Beefy Tomato Soup

Name: Beefy Tomato Soup with Pasta and Cream Cheese
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth; 1 (24 oz) jar marinara sauce; 4 oz cream cheese, cubed and at room temperature; 8 oz small pasta (like shells or pepette); Fresh basil, for garnish; Grated Parmesan cheese, for garnish

This beefy tomato soup combines ground beef, marinara, and small pasta in a creamy broth enriched with cream cheese, making it a satisfying one-bowl meal. The cream cheese adds richness without requiring heavy cream, creating a silky texture that coats each spoonful.

🌍American 🏷️Beefy tomato soup 🏷️Soup 🏷️Ground beef 🏷️Pasta Creamy

🏷️

🏷️Tomato soup

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TikTok

Total

35 min

Servings

6

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb ground beef
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 (24 oz) jar marinara sauce
4 oz cream cheese, cubed and at room temperature
8 oz small pasta (like shells or pepette)
Fresh basil, for garnishoptional
Grated Parmesan cheese, for garnishoptional

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Instructions

1
In a large pot or Dutch oven over medium-high heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned and the onion is softened. Drain any excess grease.
2
Pour in the chicken broth and marinara sauce, and stir to combine.
3
Bring the soup to a simmer and let it cook for 10 minutes.
4
Add the cubed cream cheese to the pot.
5
Whisk continuously until the cream cheese is fully melted and incorporated into the broth.
6
Stir in the uncooked pasta.
7
Continue to simmer for another 8-10 minutes, or until the pasta is cooked to al dente.
8
Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.

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Tips & Notes

Pro tips

Bring the cream cheese to room temperature and cut into small cubes before adding—this prevents lumps and ensures smooth incorporation into the hot broth.
Cook the pasta separately and add it at the very end, or use a shorter cooking time in the soup to prevent it from becoming mushy.
Brown the ground beef thoroughly and drain excess fat before building the soup to keep the broth from becoming greasy.
Taste and season after adding cream cheese; the saltiness can shift slightly once incorporated.

Substitutions

Ground beef → ground turkey or Italian sausage (note: sausage adds more seasoning, reduce added salt)
Marinara sauce → crushed tomatoes plus 1 tsp Italian seasoning (note: adjust seasoning to taste)
Chicken broth → beef broth (note: creates a deeper, more savory flavor)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on low heat, stirring occasionally and adding broth if needed. Not recommended for freezing due to cream cheese base.

Common Questions

Can I use a different type of pasta?

Yes. Small shapes like ditalini, elbow, or orzo work best. Avoid long pasta like spaghetti, which becomes difficult to eat in soup.

What if I don't have cream cheese?

You can substitute heavy cream (¼ cup) or sour cream (⅓ cup) stirred in at the end. The soup will be thinner but still creamy.

How do I store leftover soup?

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop, adding broth if it thickens. Freezing is not recommended due to the cream cheese base.

Can I make this ahead?

Prepare the soup without pasta, cool, and refrigerate overnight. Cook pasta fresh and stir in just before serving to prevent sogginess.

How do I prevent the cream cheese from getting lumpy?

Ensure the cream cheese is at room temperature and cut into small cubes. Remove the pot from heat before stirring it in, or stir constantly over low heat.