Creamy Beef and Tomato Noodle Soup
User Reviews
5
Creamy Beef and Tomato Noodle Soup
Description
The soup begins by browning lean ground beef with finely chopped onions, seasoned with salt and pepper. A blend of basil, oregano, garlic powder, and thyme is added, followed by chicken broth, crushed tomatoes, and tomato sauce for a tangy, savory liquid base. The soup simmers gently.
Short tube pasta is added and cooked until just al dente, providing tender bites within the broth. Separately, softened cream cheese is mixed with some hot soup to melt and then whisked back into the pot to create a creamy, smooth consistency throughout the soup, contrasting with the tomato acidity and beef richness.
This soup suits cooler weather or when a filling yet approachable meal is desired. It can be served as a main course, optionally topped with freshly grated Parmesan cheese for extra flavor. Adjusting sweetness with brown sugar can moderate the acidity from canned tomatoes.
The notes mention the option to omit beef for a meatless version, the varying texture of crushed tomatoes across brands, and that blending the tomatoes can create a smoother soup texture if preferred.
Ingredients
- 1 to 1 ½ to 1 ½ pounds ground beef lean; see note
- ½ cup onion finely chopped
- salt
- black pepper
- 1 ½ teaspoons basil dried
- 1 teaspoon oregano dried
- ½ teaspoon garlic powder
- thyme dried, pinch
- 6 cups chicken broth or stock; low-sodium preferred
- 1 (28-ounce) can crushed tomatoes see note
- 1 (15-ounce) can tomato sauce
- 1 teaspoon brown sugar optional; see note
- 8 ounces cream cheese light or regular; softened to room temperature
- 2 cups (8 ounces) short tube pasta like ditalini or elbow macaroni
- Parmesan Cheese freshly grated; for serving
Instructions
- Heat a large pot over medium heat and add the ground beef, onion, and a pinch of salt and pepper. Cook, breaking the meat into small pieces, until the meat is no longer pink and the onions are translucent, 4-5 minutes. Drain excess grease.
- Add the basil, oregano, garlic powder, thyme, broth, crushed tomatoes and tomato sauce. Stir well.
- Bring the soup to a simmer and add the pasta. Simmer until the pasta is just al dente (according to package directions). Stir occasionally to prevent sticking and lower (or increase) heat, if needed, to maintain a gentle simmer without scorching.
- Add the softened cream cheese to a bowl and ladle in 1-2 cups of the hot soup (do the best you can to avoid scooping up the noodles and small pieces of ground beef - doesn't have to be perfect). Let the cream cheese and hot soup sit for a minute or two so the cream cheese can melt then whisk until creamy, smooth and well-combined.
- Add the cream cheese mixture back into the soup and stir until evenly combined. Simmer for 1-2 more minutes, stirring often, until the soup is bubbling and slightly thickened. The soup will thicken as it cools (so if you want a thicker soup, let the soup rest, off the heat, for 5-10 minutes).
- Serve with freshly grated Parmesan cheese.
Notes
- Omit ground beef for a meatless version of the soup.
- For a smoother soup texture, blend the crushed tomatoes before adding.
- Add a teaspoon or two of brown sugar to balance acidity from canned tomatoes as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7-8 servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 345kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 24g | 48% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 1042mg | 43% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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