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Easy Hamburger Soup is ready in 30 minutes with your choice of tender pasta or potatoes, ground beef & vegetables in a rich tomato broth. This hearty soup recipe is budget-friendly and freezes beautifully!
For more old-fashioned family recipes, try our Chicken and Dumplings, Stuffed Cabbage Rolls, or Swedish Meatballs next.
5 Keys to the Best Hamburger Soup
- Brown the ground beef well. Take the time to let it really develop color before adding the other ingredients; that’s where the rich, savory flavor comes from.
- Use 85/15 or 90/10 ground beef. Using anything else will produce more fat and grease in your soup. Additionally, make sure to soak up any excess grease with paper towels or drain it from the pot.
- Choose pasta or potatoes. They both work beautifully, but they cook differently. Potatoes should simmer right in the broth until tender (about 10-15 minutes), while pasta is best cooked separately so it doesn’t soak up all the liquid and become mushy.
- Add veggies in order. Add firmer ones like carrots early so they have time to soften, and stir in frozen or canned vegetables near the end to keep their texture.
- Be mindful with the salt. Canned tomato soup and broth already add plenty of salt; give it a taste before adding any more so it doesn’t get too salty.
Pasta or Potatoes?
Both pasta and potatoes make this soup hearty and satisfying – customize it based on your preferences or use whatever you have on hand.
- Pasta: Great for a classic hamburger soup. Use small shapes like elbows, ditalini, or mini shells so they fit on your spoon. Cook the pasta separately and add it to each bowl before serving to keep it from soaking up too much broth and becoming mushy.
- Potatoes: Perfect for a thicker, stew-like consistency and a little extra creaminess as they cook. Add diced Yukon Gold or red potatoes (they hold their shape best) directly to the soup and simmer until tender (about 10-15 minutes).
- Consider Leftovers: Pasta can get soft over time, while potatoes hold up better for reheating or freezing.
recipe walk-through
How to Make Hamburger Soup
See the recipe card below for full, detailed instructions
Step 1: Cook the hamburger.
Cook the ground beef with diced onion and garlic in a large soup pot over medium-high heat until browned. Drain as much grease as possible and add a little salt and pepper for enhanced flavor.
- Don’t skip this step – browning creates better flavor than adding raw beef straight to the crockpot.
- I usually use 85/15 ground beef for the right balance of flavor and fat. Leaner 90/10 ground beef, ground turkey, or ground chicken also work.
Step 2: Make the broth.
Stir in beef broth, condensed tomato soup, and water (just fill the tomato soup can with water). Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer.
Step 3: Add veggies (and potatoes if using).
Stir in the frozen or canned vegetables and simmer another 5-6 minutes, until heated through.
- If using potatoes, add the 2 cups of diced potatoes along with the vegetables and simmer, uncovered, for 10-15 minutes, stirring occasionally, until the potatoes are fork-tender. You’ll know they’re ready when a fork slides in easily, but the pieces still hold their shape.
Step 4: Cook the pasta, if using.
While the soup is simmering, start boiling water for the pasta and cook it to al dente. Drain and set aside.
Step 6: Taste and adjust.
Before serving, stir and taste your Hamburger Soup. Add salt and pepper if needed.
Step 7: Finish and serve.
Divide the scoops of pasta into bowls, then ladle the soup over them. Garnish with parsley and Parmesan cheese if desired, and serve hot.
Variations and Customizations
- Protein swaps: Use ground chicken or turkey for a lighter version.
- Starch alternatives: Barley or rice would be delicious in this soup! Make sure to cook the grains separately for the best texture, as the cook times can be different.
- Seasonal vegetables: Use carrots, celery, leeks, and kale in fall and winter or zucchini, summer squash, green beans, and corn in spring and summer.
- Add cooked or canned beans for an extra boost of fiber and hearty flavor.
- Make it spicy with some cayenne pepper or chili powder for another layer of flavor.
- Tomato base options: Use a can of diced tomatoes or tomato sauce instead of the condensed soup if that’s what you have on hand. Just make sure to add a little water in addition, just like with the condensed soup.
