Recipe Background
Hamburger Noodle Soup combines beef, pasta, and veggies for cozy comfort.
Hamburger Noodle Soup is pure comfort in a bowl. The aroma of sautéed onions mingles with garlic and the rich scent of beef, inviting you to linger in the kitchen. Carrots bring a gentle sweetness, balanced by the tangy depth of tomato paste and Worcestershire sauce. With each bite, the tender pasta offers a satisfying contrast to the hearty ground beef, making it a meal both simple and satisfying.
As you cook, notice how the ingredients transform. The onions and garlic soften quickly, merging into the crumbled beef with surprising harmony. A sprinkle of Italian seasoning ties it all together with fragrant herbs. One technique that makes a difference: ensuring the beef is well browned before adding other ingredients. It deepens flavor, turning a straightforward soup into something memorable.
Sharing this dish is effortless. Ladle steaming bowls for the folks you love, and don’t skip the fresh parsley. It perks things up with a hint of green freshness that rounds out the flavors nicely. Perfect for a casual family dinner or packing up for easy leftovers, this soup brings warmth to every table.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots sliced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 (28-ounce) can diced tomatoes
- 4 cups beef broth
- 2 cups small elbow pasta
- fresh parsley to taste, chopped, for garnish,
Directions
- In a 6-quart Dutch oven or large pot over medium-high heat, add the oil until it is sizzling hot, about 2 minutes.
- Add the ground beef to the hot oil and cook, while crumbling, until it is no longer pink, about 6-8 minutes. Drain the excess fat.
- Add the onions, the garlic, and the carrots to the beef and sauté until they are tender, about 2-3 minutes.
- Stir the Italian seasoning, the salt, the pepper, the tomato paste, and the Worcestershire sauce into the beef mixture until it is evenly combined.
- Add the diced tomatoes and their juices and the beef broth to the soup mixture and mix well. Bring to a boil.
- Stir the elbow pasta into the soup and reduce the heat to medium-low.
- Cover the Dutch oven with the lid and simmer the soup, stirring occasionally, until the pasta is al dente, about 15 minutes.
- Serve the soup warm, garnished with the chopped parsley.
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