If you’re looking for a comforting, hearty, and quick-to-make dish, let me introduce you to Hamburger Noodle Soup with Tomatoes and Parmesan. This savory soup is the perfect blend of robust flavors, combining the umami of ground beef, the sweetness of tomatoes, and the warmth of tender noodles. The finishing touch? A generous sprinkle of freshly grated Parmesan cheese that ties it all together beautifully.
Whether you’re whipping it up for a busy weeknight dinner or preparing a cozy meal for a chilly evening, this soup is sure to satisfy. Plus, it’s budget-friendly and customizable, making it a versatile favorite for the whole family. Let’s dive into this bowl of deliciousness! Let’s cooking our Hamburger Noodle Soup with Tomatoes and Parmesan.
Ingredients
Here’s what you’ll need to make this delightful soup:
Soup Base:
- 1 lb ground beef (lean or 80/20 blend)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth (low-sodium recommended)
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (6 oz) tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon thyme (optional)
- 1 bay leaf
- Salt and pepper, to taste
Noodles:
- 2 cups uncooked egg noodles (wide or medium-sized)
Garnish:
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional)
- Red pepper flakes (optional, for a kick)
Instructions
1: Brown the Ground Beef
- Heat a large soup pot or Dutch oven over medium heat.
- Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess grease if necessary.
2: Sauté Aromatics
- Add the diced onion to the pot and cook for 3–4 minutes until softened and translucent.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
3: Build the Broth
- Pour in the beef and chicken broths, stirring to deglaze the pot and scrape up any browned bits.
- Add the diced tomatoes (with their juices), tomato paste, dried basil, oregano, thyme (if using), and the bay leaf.
- Stir well to combine and bring the soup to a gentle boil.
4: Simmer the Soup
- Reduce the heat to low and let the soup simmer uncovered for 15–20 minutes, allowing the flavors to meld together.
5: Cook the Noodles
- Stir in the uncooked egg noodles and continue simmering for 8–10 minutes, or until the noodles are tender.
- Remove the bay leaf and discard it.
6: Season and Garnish
- Taste the soup and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped parsley.
- Add a pinch of red pepper flakes for some heat, if desired.
Tips for the Best Hamburger Noodle Soup
- Choose Quality Parmesan: For the best flavor, use freshly grated Parmesan instead of the pre-shredded kind. It melts better and has a richer taste.
- Don’t Overcook the Noodles: Add the noodles toward the end of cooking to keep them from becoming mushy.
- Use Lean Beef: If you’re aiming for a lighter soup, opt for lean ground beef or substitute with ground turkey.
- Double the Batch: This soup freezes beautifully, so consider making a double batch to save for later.
Storage Instructions
Refrigerator:
Allow the soup to cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.
Freezer:
This soup freezes well without the noodles (as they can become mushy when reheated). To freeze:
- Prepare the soup but leave out the noodles.
- Let it cool completely and pour it into freezer-safe containers or bags, leaving room for expansion.
- Freeze for up to 3 months.
- When ready to enjoy, thaw overnight in the fridge, reheat on the stovetop, and cook the noodles fresh to stir in.
Variations
- Vegetarian Version: Swap the ground beef for plant-based crumbles or lentils, and use vegetable broth instead of beef and chicken broth.
- Low-Carb Option: Substitute the noodles with zucchini noodles or cauliflower rice for a keto-friendly twist.
- Cheesy Upgrade: Stir in ½ cup of shredded mozzarella for a creamier texture, or add a dollop of ricotta cheese on top before serving.
- Spicy Kick: Incorporate diced jalapeños or a dash of hot sauce into the broth.
- Italian Flair: Add a splash of red wine and a few tablespoons of heavy cream for a richer soup with a Tuscan vibe.
Nutrition Details (Per Serving)
This nutrition breakdown is approximate and based on a 6-serving recipe.
- Calories: 290
- Protein: 18g
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 6g
- Sodium: 680mg
FAQ
Can I use a different type of pasta?
Absolutely! While egg noodles are traditional, you can use rotini, elbow macaroni, or any small pasta you have on hand. Just adjust the cooking time accordingly.
What can I use instead of ground beef?
Ground turkey, chicken, or plant-based meat substitutes work wonderfully as alternatives.
Can I make this soup in a slow cooker?
Yes! Brown the ground beef and sauté the onions and garlic on the stovetop first, then transfer everything (except the noodles) to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the noodles in the last 30 minutes of cooking.
How do I prevent leftovers from becoming too thick?
The noodles tend to absorb liquid as the soup sits. When reheating, add extra broth or water to restore the soup to your desired consistency.
Is this soup kid-friendly?
Yes! The flavors are mild and savory, making it a hit with kids. If your little ones enjoy cheese, the Parmesan topping is sure to win them over.
If you loved this recipe, you might also want to try out some other snack favorites like my Sausage Egg and Cheese Breakfast Roll-Ups or NACHO CHEESE BEEF WRAP.
This Hamburger Noodle Soup with Tomatoes and Parmesan is sure to become a favorite in your recipe rotation. The flavors are bold, the process is simple, and the result is incredibly satisfying. Enjoy this comfort in a bowl with your family tonight!