This hearty and comforting hamburger noodle soup is packed with savory ground beef, tender vegetables, and al dente noodles, all simmered in a flavorful tomato-based broth. Finished with a sprinkle of Parmesan cheese, this soup is perfect for cozy family dinners or chilly evenings.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 35 minutes, this soup is a great option for busy weeknights.
- Comfort Food Classic: The combination of beef, noodles, and tomatoes creates a nostalgic, satisfying meal.
- Versatile and Budget-Friendly: Made with simple, pantry-friendly ingredients that are easy to customize.
- Family Favorite: A delicious, filling dish that even picky eaters will enjoy.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups egg noodles (or any sturdy pasta)
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 1 cup sliced celery
- 1 cup sliced carrots
- 2 cloves garlic, minced
- 1 lb lean ground beef
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon seasoned salt
- Salt and pepper, to taste
- 1 envelope dry onion soup mix
- 3 cups beef broth
- 28 oz can diced tomatoes
- 8 oz can tomato sauce
- 1 tablespoon soy sauce
- 1/4 cup grated Parmesan cheese (for garnish)
Directions
- Cook the Noodles
- Bring a large pot of salted water to a boil.
- Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables
- In a large soup pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion, celery, and carrots, cooking for 5-6 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Cook the Ground Beef
- Add the ground beef to the pot, breaking it up with a spoon as it cooks.
- Cook for 7-8 minutes until browned and fully cooked.
- Drain any excess fat if necessary.
- Season the Soup
- Stir in oregano, basil, seasoned salt, and salt and pepper to taste.
- Add the dry onion soup mix and stir for about 30 seconds to release the flavors.
- Add Liquids
- Pour in the beef broth, diced tomatoes (with juice), tomato sauce, and soy sauce.
- Stir everything together and bring the mixture to a boil.
- Reduce the heat and let the soup simmer uncovered for 15 minutes.
- Add Noodles and Finish
- Add the cooked egg noodles to the soup, stirring to combine.
- Simmer for an additional 5 minutes to heat the noodles through.
- Serve
- Ladle the soup into bowls and sprinkle each serving with grated Parmesan cheese. Serve hot and enjoy!
Servings and Timing
- Servings: 8 servings
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Variations
- Pasta Substitutes: Use macaroni, rotini, or small shells instead of egg noodles.
- Vegetable Boost: Add zucchini, green beans, or frozen peas for extra nutrition.
- Spicy Twist: Add red pepper flakes or diced jalapeños for a kick.
- Low-Carb Option: Swap the noodles for spiralized zucchini or omit them altogether.
- Cheese Upgrade: Top with shredded mozzarella or a dollop of ricotta for a cheesy twist.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stovetop over medium heat, adding a splash of beef broth if needed to adjust the consistency.
- Freezing: Freeze the soup (without the noodles) in freezer-safe containers for up to 3 months. Add freshly cooked noodles when reheating.
FAQs
Can I make this soup ahead of time?
Yes! Prepare the soup without the noodles, and store it in the refrigerator or freezer. Add freshly cooked noodles when serving.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well as a leaner alternative to beef.
What if I don’t have dry onion soup mix?
Use 1 teaspoon of onion powder and a pinch of garlic powder as a substitute.
How do I make the soup thicker?
Simmer the soup longer to reduce the liquid or add a slurry of cornstarch and water for extra thickness.
Can I use fresh tomatoes instead of canned?
Yes, use about 3-4 cups of chopped fresh tomatoes, adjusting the cooking time to ensure they soften.
Can I add beans to this soup?
Yes, kidney beans or white beans make a great addition for added protein and fiber.
Is Parmesan cheese necessary?
While optional, Parmesan adds a rich, savory flavor that complements the soup beautifully.
Can I double this recipe?
Yes, double the ingredients and use a large pot to make a bigger batch for leftovers or freezing.
Can I use low-sodium beef broth?
Yes, and adjust the salt in the recipe to taste.
How do I prevent the noodles from becoming mushy?
Add the noodles just before serving or keep them separate until ready to eat.
Conclusion
Hamburger noodle soup with tomatoes and Parmesan is a comforting, hearty dish that combines the savory flavors of ground beef, tender vegetables, and rich tomato broth. Easy to prepare and perfect for the whole family, this soup is sure to become a regular addition to your dinner rotation. Make a batch today and enjoy a warm, satisfying bowl of deliciousness!
Print
Hamburger Noodle Soup with Tomatoes and Parmesan
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: American
- Cuisine: American
Description
Enjoy a hearty and comforting bowl of Hamburger Noodle Soup, made with tender egg noodles, savory ground beef, and rich tomato broth, finished with a sprinkle of Parmesan cheese. This quick and easy recipe is perfect for family dinners and chilly nights.
Ingredients
- 2 cups egg noodles (or any sturdy pasta)
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 1 cup sliced celery
- 1 cup sliced carrots
- 2 cloves garlic, minced
- 1 lb lean ground beef
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon seasoned salt
- Salt and pepper, to taste
- 1 envelope dry onion soup mix
- 3 cups beef broth
- 28 oz can diced tomatoes (with juice)
- 8 oz can tomato sauce
- 1 tablespoon soy sauce
- 1/4 cup grated Parmesan cheese (for garnish)
Instructions
- Cook the Noodles:
- Boil a large pot of salted water. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables:
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion, sliced celery, and carrots. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften. Add minced garlic and sauté for 1 minute until fragrant.
- Cook the Ground Beef:
- Add the ground beef to the pot. Break it up with a spoon and cook for 7–8 minutes until browned and fully cooked. Drain excess fat if needed.
- Season the Soup:
- Stir in oregano, basil, seasoned salt, and additional salt and pepper to taste. Add the dry onion soup mix and stir to combine, letting the spices bloom for about 30 seconds.
- Add Liquids:
- Pour in beef broth, diced tomatoes with their juice, tomato sauce, and soy sauce. Stir well, bring the mixture to a boil, then reduce the heat to a simmer. Let the soup cook uncovered for 15 minutes to meld the flavors.
- Combine with Noodles:
- Add the cooked egg noodles to the soup and stir. Let it simmer for 5 more minutes to heat the noodles through.
- Serve:
- Ladle the soup into bowls, garnish with grated Parmesan cheese, and serve hot.
Notes
- Noodle Options: Egg noodles work wonderfully, but you can use other sturdy pasta like rotini or farfalle. Adjust cooking times as needed.
- Vegetable Additions: Add zucchini, peas, or green beans for extra nutrition and flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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