This creamy beef and tomato noodle soup is a fast and straightforward recipe loaded with floor beef, noodles and tons of taste! It’s a household favourite!

This soup is INCREDIBLE. Not solely is it tremendous easy to make, it is without doubt one of the most scrumptious soups in my repertoire!

With some particular “lasagna soup” vibes, this creamy tomato noodle soup is much less tacky than basic lasagna soup, fairly a bit extra down-to-earth, and tremendous family-friendly!

Making Creamy Tomato Noodle Soup

This soup begins by cooking the bottom beef and onion and then including:

• crushed tomatoes
• tomato sauce
• broth
• dried basil + dried oregano + garlic + thyme

A number of notes: you possibly can positively omit the bottom beef for a meatless soup. Additionally, I favor an ultra-smooth consistency to the soup, so I run the crushed tomatoes by means of a blender earlier than utilizing (however that isn’t obligatory if you happen to’re advantageous with some “tomato-y” texture).

The Good Pasta for This Soup

This creamy beef and tomato noodle soup wants a brief squatty-shaped pasta.

Like, ditalini (my favourite pasta to make use of on this soup). Or elbow macaroni. An ideal possibility!

Even small shell pasta would work effectively right here.

Ideas for Completely Easy Creamy Soup

Cream cheese lends the creamy issue to this soup.

In case you’ve ever added a block of cream cheese to sizzling liquid, you realize the possibilities of getting small little lumps of cream cheese THAT REFUSE TO GO AWAY are excessive.

So, to stop that, we management the future of our creamy soup by taking just a few easy further steps.

1. Place the softened cream cheese in a bowl.
2. Ladle in 1-2 cups of the new broth from the soup (attempt to keep away from the noodles and floor beef – however it’s advantageous if just a few discover their manner in – it doesn’t must be good)
3. Let every little thing sit for a minute or two so the cream cheese melts.
4. Whisk every little thing collectively like your life is dependent upon it and stir again into the soup.

If you wish to reside on the sting, you possibly can skip the above step and simply toss the cubes of softened cream cheese into the soup, let it sit for a minute, and then whisk the soup (floor beef, noodles and all) till it’s as {smooth} as potential.

I’ve made this soup quite a bit of instances, and examined out each which strategy to get the cream cheese to meld into the soup as easily as potential.

Because it occurs, I’ve discovered quite a bit about my persona within the course of. For example, it’s extremely price the additional steps for me to whisk the cream cheese in a separate bowl so I don’t sit and stare at my soup and obsess over the small specks of cream cheese as I take every chunk.

However by all means, you do you! In actual fact, I hope not everyone seems to be like me. 😉 Regardless of the way you select to cream cheese the soup, it’ll be scrumptious on the finish!

The soup continues to thicken because it simmers…and because it cools.

For a thicker soup, take away it from the warmth and let it sit for 5-10 minutes earlier than serving.

One final word concerning the taste: for anybody nervous concerning the the cream cheese overpowering the soup, it doesn’t really lend a powerful cream cheese taste to the soup. In actual fact, I’m guessing most individuals who eat this with out making it don’t even know they’ve cream cheese to thank for the creaminess.

A Good Soup

I don’t know what it’s about this soup, however whereas I’m over right here simply attempting to get by means of every day, this soup resides its finest life successful new buddies and followers each single time it’s served.

So many individuals I’ve made this for over the previous few months have raved about it and instantly requested the recipe.

It additionally makes a incredible, family-friendly take-in meal! Throw a batch of breadsticks in to serve alongside the soup, and you will have an absolute slam dunk of a meal in your arms.

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Creamy Beef and Tomato Noodle Soup

Yield: 7 -7 servings

Prep Time: 15 minutes

Prepare dinner Time: 20 minutes

Complete Time: 35 minutes

• 1 to 1 ½ kilos lean floor beef (see word)
• ½ cup finely chopped onion
• Salt and pepper
• 1 ½ teaspoons dried basil
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• Pinch of dried thyme
• 6 cups rooster broth or inventory (I exploit low-sodium)
• 1 (28-ounce) can crushed tomatoes (see word)
• 1 (15-ounce) can tomato sauce
• 8 ounces cream cheese, gentle or common, softened to room temperature
• 2 cups (Eight ounces) brief tube pasta, like ditalini or elbow macaroni
• Freshly grated Parmesan, for serving

• Warmth a big pot over medium warmth and add the bottom beef, onion, and a pinch of salt and pepper. Prepare dinner, breaking the meat into small items, till the meat is not pink and the onions are translucent, 4-5 minutes. Drain extra grease.

• Add the basil, oregano, garlic powder, thyme, broth, crushed tomatoes and tomato sauce. Stir effectively.

• Convey the soup to a simmer and add the pasta. Simmer till the pasta is simply al dente (based on bundle instructions). Stir sometimes to stop sticking and decrease (or improve) warmth, if wanted, to keep up a delicate simmer with out scorching.

• Add the softened cream cheese to a bowl and ladle in 1-2 cups of the new soup (do the very best you possibly can to keep away from scooping up the noodles and small items of floor beef – does not must be good). Let the cream cheese and sizzling soup sit for a minute or two so the cream cheese can soften then whisk till creamy, {smooth} and well-combined.

• Add the cream cheese combination again into the soup and stir till evenly mixed. Simmer for 1-2 extra minutes, stirring usually, till the soup is effervescent and barely thickened. The soup will thicken because it cools (so if you would like a thicker soup, let the soup relaxation, off the warmth, for 5-10 minutes).

• Serve with freshly grated Parmesan cheese.

Meatless: you possibly can positively omit the bottom beef for a meatless soup.
Tomatoes: I favor an ultra-smooth consistency to the soup, so I run the crushed tomatoes by means of a blender earlier than utilizing (however that isn’t obligatory if you happen to’re advantageous with some “tomato-y” texture). Completely different manufacturers of crushed tomatoes fluctuate in texture.

Serving: 1 serving, Energy: 345kcal, Carbohydrates: 41g, Protein: 24g, Fats: 9g, Saturated Fats: 5g, Ldl cholesterol: 58mg, Sodium: 1042mg, Fiber: 3g, Sugar: 8g

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Recipe Supply: impressed by this recipe (used tomatoes + spices instead of the pasta sauce, modified the quantities of a lot of the components, and altered the cooking methodology to simplify it a bit and stop lumps of cream cheese)