Lasagna Soup

Soup

Lasagna Soup

Beef lasagna soup with tomato broth, tender noodles and a ricotta, mozzarella and Parmesan topping.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
6 people

Bring it to the table

About this recipe.

Beef, tomato broth and broken lasagna noodles finished with a three-cheese topping.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 tbsp Olive oil (divided)
  • 1 lb Ground Beef (lean)
  • 1 lg Yellow Onion (diced (1-3/4 cups))
  • 5 Cloves Garlic (minced)
  • 4 1/2 cups Chicken broth (low sodium; add more to thin as desired)
  • 14.5 oz Diced Tomatoes (petite diced, canned, undrained)
  • 14.5 oz Crushed Tomatoes (canned)
  • 2 1/2 tbsp Tomato Paste
  • 1 3/4 tsp Dried Basil
  • 3/4 tsp Oregano (dried)
  • 1/2 tsp Rosemary (dried, crushed)
  • 1/2 tsp Thyme (dried)
  • Salt (to taste)
  • Black pepper (freshly ground; to taste)
  • 6.5 oz Lasagna Noodles (regular dried noodles, about 8 sheets, broken into bite-sized pieces)
  • 5 oz Mozzarella cheese (shredded (1 1/4 cup))
  • 2 oz Parmesan cheese (finely shredded (1/2 cup))
  • 8 oz Ricotta Cheese
  • 2 tbsp Parsley (fresh; chopped; plus more for garnish)

Soup · Italian-inspired

Lasagna comfort, one spoonful at a time

Beef, tomato broth and pasta meet a generous three-cheese topping in this warming soup. Cook the noodles separately so you can keep their texture just how you like it.

Jump to Recipe

Before you begin

Use regular dried lasagna sheets and break them into manageable pieces before boiling. Have both tablespoons of oil ready: one for the beef, one for the onion.

Lasagna Soup Gallery

Save some for later

Keep leftover noodles and cheese separate from the broth. Refrigerate promptly in shallow containers within two hours, use within three days and reheat the soup to 165°F (74°C).

Adapted from Jaclyn at Cooking Classy.

Explore more recipes

The cooking plan

How to make Lasagna Soup.

  1. Brown the beef in 1 tablespoon oil, breaking it into crumbles. Cook to 160°F (71°C). Move to a bowl and spoon excess fat into a heatproof container.

  2. Use the remaining tablespoon oil to soften onion for 3–5 minutes. Add garlic and tomato paste; stir for 30–60 seconds.

  3. Return beef; add broth, both canned tomatoes, basil, oregano, rosemary and thyme. Bring to a boil, cover and simmer gently for 20 minutes.

  4. Meanwhile, boil the broken regular lasagna noodles separately according to their package. Drain. Mix mozzarella, Parmesan and ricotta in a bowl.

  5. Stir parsley into the soup and adjust seasoning. Divide noodles among bowls, ladle hot soup over them and add the cheese topping. Stir to melt; thin with hot broth if needed.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Lasagna Soup

No ratings yet
Beef, tomato broth and broken lasagna noodles finished with a three-cheese topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Soup
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 tbsp Olive oil divided
  • 1 lb Ground Beef lean
  • 1 lg Yellow Onion diced (1-3/4 cups)
  • 5 Cloves Garlic minced
  • 4 ½ cups Chicken broth low sodium; add more to thin as desired
  •  
    14.5 oz Diced Tomatoes petite diced, canned, undrained
  •  
    14.5 oz Crushed Tomatoes canned
  • 2 ½ tbsp Tomato Paste
  • 1 ¾ tsp Dried Basil
  • ¾ tsp Oregano dried
  •  
    ½ tsp Rosemary dried, crushed
  • ½ tsp Thyme dried
  • Salt to taste
  • Black pepper freshly ground; to taste
  •  
    6.5 oz Lasagna Noodles regular dried noodles, about 8 sheets, broken into bite-sized pieces
  •  
    5 oz Mozzarella cheese shredded (1 1/4 cup)
  • 2 oz Parmesan cheese finely shredded (1/2 cup)
  •  
    8 oz Ricotta Cheese
  • 2 tbsp Parsley fresh; chopped; plus more for garnish

