A comforting and flavorful Italian-inspired soup featuring tender sirloin and hearty vegetables.
Cook the penne pasta in a large pot of boiling water until al dente, then drain and set aside.
Adding a pinch of salt to the boiling water enhances the pasta's flavor.
Heat olive oil in a large pot over medium heat. Add diced onion, chopped celery, and sliced carrots, and sauté until softened.
Stirring frequently prevents the vegetables from sticking to the pot.
Add minced garlic and cubed sirloin to the pot, cooking until the meat is browned on all sides.
Browning the meat adds a rich depth of flavor to the soup.
Pour in the chicken broth, diced tomatoes, tomato sauce, kidney beans, and corn. Stir in the basil, oregano, thyme, salt, and pepper.
Using low-sodium broth allows you to control the saltiness of the dish.
Simmer the soup on low heat for 20 minutes, allowing the flavors to meld and the vegetables to become tender.
Covering the pot while simmering helps retain moisture and heat.
Stir in the cooked penne pasta and let it heat through for a few minutes.
Adding the pasta at the end prevents it from becoming overly soft.
Serve the soup in bowls, garnished with grated parmesan cheese.
A sprinkle of fresh parsley can add a pop of color and freshness to the dish.
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