Storage Tips
Storing, Freezing and Leftovers
Make sure to store the pasta separately from the soup, or it will continue to absorb the liquid and become mushy.
Refrigerator (4-5 days): Pour the cooled soup into an airtight container and store in the fridge for up to 4-5 days.
Freezer (6 months): Pour the cooled soup into a freezer-safe container and freeze for up to 6 months. Do not store the pasta with the soup. The texture of thawed pasta can be unpleasant.
Thaw and Reheat: If frozen, thaw completely before reheating. Heat in a saucepan on the stove top over medium heat. You can also reheat in the microwave.
Frequently Asked Questions
Should I cook pasta in the soup or separately?
Cook the pasta separately for best texture and make sure to store it separately too for leftovers.
How small should I cut the potatoes and how long do they take?
Dice potatoes into ½ inch chunks. They will take 10-15 minutes until fork-tender.
Why is my soup too salty?
Taste the soup before adding any additional salt. Condensed soup and packaged broths can be salty, so taste before serving and only add if needed.
More Hearty Soup Recipes
- Ground Turkey and Rice Soup with Kale
- Bacon and Bean Soup
- Beef and Barley Soup
- Vegetable Beef Soup
- Cheeseburger Soup
Hamburger Soup
Ingredients
- 1 tablespoon Olive oil
- 1 cup Diced onion
- 1 tablespoon Minced garlic
- 1 pound Lean ground beef
- 10 ounces Condensed tomato soup plus 1 can-ful of water
- 14 ounces Beef broth or about 2 cups
- 1 cup Frozen corn or other canned/frozen vegetables
- 1 cup Small pasta, cooked to package directions (or uncooked*)
- Fresh minced parsley optional, for garnish
- Freshly grated Parmesan cheese optional, for garnish
Instructions
- Heat olive oil in a 5 quart pot or dutch oven. Add onion and saute for a few minutes, until they begin to soften. Crumble ground beef and stir garlic into the pot with the onions and cook until beef is no longer pink. Drain as much of the grease as possible. (I use paper towels to soak up the fat).
- Season beef with salt and pepper.
- Stir in beef broth, tomato soup and water. Bring to a boil over medium-high heat, then turn heat down to a simmer (medium-low to low). Add the vegetables and continue to simmer until vegetables are heated through; about 6-8 minutes.
- Meanwhile, boil pasta according to package directions. You can also boil in the soup but the noodles will absorb the liquid and may become mushy.
- Divide pasta into bowls, then soup, and garnish with fresh minced parsley and Parmesan cheese if desired.
- *If cooking the pasta IN the soup, add with the vegetables and simmer until pasta is tender.
Notes
- Hamburger Soup with Potatoes: Replace pasta with 2 cups diced potatoes (½-inch). Add with vegetables, simmer 10-15 min until fork-tender. Keep in mind that potatoes will thicken the soup, feel free to add more broth or water as desired to thin.
- Hamburger Soup with Pasta: I highly recommend cooking the pasta separately, as it can absorb extra liquid and become mushy if cooked in the soup. It makes leftovers easier too.
- One Pot Hamburger Pasta Soup: If you do prefer to make the soup all in one pot, you can cook the pasta in the broth as it simmers. It will take 10-15 minutes, depending on your heat setting and the type of pasta. Keep in mind, the pasta will get mushy the longer it sits, which makes leftovers difficult.
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Veggies: I often add what I have on hand like carrots, zucchini, green beans, or diced tomatoes. Frozen corn or frozen peas are easy additions.
Sauté raw vegetables, like carrots and celery, with the onions to soften. If using frozen vegetables, add them during the last 5-10 minutes of cooking. - Condensed Soup Swaps: Try adding a can of diced tomatoes or tomato sauce instead of the condensed soup.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Very simple and delicious!
Thank you Neil!
I have cooked up twice by this recipe. Its a family hit favorite. Thank you for your easy delicious recipe
You are so welcome Kelsey! Thanks for stopping by to share.
