Warm up with this hearty Beef, Vegetable, and Noodle Soup! Lean ground beef, garlic, and onions create a savory base, complemented by diced tomatoes, Worcestershire sauce, and a hint of brown sugar for depth. Broken spaghetti noodles and mixed veggies (corn, carrots, peas, and green beans) add texture and nutrition, making this one-pot soup a cozy, wholesome meal perfect for any night.
Why You’ll Love it:
- Easy One-Pot Meal – Minimal cleanup and simple ingredients make this soup perfect for busy weeknights.
- Hearty & Filling – With lean ground beef, noodles, and plenty of veggies, it’s a complete, satisfying meal in a bowl.
- Flavor-Packed – Worcestershire sauce, Italian seasoning, and a touch of brown sugar give it a savory depth and subtle sweetness.
- Nutritious Comfort Food – Loaded with vegetables and protein, it’s as nourishing as it is cozy!
Ingredient Notes:
- Lean Ground Beef: Adds a rich, hearty flavor and protein to the soup without too much excess fat.
- Yellow Onion: Gives a sweet, mellow flavor that enhances the soup base as it cooks.
- Garlic: Adds depth and a warm, aromatic touch that complements the beef.
- Diced Tomatoes: Provides acidity and richness, balancing out the flavors and adding a subtle sweetness.
- Tomato Paste: Intensifies the tomato flavor and thickens the broth slightly for a heartier texture.
- Worcestershire Sauce: Adds a savory umami kick that deepens the overall flavor of the soup.
- Brown Sugar: Balances the acidity of the tomatoes and adds a touch of sweetness.
- Italian Seasoning: A blend of herbs like basil, oregano, and thyme brings out a classic, comforting flavor profile.
- Beef Broth: Forms the base of the soup, adding richness and enhancing the beef flavor.
- Broken Spaghetti Noodles: Makes the soup hearty and filling; breaking the noodles ensures they fit perfectly into each spoonful.
- Mixed Frozen Vegetables (corn, carrots, peas, green beans): Adds color, texture, and nutrition, making it a balanced, wholesome meal.
Dietary Restriction & Allergy-Friendly Substitutions:
- Gluten-Free: Use gluten-free spaghetti noodles or substitute with rice noodles for a similar texture. Also, double-check that the Worcestershire sauce is gluten-free, as some brands may contain gluten.
- Low-Sodium: Opt for low-sodium beef broth and omit or reduce Worcestershire sauce to better control the salt level.
- Vegetarian/Vegan: Substitute the ground beef with plant-based ground “meat” or crumbled tofu, and replace beef broth with vegetable broth. Ensure your Worcestershire sauce is vegan (some traditional types contain anchovies) or substitute with tamari or soy sauce for a similar umami flavor.
- Dairy-Free: This recipe is naturally dairy-free; no adjustments are needed!
- Low-Carb: Skip the noodles or substitute them with spiralized zucchini noodles for a lower-carb option.
Optional Additions & Variations:
- Add Beans: For extra fiber and protein, add a can of drained and rinsed kidney beans, black beans, or cannellini beans.
- Extra Veggies: Try adding chopped zucchini, bell peppers, or spinach for even more color and nutrients.
- Spice It Up: Add a pinch of red pepper flakes, diced jalapenos, or a splash of hot sauce for a kick of heat.
- Swap the Noodles: Substitute broken spaghetti with other pasta types like elbow macaroni, ditalini, or even small shell pasta.
- Herb Boost: Stir in fresh herbs like basil or parsley at the end of cooking for added freshness and flavor.
- Add Potatoes: For a heartier soup, add diced potatoes or sweet potatoes. Just make sure to let them simmer until tender.
Tips & Recipe Notes:
- Browning the Beef: For maximum flavor, cook the ground beef until it’s well-browned. This adds depth to the soup and enhances the savory taste.
- Deglaze the Pot: After browning the beef, add a splash of broth or water and scrape up any brown bits from the bottom of the pot—these add rich flavor to the broth.
- Noodle Timing: For perfectly cooked noodles, add them toward the end of cooking. Broken spaghetti cooks quickly, so check it after 6-8 minutes to avoid mushiness.
