This hearty soup combines lean ground beef with a creamy tomato base and tender pasta for a filling meal. It is designed for quick preparation and provides a balanced flavor profile that appeals to all ages.
List of ingredients
- 1 to 1 1/2 pounds lean ground beef – provides the primary protein and savory base.
- 1/2 cup finely chopped onion – adds aromatic depth to the meat.
- Salt and pepper – used for basic seasoning of the beef and onions.
- 1 1/2 teaspoons dried basil – provides a sweet, peppery herb note.
- 1 teaspoon dried oregano – adds a robust, earthy flavor.
- 1/2 teaspoon garlic powder – offers a consistent garlic taste throughout the broth.
- Pinch of dried thyme – adds a subtle woody aroma.
- 6 cups chicken broth or stock – preferably low-sodium to control salt levels.
- 1 (28-ounce) can crushed tomatoes – the main body of the soup base.
- 1 (15-ounce) can tomato sauce – thickens the broth and intensifies the tomato flavor.
- 1 teaspoon brown sugar – optional, used to balance the acidity of the canned tomatoes.
- 8 ounces cream cheese – light or regular, softened to room temperature for smooth blending.
- 2 cups (8 ounces) short tube pasta – ditalini or elbow macaroni are recommended for the best texture.
- Freshly grated Parmesan – used for garnishing and adding a salty finish.
step-by-step instructions
- Brown the meat: Heat a large pot over medium heat. Add the ground beef, chopped onion, and a pinch of salt and pepper. Cook and break the meat into small pieces until no longer pink and onions are translucent, about 4-5 minutes. Drain any excess grease from the pot.
- Combine base ingredients: Stir in the dried basil, dried oregano, garlic powder, and dried thyme. Pour in the chicken broth, crushed tomatoes, and tomato sauce. Mix well to ensure spices are evenly distributed.
- Cook the pasta: Bring the liquid to a gentle simmer. Add the short tube pasta and continue simmering until the pasta reaches an al dente texture according to the package directions. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Prepare the cream base: Scoop the softened cream cheese into a separate mixing bowl. Ladle 1-2 cups of the hot soup liquid into the bowl, avoiding as many noodles and beef chunks as possible. Let the mixture sit for 1-2 minutes, then whisk vigorously until the cream cheese is completely smooth and integrated.
- Final Integration: Pour the cream cheese mixture back into the main pot. Stir until the soup is uniform in color and consistency. Simmer for another 1-2 minutes while stirring often until the soup begins to bubble and thicken.
- Rest and serve: Remove the pot from the heat and let it rest for 5-10 minutes to allow the soup to thicken further. Serve in bowls topped with freshly grated Parmesan cheese.
Optimizing the Protein and Aromatics
Selecting the Right Lean Ground Beef
For this recipe, use ground beef with a lean-to-fat ratio of 90/10 or 93/7. Using leaner beef reduces the amount of grease that must be drained, which prevents the final soup from having an oily film on the surface.
Properly Draining Excess Fat
After browning the meat and onions, tilt the pot and spoon out the rendered fat or use a colander lined with paper towels. Removing excess grease ensures that the cream cheese can emulsify properly with the broth without separating.
Improving Onion Texture
Ensure the onions are finely diced to a uniform size. This allows them to soften quickly and blend into the sauce, providing flavor without creating large, chunky textures that distract from the pasta.
Pasta Selection and Cooking Techniques
Benefits of Using Ditalini Pasta
Ditalini is highly recommended because its small, tube-like shape is proportional to the ground beef. This ensures that every spoonful contains a balanced mix of meat, pasta, and broth.
Using Elbow Macaroni or Shells
Elbow macaroni is a widely available alternative that holds the creamy sauce well. Small shells are also effective as they scoop up the small pieces of ground beef inside the shell for a more concentrated flavor.
Preventing Pasta Overcooking
Always cook the pasta directly in the soup until it is just underdone. Since the soup will continue to hold heat after being removed from the stove, the noodles will finish cooking during the resting period.
Managing Pasta Absorption
Pasta continues to absorb liquid as it sits. If the soup is being stored for later, consider cooking the pasta separately and adding it to individual bowls to prevent the soup from becoming too thick.
Mastering the Creamy Texture
Importance of Softened Cream Cheese
Ensure the cream cheese is at room temperature before starting the tempering process. Cold cream cheese does not melt evenly and is more likely to leave small, stubborn lumps in the broth.
The Tempering Process Explained
Mixing the cream cheese with a small amount of hot broth in a separate bowl is called tempering. This gradually raises the temperature of the cheese, allowing it to whisk into a smooth paste before being introduced to the larger volume of soup.
Whisking for Maximum Smoothness
Use a wire whisk rather than a spoon when combining the cream cheese and broth. The whisking action breaks down the fat globules in the cheese, ensuring a velvety consistency throughout the entire pot.
Adjusting the Final Thickness
If the soup is too thin, simmer it for an additional 3-5 minutes without a lid to reduce the liquid. If it becomes too thick, stir in an extra half-cup of chicken broth or water to reach the desired consistency.
Balancing Tomato Flavors and Acidity
Using Brown Sugar for Balance
Canned tomatoes vary in acidity depending on the brand. Adding one teaspoon of brown sugar neutralizes the sharp acidic notes of the tomato sauce, creating a more rounded and mellow flavor.
Achieving an Ultra-Smooth Base
If you prefer a soup without visible tomato chunks, run the crushed tomatoes through a blender or food processor before adding them to the pot. This creates a professional, refined texture similar to a creamy bisque.
Selecting Low-Sodium Broth
Since canned tomato products and Parmesan cheese contain significant amounts of sodium, using low-sodium chicken broth allows you to control the salt levels. Season with additional salt only after tasting the final product.
