Go Back
beefy tomato soup in white scalloped bowl with gold spoon on placemat

Creamy Beef and Tomato Soup

This Creamy Beef and Tomato Noodle Soup is an easy one-pot soup recipe that comes together in 30 minutes for a comforting dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb. ground beef
  • 3 cloves of garlic minced
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper and garlic salt
  • 1 teaspoon oregano basil, parsley
  • 1 28 oz jar of crushed tomatoes
  • 4 cups of chicken stock
  • 1/2 cup of cream cheese at room temperature
  • 2 cups ditalini pasta
  • Shaved Parmesan cheese

Method
 

  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.

Notes

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.