24
Jun
2015
24

Beefy Tomato Soup

If you need a quick and comforting dinner that you’re whole family will love this Beefy Tomato Soup is what you’re looking for!

This shop has been compensated by Collective Bias, Inc. and its advertiser. But all opinions here are mine. #GetSaucy #CollectiveBias

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Soup is a regular meal in our house. Any time of the year, hot or cold, winter or summer, we still make soup.

It’s an easy one-pot meal that you can make ahead of time and have waiting for you for dinner. Add a loaf of bread or crackers and dinner is done.

The recipe for this Beefy Tomato Soup literally happened when Christie and I were emptying out the fridge – trying to avoid going to the store AGAIN and using what we had on hand in the house. Cooking all the time for Mantitlement means that one or both of us are usually at some sort of grocery store on any given day of the week. Produce has to be fresh, things are forgotten or you need extra ingredients for do-overs.

But this time we weren’t going.

Even when we say that when we “need” to go to the store our refrigerator and freezer are packed to the doors. We’re always grabbing the staples when we’re out shopping at the grocery store or at Walmart. I usually go up and down the aisles real quick and just grab whatever I think we need to keep on hand and pasta sauce is one of them.

 

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My little guy’s favorite kind of soup is tomato soup with basil – add a half a loaf of buttered bread and he’ll sit there all night. But for me, I like some sort of meat in soup – whatever it is – chicken, turkey, sausage or beef.

So I grabbed some ground beef from the freezer, cream cheese from the fridge, onions, basil and garlic from the pantry and got to work.

Usually we use crushed tomatoes to make tomato soup but this time we were out. It’s one of those things you always think you have…until you don’t. So instead I grabbed a jar of pasta sauce from the shelf. This recipe is just one of the ways I like to use spaghetti sauce in recipes as a short cut and a boost of flavor.

I started the soup by browning the meat with the onions and garlic.

Add in a few seasonings and then chicken stock and a whole jar or Francesco Rinaldi Traditional No Salt Added pasta sauce. Using the No Salt variety was perfect for this soup so that I could control the salt and seasonings that were going into it. Francesco Rinaldi is already made with the best quality tomatoes and fresh herbs so it’s perfect for a quick and delicious meal!

 

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Give it a stir and simmer for 10 minutes.

Stir in 1/2 cup of cream cheese to make it nice and thick, some fresh basil and then pour in the pasta.

 

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Put the lid on a let the soup cook for another 10 minutes until the pasta is tender and dinner is served.

Fresh basil gives this Beefy Tomato Soup a really amazing flavor – but don’t run out to grab it if you don’t have it, just substitute dried basil instead.

Let me know if you have any other different ways to use your favorite pasta sauce in your recipes or you can follow and tag @FrancescoSauce on Twitter!

 

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5.0 from 7 reviews
Beefy Tomato Soup
 
Serves 6
Author:
Ingredients
  • ¾ lb. ground beef
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon oregano
  • 1 (23.5) oz jar of Francesco Rinaldi Traditional No Salt Added pasta sauce
  • 4 cups of chicken stock
  • ½ cup of cream cheese, at room temperature
  • 1½ cups elbow macaroni or short-tubed pasta
  • ¼ cup fresh chopped basil, divided
Instructions
  1. In a large pot heat the olive oil over medium heat.
  2. Add the onion and cook for 3-4 minutes until the onion softens.
  3. Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink, then add the minced garlic and stir.
  4. Next add the salt, pepper and oregano to the beef and stir to combine.
  5. Now you can pour in the chicken stock and the pasta sauce, scraping the bottom of the pot as you stir.
  6. Bring the soup to a simmer and cook for 10 minutes.
  7. Whisk in the cream cheese until it;s all mixed in and then add ½ of the fresh basil.
  8. Pour in the pasta, stir and let cook for another 10 minutes with the lid on.
  9. Spoon into bowls and garnish with the leftover basil.

 

74 Responses

  1. Lisa M.

    This was delicious! I made it tonight. I used a 28 oz. can of crushed tomatoes. Will make again. It’s so easy to make too!

  2. Tricia

    My girls made this for dinner tonight since it’s such an easy recipe (I was just “helping)…and it was delicious! We all loved it! Tasted like lasagna in a soup. Thanks for the great recipe. I’ll be adding this to my “rock star” cookbook! ; )

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  4. Sunny

    This soup was so easy & Awesome! Thank you for this recipe. I used sausage (sweet) – 4 opened links & had some chicken stock & some veg stock…threw in with the rest & wow is this delish! I’d recommend whisking the cream cheese in some hot stock separately before adding as I had to fish out some of it & whisk it properly then add for body & flavor.

  5. teryy

    I like to precook the pasta, shock it in cold water then add to any soup that I happen to be making. This kind of helps the pasta stop cooking and turn the soup in progress into a mushy noodle mess .

    1. That’s a good way to do it too – this soup doesn’t really get mushy by putting the pasta directly in but with more brothy soups I totally agree with you!

    1. Hi Kim! It’s actually cream cheese in the soup, not sour cream. As far as a dairy free option, I’m not really sure…I know that you can use tofu (pureed) to thicken soups but it won’t give you the same flavor as the cream cheese. But I can tell you that this soup is going to be delicious all on it’s own, even without adding the cream cheese so I would just leave it out!