Very simple to take and tasted good. I used uncooked fusilli pasta. I probably under seasoned this a bit. Would likely add a bit more garlic, salt and pepper next time. Thank you got a great recipe.
You are so welcome Kathryn! Awesome feedback, thanks for stopping by.
It is the best hamburger soup recipe I’ve ever had. It is delicious. My whole family loved it.
Nice! Thanks for stopping by to share Pamela.
we love this recipe but add fresh carrots
tiny amount of shredded fine cabbage and minced celery stems only makes it really good
That’s awesome Joanne! Thanks for stopping by.
Loved this soup!!! So flavorful and hearty on a cold winter day. I modified a bit and added celery and a can of stewed tomatoes. Delicious!!! Thank you for the recipe, I will definitely make it again!
That’s awesome Cherise! Thanks for stopping by.
Hi Kristin: I just made your recipe for “hamburger vegetable soup” It looks & smells so good,I know it will be delicious for dinner tonight.
Nice! Thanks for stopping by carol.
I’m going to make this but instead of tomato soup I’m going to use stewed tomatoes and chunks of celery…
My family loved, loved, loved this recipe! Ingredients on hand, simple to make and a crowd pleaser! Doesn’t get any better than that! PS Used fresh corn off the cob! Wowser
Nice! Thanks for the awesome feedback Wendy.
Made this but didn’t add pasta. Then for the week, I boiled tortellini noodles one night, I did rice with it another night, cooked a potato in the microwave and sliced it and added green peas
into it another night. Made several different options and just one base of soup. Really great!! thanks for the recipe.
That’s such a great idea!
I have a very similar recipe as this one that I’ve made for years – the only difference is that I use cut up potatoes (sometimes new potatoes) instead of the pasta. Your recipe is delish as is. I’ll be adding it to my recipe file. Thanks for sharing
You are so welcome Ja! Thanks for stopping by.
Nice and easy and very tasty. And I am 100% in favor with the addition of corn to the soup!!!!! Works for me!
Nice! Thanks for stopping by Danny.
So if one wanted to use potatoes instead of pasta, how many would you recommend? I was thinking of using russet, would 2 be enough?
1-2 large russet should be enough. Peel and cut into small cubes. It will thicken your soup, so you might want to consider cooking the potatoes separately and adding them at the end.
This quick easy soup is wonderful. I can’t say enough about. Even my husband raved about it!
Nice! Thank you for your feedback Mazie.
This recipe sounds very similar to mexican meatball soup. Made pretty much the same way but roll hamburger meat into meatballs. After 30 minutes serve in soup mugs an top with grated motzerella cheese an cilantro.
I want very much to try your version.
Thank you so much for stopping by Melanie!
I loved this soup! I am now making it again a few weeks later if that tells you anything.
I don’t usually take the time to do reviews but I did for this one. I made this last night and my husband and I absolutely love it! My husband is a picky eater and even questioned the corn in it lol, but he loved it! I’m sure I will be making this every month. (I used extra onion power because we don’t like onions)
Hi Lisa, Thank you so much for your kind words and feedback. Glad that you both enjoyed the soup.
Thanks for stopping by.
This is my kind of recipe. Thank you so much for sharing.
You are so welcome Rebecca! Thanks for stopping by.
I call this Yum! soup. lol When making it I add extra onion, and add ditalini pasta near the end of cooking. What surprised me about this soup was the addition of a can of tomato soup. That certainly adds a nice little depth. Much appreciate your hard work ….and yummy soups.
You are so welcome! Thanks for stopping by.
How do I get the nutritional information for each of your recipes. Thank you
We are working to add nutritional content to each of our recipes. If you need the info and it’s not included I recommend using a site like myfitnesspal.com.
What type of pasta is that?
It’s called Orecchiette pasta. You can find it here: https://amzn.to/2nF0tNz
Sorry, I like the recipe, however on the question of pasta, none of your images of the completed recipe depict Orecchiette past, not even close. However, Orecchietta would be a great pasta choice as long as you make sure not to overcook it. It must be served while still al dente!
Hi Michael, You are correct. That answer was to a question asked 4 years ago and the photos have since been updated.