One Pot Tomato Beef Noodle Soup Recipe – Hearty, Easy & Family-Friendly

Name: One Pot Tomato Beef Noodle Soup Recipe – Hearty, Easy & Family-Friendly
Ingredients: 1 lb ground beef; 1 tbsp olive oil; 1 medium onion, diced; 2 carrots, peeled and chopped; 2 celery stalks, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 (28 oz) can crushed tomatoes; 1 (14 oz) can diced tomatoes (optional); 5 cups beef broth; 1½ cups dry pasta (elbow macaroni, rotini, etc.); 1 tsp dried oregano; ½ tsp dried thyme; 1 bay leaf; Salt and black pepper to taste; Chopped parsley for garnish (optional)

Author: rodrigo Stone

Published: January 2, 2026

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This One Pot Tomato Beef Noodle Soup is the kind of cozy, satisfying dish that makes any chilly evening better. Rich ground beef, tender noodles, and a savory tomato broth come together in a single pot for a fuss-free dinner that tastes like it simmered all day — but comes together in under an hour.

Inspired by a blend of American comfort food and hints of Italian-style tomato soup, this dish is both nostalgic and practical. It’s packed with protein, kid-approved, and ideal for busy weeknights when you want something warm, filling, and made from pantry staples.

The flavor is meaty and robust, balanced by the brightness of tomatoes and the subtle sweetness of sautéed onions and carrots. A handful of herbs brings it all together, and the noodles soak up just enough broth to become ultra-savory and tender.

Ingredients Overview

This soup is simple, but each ingredient adds essential flavor or texture. Here’s what you need:

Ground Beef: Lean ground beef (85/15 or 90/10) gives the soup hearty richness without being greasy. Ground turkey or plant-based crumbles can be substituted.
Onion & Garlic: Aromatic base that builds savory depth. Dice the onion finely and let it soften well before adding beef.
Carrots & Celery: Classic soup veggies. Carrots add a hint of sweetness and celery brings balance.
Tomatoes:
- Canned Crushed Tomatoes: The base of the broth. Choose high-quality for richer flavor.
- Tomato Paste: Adds concentrated umami and helps thicken the soup.
- Diced Tomatoes (optional): For texture if you want visible tomato chunks.
Beef Broth: Forms the flavorful base of the soup. Low-sodium is best so you can control salt levels.
Noodles:
- Elbow macaroni, egg noodles, or rotini work well.
- Use dry pasta that cooks in the soup — no need to pre-boil.
Herbs & Seasonings:
- Bay Leaf, dried thyme, oregano, and parsley for classic soup flavor.
- Salt & Black Pepper to taste.
- A pinch of crushed red pepper if you want gentle heat.
Olive Oil or Butter: Used to sauté the veggies and enhance richness.

Ingredient Tips & Swaps:

Add a splash of Worcestershire sauce or soy sauce for deeper umami.
Use chicken broth or vegetable broth if that’s what you have.
For gluten-free, use GF pasta — adjust cooking time as needed.

Step-by-Step Instructions

Sauté the Aromatics
In a large Dutch oven or soup pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook for 5–6 minutes until the vegetables soften and the onions turn translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Brown the Ground Beef
Push the vegetables to the side of the pot and add ground beef. Cook, breaking it up with a wooden spoon, until browned and cooked through. Drain any excess grease if needed.
Add Tomato Elements
Stir in tomato paste and cook for 1–2 minutes to caramelize slightly — this intensifies the flavor. Then pour in crushed tomatoes and optional diced tomatoes. Stir well.
Pour in the Broth and Seasonings
Add beef broth, bay leaf, thyme, oregano, salt, and pepper. Bring the mixture to a gentle boil. Taste and adjust seasoning now while it’s easy to balance.
Simmer the Soup
Lower the heat and simmer uncovered for about 15 minutes. This helps develop a rich, layered broth.
Add the Noodles
Stir in your dry pasta. Cook uncovered according to package instructions (usually 8–10 minutes), stirring occasionally so the noodles don’t stick. They will absorb some of the broth, thickening the soup as it finishes.
Final Touches
Once the noodles are tender, remove the bay leaf. Add a handful of fresh parsley if desired. Let the soup sit for a few minutes off heat — the noodles continue to absorb flavor.
Serve Hot
Ladle into bowls and serve with grated parmesan, crusty bread, or a simple side salad.

Tips, Variations & Substitutions

Don’t Overcook the Pasta: Add pasta only when you’re ready to serve within 30 minutes. Left in too long, it can become mushy.
Make it Spicy: Add crushed red pepper or diced jalapeño when cooking the vegetables for an extra kick.
Vegetable Boost: Stir in spinach, kale, or zucchini during the last few minutes of cooking for extra nutrients.
Make it Creamy: Add a splash of heavy cream or half-and-half after cooking for a richer broth.

Alternative Proteins:

Ground turkey or chicken
Vegan crumbles
Cooked lentils (add during the last 10 minutes)

Serving Ideas & Occasions

This tomato beef noodle soup is versatile and perfect for:

Cold nights when you want something warm and filling.
Family dinners — it’s kid-friendly and comforting.
Busy weekdays — it’s a true one-pot meal.
Meal prep — makes great leftovers for lunch.

Pair with:

Garlic bread or crusty sourdough
Simple green salad with lemon vinaigrette
A light side of roasted veggies or steamed green beans

It’s also excellent served in thermoses for school or work lunches.

Nutritional & Health Notes

This One Pot Tomato Beef Noodle Soup provides a well-rounded nutritional profile:

Protein: Ground beef delivers about 20–25g protein per serving.
Carbohydrates: The noodles provide energy and satiety.
Vitamins & Fiber: Carrots, celery, tomatoes, and added greens offer a range of vitamins (A, C, K) and fiber.
Fat: Choose lean beef or drain fat for a lighter version.

For lighter options:

Use whole wheat or legume-based pasta.
Replace beef with ground turkey.
Add more vegetables to stretch the soup and lower calorie density.

FAQs

Q1: Can I freeze this soup?
Yes, but it’s best to freeze without the noodles. Cook pasta fresh when reheating for the best texture.

Q2: What’s the best noodle to use?
Elbow macaroni, egg noodles, or small shells hold up well and cook quickly in broth. Avoid large or long noodles.

Q3: Can I use fresh tomatoes instead of canned?
Yes. Use 4–5 peeled and chopped tomatoes and simmer longer to break them down fully.

Q4: How do I thicken the soup?
The pasta will naturally thicken the broth as it cooks. For more thickness, simmer uncovered a bit longer or add a tablespoon of tomato paste.

Q5: Can I make this in a slow cooker?
Yes, but cook the beef first, then add everything except the noodles to the slow cooker on LOW for 6–8 hours. Add noodles in the last 20–30 minutes.

Q6: How long will leftovers last?
Stored in the fridge, leftovers last 3–4 days. Reheat gently on the stove or microwave.

Q7: Can I make it gluten-free?
Yes, use gluten-free pasta and check that broth and tomato products are certified gluten-free.