The very first time I made this Hamburger Soup, my entire kitchen filled with that warm, cozy aroma that instantly reminds me of coming inside on a cold night as a kid. I remember leaning over the pot, letting that steam hit my face, and thinking, “This smells exactly like comfort.” Every time I make it now, I get that same feeling—like I’m slow-cooking nostalgia. It’s hearty, rich, and full of that homemade goodness that brings people into the kitchen asking, “When is dinner ready?”
Why You’ll Love This Recipe
You’re going to love this Hamburger Soup because it’s one of those recipes that feels like a hug in a bowl, but it still comes together quickly and easily on a busy night. From the tender pasta shells to the savory ground beef and vegetables, every spoonful is delicious without being fussy. Plus, you can customize it endlessly, and it reheats beautifully—perfect for leftovers or meal prepping.
Ingredients
- 1 1/2 pounds lean ground beef
- 1 sweet onion, diced
- 1 (28-oz can) diced tomatoes
- 1 cup water
- 3 (10-oz/284 ml) cans beef consommé
- 1 (10-oz/284 ml) can tomato soup
- 3 celery stalks, diced
- 4 carrots, peeled and diced
- 1/2 teaspoon dried thyme
- 2 cups small pasta shells
- Salt and pepper, to taste
After making this recipe more times than I can count, I’ve played around with substitutions that still work beautifully. If you don’t have consommé, you can use beef broth, but consommé gives a deeper, richer flavor that I wouldn’t skip unless absolutely necessary. Small pasta shells are classic, but elbow macaroni or ditalini work just as well in a pinch. And if you’re in a hurry, frozen diced onions, celery, and carrots can save you a lot of chopping while still keeping the soup hearty and delicious.
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife and cutting board
- Ladle
You don’t need anything fancy to make this soup, which is one of the reasons it’s so appealing. I’ve made it in everything from a cast-iron Dutch oven to a basic stainless-steel pot, and it always turns out great. A heavy pot will give you more even heat, especially when browning the meat, but any pot large enough to hold everything will do the job. A ladle makes serving easier, but if you don’t have one, a large measuring cup with a handle works surprisingly well.
Step-by-Step Instructions
The first step is browning the ground beef, and I always take my time with this part. I let it cook long enough to develop a slight crust on some of the pieces, which adds so much flavor to the finished soup. While the beef cooks, I sprinkle just a bit of salt over the top to help it release moisture and brown more evenly. Once it’s fully cooked, I drain off any excess grease so the broth stays clean and bright.
Next, I add the diced onions, celery, and carrots straight into the pot with the meat. This is one of my favorite moments because the vegetables start to soften and the smell becomes absolutely irresistible. The onions turn translucent, the carrots release a hint of sweetness, and everything mingles together in the most comforting way. I stir the mixture frequently so nothing sticks to the bottom.
Then it’s time to add the consommé, water, tomatoes, tomato soup, and thyme. After stirring it all together, I bring the soup to a gentle boil. I’ve found that keeping the heat moderate, not too high, prevents the flavors from getting harsh or the tomatoes from burning. Once it reaches a boil, I reduce the heat to a simmer and let it cook long enough for the vegetables to become tender and for the flavors to meld—usually about 20 minutes.(See the next page below to continue…)