Recipe Background
Some people don't like soups because they don't think they're filling enough. Well friends, we're about to prove those guys wrong. You can't possibly eat a bowl of Hamburger Noodle Soup and end the meal still feeling hungry! There's just no way. There's too much heartiness involved thanks to the meaty beef and bouncy noodles. It's a huge bonus that the broth is perfectly seasoned and filled with all sorts of warming flavors, too! So, the next time you hear someone hatin' on soups, send them in the direction of this Hamburger Noodle Soup! You'll show them how wrong they are after just one bowlful!
Some people don't like soups because they don't think they're filling enough. Well friends, we're about to prove those guys wrong. You can't possibly eat a bowl of Hamburger Noodle Soup and end the meal still feeling hungry! There's just no way. There's too much heartiness involved thanks to the meaty beef and bouncy noodles. It's a huge bonus that the broth is perfectly seasoned and filled with all sorts of warming flavors, too! So, the next time you hear someone hatin' on soups, send them in the direction of this Hamburger Noodle Soup! You'll show them how wrong they are after just one bowlful!
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots sliced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 (28-ounce) can diced tomatoes
- 4 cups beef broth
- 2 cups small elbow pasta
- fresh parsley to taste, chopped, for garnish,
Directions
- In a 6-quart Dutch oven or large pot over medium-high heat, add the oil until it is sizzling hot, about 2 minutes.
- Add the ground beef to the hot oil and cook, while crumbling, until it is no longer pink, about 6-8 minutes. Drain the excess fat.
- Add the onions, the garlic, and the carrots to the beef and sauté until they are tender, about 2-3 minutes.
- Stir the Italian seasoning, the salt, the pepper, the tomato paste, and the Worcestershire sauce into the beef mixture until it is evenly combined.
- Add the diced tomatoes and their juices and the beef broth to the soup mixture and mix well. Bring to a boil.
- Stir the elbow pasta into the soup and reduce the heat to medium-low.
- Cover the Dutch oven with the lid and simmer the soup, stirring occasionally, until the pasta is al dente, about 15 minutes.
- Serve the soup warm, garnished with the chopped parsley.
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