Equipment

Large stockpot
Large pasta pot
Instant-read thermometer
Knife and cutting board
Colander
Mixing bowl
Stirring spoon
Stirring spoon
Ladle
Heatproof storage container
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Brown the beef in 1 tablespoon oil, breaking it into crumbles. Cook to 160°F (71°C). Move to a bowl and spoon excess fat into a heatproof container.
  2. Use the remaining tablespoon oil to soften onion for 3–5 minutes. Add garlic and tomato paste; stir for 30–60 seconds.
  3. Return beef; add broth, both canned tomatoes, basil, oregano, rosemary and thyme. Bring to a boil, cover and simmer gently for 20 minutes.
  4. Meanwhile, boil the broken regular lasagna noodles separately according to their package. Drain. Mix mozzarella, Parmesan and ricotta in a bowl.
  5. Stir parsley into the soup and adjust seasoning. Divide noodles among bowls, ladle hot soup over them and add the cheese topping. Stir to melt; thin with hot broth if needed.

Notes

Adapted from Jaclyn at Cooking Classy. Ricotta was corrected from the archive’s 2 tablespoons to the original 8 ounces.
Use regular dried lasagna noodles, not oven-ready/no-boil sheets. Keep cooked noodles separate from leftover broth for better texture. Refrigerate food in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Garlic Butter Sautéed Mushrooms

Side Dishes

Garlic Butter Sautéed Mushrooms

Golden mushrooms, garlic, and thyme make a savory side for steak, chicken, or a bowl of pasta. A little soy sauce adds depth, with optional white wine for the pan.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
5 minutes
Cook
8 minutes
Total
13 minutes
Serves
6 side servings

Bring it to the table

About this recipe.

Golden mushrooms with garlic, thyme, and a savory touch of soy sauce, finished with optional white wine and chives.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb Button Mushrooms (white, brown, cremini or portobello will work well)
  • 1 tbsp Soy sauce
  • 2 tbsp Olive oil
  • 2 tbsp Butter
  • 1/4 cup White Wine (white; optional)
  • 1 Thyme sprig (fresh (or a pinch of dried thyme))
  • 2 cloves Garlic (minced)
  • 1 tbsp Chives (chopped, for garnish (optional))
  • salt and black pepper (to taste, optional; taste before salting because of soy sauce)

Jump to Recipe

Give Them Room to Brown

Use a wide skillet and cook in batches if the mushrooms crowd together. Let their moisture reduce before adding the garlic so it stays fragrant rather than burning.

Explore more recipes

The cooking plan

How to make Garlic Butter Sautéed Mushrooms.

  1. Clean the mushrooms and dry them well. Slice about 1/2 inch thick, trimming the stems as needed.

  2. Heat a wide skillet over medium-high heat. Add the olive oil and butter and swirl to coat the pan. Toss the mushrooms with the soy sauce immediately before adding them.

  3. Spread the mushrooms in a single layer. Let the first side brown without constant stirring, about 4 to 5 minutes. Turn and continue until the mushrooms are tender and their released moisture has reduced. Cook in batches if the pan is crowded.

  4. Add the optional wine and let it reduce. Stir in the garlic and thyme, lowering the heat if needed so the garlic does not burn. Cook until fragrant and the mushrooms are tender, about 3 to 4 minutes more as needed. Remove the thyme stem, taste, and add salt or pepper only if desired. Finish with the optional chives.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Garlic Butter Sautéed Mushrooms

