Try this classic beef and tomato soup recipe for dinner tonight. It’s the perfect soup for busy weeknights that’s filled with pasta creating one hearty comfort food dish.
I know that it’s the end of August and here in the South we’re still in the middle of long hot summer days. Still, I keep thinking about fall weather and all those wonderful recipes we enjoy when the days turn cooler. And lately I’ve been craving those comfort food classics, like apple pie and warm, hearty soups.
That’s why I decided to make a big pot of beef and tomato soup this week. It’s loaded with ground beef and filled with pasta to make it an even heartier meal. For us, this large pot of soup will last awhile, too, which makes this meal idea that much better. It’s one of those soup recipes that’s perfect served the next day as leftovers, too.
Keep in mind this soup recipe is versatile. You can exchange the elbow macaroni for a spiral pasta and you can easily use another pasta sauce. I just love the mushrooms in the Ragu sauce I include. As with any soup, I like to serve this one with cornbread. But this week, since it’s a busy one, I just grabbed a bag of corn chips for the kids to use for dipping into the soup.
Here’s how I like to make mine.
Beef and Tomato Soup Recipe
Ingredients
1 lb. lean ground beef
2 Tbs. olive oil
1 onion, chopped
2 cloves garlic, minced
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon oregano
1 can petite diced tomatoes, drained
1 (24 oz.) jar of Ragu Super Chunky Mushroom sauce
4 cups of chicken stock
1/2 cup cream cheese, room temperature
1 1/2 cups elbow macaroni
1/8 cup fresh chopped basil
parmesan cheese, finely shredded
Directions
In a large pot, heat the olive oil over medium heat and cook onion for about 3 minutes then add the ground beef and garlic.
Cook until ground beef is no longer pink and drain.
Return to the pot, adding the salt, pepper, and oregano.
Add the tomatoes, chicken stock, and Ragu sauce, stirring to combine.
Bring everything to a simmer for about 10 minutes.
Add the cream cheese and basil, whisking until cream cheese is well combined.
Bring to a low boil and stir in the elbow macaroni, cover and reduce heat to medium.
Boil stirring occasionally, about 20 minutes, until the macaroni has cooked through.
Garnish with a sprinkle of parmesan cheese. Enjoy!
Serve a bowl of this classic beef and tomato soup recipe for dinner tonight! Click To Tweet
Other Recipes You May Enjoy
- 1 lb. lean ground beef
- 2 Tbs. olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon oregano
- 1 can petite diced tomatoes, drained
- 1 (24 oz.) jar of Ragu Super Chunky Mushroom sauce
- 4 cups of chicken stock
- 1/2 cup cream cheese, room temperature
- 1 1/2 cups elbow macaroni
- 1/8 cup fresh chopped basil
- parmesan cheese, finely shredded
- In a large pot, heat the olive oil over medium heat and cook onion for about 3 minutes then add the ground beef and garlic.
- Cook until ground beef is no longer pink and drain.
- Return to the pot, adding the salt, pepper, and oregano.
- Add the tomatoes, chicken stock, and Ragu sauce, stirring to combine.
- Bring everything to a simmer for about 10 minutes.
- Add the cream cheese and basil, whisking until cream cheese is well combined.
- Bring to a low boil and stir in the elbow macaroni, cover and reduce heat to medium.
- Boil stirring occasionally, about 20 minutes, until the macaroni has cooked through.
- Garnish with a sprinkle of parmesan cheese. Enjoy!