This Hamburger Noodle Soup is the ultimate cozy comfort meal — hearty, flavorful, and packed with tender ground beef, perfectly cooked noodles, and a rich, savory broth. It’s like a comforting bowl of nostalgia that reminds you of home-cooked family dinners. Every spoonful delivers tender beef, soft noodles, and vegetables simmered in a deliciously seasoned broth that warms you from the inside out. It’s an easy one-pot dinner that’s perfect for chilly nights, busy weeknights, or when you simply crave a satisfying bowl of homemade goodness.
Why You’ll Love This Hamburger Noodle Soup
You’ll love this recipe because it takes simple pantry staples and transforms them into a rich, hearty soup with minimal effort. The combination of beefy flavor, tender egg noodles, and perfectly seasoned broth makes it both filling and comforting. It’s budget-friendly, family-approved, and ready in less than 40 minutes. Best of all, it’s a complete meal in one pot — no sides required, just a warm loaf of crusty bread to soak up every drop.
Why You Should Try This Recipe
If you love easy one-pot dinners that are comforting and satisfying, this Hamburger Noodle Soup deserves a spot in your weekly rotation. It’s a lighter, soupier take on beef and noodles, offering all the flavors of a classic beef casserole but in a spoonable, cozy form. The rich broth, flavored with garlic, onion, and Worcestershire sauce, gives the soup a depth of flavor that tastes like it simmered all day — even though it’s done in under an hour. Plus, it reheats beautifully, making it perfect for meal prep.
Ingredients You’ll Need
1 lb (450 g) ground beef, 1 tablespoon olive oil or butter, 1 medium onion (chopped), 2 cloves garlic (minced), 3 carrots (peeled and sliced), 2 celery stalks (chopped), 6 cups beef broth, 1 can (14.5 oz) diced tomatoes, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon Italian seasoning, ½ teaspoon paprika, salt and black pepper to taste, 2 cups wide egg noodles (uncooked), and chopped parsley for garnish.
How to Make Hamburger Noodle Soup (Step-by-Step)
- Step 1 – Brown the Beef: In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned and crumbly, breaking it apart with a spoon. Drain excess grease, leaving about a tablespoon for flavor.
- Step 2 – Sauté the Aromatics: Add the chopped onion, carrots, and celery to the pot. Cook for 5–6 minutes, stirring occasionally, until the vegetables soften slightly. Stir in minced garlic and cook for 30 seconds until fragrant.
- Step 3 – Build the Broth: Add tomato paste, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Stir to coat the beef and vegetables in the seasonings. Pour in the beef broth and diced tomatoes (with their juices), scraping the bottom of the pot to release any browned bits.
- Step 4 – Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes to allow the flavors to blend and the vegetables to become tender.
- Step 5 – Cook the Noodles: Stir in the egg noodles and continue cooking for 8–10 minutes, or until the noodles are tender but not mushy. Adjust seasoning to taste.
- Step 6 – Serve and Enjoy: Remove from heat and let the soup rest for a couple of minutes before serving. Ladle into bowls, garnish with fresh parsley, and enjoy it warm with bread or crackers.
Tips for the Best Hamburger Noodle Soup
Use lean ground beef to avoid excess grease. Don’t skip sautéing the vegetables — they add flavor depth. Season the broth generously; it’s what brings everything together. Add noodles only near the end so they don’t overcook. Use wide egg noodles for the perfect chewy texture. If the broth thickens too much, add a splash of water or stock before serving. Simmer the soup gently to develop flavor without drying out the beef. Add a pinch of sugar if your tomatoes are very acidic. Garnish with parsley or shredded cheese for extra richness. Serve with crusty bread to soak up the flavorful broth.
Variations & Substitutions
- Creamy Version: Add ½ cup of heavy cream or sour cream at the end.
- Vegetable Boost: Add corn, peas, or green beans for extra color.
- Spicy Kick: Add chili flakes or a dash of hot sauce.
- Low-Carb Option: Replace noodles with zucchini noodles or cabbage strips.
- Tex-Mex Twist: Add black beans, corn, and taco seasoning.
- Turkey Swap: Use ground turkey instead of beef for a lighter version.
- Hearty Style: Stir in diced potatoes for a thicker, stew-like texture.
- Herb Infusion: Add thyme or bay leaves while simmering.
- Tomato-Free: Omit diced tomatoes for a simpler beef-broth flavor.
- Cheesy Finish: Stir in a handful of shredded cheddar for a rich twist.
What to Serve With Hamburger Noodle Soup
This soup pairs beautifully with garlic bread, dinner rolls, or a simple side salad. You can also serve it with cornbread or a grilled cheese sandwich for the ultimate comfort meal. For lighter sides, try steamed green beans or roasted vegetables. If serving a crowd, pair it with mashed potatoes or rice for a heartier spread.
Storage & Reheating Tips
- To Store: Let the soup cool completely, then refrigerate in airtight containers for up to 4 days.
- To Freeze: Freeze in portions for up to 2 months. For best texture, cook noodles separately when reheating.
- To Reheat: Warm on the stovetop over medium heat until hot. If thickened, add a splash of broth or water to loosen. Avoid boiling to prevent noodles from breaking apart.
Recipe FAQs
- Can I use ground turkey instead of beef? Yes, just season it well for flavor.
- Can I use different pasta shapes? Absolutely — shells, rotini, or penne all work.
- Can I make it in the slow cooker? Yes, brown the beef first, then cook on LOW for 6 hours; add noodles in the last 20 minutes.
- Can I make it gluten-free? Use gluten-free noodles or rice.
- Can I double the recipe? Yes, perfect for meal prep or feeding a crowd.
- Can I add cheese? Cheddar or Parmesan melts beautifully into the broth.
- Can I skip tomatoes? Yes, use extra broth and a dash of soy sauce for depth.
- How long does it last? Up to 4 days in the fridge or 2 months frozen.
- Can I make it vegetarian? Use plant-based ground “beef” and vegetable broth.
- Can I thicken the soup? Simmer uncovered longer or stir in a cornstarch slurry.