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!
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 the web site means that I’m 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.
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!
Give it a stir and simmer for 10 minutes.
Stir in some cream cheese to make it nice and thick, fresh basil and then pour in the pasta.
Put the lid on a let the soup cook for another 10 minutes until the pasta is tender and dinner is served. We use this Stainless Stockpot all the time for our soups, sauces, and pasta dinners all the time!
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.
So many readers have commented that the noodles soak up all the broth if you want this soup the next day. Now some readers (including me) love this about this soup and some don’t. If you want the soup to keep overnight with more broth, cook the pasta separately and then add it to each bowl as you heat it up!
This shop has been compensated by Collective Bias, Inc. and its advertiser. But all opinions here are mine. #GetSaucy #CollectiveBias
- 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
- In a large pot heat the olive oil over medium heat.
- Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens.
- Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink.
- Next add the salt, pepper and oregano to the beef and stir to combine.
- Now you can pour in the chicken stock and the pasta sauce, scraping the bottom of the pot as you stir.
- Bring the soup to a simmer and cook for 10 minutes.
- Whisk in the cream cheese until it's all mixed in and then add ½ of the fresh basil.
- Pour in the pasta, stir and let cook for another 10 minutes with the lid on.
- Spoon into bowls and garnish with the leftover basil.
*If you want this soup for leftovers, cook the pasta separately and then add to the soup with each bowl.
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