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Quick and Easy Beef, Vegetable & Noodle Soup

Quick and Easy Beef, Vegetable & Noodle Soup

This cozy and hearty Beef, Vegetable & Noodle Soup is made with lean ground beef, flavorful tomatoes, spaghetti noodles, and colorful mixed vegetables. Perfect for busy weeknights, this one-pot meal comes together in under 30 minutes, delivering a comforting bowl of soup that’s packed with flavor and nutrition.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup
Servings 6
Calories 336 kcal

Ingredients
  

  • 1 tablespoon olive oil or butter
  • 1 lb lean ground beef
  • ½ yellow onion diced
  • 1 tablespoon minced garlic
  • 2 tablespoon tomato paste
  • 14 oz can diced tomatoes not drained
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon Italian seasoning
  • 6 cups beef broth
  • 1 ½ cups spaghetti noodles broken into pieces
  • 1 ½ 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 for the best results, cook the noodles fresh when reheating. To freeze, simply store the soup base (without the noodles) in a freezer-safe container. Once thawed and reheated, add cooked noodles to finish the dish.
  • 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
Keyword beef noodle soup
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