Homemade soup is so much better! Add our Creamy Beef Tomato Soup with Pasta to your dinner menu this winter. This easy soup recipe is very family friendly and a great 30 minute meal for busy weeknights.
Beefy, Creamy Goodness
If you've ever eaten a bowl of tomato soup and thought, "That was great, but I want MORE," this recipe is for you.
In this recipe, we take classic rich and creamy tomato soup and add shells and ground beef to make it a full meal.
This is good old-fashioned comfort food you’ll want to serve all winter long.
This Ground Beef Tomato Soup is thick, meaty, and super satisfying. It’s similar to our Slow Cooker Goulash with Hamburger, but soupier and creamier. We’re big fans.
Why We Love Beef Tomato Soup
- It’s made in one pot. Fewer dishes means less hassle and more happiness. You’re welcome.
- It only takes 30 minutes. Quick weeknight meal, anybody? We’re here for it.
- It’s customizable. We used shells as our pasta of choice, but you could use macaroni, rotini, or penne if you prefer. You can also omit the diced tomatoes if you want a smoother texture for your soup.
Key Ingredients for Tomato Soup with Pasta
- Ground beef- Any fat content of ground beef will be fine.
- Beef broth- I use the reduced sodium Better Than Bouillon brand, but you can use whatever beef broth you like.
- Tomatoes- We used both crushed tomatoes and diced tomatoes for this recipe. If you prefer a more smooth tomato soup with a milder flavor, omit the diced tomatoes.
- Spices- Oregano, basil, and parsley elevate the soup to a whole new level!
- Pasta- We used medium shells as our pasta, but you can substitute any kind of short pasta you like.
- Cream cheese- This is the secret to the soup's dreamy, creamy texture.
How to Make Ground Beef Tomato Soup
- Saute the beef and onion. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, and saute for 3-4 minutes, or until just starting to soften. Add the beef, breaking it up with a spoon. Allow to cook undisturbed for several minutes, then flip, continuing to cook, stirring occasionally, until no pink remains. Drain off any excess fat.
- Stir in the garlic and saute until fragrant, about 30 seconds. Season the beef to taste with salt and pepper.
- Add the broth, tomatoes, and seasonings. Stir in a little broth, and use it to deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the rest of the broth, crushed tomatoes, diced tomatoes (if using), oregano, basil, and parsley.
- Cook the pasta. Turn the heat up to high and bring the mixture to a boil. Stir in the shells. Continue to cook at a low boil with the lid halfway on for about 10-12 minutes, or until the shells are cooked through.
- Add the cream cheese. Reduce heat to low. Stir in the cream cheese, allowing it to melt. Serve immediately.
Storage and Make Ahead Tips
- The soup keeps well stored in the fridge for several days. It will get quite thick overnight, so add a few splashes of broth or milk when reheating.
- The soup reheats well in the microwave or on the stove top.
- If you want to make the soup ahead of time, prepare the soup without the pasta or cream cheese and refrigerate or freeze.
- When ready to cook, reheat the soup to a boil, add noodles, and finish as usual. The soup can be frozen for up to 4 months. Thaw overnight in the fridge before reheating.
FAQs
Should you brown meat for beef tomato soup?
Yes! You’ll want to add the beef to the onion and cook until there’s no pink left. Browning the beef gives it better flavor and texture, so you don't have mushy meat in your soup.
What can I eat with tomato soup besides bread?
You can balance out the heaviness of the beef and pasta with some healthier side dishes like Autumn Salad with Pear and Goat Cheese, Baked Mushrooms with Parmesan, or Roasted Broccoli and Cauliflower.
What vegetables go well with beefy tomato soup?
We’ve got you covered! Easy Carrot Saute with Honey and Thyme, Air Fryer Asparagus, or Easy Balsamic Grilled Vegetables.
More Soup Recipes
We have soup recipes for dayssss, y’all. For more creamy goodness, check out our Creamy Taco Soup, Crock Pot Cheeseburger Soup, or Fresh Tomato Basil Soup.
And if you’re looking for more 30-minute recipes, try making our Hamburger Soup or One Pot Lasagna Soup.
Creamy Beef Tomato Soup Recipe
Ingredients
- 1 teaspoon olive oil
- 1 medium yellow onion (chopped)
- 1 lb. ground beef
- 3 cloves garlic (minced)
- Salt and pepper
- 5 cups low sodium beef broth (I use Better Than Bouillon)
- 28 oz can crushed tomatoes
- 14 oz can diced tomatoes with juice (optional)
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 8 ounces medium shells
- 4 ounces cream cheese
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, and saute for 3-4 minutes, or until just starting to soften. Add the beef, breaking it up with a spoon. Allow to cook undisturbed for several minutes, then flip, continuing to cook, stirring occasionally, until no pink remains. Drain off any excess fat.
- Stir in the garlic and saute until fragrant, about 30 seconds. Season the beef to taste with salt and pepper.
- Stir in a little broth, and use it to deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the rest of the broth, crushed tomatoes, diced tomatoes (if using), oregano, basil, and parsley.
- Turn the heat up to high and bring the mixture to a boil. Stir in the shells. Continue to cook at a low boil with the lid halfway on for about 10-12 minutes, or until the shells are cooked through.
- Reduce heat to low. Stir in the cream cheese, allowing it to melt. Serve immediately.
Notes
- This is a one pot meal, made in 30 minutes.
- The soup will thicken quite a bit as the pasta cooks. If it gets thicker than you would prefer, you can add additional broth or tomato sauce. For an extra creamy feel, add a little half and half.
- The diced tomatoes give this soup some nice texture and a little more tomato flavor, but if you have picky eaters or want a smoother tomato soup, you can omit them.
- Other pastas can also work here, including macaroni, rotini, and penne.
