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Creamy tomato soup with ground beef and noodles is an easy one-pot dinner that’s ready in less than 45 minutes! Add a loaf of crusty bread or a simple green side salad for a delicious and family-friendly weeknight meal.
Table of Contents
If you love tomato soup recipes as much as we do, be sure to try our favorite 30-minute tomato basil soup, this roasted tomato soup (perfect for fresh tomatoes!), and a pot of Southern tomato bisque, too!
Why You’ll Love this Creamy Beef Tomato Soup with Noodles
- Easy. You’ll love the convenience of this one dish meal, since the beef, veggies, and pasta all cook together in the same pot. Plus, the entire recipe is done from start to finish in less than 45 minutes!
- Flavorful. Thanks to Italian herbs, vegetables, cheese, and the secret shortcut ingredient (a jar of marinara sauce), this simple soup packs a lot of rich flavor in every bite.
- Satisfying. Sometimes you just need something a little bit more hearty than a vegetarian tomato basil soup. This “beefed up” version of our longtime favorite marinara soup includes meat for satisfying protein and cream cheese for great flavor and creamy texture.
The Difference Between Creamy Tomato Soup and Tomato Soup
The difference between a classic tomato soup and a creamy tomato soup is just as the names describe — the broth for creamy tomato soup has a rich, creamy flavor and texture. You can achieve this creamy consistency in a few different ways, including adding heavy cream at the end, starting with a roux, or (in this case) by stirring in some cream cheese until it melts.
I love the addition of cream cheese in this creamy tomato soup because it serves a few different purposes: it gives the broth a thicker, richer texture and mouthfeel, it adds a cheesy flavor to the soup, and it’s very easy (no need to cook a roux).
Are canned tomatoes better for soup?
Not necessarily; however, they are definitely easier! Canned tomatoes offer consistency in flavor (whereas flavorful fresh tomatoes are harder to come by year-round); canned tomatoes are quicker and easier than dicing, peeling, or pureeing fresh tomatoes; and canned tomatoes are less expensive than fresh tomatoes (especially in the off-season). For ease, flavor, and affordability all year long, we think canned diced tomatoes, whole tomatoes, tomato sauce, and marinara sauce are they way to go!
Ingredients
This is just a quick overview of the ingredients that you’ll need for a pot of creamy tomato soup with ground beef and pasta. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Ground beef: for hearty, satisfying flavor. Feel free to use ground turkey or ground Italian sausage instead. Frozen meatballs (thawed) would also work!
- Onion and garlic: for earthy, aromatic flavor.
- Marinara sauce: pick your favorite jar of sauce; any brand is fine. We really love Rao’s marinara.
- Broth: use either beef broth or chicken broth — whichever is available. If you’re concerned about the amount of salt in your soup, start with a low-sodium broth and add extra salt at the end if necessary.
- Tomato sauce: adds rich tomato flavor and a thicker texture to the broth.
- Small pasta: I used small shells here, but you can use another small, short pasta shape such as ditalini, stelline or estrella (stars), or elbows. You’ll just need to adjust the cooking time according to the directions on your specific box of pasta.
- Brown sugar: to balance the acidity of the tomatoes.
- Dried basil and oregano: for fresh Italian flavor that pairs nicely with the tomato-based broth.
- Kosher salt and ground black pepper: enhance the flavors of the other ingredients.
- Crushed red pepper flakes: for a bit of spicy kick. Omit the red pepper if you like a mild soup, or add extra flakes for a spicy soup.
- Cream cheese: melts smoothly into the hot broth to give the soup thick, rich, creamy flavor.
How to Make Creamy Beef Tomato Soup with Noodles
This recipe is just a creamy, “beefed up” version of our longtime favorite marinara soup. You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Brown the beef, onion, and garlic in a large pot on the stove top.
- Stir in marinara sauce, broth, tomato sauce, and seasoning.
- Add the pasta and cook in the simmering broth until al dente.
- Remove from the heat and whisk in the cream cheese until smooth.
- Ladle into bowls, garnish, and serve!
Serving Suggestions
Pair each bowl of creamy tomato soup with any of these easy sides:
- Garlic Bread or Breadsticks
- 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Cheese Biscuits, or Drop Biscuits
- Crusty French Baguette, Focaccia Bread, No-Knead Skillet Focaccia, No-Knead Dutch Oven Bread, Soft Dinner Rolls, or Homemade Crescent Rolls
- 3-Ingredient Sour Cream Muffins, Pumpkin Muffins, or Pumpkin Bread
- Green Salad with Red Wine Vinaigrette, Mixed Greens with Dijon Vinaigrette, Wedge Salad with Homemade Buttermilk Ranch Dressing, Caesar Salad, or our favorite House Salad with Candied Pecans
- Fennel Salad with Apples and Creamy Cider Dressing
Preparation and Storage Tips
- Make Ahead: to prepare this soup in advance, follow the recipe instructions through Step 1. Do not add the pasta or cream cheese. Allow the soup to cool to room temperature, pack in airtight containers, and store in the fridge for 3-4 days or in the freezer for up to 3 months. When ready to serve, bring the soup to a simmer on the stovetop. Add the noodles and cook just until tender. Stir in the cream cheese until smooth.
