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A perfect weeknight dinner! This Italian beef noodle soup is full of ground beef, pasta, and Parmesan cheese in a zesty tomato broth. Just add a side of garlic bread for a simple and cozy one-pot meal that comes together in about 30 minutes!

Side shot of Italian beef noodle soup in two white bowls on a dinner table

You can’t beat a cozy, comforting meal on a chilly evening, and this quick and easy beef noodle soup recipe is definitely a family favorite. It’s rich, hearty, and full of Italian flavor. Best of all, the pasta cooks right in the pot with the rest of the ingredients, so there’s very little prep work, and very few dishes to wash at the end!

Make it your own by switching up the type of pasta that you use, or by subbing Italian sausage or ground turkey for the ground beef. Throw in some fresh herbs if you’ve got them, and pair each flavorful bowl with a crusty loaf of bread, garlic breadsticks, or a simple green salad. It’s nourishing, kid-friendly comfort food!

Pouring beef broth into a Dutch oven

Ingredients

This is just a quick overview of the ingredients that you’ll need for a pot of beef and noodle soup. As always, specific measurements and step-by-step cooking 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: add savory flavor to the base of the soup.
  • Tomato paste, crushed tomatoes, and tomato sauce: add rich tomato flavor to the broth.
  • Italian seasoning: a convenient blend of marjoram, basil, rosemary, thyme, oregano, savory, and sage.
  • Sugar: in order to achieve great tomato flavor, it’s important to balance acidity and sweetness. Too much acid or too much sugar yields a soup that tastes one-dimensional. The right amount of sugar perfectly balances the acidity of the tomatoes.
  • Beef broth: the liquid base of the soup. Feel free to add more broth, as desired, to thin the soup to your desired consistency.
  • Red wine: adds more depth of flavor to the broth, and pairs nicely with the beef and Italian seasoning. For an alcohol-free substitute, use water or extra broth.
  • Medium shells pasta: or sub with 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.
  • Parmesan cheese: flavors the broth, and also adds extra flavor as a garnish. Use freshly-grated cheese from a Parmesan wedge if available, but the canned pre-grated version will also work.
  • Kosher salt and ground black pepper: to enhance the other flavors in the dish and give the soup a greater depth of flavor.
Process shot showing how to make beef noodle soup

How to Make Beef Noodle Soup

Every busy home cook loves a simple one-pot dinner that comes together easily on the stovetop. This cozy, comforting soup is a nourishing way to feed your family — in about 30 minutes! Detailed instructions are included in the printable recipe card at the bottom of the post, but here’s the quick version:

  1. Brown the ground beef and onion in a large Dutch oven.
  2. Add the garlic, tomatoes, broth, red wine, and seasoning. Simmer for about 10 minutes.
  3. Stir in the noodles, and simmer until they’re tender — about 10 more minutes.
  4. Add the Parmesan cheese and any extra seasoning to taste.
  5. Ladle into bowls and serve!
Overhead image of blue dutch oven full of Italian beef noodle soup

Serving Suggestions

Pair each bowl of beef and noodle soup with any of these easy side dishes:

Two white bowls full of Italian beef noodle soup on a turquoise wood table

Preparation and Storage

  • Make Ahead: to prepare this soup in advance, follow the recipe instructions through Step 2, simmering the broth for 10 minutes. Do not add the pasta or Parmesan. Allow the soup to cool to room temperature, pack in airtight containers, and store in the refrigerator 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 Parmesan and serve!
  • Storage: leftovers will keep in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months; however, 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.
  • How to Reheat: thaw frozen soup in the refrigerator overnight. Place the soup in a saucepan or pot and reheat on low, just until warmed through, about 10 minutes.
Overhead image of a bowl of beef noodle soup on a table

Recipe Variations

  • Swap out the ground beef and use ground turkey, ground Italian sausage, or a couple of cans of beans.
  • For more veggies in the soup, saute diced carrots and celery with the beef and onion. Add a bay leaf or two for even more flavor.
  • Use any small pasta shape in lieu of the shells. Good options include ditalini, stelline or estrella (stars), and elbows. You could also use egg noodles. You’ll just need to adjust the cooking time according to the directions on your specific box of pasta.
  • For an alcohol-free soup, swap out the red wine and use extra broth or water.
  • Cooking for a smaller family? Prepare a smaller batch of soup by cutting all of the ingredients in half. The rest of the cooking directions remain the same.
Square side shot of bowls of beef noodle soup on a table with salad

