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Square overhead shot of a bowl of Italian beef noodle soup
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5 from 1 vote

Italian Beef Noodle Soup

A perfect weeknight dinner! This Italian beef noodle soup is a one-pot meal that comes together in about 30 minutes.
Course Dinner
Cuisine American, Italian
Keyword beef and noodle soup, beef noodle soup, beef noodle soup recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 cups
Calories 230kcal
Author Blair Lonergan

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: 1cup | Calories: 230kcal | Carbohydrates: 26g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 913mg | Potassium: 697mg | Fiber: 3g | Sugar: 7g | Vitamin A: 555IU | Vitamin C: 13mg | Calcium: 97mg | Iron: 3mg