Creamy Ground Beef Tomato Soup

Creamy Ground Beef Tomato Soup is a comforting, one‑pot meal that delivers rich flavors and satisfying warmth, perfect for busy weeknights when you want something both hearty and easy. This creamy soup brings together tender ground beef, al dente pasta, and a luscious tomato‑cream broth that feels like a cozy hug in a bowl. In just 40 minutes, you’ll have an 8‑serving dish ready to enjoy or share. Whether you’re feeding a hungry family or prepping for leftovers, this recipe is a go-to for taste, convenience, and comfort.

Why You’ll Love This Creamy Ground Beef Tomato Soup

You’ll love this Creamy Ground Beef Tomato Soup because it checks all the boxes: hearty meat, tender pasta, and a creamy tomato base that feels indulgent but homey. It’s designed to be made entirely in one pot — meaning fewer dishes and less cleanup. The flavors build layer by layer: caramelized onions and garlic add depth, ground beef brings savory richness, crushed tomatoes provide vibrant acidity, and heavy cream lends a silky texture. Best of all, you can customize it to your liking — adding spice, swapping pasta shapes, or adjusting creaminess. It’s a crowd‑pleaser that feels comforting yet versatile.

Ingredients

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 6 cloves garlic, minced

• 1 tablespoon Italian seasoning

• 2 tablespoons tomato paste

• 1 pound ground beef

• 32 ounces chicken stock

• 28 ounce can crushed tomatoes

• 1 cup uncooked ditalini pasta

• 1 cup heavy cream

• Kosher salt, to taste

• Fresh cracked pepper, to taste

• Shaved Parmesan (for garnish)

• Freshly chopped parsley (for garnish)

Step‑by‑Step: How to Make Creamy Ground Beef Tomato Soup

1. Heat the olive oil in a large pot over medium heat. Add the diced onion along with a generous pinch of salt and pepper. Cook for 6–8 minutes, stirring occasionally, until the onions begin to brown and caramelize — this brings out their natural sweetness and forms the flavor base.

2. Add the minced garlic, Italian seasoning, tomato paste, and another pinch of salt and pepper. Stir frequently and cook for about 1 minute, just until the garlic becomes fragrant and the tomato paste slightly darkens.

3. Push the onions and garlic toward the sides of the pot, creating a well in the center. Add the ground beef to the center along with a pinch more salt and pepper. Increase the heat to medium-high and cook, breaking up the meat with a spatula, until browned and cooked through. Let the beef release its juices and deglaze the bottom of the pot — this ensures you capture all that flavor-packed fond.

4. Pour in the chicken stock and crushed tomatoes, stirring to combine. Add the uncooked ditalini pasta, and season with a couple more large pinches of salt and pepper.

5. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low. Cover the pot and let it cook for about 5 minutes, or until the pasta is al dente. Stir frequently during this time to prevent the pasta from sticking to the bottom.

6. Once the pasta is tender, stir in the heavy cream. Taste the soup and adjust seasoning with salt and pepper as needed.

7. Serve hot, garnished with shaved Parmesan and freshly chopped parsley for a final burst of flavor and freshness.

Helpful Tips

• Keep stirring while pasta simmers. Frequent stirring is key when the pasta cooks directly in the soup — it prevents sticking and ensures even cooking.

• Use full‑fat cream. Heavy cream gives the soup its silky richness. If you try a lower-fat dairy, the texture won’t be as creamy.

• Don’t overcook the pasta. The pasta will continue to soften slightly even after you turn off the heat, so remove it when it’s just al dente.

• Deglaze properly. Let the ground beef cook long enough so its browned bits stick to the pot’s bottom — then deglaze with broth. That fond is flavor gold.

• Taste and adjust seasoning at the end. Tomato and stock vary in salt and acidity — taste fully before adding final salt, pepper, or extra seasoning.

Substitutions And Variations

• Pasta swap: If you don’t have ditalini, try penne, rotini, or small shells. For larger pasta shapes like penne or rotini, increase dried pasta to 2 to 2½ cups to maintain ratio.

• Spice it up: Add a pinch of red pepper flakes or a dash of cayenne for some heat. Smoked paprika or a few drops of hot sauce can also give it a smoky or spicy kick.

• Vegetarian version: Swap ground beef for plant‑based crumbles or cooked lentils. Use vegetable broth instead of chicken stock. Add extra vegetables such as diced carrots, celery, or bell peppers for more depth.

• Cream alternatives: For a lighter soup, stir in half‑and‑half or whole milk instead of heavy cream — but expect a thinner, less velvety texture. For a dairy‑free option, use coconut milk (full fat) or unsweetened oat milk — flavor and texture will vary.

• Extra veggies: Stir in a handful of spinach or kale at the end for extra color and nutrition; wilting greens in the hot soup adds freshness without extra work.

Storage Instructions

• Refrigerator: Store leftover soup in an airtight container in the fridge for up to 3–4 days. The pasta will continue to absorb liquid over time, so you might need to loosen the soup with a splash of chicken stock, water, or cream upon reheating.

• Freezer: You can freeze leftovers for up to 2 months. Allow the soup to cool completely; transfer to freezer‑safe containers or bags, leaving room for expansion. When ready to reheat, thaw overnight in the fridge, then gently warm over low to medium heat — stir frequently and add liquid if the pasta has absorbed too much broth. Note that cream‑based soups may separate slightly after freezing; stirring or whisking while reheating can help bring back creaminess.

Nutritional Information

Per serving (based on 8 servings):

• Calories: ~261 kcal

• Sugar: ~7.7 g

• Sodium: ~387.7 mg

• Fat: ~10.8 g

• Carbohydrates: ~22.7 g

• Fiber: ~2.8 g

• Protein: ~19.3 g

• Cholesterol: ~54.3 mg

Serving Suggestions

• Serve with a warm, crusty loaf of bread or garlic bread — perfect for soaking up the creamy tomato broth.