No ratings yet
Golden mushrooms with garlic, thyme, and a savory touch of soy sauce, finished with optional white wine and chives.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 6 side servings
Course: Side Dish
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 lb Button Mushrooms white, brown, cremini or portobello will work well
  • 1 tbsp Soy sauce
  • 2 tbsp Olive oil
  • 2 tbsp Butter
  • ¼ cup White Wine white; optional
  • 1 Thyme sprig fresh (or a pinch of dried thyme)
  • 2 cloves Garlic minced
  • 1 tbsp Chives chopped, for garnish (optional)
  •  
    salt and black pepper to taste, optional; taste before salting because of soy sauce

Equipment

Large skillet
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Clean the mushrooms and dry them well. Slice about 1/2 inch thick, trimming the stems as needed.
  2. Heat a wide skillet over medium-high heat. Add the olive oil and butter and swirl to coat the pan. Toss the mushrooms with the soy sauce immediately before adding them.
  3. Spread the mushrooms in a single layer. Let the first side brown without constant stirring, about 4 to 5 minutes. Turn and continue until the mushrooms are tender and their released moisture has reduced. Cook in batches if the pan is crowded.
  4. Add the optional wine and let it reduce. Stir in the garlic and thyme, lowering the heat if needed so the garlic does not burn. Cook until fragrant and the mushrooms are tender, about 3 to 4 minutes more as needed. Remove the thyme stem, taste, and add salt or pepper only if desired. Finish with the optional chives.

Notes

Use a wide skillet and work in batches if necessary so the mushrooms brown instead of steaming. Timing varies with mushroom size and pan heat; cook until tender and golden. Soy sauce adds salt, so taste before seasoning. Serve as a side or spoon over steak, chicken, pasta, polenta, or toast.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Thai Coconut Curry Noodle Soup

Dinner · Lunch

Thai Coconut Curry Noodle Soup

Creamy coconut milk and red curry paste make a warming broth for rice noodles, snap peas, peppers, and carrots. Lime and Thai basil add a fresh finish.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Serves
6 servings

Bring it to the table

About this recipe.

A Thai-inspired rice noodle soup with red curry paste, coconut milk, snap peas, sweet peppers, carrots, lime, and basil.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tbsp Coconut oil
  • ¼ Large Red Onion (thinly sliced)
  • 3 Cloves Garlic (Minced)
  • 3 tbsp Thai Red Curry Paste (heat varies by brand; use less for a milder soup)
  • ½ tsp Ground turmeric
  • 3½ Cups Coconut milk (canned, unsweetened; stir well before measuring)
  • 2 Cups Vegetable Broth (low-sodium)
  • 2 tbsp Soy Sauce
  • 2½ tsp sugar
  • 7 oz Dry Rice Noodles (medium-width rice sticks; check package timing)
  • 1 Cup Snap Peas (trimmed; fresh or frozen)
  • 4 Mini sweet red peppers (mini peppers, seeded and thinly sliced)
  • 1 Cup Matchstick Carrots
  • 1 Large Lime (Juiced)
  • Thai Basil (leaves, to taste, for serving)

Jump to Recipe

Watch the noodles

Rice noodles vary in thickness and cooking time. Check the package, taste early, and add quick-cooking noodles later. Thinly cut vegetables soften quickly while keeping some bite.

Adapted from Valentina Dimitrova at Easy and Delish.

Explore more recipes

The cooking plan

How to make Thai Coconut Curry Noodle Soup.

  1. Heat coconut oil in a 4-quart pot over medium heat. Add sliced onion and cook about 2 minutes. Add garlic and stir for 1 minute, keeping it from browning.

  2. Stir in curry paste, turmeric, coconut milk, broth, soy sauce, and sugar until evenly combined. Bring to a gentle simmer, stirring occasionally.

  3. Add rice noodles and simmer about 4 minutes, separating gently. Stir in snap peas, sliced peppers, and carrots, then simmer another 3–4 minutes, until noodles are tender and vegetables are tender-crisp. Use the noodle package as a guide: add quick-cooking noodles later so they do not overcook.

  4. Remove from the heat. Stir in lime juice gradually to taste and add Thai basil leaves. Taste before adding any extra seasoning because curry paste and soy sauce vary in saltiness.

