with the vegetables, and everything just sort of cooked together. It was kind of magical, eating this simple, delicious, and warming soup around the campfire as we sipped wine. Good times.
Fast forward, decades later. No more wine. No more pasta. But WAIT! There is now an AIP pasta on the market. THIS IS NOT A DRILL, PEOPLE. Jovial, a company that makes gluten free pastas, has come out with cassava pasta. Real pasta! So that’s the fusilli pasta in this recipe.
What about crackers?
If you can tolerate seeds and nuts, Simple Mills makes these Rosemary & Sea Salt Crackers that are to die for, and go well with this soup. If not, no worries! Just whip up a batch of my Cassava Lavosh Crackers!
More soup!
Are you a soup fan, too? Here are some other soups to try!
- Butternut Squash Soup w/Lemon & Tarragon
- Sweet Potato Apple Soup w/Bacon
- “Pozole” Verde
- …and many more on this page!
May this Hamburger Soup warm and nourish you, and bring to mind special times with family.
💗,
Wendi
Hamburger Soup (Paleo/AIP)
Course: SoupsCuisine: Paleo, AIPDifficulty: Easy4
servings20
minutes30
minutesHamburger Soup (Paleo/AIP) is a homey, satisfying, one-pot meal. It is easy to make, and oh so nutritious!
Ingredients
1 lb. 1 grass-fed ground beef
1 cup 1 chopped onion
1 cup 1 sliced carrot
1 cup 1 sliced celery
1 tsp 1 sea salt, or to taste
1/2 cup 1/2 organic pumpkin purée
1/4 cup 1/4 grated beet
1/4 cup 1/4 red wine vinegar
1 TBSP 1 dried basil
4 cups 4 bone broth (beef preferred)
1 cup 1 Jovial cassava fusilli pasta
Directions
- In a large pot over medium high heat, brown the hamburger with the onion, carrot, celery, and salt.
- When hamburger is browned and onions are translucent, add pumpkin, beet, vinegar, and basil. Stir to combine. Add broth and uncooked pasta. Stir again.
- Reduce heat to medium low. Cover and simmer for 15 minutes. Taste for salt, and adjust, if desired. Serve with some AIP-friendly crackers and fresh fruit.
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Sounds delicious! I’m a HUGE fan of Jovial pasta, but I’m wondering how it holds up when leftover. Because of the price, I’ve always only cooked one serving at a time.
Hi, Cindy! A couple of thoughts. The pasta does tend to swell and absorb liquid in the fridge. It doesn’t bother me too much. You might try freezing portions to stop the absorption process. Another thing you could try is to make a half recipe, and freeze one portion. Fortunately, this recipe is not a huge one with only four servings. Let me know how it goes! 🙂
This was SO GOOD! Such a hearty soup for the cold weather. It will definitely be on repeat. Thanks for an amazing recipe!
Hi, Katy! My pleasure! My family really likes that one, too. Have a great day! 🙂
I could not find the red wine vinegar and will be trying with balsamic vinegar. Hopefully it is just as good!
Hi, Katie! I hope so… Balsamic is so concentrated that it might be too much! Do you have white wine vinegar? That might work. Or ACV. Let me know how it goes!
Do I cook the pasta ahead of time?
I’ve noticed that if it is in soup too long, it disintegrates.
Hi, Linda! Just add the UNcooked pasta to the pot. Yes, non-gluten/egg pasta will not hold up as well as regular pasta, but it should hold up well enough to make you a yummy bowl of soup! 🙂