This creamy beef and tomato noodle soup is a quick and easy recipe packed with ground beef, noodles and lots of flavor! A family favorite!
This soup is incredible. Not only is it so easy to make, he is one of the most delicious soups in my repertoire!
With some definite “lasagna soup” vibes, this creamy tomato noodle soup is less cheesy than classic lasagna soup, quite down-to-earth, and very family-friendly!
How to make creamy tomato noodle soup
This soup starts by cooking ground beef and onions, then adding:
- mashed tomato
- tomato sauce
- broth
- dried basil + dried oregano + garlic + thyme
Some notes: You can definitely leave out the ground beef for a meatless soup. There is no need to do so if you have no problem with a “like” texture).
The perfect pasta for this soup
This creamy beef and tomato noodle soup calls for short squat pasta.
Like Ditalini (my favorite pasta for this soup). Or elbow macaroni. Great option!
Even a small shell pasta works well here.
Smooth creamy soup tips
Cream cheese adds a creamy element to this soup.
If you’ve ever added blocks of cream cheese to hot liquids, you know that you’re likely to end up with small clumps of cream cheese.
To prevent that, take a few simple extra steps to control your creamy soup’s fate.
- Put the softened cream cheese in a bowl.
- Take 1-2 cups of hot broth for the broth (avoid noodles and ground beef, but a few is fine, it doesn’t have to be perfect).
- Let everything stand for 1-2 minutes so the cream cheese melts.
- Whisk everything together like your life depends on it and put it back in the soup.
If you want to live on the edge, Skip the step above and put the softened cream cheese cubes into the soup, let stand for 1 minute, then whisk the soup (ground beef, noodles, everything) until as smooth as possible.
made this soup many Time and time again, I tested all the ways to get the cream cheese to blend into the soup as smoothly as possible.
As it happens, I learned a lot about my personality in the process. For example, whisking cream cheese in a separate bowl is a great value to me.
But by all means, you do you! In fact, I hope everyone isn’t like me. 😉 No matter what kind of cream cheese soup, the end is delicious!
The soup becomes thicker as it is simmered, and thicker as it cools.
If you want a thicker soup, remove from heat and let it sit for 5-10 minutes before serving.
A final note on flavors: For those worried about cream cheese overpowering the soup, it doesn’t actually give the soup a strong cream cheese flavor. I don’t think you even know that there is cream cheese in .
perfect soup
I have no idea what this soup is about, but while I’m here trying to get through each day, this soup is living the best life by gaining new friends and fans every time it’s served.
So many people I’ve made this over the past few months have raved about it and requested the recipe right away.
It also makes a great family takeaway meal. Throw in a batch of breadsticks to serve with the soup and you have an absolute dietary slam dunk on your hands.
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Beef and tomato creamy noodle soup
- 1 to 1½ lb lean ground beef (see note)
- ½ cup chopped onion
- salt and pepper
- 1 ½ tea spoon dry virgin
- 1 tea spoon dried oregano
- ½ tea spoon garlic powder
- A pinch of dry thyme
- 6 cup chicken broth or stock (I use low sodium)
- 1 (28 oz) can mashed tomatoes (see note)
- 1 (15 oz) can tomato sauce
- 8 ounce cream cheese, light or regular, softened to room temperature
- 2 cup (8 oz) Short tube pasta such as ditalini or elbow macaroni
- freshly grated Parmesan cheese, for serving
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Heat a large pot over medium heat, add minced meat, onions, and a pinch of salt and pepper. Mince meat and cook until meat is no longer pink and onion is translucent, 4 to 5 minutes. Drain excess grease.
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Add basil, oregano, garlic powder, thyme, broth, crushed tomatoes and tomato sauce. Stir well.
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Bring the soup to a boil and add the pasta. Simmer until pasta is al dente (according to package directions). Stir occasionally to prevent sticking, reduce (or increase) heat if necessary, and simmer gently without burning.
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Place the softened cream cheese in a bowl and drizzle with 1-2 cups of the hot broth (do your best not to skimp on the noodles and ground beef bits; it doesn’t have to be perfect). Let the cream cheese and hot broth sit for a minute or two, and whisk until the cream cheese is melted, creamy, smooth, and well blended.
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Add cream cheese mixture back to soup and stir until even. Cook, stirring often, until the soup is bubbly and slightly thickened, 1 to 2 minutes more. The soup will thicken as it cools (if you want a thicker soup, remove from heat and let him rest for 5-10 minutes).
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Serve with freshly grated parmesan cheese.
Tomato: I prefer a very smooth consistency to soup, so I blend the mashed tomatoes before using (but if you’re okay with a “tomato-like” texture, you don’t need to). Different brands of tomatoes have different textures.
Serving: 1 serving, calorie: 429kcal, carbohydrates: 53g, protein: 30g, obesity: 11g, saturated fat: Fiveg, cholesterol: 67mg, sodium: 1628mg, fiber: 6g, sugar: 13g
Recipe source: inspired by this recipe (substitute tomato + spice for pasta sauce, change amounts of most ingredients, change cooking method to simplify a bit, prevent cream cheese lumps)
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