  5. Divide among six bowls and serve immediately. Noodles absorb broth as they stand; loosen with a little hot water if needed.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Thai Coconut Curry Noodle Soup

No ratings yet
A Thai-inspired rice noodle soup with red curry paste, coconut milk, snap peas, sweet peppers, carrots, lime, and basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Thai-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 tbsp Coconut oil
  • ¼ Large Red Onion thinly sliced
  • 3 Cloves Garlic Minced
  •  
    3 tbsp Thai Red Curry Paste heat varies by brand; use less for a milder soup
  •  
    ½ tsp Ground turmeric
  •  
    3½ Cups Coconut milk canned, unsweetened; stir well before measuring
  • 2 Cups Vegetable Broth low-sodium
  • 2 tbsp Soy Sauce
  •  
    2½ tsp sugar
  •  
    7 oz Dry Rice Noodles medium-width rice sticks; check package timing
  •  
    1 Cup Snap Peas trimmed; fresh or frozen
  •  
    4 Mini sweet red peppers mini peppers, seeded and thinly sliced
  •  
    1 Cup Matchstick Carrots
  • 1 Large Lime Juiced
  •  
    Thai Basil leaves, to taste, for serving

Equipment

Large pot
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat coconut oil in a 4-quart pot over medium heat. Add sliced onion and cook about 2 minutes. Add garlic and stir for 1 minute, keeping it from browning.
  2. Stir in curry paste, turmeric, coconut milk, broth, soy sauce, and sugar until evenly combined. Bring to a gentle simmer, stirring occasionally.
  3. Add rice noodles and simmer about 4 minutes, separating gently. Stir in snap peas, sliced peppers, and carrots, then simmer another 3–4 minutes, until noodles are tender and vegetables are tender-crisp. Use the noodle package as a guide: add quick-cooking noodles later so they do not overcook.
  4. Remove from the heat. Stir in lime juice gradually to taste and add Thai basil leaves. Taste before adding any extra seasoning because curry paste and soy sauce vary in saltiness.
  5. Divide among six bowls and serve immediately. Noodles absorb broth as they stand; loosen with a little hot water if needed.

Notes

Choose unsweetened canned coconut milk, rather than a sweetened coconut drink. Red curry paste varies in heat and may contain shrimp or fish; check its label if serving someone who avoids seafood. For planned leftovers, cook noodles separately according to the package and add to bowls before ladling over the soup.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Creamy Chicken Soup With Pasta & Spinach

Dinner · Meat & Poultry Mains

Creamy Chicken Soup With Pasta & Spinach

Cooked chicken, small pasta, and spinach fill a creamy broth with carrots, celery, and onion. Cheddar melts in at the end, with Parmesan sprinkled over each bowl.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
6 servings

Bring it to the table

About this recipe.

A creamy soup of cooked chicken, ditalini, carrots, celery, and spinach, finished with cream cheese, cheddar, and Parmesan.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb Chicken Breast (fully cooked meat, shredded or chopped; weight after cooking)
  • 4 Cups Chicken Broth (low sodium (or vegetable broth))
  • 2 tsp Olive Oil
  • ½ Cup Yellow Onion (chopped fine)
  • 1 Cup Carrots (small diced)
  • ½ Cup Celery (fine dice)
  • 2 Cloves Garlic (minced)
  • 1½ Cups Mild Cheddar Cheese (freshly grated)
  • 1 Cup Cream Cheese (softened and cut into small pieces)
  • ½ Cup Heavy Cream
  • ½ tsp Kosher Salt (to taste)
  • ½ tsp Ground Black Pepper (to taste)
  • 2 Cups Ditalini Pasta (uncooked, or comparable small pasta)
  • 2 Cups Spinach (fresh, washed and chopped)

Garnish

  • ½ Cup Parmesan Cheese (grated, for serving)

Jump to Recipe

Cook pasta before adding the cheeses

Simmer the pasta in broth first, then lower the heat for the creamy ingredients. Stir in cheddar off the heat to help keep the soup smooth. This method starts with fully cooked chicken.

