Hamburger Vegetable Noodle Soup

Mom's Hamburger Vegetable Noodle Soup is the best comfort food lunch or dinner! Ready in 30 minutes, affordable and delicious leftover. Family favorite!

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This recipe was photographed and updated 8/2022.

Hamburger soup was a childhood favorite of mine! My mom always made the best. We always had tons of garden fresh vegetables and canned tomatoes from the garden, but my quick and easy version I'm sharing today, still has that same comfort in a bowl.

Start off with lean ground beef and onion, then add the veggies, liquids and seasonings! So simple and my kids absolutely love it!

It's great leftover for a work or school lunch. Just send it in the lunchbox in a thermos. When my daughter was in elementary, she took soups for lunch all the time. Make a couple different soups on the weekend, and you'll have lunch all week long. So budget friendly and easy too.

It's easy to switch up the vegetables, meat, pasta or seasonings for something different every time you make it.

Another childhood favorite of mine is chicken noodle soup! This Easy Chicken Noodle Soup in the Crock-pot is in our menu plan often, especially when it's cold outside.

Keep scrolling for tips, additional ground beef soup recipes and more! 

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What are the ingredients in this recipe?

• ground beef
• onion
• canned diced tomatoes
• frozen mixed vegetables
• beef broth
• water
• Italian seasoning
• salt
• black pepper
• ditalini pasta

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• If you prefer, cook the pasta separately and add to your bowl when serving.
• Refrigerate for up to five days in an airtight container.

More ground beef soup recipes you might like:

• Slow Cooker Creamy Cheeseburger Soup
• Stuffed Pepper Soup
• Beefy Mushroom Orzo Soup
• Slow Cooker Vegetable Beef Soup
• Beefy Tomato Macaroni Soup
• Stuffed Cabbage Soup

You can add or substitute with these ingredients:

• use any shape pasta you have
• substitute ground turkey instead of beef
• substitute chicken broth instead of beef
• use fresh basil, parsley or rosemary instead of Italian seasoning
• use any fresh or frozen vegetables you have
• add cabbage or cauliflower instead of pasta
• substitute tomato juice instead of water

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Our favorite kitchen supplies used with this recipe:

• Crock-Pot Artisan Round Enameled Cast Iron Dutch Oven, 5-Quart
• Epicurean Kitchen Series Cutting Board
• Ground Beef Chopper Utensil
• KitchenAid Classic Multifunction Can Opener
• Purple Nessie Ladle

I hope you enjoy this recipe as much as we did!

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Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

5 Min

Cook time

30 Min

Total time

35 Min

Hamburger Vegetable Noodle Soup

Ingredients

• 1 pound lean ground beef
• 1 onion, chopped
• 1 - 15 ounce can diced tomatoes
• 1 - 12 ounce bag frozen mixed vegetables
• 1 - 32 ounce carton beef broth
• 2 cups water
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• 1 cup ditalini pasta

Instructions

1. In a large stock pot or dutch oven over medium-high heat, brown the ground beef with the onion, crumbling as it cooks, until the beef is no longer pink. Drain well and then return to the pot.
2. Add the remaining ingredients EXCEPT the pasta. Bring to a boil and reduce heat to medium-low and simmer for 10 minutes.
3. Stir in the pasta and cook until the pasta is done.

Notes

If you prefer, cook the pasta separately and add to your bowl when serving.

Refrigerate for up to five days in an airtight container.

Nutrition Facts

Calories

290.34

Fat

5.09

Sat. Fat

1.95

Carbs

36.84

Fiber

5.52

Net carbs

31.33

Sugar

4.87

Protein

25.22

Sodium

797.31

Cholesterol

46.87

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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