Catching My Breath With a Bowl of Busy Day Soup
You know those days when the clock is sprinting, the laundry’s mounting up, and suddenly you remember you’re supposed to have dinner on the table, oh, ten minutes ago? That’s basically how I first landed on Busy Day Soup. I’m not above admitting that once I tried melting cheese on crackers and calling it a meal — desperate times! But then, thanks to a neighbor’s advice (who, by the way, never seems flustered... teach me your ways, Linda), this miracle soup entered my weeknight rotation.
I won’t say it’s fancy. But honestly? Fancy is overrated and nobody’s ever asked me for my uneaten bitter greens. But toss together what’s lurking in your pantry, simmer it a bit, and this soup shows up looking like you really tried. The real trick is eating it in your pajamas on the couch — extra points if you can keep the dog from sharing. (Still working on that part.)
Why I Keep Coming Back to This (Again and Again)
I make this when work’s run long, or I’ve forgotten to defrost anything (again), or... let’s be real, the fridge door looks bare except for that suspicious bottle of pickle juice. My family goes crazy for this because half the time they spot the noodles and immediately assume it’s a special occasion. (Little do they know.)
Plus, and this is key: the cleanup is one pot. That’s like winning the lottery to me. There was a stretch where I tried to jazz it up with extra steps... but honestly, simple is best. Even my pickiest eater polishes this off without complaints (unless I get wild and add too many veggies — then I get The Look).
What You’ll Need (But Feel Free to Wing It!)
- 1 lb (about 450g) ground beef or turkey (or honestly, I swap in lentils if I'm in a vegetarian mood — it all works)
- 1 medium onion, chopped (I’ve used green onions in a pinch, or even skipped it; don’t tell my mother-in-law)
- 2 cloves garlic, minced (sometimes I just use the jarred stuff, no shame here)
- 1 can (15 oz) diced tomatoes (my grandmother swore by the kind with basil and oregano, but plain is fine)
- 2 cans (15 oz each) mixed vegetables, drained (frozen mixed veggies work, or even a bag of corn and peas)
- 4 cups beef broth (I toss in chicken or veggie broth if that's all I have)
- 1 cup small pasta (elbow macaroni, ditalini, or sometimes I just break up spaghetti — very rustic, right?)
- 1 teaspoon dried Italian seasoning (or a wild eyeball of oregano and thyme; whatever speaks to you)
- Salt and pepper to taste
- Optional: a handful of chopped fresh parsley (I add it when I remember)
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How I Actually Make It (With Confessions)
- Grab your biggest soup pot (or Dutch oven if you’re feeling fancy). Brown the ground beef or turkey over medium heat, breaking it up with a wooden spoon. I drain the fat off here, but if you forget, it’s honestly not the end of the world.
- Toss in the onion and garlic. Sauté till the onion is softened and it smells inviting. This is where I usually sneak a taste, even though it’s literally just onions and meat at this point. Don't tell anyone.
- Dump in the canned tomatoes (juice and all), mixed vegetables, and pour in the broth. Give it a good stir. If it’s looking a bit thick, splash in some extra water.
- Add your pasta and sprinkle in the Italian seasoning, plus a generous pinch of salt and pepper. Don’t stress too much about measurements — taste as you go! My mom used to say, “It’s soup, not rocket science.”
- Let it all bubble together on a low simmer for about 15-20 minutes, stirring occasionally (especially after you add the pasta or it’ll stick and you’ll have regrets). Don’t worry if it looks a bit weird at first — it always comes together in the end.
- When the pasta’s tender, it’s ready! Sprinkle on parsley if you remembered to chop it.
- Ladle into bowls (mugs work too if there are no clean bowls — been there), and serve hot. Warning: it will be piping hot, so maybe restrain yourself if you're the impatient type. Or don't. Your mouth, your rules.
Honestly Useful Notes
- Sometimes I toss in a Parmesan rind while the soup simmers — I think it adds depth, but the one time I used blue cheese, the whole house smelled like gym socks. Not recommended!
- If you leave the soup sitting for a while, the pasta will soak up more broth. Add a splash of water or extra broth before reheating.
- Leftover odds and ends (half a zucchini, a dying carrot) are totally welcome. Not to get all poetic, but Busy Day Soup is kind of a culinary blank slate.
- And if you spill a little, welcome to the club. I have yet to survive a batch with a spotless stovetop.
