This creamy ground beef and tomato soup is a warm, filling one-pot meal that comes together quickly. Rich tomato flavor, tender pasta, and a smooth, creamy broth make this an ideal weeknight dinner for busy families.
Easy Creamy Tomato Soup with Ground Beef Recipe
- One-Pot Convenience. This creamy tomato and ground beef soup cooks in about 40 minutes using a single pot, so cleanup is minimal and flavors meld together as it simmers.
- Family-Friendly. The combination of creamy tomato broth, small ditalini pasta, and seasoned ground beef makes a comforting dish sure to please kids and adults alike.
Ingredients for Creamy Tomato Soup with Ground Beef
- Yellow onion: Adds sweetness and depth when sautéed; white onion works as well.
- Garlic: Adds aromatic flavor; garlic powder may be substituted if needed.
- Italian seasoning: A blend of dried herbs that gives the soup a warm, savory note.
- Tomato paste: Concentrated tomato flavor to boost the broth’s richness.
- Ground beef: Use 80/20 or 85/15 for best flavor; ground turkey or chicken can be substituted.
- Chicken stock: Forms the soup base; vegetable or beef broth can be used instead.
- Crushed tomatoes: Provide body and rich tomato flavor; crushed tomato or purée will work.
- Ditalini pasta: Small pasta that soaks up the broth; elbow macaroni or small shells are suitable alternatives.
- Heavy cream: Creates a silky finish; half-and-half can be used for a lighter texture.
How to Make Creamy Tomato Soup with Ground Beef
Sauté the onion: Heat olive oil in a large pot over medium heat. Add the diced onion with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens and begins to caramelize, about 6–8 minutes.
Add garlic and seasonings: Stir in minced garlic, Italian seasoning, and tomato paste. Cook for about a minute, stirring frequently, to bloom the flavors.
Cook the ground beef: Push the vegetables to the sides of the pot and add the ground beef to the center. Increase the heat to medium-high, break the beef up with a spatula, and cook until browned. Use the juices to deglaze the pan and scrape up any browned bits.
Add broth and tomatoes: Pour in chicken stock, crushed tomatoes, add the ditalini pasta, and season with salt and pepper.
Simmer: Bring the soup to a simmer over medium-high heat. Lower the heat, cover, and cook about 5 minutes or until the pasta is tender, stirring frequently to prevent sticking.
Finish with cream: Stir in the heavy cream, taste, and adjust seasoning with salt and pepper.
Serve: Ladle into bowls and garnish with shaved Parmesan and freshly chopped parsley. Serve hot and enjoy.
Tips for Making Creamy Tomato Soup with Ground Beef
- Keep stirring: Stir regularly while simmering so pasta doesn’t stick to the pot.
- Add heat if desired: A pinch of red pepper flakes or cayenne brightens the flavor.
- Swap pasta shapes: For larger pasta like penne or rotini, increase the amount to 2–2.5 cups dried to keep proportions balanced.
Make-Ahead Instructions
- To make ahead, cook the pasta separately and add it just before serving so it doesn’t absorb excess liquid.
- This soup will keep in the refrigerator up to 5 days; reheat individual portions and stir in cooked pasta when ready to serve.
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop, adding a splash of broth or cream if the soup has thickened.
Freezing Creamy Tomato Soup with Ground Beef
- For freezing, omit the pasta and cool the soup completely before transferring to freezer-safe containers.
- Freeze up to 3 months. Thaw overnight in the refrigerator and add cooked pasta to individual servings when reheating.
Reheating Creamy Tomato Soup with Ground Beef
- Reheat on the stovetop over medium heat, stirring until warmed through.
- Add a splash of stock or cream if the soup is too thick.
- Microwave individual portions in 30-second intervals, stirring between bursts.
- Taste and adjust salt and pepper before serving.
Serving Suggestions
- Serve with a simple green salad for a lighter side.
- Pair with garlic bread or crusty bread for dipping.
- Complement with a Caesar-style pasta salad or cheesy bread for a heartier meal.
Try these easy ground beef recipes next!
Easy American Goulash Recipe
Sunday Stovetop Meatballs
Sheet Pan Greek Meatballs + Potatoes
Herby Meatballs with Whipped Feta + Olives
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Creamy Ground Beef and Tomato Soup
This creamy ground beef and tomato soup is a hearty, comforting one-pot meal with tender pasta and a luscious tomato-cream broth—quick to make and perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 1 pound ground beef
- 32 ounces chicken stock
- 28 ounces crushed tomatoes
- 1 cup uncooked ditalini pasta
- 1 cup heavy cream
- Kosher salt and freshly cracked pepper, to taste
- Shaved Parmesan and chopped parsley for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the diced onion with a couple pinches of salt and pepper and cook until softened and beginning to caramelize, about 6–8 minutes.
- Add the minced garlic, Italian seasoning, and tomato paste. Cook, stirring, for about 1 minute to release the aromas.
- Move the vegetables to the sides of the pot. Add the ground beef to the center, season with salt and pepper, and increase heat to medium-high. Crumble and cook until browned, scraping the bottom to lift browned bits.
- Stir in the chicken stock, crushed tomatoes, and ditalini pasta. Season with salt and pepper.
- Bring to a simmer, then reduce heat to low and cover. Cook about 5 minutes or until the pasta is al dente, stirring frequently to prevent sticking.
- Stir in the heavy cream, adjust seasoning with salt and pepper, and warm through.
- Garnish with shaved Parmesan and chopped parsley before serving.
Notes
- Keep stirring: Frequent stirring prevents pasta from sticking to the pot.
- Spice it up: Add red pepper flakes or a pinch of cayenne for a little heat.
- Pasta variations: If using larger pasta shapes, increase the amount to 2–2.5 cups dried.