    1. Hi Kelly, we’ve actually added a box of frozen chopped spinach that we thawed out and drained. It was delicious! Or I think peas would work too. You could really add anything you like!

    1. I’d say you’d have to at least brown the beef first before adding it to the crock pot but you should definitely try it! Let me know if you do…

  6. Carrie

    Looking forward to making this tonight! I just bought all of the ingredients. Question: should I only add 3/4 of a pound of the ground beef? I bought a package that was about 1.25 lb. will adding all of it be too much meat for the soup? just curious. I’ll let you know how it turns out!

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    1. Debbie, you can freeze it for sure but the pasta might get a little soft when you reheat it. But we’ve done it and it’s still great. If you’re making it planning to freeze it then I’d freeze it without the pasta and just add it in when you reheat.

  8. Karen

    Saw your recipe on Pinterest. We tried it tonight and it was delicious! Definitely a family favourite and will be added to the meal roster. Thanks for sharing.

  9. Allison

    This was really good, and really simple. I threw in some chopped baby spinach at the end for color because I didn’t have basil. What a great idea to use pasta sauce….it really separates it from typical tomato-based soups.

    1. Thank you Allison! This soup was a sponsored post for Francesco Rinaldi – we were trying to think of creative ways to use their sauce, now we buy it all the time for this soup! Glad you liked it!

      1. Rebekah

        Will using a different brand of sauce affect it much? I don’t have that brand on hand, in fact I’m not sure I’ve ever even seen it. I do have a few jars of assorted flavors of Prego. Spaghetti with ground venison was on the menu tonight, but I think dressing it up with the cream cheese will be an amazing way to change up an easy week night meal. Thanks!

  10. Will

    Wow, what a great recipe! A tomato soup lover since my childhood, I abandoned canned tomato soups years ago, and have several “go-to” scratch recipes now that I use. Tried this one for the first time today, it came out just perfect. I really like the simplicity of this recipe, (simple, clear instructions, when to put the lid on, etc.) plus it has three of my favorite ingredients…(1) onions; (2) garlic; and (3) ground beef. Several of my beloved recipes use heavy cream as an ingredient, but I loved the way the cream cheese brought such a smooth, velvety creaminess to this soup. Next time, I’ll substitute Gourmet Seasoning Salt instead of regular salt, and Chive & Onion cream cheese instead of plain. But also, thank you for introducing me to Rinaldi’s Pasta Sauce…a hidden gem in my local Wal-mart that I never knew about. How many times have I thrown together whatever I had on hand to make a meal, but it was always a one-time never-to-be-duplicated-again recipe. Profuse thanks for writing this one down….it is definitely a keeper!

    1. Thank you so much Wil! I love all the feedback. We do actually keep jarred sauce on hand, especially when it;s a good one! Great for lots of different quick ideas. And chive and onion cream cheese – awesome idea!

  11. Kim

    I made this over the weekend and it was a hit. I’m actually very anti-jar-sauce because I always make my own and was hesitant to grab something off the shelf. But I did and it was great in this recipe. I did have crushed tomatoes, so maybe I’ll try that next time. Any suggestions for a brand of crushed?

    Thanks for posting this. I will be making it again soon.

    1. Thanks Kim! We make our own sauce all the time too, but after making this recipe I’ve found it is nice to have on hand. We have made this with crushed tomatoes also and it turns out great. I like to buy Redpack or Muir Glen because they have BPA free packaging but I think as long as you season it up the way you like any brand will do! Thanks for checking in!

    1. Thanks Jen! I updated the recipe to say it serves 6. I’d day that it serves even 8, if you’re serving a small bowl and a salad or something on the side – but 6 for sure! I hope you try it, it’s one of our favorites!

  12. Kimberly Burke

    Jenn

    I just made this soup and me and my husband LOVED it!! It was hearty and filling and had tons of flavor. I fixed sour dough grilled cheese sandwiches with it. It was perfect!! Thanks for the yummy recipe!

    Kim

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  20. Mom of all Boys

    My family loved this, it was delicious. My boys called it “Lasagna Soup”. (It really did taste like lasagna! So good)

  21. Jennifer

    My grandmother handed a recipe like this down to me. We do it More like a goulash. Bell pepper, hamburger, onion , garlic, bay leaf, basil and top with Parmesan cheese! (Dairy free) It was one of my favorites growing up! I can’t wait to try with cream cheese! Unfortunately I have a dairy allergy in the house so grandmas way for him and I’ll mix a little cream cheese into some for me!! Thx

  22. Kathy

    This soup was so so good my friend Lori makes that soup without the hamburger her husband and her love it and we’re having it tonight and I tasted it it’s so good

  23. Theresa

    This soup was fantastic! My almost 2 year old daughter loved it! She kept saying… ‘soup, soup, soup…..mmmmmm’. I used a pasta sauce with basil in it, but still added fresh basil. I was also a bit short on cream cheese because I doubled the recipe so I added a little bit of heavy cream. Can’t wait for leftovers!

  24. Joann

    Hi Dan, This looks delicious and can’t wait to try it. I do have a quick question, You said if you do not have fresh basil you could you dry, I was just wandering how much you would use? I have everything but the fresh basil and I want to make this ASAP. Thanks so much and this looks so good. 🙂

    1. Joann, yes, the fresh basil really makes the flavor stand out but if you only have dried then you only need about 2 teaspoons. I would add the dried basil in with the onions in step 2. Enjoy!

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