Tips for the Best Beef Noodle Soup Recipe

  • The pasta absorbs quite a bit of broth as it cooks, so the soup is fairly thick when it’s done (like a stew). Feel free to add extra broth to thin the soup, if desired.
  • The total amount of salt necessary will vary depending on the saltiness of your broth, and on your personal taste preferences. It’s important to add salt to the soup before cooking the pasta so that the noodles absorb some of the seasoning. You can always add extra towards the end if you like.
  • Stir the pot regularly so that the pasta doesn’t stick to the bottom of the pot.
  • The seasonings are fairly simple in this dish, so you may want to add extra fresh (or dried) herbs to taste, or try crushed red pepper flakes for a spicy kick.
  • Pick a dry red wine that you would like to drink, such as Pinot Noir, Cabernet Sauvignon, Malbec, Shiraz, or Merlot.
Close overhead image of a spoon in a white bowl full of Italian beef noodle soup

More Beef Soup Recipes to Try

Square overhead shot of a bowl of Italian beef noodle soup

Italian Beef Noodle Soup

5 from 1 vote
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings 12 cups
Calories 230 kcal
A perfect weeknight dinner! This Italian beef noodle soup is a one-pot meal that comes together in about 30 minutes.

Equipment

Ingredients
  

Instructions

  • In a large pot over medium-high heat, cook the ground beef and onion until the meat is no longer pink, about 5-7 minutes. Drain off excess grease.
    Browning ground beef in a Dutch oven
  • Stir in the tomato paste and garlic; cook for 1 minute, stirring constantly. Add the crushed tomatoes, tomato sauce, Italian seasoning, sugar, beef broth, and red wine. Stir in a good amount of salt, to taste, to season the pasta as it cooks (I add about 1 teaspoon of kosher salt to start, but the total amount necessary will depend on the saltiness of your broth, and on your personal taste preferences). Bring to a boil; reduce heat to low and simmer (uncovered) for 10 minutes.
    Pouring beef broth into a Dutch oven
  • Add pasta and cook at a simmer just until the noodles are tender, about 10-12 more minutes. Stir the pot occasionally as the pasta cooks.
    Process shot showing how to make beef noodle soup
  • Stir in Parmesan cheese. Taste and season with additional salt and pepper. Add extra broth to thin the soup to the desired consistency, if necessary.
    Overhead image of blue dutch oven full of Italian beef noodle soup
  • Serve soup immediately, and garnish with additional cheese and fresh herbs.
    Side shot of Italian beef noodle soup in two white bowls on a dinner table

Notes

  • The pasta absorbs quite a bit of broth as it cooks, so the soup is fairly thick when it’s done (almost like a stew). Feel free to add extra broth to thin the soup, if desired.
  • The total amount of salt necessary will vary depending on the saltiness of your broth, and on your personal taste preferences. It’s important to add salt to the soup before cooking the pasta so that the noodles absorb some of the seasoning. You can always add extra towards the end if you like.
  • Stir the pot regularly so that the pasta doesn’t stick to the bottom of the pot.
  • The seasonings are fairly simple in this dish, so you may want to add extra fresh (or dried) herbs to taste, or try crushed red pepper flakes for a spicy kick.
  • Pick a dry red wine that you would like to drink, such as Pinot Noir, Cabernet Sauvignon, Malbec, Shiraz, or Merlot.
  • Swap out the ground beef and use ground turkey, ground Italian sausage, or a couple of cans of beans.
  • For more veggies in the soup, saute diced carrots and celery with the beef and onion. Add a bay leaf or two for even more flavor.
  • Use any small pasta shape in lieu of the shells. Good options include ditalini, stelline or estrella (stars), and elbows. You could also use egg noodles. You’ll just need to adjust the cooking time according to the directions on your specific box of pasta.
  • For an alcohol-free soup, swap out the red wine and use extra broth or water.
  • Cooking for a smaller family? Prepare a smaller batch of soup by cutting all of the ingredients in half. The rest of the cooking directions remain the same.

Nutrition

Serving: 1cupCalories: 230kcalCarbohydrates: 26gProtein: 14gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 29mgSodium: 913mgPotassium: 697mgFiber: 3gSugar: 7gVitamin A: 555IUVitamin C: 13mgCalcium: 97mgIron: 3mg
Keyword: beef and noodle soup, beef noodle soup, beef noodle soup recipe
Course: Dinner
Cuisine: American, Italian
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. EDDIE says:

    5 stars
    Great soup!! I have a question! Why do a lot of people brown beef with vegetables in it? Does anyone realize that vegetables let out moisture and FLAVOR when cooked. THEN the mixture is drained and the flavor from vegetables goes down the drain with the oil from the meat!!!!!! Brown the meat FIRST DRAIN!!! Then add the vegetables and saute!!!

    1. The Seasoned Mom says:

      Thank you, Eddie! You are right. Browning the meat first is the best way to ensure great flavor. Thanks for the reminder!

  2. Sue J says:

    This soup sounds delicious. Can I freeze the leftovers, or will they get mushy? When I reheat will I need to add additional liquid? Thanks for sharing so many wonderful recipes with your readers.