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.
*This recipe was originally posted in 2011.
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 with my 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!
HAMBURGER SOUP RECIPE
I have learned a few tricks over the years to keep this tasty soup fresh tasting, even with leftovers. One thing I’ve learned over the years making this soup is that you have to 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.
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. Be sure to add a little salt and pepper for enhanced flavor. Drain as much of the grease as possible. (I use paper towels to soak up the fat).
- 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.
- Stir in the cooked pasta, divide into bowls, garnish with parsley if desired, and serve hot.
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.
Here are some more tasty soup recipes to warm you up:
- Hot & Sour Potsticker Soup
- Arizona Chicken Corn Chowder
- Turkey, Kale and Rice Soup
- Tortellini, Sausage & Spinach Soup
And how about some more hamburger recipes?
- Smoky Vegetable Beef Soup
- Easy Beef & Macaroni Soup (Goulash Soup)
- One Pan Cheesy Beef & Tomato Pasta Skillet
- One Pot Beef Stroganoff
- 1 tablespoon olive oil
- 1/2 a med sized onion diced
- 1 tablespoon minced garlic
- 1 pound lean ground beef
- 1 10- ounce can condensed tomato soup plus 1 can-ful of water
- 2-14 oz. cans beef broth
- 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.
It’s funny how some things change and some just stay exactly the same, isn’t it? This particular recipe is one of those always popular, never-changing kinds of recipes. My ability to photograph food however, has definitely changed. I’m almost embarrassed to leave this photo up but we’ll just say it’s for posterity sake. Hard to believe it’s been 5 years since sharing this, one of my very first recipes, on the blog!
Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.