Substituting the Broth
Vegetable broth can be used as a direct replacement for chicken broth if a different flavor profile is desired. Ensure the vegetable broth is unsalted to maintain control over the final seasoning.
Serving Suggestions and Pairings
Complementary Side Dishes
Serve this soup with toasted garlic bread or warm breadsticks. The crunch and garlic flavor provide a textural contrast to the creamy, soft consistency of the noodle soup.
Adding Fresh Greens
A side of Caesar salad or a simple garden salad with a vinaigrette helps cut through the richness of the cream cheese and beef. The acidity of the dressing cleanses the palate between bites.
Cheese Garnish Options
While Parmesan is the standard, freshly grated Pecorino Romano offers a sharper, saltier alternative. A sprinkle of fresh parsley or chopped chives adds a pop of color and a hint of freshness.
Storage and Reheating Guidelines
Refrigeration and Shelf Life
Store leftover soup in airtight containers in the refrigerator for up to 3-4 days. Keep the container tightly sealed to prevent the soup from absorbing other odors from the fridge.
Managing Noodle Swelling during Storage
Noodles will absorb a significant amount of broth while stored in the fridge, turning the soup into a thick stew. To fix this, add a splash of broth or water during the reheating process.
Reheating Methods
Reheat the soup on the stovetop over medium-low heat, stirring frequently to prevent the bottom from scorching. Avoid reheating in the microwave on high power, as this can cause the cream cheese base to separate.
Freezing Instructions
This soup is not ideal for long-term freezing because the cream cheese can separate and the pasta may become mushy. If freezing is necessary, freeze the beef and tomato base without the pasta and cream cheese, then add those fresh upon reheating.
Troubleshooting Common Issues
Dealing with Lumpy Cream Cheese
If lumps appear despite tempering, use an immersion blender to quickly pulse the soup. Be careful not to over-blend, or you will break the pasta and turn the beef into a paste.
Fixing a Too-Acidic Taste
If the soup tastes too tart after simmering, add an extra pinch of brown sugar or a small pat of unsalted butter. The fats in the butter help neutralize the acidity of the tomatoes.
Correcting a Bland Flavor Profile
If the soup lacks depth, increase the amount of salt or add a teaspoon of Worcestershire sauce. This adds umami and enhances the savory notes of the ground beef.
Preventing the Soup from Scorching
Because of the cream cheese and pasta starch, this soup can stick to the pot. Maintain a gentle simmer rather than a rolling boil and stir every few minutes to ensure even heating.
Frequently Asked Questions
Can I make this recipe without ground beef?
Yes, you can omit the beef entirely for a meatless version. To maintain the heartiness, you can replace the beef with sautéed mushrooms or extra vegetables like carrots and celery.
What are the best gluten-free pasta alternatives?
Use a gluten-free pasta made from brown rice or corn. Be aware that gluten-free pastas often have different cooking times and may release more starch, which could thicken the soup more quickly.
Can I use a different cheese instead of cream cheese?
You can use heavy cream or a mixture of sour cream and milk, although the texture will be thinner. Mascarpone is another excellent substitute that provides a similar richness and thickness.
How do I make the soup thicker without more cream cheese?
You can mash a few of the cooked noodles against the side of the pot to release more starch. Alternatively, stir in a small cornstarch slurry (cornstarch mixed with cold water) and simmer for two minutes.
Is it possible to use fresh tomatoes?
Fresh tomatoes can be used if they are blanched, peeled, and pureed. However, canned crushed tomatoes provide a more consistent acidity and thickness required for this specific recipe.
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Creamy Beef and Tomato Noodle Soup
- Total Time: 35 minutes
- Yield: 7–8 servings 1x
- Diet: General
Description
A quick and easy family-favorite soup loaded with ground beef, noodles, and a creamy tomato base, reminiscent of a down-to-earth lasagna soup.
Ingredients
- 1 to 1 1/2 pounds lean ground beef
- 1/2 cup finely chopped onion
- Salt and pepper
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Pinch of dried thyme
- 6 cups chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon brown sugar
- 8 ounces cream cheese, softened to room temperature
- 2 cups short tube pasta, like ditalini or elbow macaroni
- Freshly grated Parmesan
Instructions
- Step 1: Heat a large pot over medium heat and add the ground beef, onion, and a pinch of salt and pepper. Cook, breaking the meat into small pieces, until the meat is no longer pink and the onions are translucent, 4-5 minutes. Drain excess grease.
- Step 2: Add the basil, oregano, garlic powder, thyme, broth, crushed tomatoes and tomato sauce. Stir well.
- Step 3: Bring the soup to a simmer and add the pasta. Simmer until the pasta is just al dente (according to package directions). Stir occasionally to prevent sticking and lower (or increase) heat, if needed, to maintain a gentle simmer without scorching.
- Step 4: Add the softened cream cheese to a bowl and ladle in 1-2 cups of the hot soup (do the best you can to avoid scooping up the noodles and small pieces of ground beef – doesn’t have to be perfect). Let the cream cheese and hot soup sit for a minute or two so the cream cheese can melt then whisk until creamy, smooth and well-combined.
- Step 5: Add the cream cheese mixture back into the soup and stir until evenly combined. Simmer for 1-2 more minutes, stirring often, until the soup is bubbling and slightly thickened. The soup will thicken as it cools (so if you want a thicker soup, let the soup rest, off the heat, for 5-10 minutes).
- Step 6: Serve with freshly grated Parmesan cheese.
Notes
For a meatless version, simply omit the ground beef. If you prefer an ultra-smooth consistency, blend the crushed tomatoes before adding them to the pot. A teaspoon of brown sugar can be added to balance the acidity of the canned tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 8 g
- Sodium: 1042 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 58 mg