Description
It’s perfect for any night when you need a warm, comforting meal that comes together with minimal fuss. Enjoy it on its own or with a side of crusty bread for dipping.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 cups beef broth
- 2 cups water
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups egg noodles
- Salt and pepper to taste
- Parsley, chopped (for garnish)
Instructions
1. In a large pot, cook the ground beef over medium heat until browned. Drain any excess grease.
2. Add the onion, carrots, celery, and garlic to the pot; cook until the vegetables are tender, about 5 minutes.
3. Stir in the basil, oregano, beef broth, water, and diced tomatoes. Bring the mixture to a boil.
4. Add the egg noodles and reduce to a simmer. Cook until noodles are tender, about 10 minutes.
5. Season with salt and pepper, garnish with chopped parsley, and serve hot.
Notes
This soup is great for leftovers—store in the fridge for up to 4 days.
You can swap egg noodles with macaroni, rotini, or any pasta you prefer.
Add extra broth or water if reheating, as noodles may absorb liquid over time.
Make it your own with a dash of hot sauce or shredded cheese on top before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: not specified
- Sugar: not specified
- Sodium: not specified
- Fat: not specified
- Saturated Fat: not specified
- Unsaturated Fat: not specified
- Trans Fat: not specified
- Carbohydrates: not specified
- Fiber: not specified
- Protein: not specified
- Cholesterol: not specified