This quick and easy Creamy Beef and Tomato Noodle Soup is one-pot meal loaded with flavor, filled with hearty tomatoes and savory beef, and the ultimate comfort food for a cozy dinner in. With 30 minutes, you can make this hearty soup that the whole family will love.
We consider it “soup season” all year long in our house, so we always have our favorites in the weekly dinner rotation. This Creamy Beef and Tomato Noodle Soup is perfect for when we’re craving something warm and comforting, yet incredibly easy to make. This hearty recipe transforms the beloved classic tomato soup into a next-level delicious and satisfying meal with the addition of savory beef and tender pasta — it’s really a winner all around.
Using less than 10 simple and tasty pantry staples, like crushed tomatoes, zesty herbs, savory stock and rich cream cheese, this Beef and Noodle Soup is budget-friendly and perfect for a quick and cozy dinner. Add a generous sprinkling of fresh parmesan on top and dinner is served! My family loves this one and we’re sure yours will, too.
If you like this simple and delicious recipe, try these other flavor-packed soups. We love this hearty Lasagna Soup and our Slow Cooker Minestrone is hands-off and always a crowd-pleaser.
Why You’ll Love This Recipe
- Hearty and Filling: Full of tender pasta, ground beef, rich cream cheese and tangy tomatoes, this soup is comforting and fills you up.
- Comfort Food For The Whole Family: With familiar flavors and simple ingredients, this is a cozy bowl of soup adults and kids enjoy.
- Simple Pantry Ingredients: You can whip this soup up in no time using items you probably already have in your fridge and pantry. It’s no-fuss and full of flavor.
Ingredients
- Ground Beef: Use either 80/20 or 90/10 for the best texture and flavor.
- Garlic: Freshly minced, adds sharp aromatic flavor to the soup.
- Salt and Pepper: Be sure to season as you go, this soup can handle it.
- Garlic Salt: More seasoning for flavor.
- Oregano, Basil and Parsley: Use dried or fresh, these herbs give the soup that classic Italian taste.
- Crushed Tomatoes: Tangy and rich, a great base for the soup. I like keeping a can of these on hand at all times.
- Chicken Stock: A savory soup base — use homemade or store bought.
- Cream Cheese: Tangy and smooth, gives the soup a luxurious texture.
- Ditalini Pasta: Use any al dente short cut noodle.
- Parmesan Cheese: Nutty and sharp, freshly grated for a tasty final touch.
How To Make Beef and Tomato Soup
1. In a large pot, cook the ground beef, breaking up with a spoon and cook until no longer pink. Drain any drippings if necessary.
2. Add in the crushed tomatoes and all of the spices and stir to combined.
3. Pour in the chicken stock and cream cheese and bring to a simmer for 10 minutes.
4. Pour in the pasta and let cook for an additional 10 minutes or until pasta is cooked and stirring every few minutes to avoid pasta sticking to the bottom.
5. Add in some shaved Parmesan cheese
6. Spoon into bowls and garnish with Parmesan cheese.
Expert Tips
- Brown The Beef: Take time to really brown the beef and let it caramelize so it develops a nice, rich flavor.
- Let Soup Simmer: The longer is simmers, the deeper the flavor.
- Make It Creamy: Add a splash of heavy cream for an extra indulgent variation.
- Add Toppings To Finish: Top the soup with shredded cheese or fresh herbs for a delicious final touch before serving.
Variations and Add-Ins
- Stir in Rice: Make this a tomato beef rice soup by adding long-grain white rice. Another classic and comforting soup combination.
- Use Ground Turkey or Chicken: Swap out the beef for something lighter and leaner.
- Add Extra Vegetables: Diced carrots, celery, or bell peppers would be delicious, colorful, and bump up the soup’s health factor.
What To Serve With Beefy Tomato Soup
This soup is warm and comforting on its own, but it pairs perfectly with some of our favorites here:
- Grilled Cheese Sandwiches
- BLT Sandwiches
- Garlic bread
- Buttery Crackers
- Cornbread
Storage
This soup is great the next day. Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove over medium heat and simmer until hot.
You can freeze leftovers, too. Store soup in an airtight container in the freezer for up to 3 months. When you’re ready to serve it again, thaw in the fridge overnight, then simmer on the stove until hot.
This is a great make-ahead dish. Cook the soup without the pasta, then cool and store in the fridge or freezer until you’re ready to enjoy. Add the pasta and cook until al dente once you’re ready to serve.
FAQs
Definitely. Brown and drain the beef, then add all of the ingredients except for the pasta, to the slow cooker. Cook on low for 6-8 hours, adding the pasta and cream cheese (or cream) during the last 30 minutes of cooking.
Absolutely. Use about 2 cups of fresh tomatoes, like Roma, in place of the canned tomatoes. They will have a delicious, bright flavor.
80/20 ground beef works well, just be sure to completely drain it before adding to the soup to avoid a greasy soup. 90/10 is slightly lighter and would also be fine.
Sure. You can skip the cream cheese, cream and cheese all together.
Let the soup simmer, uncovered, to reduce slightly. You can also add in heavy cream or a dollop of sour cream to give the soup a thicker, richer texture and flavor. The starchy pasta will naturally thicken the soup as it cooks, too. If you really need to thicken the broth, you can add in a cornstarch slurry.
More Delicious Soup Recipes
Creamy Beef and Tomato Soup
Ingredients
Method
- In a large pot, cook the ground beef, breaking up with a spoon and cook until no longer pink. Drain any drippings if necessary.
- Add in the crushed tomatoes and all of the spices and stir to combined.
- Pour in the chicken stock and cream cheese and bring to a simmer for 10 minutes.
- Pour in the pasta and let cook for an additional 10 minutes or until pasta is cooked and stirring every few minutes to avoid pasta sticking to the bottom.
- Add in some shaved Parmesan cheese
- Spoon into bowls and garnish with Parmesan cheese.