If you’re craving a creamy ground beef tomato soup that warms your soul and fills your kitchen with comfort-food aromas, this recipe is exactly what you need. It’s a family favorite made with simple pantry staples — ground beef, tomato sauce, pasta, and cream cheese — all simmered into one satisfying bowl. Perfect for chilly nights or busy weeknights, this creamy soup brings together rich tomato flavor and hearty beef in every spoonful.
Why You’ll Love This Creamy Ground Beef Tomato Soup
- Quick & Easy: Ready in about 35 minutes from start to finish.
- One-Pot Wonder: Minimal cleanup — everything cooks in one pot.
- Comforting Flavors: Rich tomato broth, creamy texture, and aromatic herbs.
- Flexible: Works with beef, turkey, or plant-based crumbles.
- Kid-Approved: Creamy, mild, and full of familiar pasta goodness.
Ingredients for Creamy Ground Beef Tomato Soup
Main Ingredients
- 1 lb lean ground beef (or ground turkey for a lighter version)
- 1 medium onion, diced
- 3 tsp minced garlic
Tomato Base & Liquids
- 4 cups chicken stock (or vegetable broth for vegetarian)
- 26 oz jar spaghetti sauce
- 14 oz can diced tomatoes, drained
Seasonings
- 2 tsp salt
- ¼ tsp black pepper
- 1 tsp dried oregano
- ¼ cup fresh basil, chopped (divided for garnish)
Creamy Component
- 4 oz cream cheese, softened (or mascarpone / Greek yogurt substitute)
Pasta
- 1½ cups elbow macaroni (or gluten-free pasta alternative)
Ingredient Notes (Healthy Swaps & Substitutions)
- Beef Alternatives: Substitute ground chicken, turkey, or lentils for a leaner or meatless option.
- Dairy-Free: Replace cream cheese with cashew cream or coconut cream.
- Gluten-Free: Choose gluten-free pasta or rice noodles.
- Extra Veggies: Boost nutrition by adding spinach, bell peppers, zucchini, or mushrooms.
- Herbs: Swap basil for parsley or Italian seasoning if you prefer a different aroma.
Step-by-Step Instructions
Step 1 – Brown the Beef and Aromatics
In a large pot over medium heat, cook ground beef and diced onions until the meat is browned and no longer pink. Break the beef into small pieces as it cooks. Drain any excess fat if needed.
Step 2 – Add Garlic and Seasonings
Stir in minced garlic, salt, pepper, and oregano. Cook for another minute to release the garlic’s aroma.
Step 3 – Build the Tomato Base
Pour in chicken stock, spaghetti sauce, and diced tomatoes. Stir well to combine. Bring the mixture to a simmer over medium heat.
Step 4 – Add Cream Cheese
Lower the heat slightly. Add softened cream cheese in small chunks, stirring continuously until melted and creamy. Mix in half of the chopped basil.
Step 5 – Cook the Pasta
Add the macaroni directly into the soup and stir. Simmer uncovered for 10–12 minutes, or until the pasta is tender and the soup has thickened.
Step 6 – Serve and Garnish
Ladle soup into bowls, sprinkle with remaining fresh basil, and serve hot with a side of crusty bread or crackers.
Pro Tips for Success
- Room-Temperature Cream Cheese: This prevents curdling and ensures a silky texture.
- Don’t Overcook Pasta: It will continue softening in the soup.
- Simmer Gently: Avoid boiling after adding dairy to prevent separation.
- Make Ahead: The flavors deepen overnight, making this soup even better the next day.
- Freezer Tip: Freeze without pasta, then add fresh noodles when reheating.
- Boost Flavor: A pinch of red pepper flakes adds mild warmth.
Flavor Variations
- Cheesy Twist: Stir in shredded cheddar or mozzarella for extra creaminess.
- Mexican-Inspired: Add corn, beans, and taco seasoning.
- Vegetable Boost: Mix in diced carrots, celery, or kale.
- Italian Classic: Use Italian sausage instead of beef and garnish with Parmesan.
- Low-Carb Version: Replace pasta with riced cauliflower or zucchini noodles.
Serving Suggestions
- Serve with garlic bread, grilled cheese sandwiches, or a fresh green salad.
- Top with Parmesan cheese, croutons, or a drizzle of olive oil for extra flavor.
- Pair with a cozy drink like hot tea or sparkling water with lemon.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Allow the soup to cool completely, then freeze (without pasta) for up to 2 months.
- Reheat: Warm on the stove over low heat, stirring occasionally. Add a splash of broth if it thickens too much.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 22 g |
| Carbohydrates | 28 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sodium | 780 mg |
FAQ About Creamy Ground Beef Tomato Soup
Can I make this soup without pasta?
Yes! Skip the pasta and serve it as a thick, creamy beef and tomato soup — or add cooked rice for a grain alternative.
Can I use leftover spaghetti sauce?
Absolutely. This recipe is perfect for using up extra marinara or tomato sauce from another meal.
How can I make it vegetarian?
Use plant-based crumbles or lentils instead of ground beef, and swap chicken stock for vegetable broth.
Can I prepare it in a slow cooker?
Yes — brown the beef and onions first, then transfer everything to a slow cooker (except the pasta). Cook on low for 6 hours, stir in pasta 20 minutes before serving.
Why is my cream cheese curdling?
This happens if it’s added to very hot liquid. Add it at lower heat, and stir until smooth for a creamy finish.
Final Thoughts
This Best Creamy Ground Beef Tomato Soup for Cozy Dinners is the ultimate comfort meal — rich, flavorful, and ready in minutes. It’s perfect for anyone who loves creamy soups that taste homemade yet come together easily. Serve it once, and it’ll become a regular favorite in your home.
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Best Creamy Ground Beef Tomato Soup for Cozy Dinners
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
A hearty and creamy tomato soup loaded with ground beef, pasta, and herbs — perfect for cozy dinners!
Ingredients
1 lb lean ground beef
1 medium onion, diced
3 tsp minced garlic
4 cups chicken stock
26 oz jar spaghetti sauce
14 oz diced tomatoes (drained)
4 oz cream cheese (softened)
1½ cups elbow macaroni
2 tsp salt
¼ tsp black pepper
1 tsp dried oregano
¼ cup fresh basil (chopped, divided)
Instructions
1. Brown ground beef and onion in a pot until cooked.
2. Add garlic, salt, pepper, and oregano; cook for 1 minute.
3. Pour in stock, spaghetti sauce, and diced tomatoes; simmer 10 minutes.
4. Stir in cream cheese until smooth; add half the basil.
5. Add pasta and cook 10–12 minutes until tender.
6. Garnish with remaining basil and serve warm.
Notes
Substitute beef with turkey or lentils.
Use Greek yogurt or mascarpone instead of cream cheese.
Add spinach or bell peppers for extra veggies.
Freeze without pasta for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