My Variations (Triumphs and Oopsies)
- I once swapped the pasta for rice — perfectly fine, just give it a bit longer to cook.
- Chickpeas instead of beef? Surprisingly hearty. (But don't try kidney beans and fish sauce — just. Don't.)
- Splash of hot sauce at the end: chef’s kiss.
- If you’re feeling posh, a swirl of cream right before serving is magic.
The Tools I (Actually) Use
Honestly, my trusty Dutch oven gets a workout with this soup. But any large soup pot will do; I made it once in a battered old saucepan and survived, though the stirring was a bit of a faff. If your pot’s not huge, just halve everything — or make it in two batches and freeze one (if you have the freezer space; mine’s always packed with mystery containers).
So, How Does This Hold Up?
Leftovers might be even better — I think so, anyway. Store covered in the fridge, good for about 3 days. But, honestly? In my house, this soup disappears before I even get to see day two.
Serving Busy Day Soup (the Way We Do)
We usually serve this with crackers, or if I’m feeling brave (and patient enough to wait), a toasted cheese sandwich. Sometimes the kids demand a heap of shredded cheddar on top — I’m happy to oblige. On really dreich days (shoutout to my Scottish pals!), I’ll dunk a chunk of crusty bread until it’s almost gone soggy. No judgement here.
A Few Lessons I Learned the Hard Way
- I tried to rush the simmer once and the pasta ended up crunchy. Learn from my mistake: low and slow is best, or at the very least, let the pasta get nice and soft.
- Don’t go overboard on the salt — taste as you go, especially if your broth is already salty. Made that mistake once, and (trust me) water does not rescue it.
You've Asked, I’m Answering (Real FAQs!)
- Can I freeze Busy Day Soup?
- Yep, it freezes pretty well, though the pasta can get a little mushy when thawed. If you know you’ll freeze it, maybe leave the pasta out and add it fresh when you reheat.
- Do I have to use ground beef or turkey?
- Not at all! Basically, use what you have — I’ve tried ground chicken, and even just a big scoop of lentils for a veggie twist.
- How can I make this gluten-free?
- Swap in your favorite GF pasta, or use rice or potatoes. It’s still hearty and totally hits the spot.
- Can I toss this all in a slow cooker?
- Actually, yes! Just brown the meat and onions first. Stir everything else in, but hold off on the pasta until the end — cook it separately or add it in for the last 20 minutes or so.
- It seems too thick — what gives?
- That’s the pasta for you! Just add more broth or water as needed. I like it thick, but do what makes ya happy.
There you go — Busy Day Soup, from my kitchen (and cluttered life) to yours. Pour yourself a bowl, crank up something relaxing, and just maybe, let the dishes wait until tomorrow.
Ingredients
- 1 lb (about 450g) ground beef or turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 2 cans (15 oz each) mixed vegetables, drained
- 4 cups beef broth
- 1 cup small pasta
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Optional: a handful of chopped fresh parsley
Instructions
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1Grab your biggest soup pot (or Dutch oven if you’re feeling fancy). Brown the ground beef or turkey over medium heat, breaking it up with a wooden spoon. I drain the fat off here, but if you forget, it’s honestly not the end of the world.
-
2Toss in the onion and garlic. Sauté till the onion is softened and it smells inviting. This is where I usually sneak a taste, even though it’s literally just onions and meat at this point. Don't tell anyone.
-
3Dump in the canned tomatoes (juice and all), mixed vegetables, and pour in the broth. Give it a good stir. If it’s looking a bit thick, splash in some extra water.
-
4Add your pasta and sprinkle in the Italian seasoning, plus a generous pinch of salt and pepper. Don’t stress too much about measurements — taste as you go! My mom used to say, “It’s soup, not rocket science.”
-
5Let it all bubble together on a low simmer for about 15-20 minutes, stirring occasionally (especially after you add the pasta or it’ll stick and you’ll have regrets). Don’t worry if it looks a bit weird at first — it always comes together in the end.
-
6When the pasta’s tender, it’s ready! Sprinkle on parsley if you remembered to chop it.
-
7Ladle into bowls (mugs work too if there are no clean bowls — been there), and serve hot. Warning: it will be piping hot, so maybe restrain yourself if you're the impatient type. Or don't. Your mouth, your rules.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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