Creamy Ground Beef and Noodle Soup
A quick and easy one pot soup! Creamy ground beef and noodle soup is filled to the brim with ground beef, vegetables, and pasta. It is the perfect EASY dinner recipe.
Quick Look: Creamy Ground Beef and Noodle Soup
⏱ Prep Time: 5 minutes
🔥 Cook Time: 25 minutes
🍽 Total Time: 30 minutes
🧂 Equipment Needed: Large soup pot, cutting board, knife, measuring cups & spoons
💡 Top Tip: Cook the pasta just until al dente — it will continue to soften in the soup and stay perfectly tender!
Ground beef and noodle soup is simple, healthy, and delicious. It combines simple ingredients to produce a creamy and flavorful soup. It is made even easier by using frozen vegetables. This is one of my family’s favorite recipes and my kids love it! It reminds me of a hamburger soup but prepared with pasta instead of potatoes and is much creamier.
The base of this easy soup is ground beef and diced onions. After the broth is added in, it simmers with a bag of frozen vegetables, spices, and pasta. Heavy whipping cream and cheese is added at the end to produce the perfect creamy soup.
This dinner recipe is truly easy – the only thing you have to chop is 1 onion! The rest of the ingredients go straight into the large pot. I have been on the hunt for delicious ground beef recipes. We purchased a half cow (half beef) recently and we truly have a freezer full of ground beef. My kids are huge fans of soup and pasta. I tried a few variations of this recipe and this one stuck!
Why you’ll love this recipe
I love this recipe because it’s a true one-pot wonder – everything cooks together for easy prep and even easier cleanup, without sacrificing flavor. It’s hearty and comforting, the kind of cozy meal that feels just right on a cool fall or winter day. Pair it with some toasty bread, and you’ve got the perfect simple dinner. I also love that it’s packed with both protein and vegetables, all wrapped up in a creamy, flavorful soup that satisfies everyone at the table. And perhaps the best part? It’s totally kid-approved – I’ve even heard, “This soup is my favorite!” from one of my little ones.
– Lexi from Our Slice of Home
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Ingredients and substitutions
- Ground Beef: Swap with ground turkey, chicken, or even Italian sausage for a flavor twist.
- Pasta: I recommend rotini or fusilli. Any small pasta works — elbow macaroni, shells, or gluten-free pasta
- Yellow onion
- Frozen mixed vegetables: Swap for frozen green beans or any fresh vegetables you have on hand.
- Chicken broth: Or use beef or vegetable broth.
- Heavy whipping cream: 1 block (8oz) of cream cheese or for dairy-free, unsweetened coconut milk
- Tomato sauce: Crushed tomatoes can work in a pinch.
- Sharp cheddar cheese: Substitute with mozzarella, Monterey Jack, or a dairy-free cheese
- Garlic powder
- Dried thyme
- Salt
- Pepper
- Optional topping: Chopped chives or freshly grated parmesan cheese
How to make creamy ground beef and noodle soup
Step 1: In a large pot or Dutch oven, brown ground beef and onion together. Breaking the ground beef into small pieces while cooking.
Step 2: Add in spices, and tomato sauce. Mix well.
Step 3: Pour in chicken broth, frozen mixed vegetables, and pasta. Bring to a boil and then reduce to simmer. Cook for the duration on the pasta package (typically about 10 minutes). You will want the pasta to be al dente. The pasta will continue to soften and absorb liquid.
Step 4: Once the pasta is cooked, add in heavy whipping cream and cheddar cheese and stir until heated through and the cheese is melted.
FAQ
I recommend cooking the pasta just until its al dente. The pasta will continue to absorb water and soften once removed from heat.
I have prepared this recipe with both rotini and fusilli. Both are delicious. If you don’t have these on hand, elbow pasta could be another good option!
Yes, you swap the bag of frozen veggies for fresh vegetables. The bag of frozen mixed vegetables I use contains carrots, green beans, corn, and peas. You can use these veggies or others of your choosing such as chopped celery or mushrooms.
Yes, I have subbed the pasta for gluten free brown rice fusilli. You can also sub the heavy whipping cream for unsweetened coconut milk and omit the cheddar cheese or add in your favorite DF cheese substitute.
Equipment Needed
- 1 Large Pot or Dutch Oven
- Cutting board and paring knife
- Measuring cups and spoons
What to serve this with
This delicious dinner recipe can be served all on it’s own! But, if you are looking for some tasty side dishes, I recommend these:
- Toasted Bread
- Salad – any type of green salad would be delicious. I love to serve salads with this homemade Lemon Balsamic Salad Dressing
- Easy Chicken Lunch Wrap
- Cornbread
- Biscuits with butter or honey
How to store and reheat
Store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave. Add 1/4 cup water or broth to your bowl if most of the liquid is absorbed.
Tips for success
Top Tips for Success
– Add an additional 1/4 cup broth or water to the soup if it becomes too thin
– To prevent pasta from getting soggy, cook the pasta only until al dente.
More delicious soup recipes
Enjoy these other one pot recipes
I love a good one pot recipe for dinner! It makes cooking and clean up more simple. The flavors really come together and compliment each other. I recommend giving these other tasty one pot recipes a try:
Jambalaya with Sausage and Shrimp
Easy Homemade Hamburger Helper
Quick Sweet and Sour Meatballs
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Ground Beef and Noodle Soup
Equipment
Ingredients
- 8 oz. rotini pasta
- 1 lb. ground beef
- 1 small yellow onion (about 1 cup) diced
- 1 bag frozen mixed vegetables
- 1 8 oz. can of tomato sauce
- 7 cups chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup heavy whipping cream
- 1 cup sharp cheddar cheese shredded
Instructions
- In a large pot or Dutch oven over medium heat, cook the ground beef and onion together, breaking the meat into small pieces as it browns. Continue cooking until the beef is no longer pink, then drain any excess grease.1 lb. ground beef, 1 small yellow onion (about 1 cup)
- Add in tomato sauce, garlic powder, thyme, salt, and pepper into the ground beef mixture. Sautee together for about 1 minute1 8 oz. can of tomato sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1 teaspoon salt, 1/2 teaspoon pepper
- Add in chicken broth, frozen mixed vegetables, and pasta.1 bag frozen mixed vegetables, 7 cups chicken broth, 8 oz. rotini pasta
- Bring to a boil and then reduce to simmer. Cook the pasta for the time indicated on the package (don't overcook!). Cook until al dente.*
- Once the pasta is cooked, add in heavy whipping cream and cheddar cheese and stir until heated through and the cheese is melted (about 1 minute).1 cup heavy whipping cream, 1 cup sharp cheddar cheese
- Optional: top with chives or freshly grated parmesan cheese. Enjoy!
Love the addition of cream! So tasty!
A great dinner to make if you have extra ground beef on hand. My kids always tend to prefer a dish that has pasta in it so this a huge win.