• A simple side salad (mixed greens, cucumber, and a light vinaigrette) adds freshness and balances the richness of the soup.

• For a cheesy twist, sprinkle extra shredded mozzarella or provolone on top right before serving, or stir in about ¼ cup toward the end for a cheesier, more indulgent soup.

• If you like extra brightness, squeeze a little fresh lemon juice over each serving — it plays beautifully against the creamy tomato base.

Frequently Asked Questions About Creamy Ground Beef Tomato Soup

Is it okay to substitute ground turkey or chicken for the beef?
Yes, you can substitute ground turkey or chicken. Ground turkey will make the soup lighter in flavor and fat, while chicken tends to be leaner and milder. Keep in mind the flavor profile will shift slightly, you may want to add a little extra seasoning (Italian seasoning, salt, or pepper) to boost the taste. If using lean meat, you might also add a splash more olive oil when cooking the veggies to compensate for the reduced fat from the meat.

Can I make this gluten-free?
Absolutely. Use your choice of gluten‑free pasta to replace the ditalini. Make sure the pasta is labeled gluten-free, and check that your chicken stock or broth is also gluten‑free (some store-bought stocks may contain gluten). Everything else, beef, tomatoes, cream, is naturally gluten-free, so with those swaps you’ll retain the creamy, comforting texture without gluten.

Can I skip the cream for a lighter version?
Yes, you can omit the heavy cream for a lighter, broth-based tomato beef soup. The result will be less creamy and a bit more acidic from the tomatoes. If you miss some richness, you could stir in a couple of tablespoons of unsalted butter just before serving, which adds a subtle silkiness without the full heaviness of cream.

How do I reheat leftovers without overcooking the pasta?
Gently reheat leftover soup over low to medium heat. If the pasta has absorbed too much liquid and become thick, add a splash of chicken stock or water to loosen the consistency. Stir frequently. If the soup seems thin after reheating, swirl in a small splash of cream or milk for balance.

Can I prepare this ahead of time and freeze it?
Yes, the soup freezes well. Let it cool completely, transfer to freezer‑safe containers (leaving space for expansion), and freeze for up to 2 months. Thaw overnight in the fridge, then warm slowly on the stove, stirring occasionally. Because cream‑based soups sometimes separate after freezing, stir or whisk while reheating to recombine.

Final Thoughts

Thank you for giving this Creamy Ground Beef Tomato Soup a try! I hope it becomes one of your favorite cozy, flavor-packed meals for weeknights or family dinners. The ease of one‑pot cooking, combined with the hearty mixture of beef, pasta, tomato, and cream, makes this soup a comforting classic that doesn’t take hours, but tastes like it does. I’ve loved how simple ingredients transform into a warm bowl of comfort that satisfies both body and soul. Enjoy making and sharing this dish, and may it bring a little extra warmth and deliciousness to your table. Happy cooking and happy eating!

Creamy Ground Beef Tomato Soup

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• Author: lisa
• Total Time: 40 minutes
• Yield: 8 servings 1x

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Description

Creamy Ground Beef Tomato Soup is a hearty one-pot dinner made with tender pasta, savory ground beef, and a creamy tomato broth. Perfect for busy weeknights, this comforting recipe comes together in just 40 minutes and is sure to become a family favorite. Try it tonight for an easy, satisfying meal!

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Ingredients

Scale 1x2x3x

1 tablespoon olive oil

1 small yellow onion, diced

6 cloves garlic, minced

1 tablespoon Italian seasoning

2 tablespoons tomato paste

1 pound ground beef

32 ounces chicken stock

28 ounce can crushed tomatoes

1 cup uncooked ditalini pasta

1 cup heavy cream

Kosher salt, to taste

Fresh cracked pepper, to taste

Shaved Parmesan (for garnish)

Freshly chopped parsley (for garnish)

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Instructions

• Heat the olive oil in a large pot over medium heat. Add the diced onion along with a generous pinch of salt and pepper. Cook for 6–8 minutes, stirring occasionally, until the onions begin to brown and caramelize — this brings out their natural sweetness and forms the flavor base.

• Add the minced garlic, Italian seasoning, tomato paste, and another pinch of salt and pepper. Stir frequently and cook for about 1 minute, just until the garlic becomes fragrant and the tomato paste slightly darkens.

• Push the onions and garlic toward the sides of the pot, creating a well in the center. Add the ground beef to the center along with a pinch more salt and pepper. Increase the heat to medium-high and cook, breaking up the meat with a spatula, until browned and cooked through. Let the beef release its juices and deglaze the bottom of the pot — this ensures you capture all that flavor-packed fond.

• Pour in the chicken stock and crushed tomatoes, stirring to combine. Add the uncooked ditalini pasta, and season with a couple more large pinches of salt and pepper.

• Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low. Cover the pot and let it cook for about 5 minutes, or until the pasta is al dente. Stir frequently during this time to prevent the pasta from sticking to the bottom.

• Once the pasta is tender, stir in the heavy cream. Taste the soup and adjust seasoning with salt and pepper as needed.

• Serve hot, garnished with shaved Parmesan and freshly chopped parsley for a final burst of flavor and freshness.

Notes

Stir frequently while simmering to prevent pasta from sticking.

For added heat, sprinkle in red pepper flakes or cayenne.

Use larger pasta (like rotini) with 2–2.5 cups dried pasta.

Leftovers thicken as pasta absorbs broth — add a splash of stock or cream when reheating.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1/8 of the soup
• Calories: 261 kcal
• Sugar: 7.7 g
• Carbohydrates: 22.7 g
• Protein: 19.3 g