- Storage: leftovers will keep in an airtight container in the refrigerator for up to 3 days. Cooked pasta never keeps very well in soup for a long period of time (since it swells and becomes sticky or mushy). If you’re prepping in advance, follow the make-ahead instructions above and wait to add the noodles until you’re ready to serve. I do not recommend freezing the leftovers, since cream-based broths can separate or curdle when thawed.
- How to Reheat: Place the soup in a saucepan or pot and reheat on low, just until warmed through, about 10 minutes. You can also reheat individual bowls in the microwave for 30-60 seconds, or until warm.
Recipe Variations
- Use ground Italian sausage, pork sausage, turkey sausage, ground chicken, or ground turkey in lieu of the ground beef.
- Any small pasta shape will work. I’ve shown small shells here, but elbow macaroni, mini wheels, and ditalini are all good options as well. You can adjust the simmering time according to your pasta’s package directions.
- For more veggies in the soup, sauté diced carrots and celery with the beef and onion. Add a bay leaf for even more flavor, or stir in canned or frozen green beans or peas at the same time that you add the pasta.
- Add a splash of red wine to the broth for even more flavor. Worcestershire sauce would also be great with the beef in this recipe.
Tips for the Best Creamy Beef Tomato Soup Recipe
- I’ve listed the brown sugar as an optional ingredient. We add sugar to tomato soup in order to balance the acidity of the tomatoes, which results in a more complex and robust tomato flavor. That said, if you’re using a relatively sweet marinara sauce, you may not need the extra sugar at all.
- Stir the pot regularly so that the pasta doesn’t stick to the bottom of the pot.
- Remove the pot from the heat before adding the softened cream cheese. The cream cheese is less likely to separate or curdle if it’s room temperature when it goes into the pot, and if you do not boil the broth after adding the cheese. Whisk continually until the cheese fully melts and the broth is smooth.
- The seasonings are fairly simple in this dish, so you may want to add extra fresh or dried herbs to taste. Other good options include thyme, rosemary, or an Italian seasoning blend.
- Garnish with plenty of freshly grated cheese or chopped fresh herbs for an extra flavor boost.
More Popular Ground Beef Soup Recipes to Try
Crockpot Cabbage Soup with Hamburger
6 hours hrs 15 minutes mins
Easy Taco Soup {Stovetop or Crock Pot}
55 minutes mins
Grandmother’s Hamburger Soup
50 minutes mins
Creamy Tomato Soup with Ground Beef and Noodles
Ingredients
- 1 lb. ground beef (or sub with Italian sausage)
- 1 small yellow onion, diced (about 1 cup total)
- 1 clove garlic, minced or pressed (about 1 teaspoon total)
- 1 (24 ounce) jar marinara sauce
- 4 cups chicken broth or beef broth
- 1 (15 ounce) can tomato sauce
- 1 teaspoon brown sugar (optional)
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground black pepper
- Crushed red pepper flakes, to taste (optional)
- 1 cup (about 3 ½ – 4 ounces) uncooked small pasta, such as small shells, elbow macaroni, ditalini, or mini wagon wheels
- 4 ounces (half of a block) cream cheese, diced into cubes and softened at room temperature
- Optional garnish: chopped fresh herbs such as basil or parsley; freshly grated Parmesan cheese
Instructions
- Heat a large soup pot or Dutch oven over medium-high heat. Add the beef and onion; sauté until the meat is no longer pink and the onion is translucent, about 5-7 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Drain off the excess grease. Stir in the jar of marinara sauce, broth, tomato sauce, brown sugar, basil, oregano, salt, pepper, and red pepper flakes.
- Bring the liquid to a simmer and add the pasta. Simmer until the pasta is al dente, according to package directions. Stir occasionally to prevent sticking and adjust the heat as needed to maintain a gentle simmer.
- Remove the pot from the heat. Add the cream cheese and whisk until the cheese melts smoothly into the hot broth, about 3-5 minutes.
- Ladle into bowls and garnish with chopped fresh herbs and grated Parmesan cheese, if desired.
Notes
- I’ve listed the brown sugar as an optional ingredient. We add sugar to tomato soup in order to balance the acidity of the tomatoes, which results in a more complex and robust tomato flavor. That said, if you’re using a relatively sweet marinara sauce, you may not need the extra sugar at all.
- Stir the pot regularly so that the pasta doesn’t stick to the bottom of the pot.
- Remove the pot from the heat before adding the softened cream cheese. The cream cheese is less likely to separate or curdle if it’s room temperature when it goes into the pot, and if you do not boil the broth after adding the cheese. Whisk continually until the cheese fully melts and the broth is smooth.
- The seasonings are fairly simple in this dish, so you may want to add extra fresh or dried herbs to taste. Other good options include thyme, rosemary, or an Italian seasoning blend.
- Garnish with plenty of freshly grated cheese or chopped fresh herbs for an extra flavor boost.
