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Hamburger Noodle Soup with Tomatoes and Parmesan

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This hearty and comforting Hamburger Noodle Soup is a perfect combination of tender egg noodles, flavorful ground beef, and rich tomato broth, finished with a sprinkle of Parmesan cheese. It’s a quick, one-pot meal that’s perfect for busy weeknights or chilly evenings

Ingredients

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  1. 2 cups egg noodles – or any sturdy pasta
  2. 1 tablespoon extra virgin olive oil
  3. 1 medium onion – diced
  4. 1 cup sliced celery
  5. 1 cup sliced carrots
  6. 2 cloves garlic – minced
  7. 1 lb lean ground beef
  8. 1/2 teaspoon oregano
  9. 1/2 teaspoon basil
  10. 1/2 teaspoon seasoned salt
  11. Salt and pepper – to taste
  12. 1 envelope dry onion soup mix
  13. 3 cups beef broth
  14. 28 oz can diced tomatoes
  15. 8 oz can tomato sauce
  16. 1 tablespoon soy sauce
  17. 1/4 cup grated Parmesan cheese

Instructions

  • Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente. Drain and set aside.
  • Sauté the Vegetables: In a large soup pot, heat olive oil over medium heat. Add onion, celery, and carrots, cooking until softened. Add garlic and cook for another minute.
  • Brown the Beef: Add ground beef to the pot. Cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
  • Season the Mixture: Stir in oregano, basil, seasoned salt, and salt and pepper. Add the onion soup mix and stir for 30 seconds to combine.
  • Add Liquids: Pour in beef broth, diced tomatoes, tomato sauce, and soy sauce. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
  • Combine with Noodles: Stir in the cooked noodles and let them heat through for about 5 minutes.
  • Serve: Ladle the soup into bowls, top with grated Parmesan cheese, and serve hot.

Notes

  • For extra flavor, use fire-roasted diced tomatoes or add a pinch of red pepper flakes for some heat.
  • This soup is great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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