This Hamburger Soup Recipe is hearty and delicious, with a rich, flavorful broth. It takes less than 30 minutes from start to finish, making it a perfect busy weeknight meal solution.
Our Favorite Soup
I’ve been making this soup exactly the same way for years. It’s so easy and my kids gobble it up, and always ask for seconds. It’s also a great meal for potlucks, soup suppers or for taking to a family in need because it’s super simple to double or even triple the batch and keep some leftovers for yourself.
My kids ask for this soup over and over, which is why we make it so often. Ground beef is one of my favorite things to cook with because it has such great flavor already, so I always keep hamburger recipes like this soup on hand. But combined with the rich tomato and beef broth it’s just out-of-this-world comfort food at it’s best. I always add corn and serve a salad on the side, but you could add any vegetable you fancy – frozen or fresh. Anything goes with this amazing Hamburger Soup!
How to Make Hamburger Soup
- Start by heating olive oil in a 5 quart soup pot or dutch oven. Add some diced 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). Be sure to add a little salt and pepper for enhanced flavor.
- While the beef is cooking, start boiling water for the pasta.
- Stir in beef broth, tomato soup and water (just fill the tomato soup can with water. Bring the hamburger soup to a boil over medium-high heat, then turn the heat down to a simmer. Add the corn, or any frozen veggies you have on hand and simmer until the veggies are heated through.
- While the soup is simmering, cook the pasta.
- Stir in the cooked pasta, divide into bowls, garnish with parsley if desired, and serve hot.
I have learned a few tricks over the years to keep this tasty soup fresh tasting, even with leftovers.
- Be careful with the pasta. Ideally you want to cook the pasta separately (any small pasta that you have on hand will do) to help keep it from getting mushy. If I’m in a hurry though, and not planning for leftovers, I’ll just drop the pasta right in the pot and let it cook with the soup.
- I will also customize the soup with the veggies I have on hand, so this recipe is your baseline that you can make completely your own.
- If you are cooking the pasta in the soup, add the dry pasta with the veggies and cook just until the pasta is al dente. Refrigerate as soon as possible because the pasta will continue to soak up the broth as it sits, making it mushy and thickening the soup.
- Without the pasta, this soup freezes beautifully. Let it cool, then pour into a freezer bag or into a freezer container and store in the freezer for up to 6 months.
- Potatoes are a great substitution for the pasta. Dice potatoes into chunks and par boil before adding to the soup. If you want to cook them with the soup, that’s fine, but keep in mind that it will thicken your hamburger soup.
More Tasty Soup Recipes
- Hot & Sour Potsticker Soup
- Arizona Chicken Corn Chowder
- Turkey, Kale and Rice Soup
- Tortellini, Sausage & Spinach Soup
- Easy Beef & Macaroni Soup (Goulash Soup)
- Homemade Chicken Soup
- Bacon and Bean Soup
- 1 tablespoon olive oil
- 1/2 of a medium sized onion diced
- 1 tablespoon minced garlic
- 1 pound lean ground beef
- 10 ounce can condensed tomato soup plus 1 can-ful of water
- 14 ounce can beef broth or about 2 cups
- 1 cup of corn or other canned/frozen vegetables
- 1 cup small pasta cooked to package directions (or uncooked*)
- 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 to medium-low). Add the vegetables and continue to simmer until vegetables are hot,; about 6-8 minutes. Stir in cooked pasta.
- Divide into bowls, garnish with parsley if desired, and serve hot.
- *If cooking the pasta IN the soup, add with the vegetables and simmer until pasta is tender.
- If you are short on time or just would 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.
- Potatoes are a great substitution for the pasta. Dice potatoes into chunks and par boil before adding to the soup. If you want to cook them with the soup, that's fine, but keep in mind that it will thicken your hamburger soup.