- Add Veggies Last: If using fresh or quick-cooking vegetables, stir them in toward the end to retain their color, texture, and nutrients.
- Make-Ahead Tip: This soup keeps well in the fridge for up to 3 days. For the best texture, cook the noodles separately if you plan to store leftovers, as they can become too soft in the broth over time.
- Freezing Tips: This soup is freezer-friendly, but cook the noodles fresh when reheating. Freeze the soup base without noodles, then add cooked noodles after thawing and reheating.
More Soup & Stew Recipes You Will Love:
- Old-Fashioned Tomato & Rice Soup
- Minestrone Soup
- Pierogi, Kielbasa, & Cabbage Soup
- Pasta e Fagioli Soup (Italian Pasta & Beans)
- Easy Chicken & Rice Soup with Pesto and Corn
- Easy Spicy Sausage & White Bean Soup
- Garlic & Bacon Brothy White Bean Soup
- (The Best) Slow Cooker Chili
- Italian Wedding Soup
- Creamy Cabbage & Orzo Stew
If you try this recipe, please leave a star rating and review in the recipe card below! Your feedback is incredibly valuable. Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.
Beef, Vegetable, and Noodle Soup
A cozy and hearty Beef Vegetable and Noodle Soup made with lean ground beef, flavorful tomatoes, broken spaghetti noodles, and colorful mixed veggies. Perfect for busy weeknights, this one-pot meal is packed with flavor and easy to make. Enjoy a comforting bowl in under an half an hour!
Ingredients
- 1 tbsp olive oil or butter
- 1 lb lean ground beef
- 1/2 yellow onion diced
- 1 tbsp minced garlic
- 2 tbsp tomato paste
- 14 oz can diced tomatoes not drained
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp Italian seasoning
- 6 cups beef broth
- 1 1/2 cups spaghetti noodles broken into pieces
- 1 1/2 cups frozen mixed vegetables corn, carrots, peas, & green beans
- salt & pepper to taste
Instructions
Cook the Beef and Onions
- Heat 1 tablespoon of olive oil or butter over medium heat in a Dutch oven or large soup pot.
- Add lean ground beef and diced onion. Sprinkle with salt and pepper, then cook until the beef is browned and crumbled, and the onions are translucent (about 5-7 minutes).
- Add minced garlic and cook for an additional 2 minutes until fragrant.
Build the Flavor Base
- Stir in tomato paste, diced tomatoes, Worcestershire sauce, brown sugar, and Italian seasoning. Mix well to combine all ingredients.
Add Broth and Simmer
- Pour in beef broth and season with additional salt and pepper to taste.
- Bring the mixture to a simmer, allowing it to cook for 5-6 minutes to meld the flavors.
Add Noodles and Vegetables
- Add broken spaghetti noodles and frozen mixed vegetables to the pot.
- Continue simmering for 8-10 minutes until the pasta is tender. Add more beef broth as needed to reach your desired consistency. Adjust seasoning to taste.
Serve
- Ladle the soup into bowls and top with shaved Parmesan if desired. Enjoy!
Notes
- Gluten-Free: Use gluten-free spaghetti noodles or substitute with rice noodles for a similar texture. Also, double-check that the Worcestershire sauce is gluten-free, as some brands may contain gluten.
- Low-Carb: Skip the noodles or substitute them with spiralized zucchini or shirataki noodles for a lower-carb option.
- Make-Ahead Tip: This soup keeps well in the fridge for up to 3 days. For the best texture, cook the noodles separately if you plan to store leftovers, as they can become too soft in the broth over time.
- Freezing Tips: This soup is freezer-friendly, but cook the noodles fresh when reheating. Freeze the soup base without noodles, then add cooked noodles after thawing and reheating.
- Nutritional Information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 336kcalCarbohydrates: 28.8gProtein: 28.3gFat: 8.6gSaturated Fat: 2.9gCholesterol: 58.1mgSodium: 382mgFiber: 4gSugar: 6.6g
Tried this recipe?Let me know how it was!