Explore more recipes

The cooking plan

How to make Creamy Chicken Soup With Pasta & Spinach.

  1. Heat olive oil in a heavy 5-quart pot over medium heat. Add onion, small-diced carrots, and celery. Cook, stirring, about 6–8 minutes, until beginning to soften. Stir in garlic for 30 seconds.

  2. Pour in broth and bring to a simmer. Add uncooked ditalini and cook, stirring often, according to its package, about 8–10 minutes, until pasta and vegetables are tender. If the liquid becomes too low, add hot water a little at a time.

  3. Reduce heat to low. Stir in cream cheese in small pieces until smooth, followed by heavy cream. Add the fully cooked chicken and heat gently, stirring, until the soup and chicken reach 165°F on a food thermometer.

  4. Stir in spinach until wilted. Remove from heat and add cheddar a handful at a time, stirring until melted before adding more. Taste and adjust salt and pepper. Do not boil the soup after adding cheddar.

  5. Ladle into six bowls and top with the grated Parmesan. If the soup thickens as it stands, loosen with a little hot water and stir well.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Creamy Chicken Soup With Pasta & Spinach

No ratings yet
A creamy soup of cooked chicken, ditalini, carrots, celery, and spinach, finished with cream cheese, cheddar, and Parmesan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 lb Chicken Breast fully cooked meat, shredded or chopped; weight after cooking
  • 4 Cups Chicken Broth low sodium (or vegetable broth)
  • 2 tsp Olive Oil
  • ½ Cup Yellow Onion chopped fine
  • 1 Cup Carrots small diced
  • ½ Cup Celery fine dice
  • 2 Cloves Garlic minced
  • 1½ Cups Mild Cheddar Cheese freshly grated
  •  
    1 Cup Cream Cheese softened and cut into small pieces
  • ½ Cup Heavy Cream
  • ½ tsp Kosher Salt to taste
  • ½ tsp Ground Black Pepper to taste
  •  
    2 Cups Ditalini Pasta uncooked, or comparable small pasta
  • 2 Cups Spinach fresh, washed and chopped
Garnish
  • ½ Cup Parmesan Cheese grated, for serving

Equipment

Large pot
Instant-read thermometer
Knife and cutting board
Stirring spoon
Stirring spoon
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat olive oil in a heavy 5-quart pot over medium heat. Add onion, small-diced carrots, and celery. Cook, stirring, about 6–8 minutes, until beginning to soften. Stir in garlic for 30 seconds.
  2. Pour in broth and bring to a simmer. Add uncooked ditalini and cook, stirring often, according to its package, about 8–10 minutes, until pasta and vegetables are tender. If the liquid becomes too low, add hot water a little at a time.
  3. Reduce heat to low. Stir in cream cheese in small pieces until smooth, followed by heavy cream. Add the fully cooked chicken and heat gently, stirring, until the soup and chicken reach 165°F on a food thermometer.
  4. Stir in spinach until wilted. Remove from heat and add cheddar a handful at a time, stirring until melted before adding more. Taste and adjust salt and pepper. Do not boil the soup after adding cheddar.
  5. Ladle into six bowls and top with the grated Parmesan. If the soup thickens as it stands, loosen with a little hot water and stir well.

Notes

This method uses fully cooked chicken, not raw chicken. Freshly grated cheddar melts more smoothly than many pre-shredded cheeses. Keep heat low when adding dairy. For planned leftovers, cook pasta separately according to its package and add to bowls before ladling over the finished soup.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Beef Stroganoff Soup

Dinner · Meat & Poultry Mains

Beef Stroganoff Soup

Beef and mushrooms simmer in a savory red-wine broth until the meat is tender. Egg noodles and a sour cream finish turn it into a comforting bowl of soup.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
15 minutes
Cook
2 hours 30 minutes
Total
2 hours 45 minutes
Serves
6 servings

Bring it to the table

About this recipe.

A hearty beef and mushroom soup with egg noodles, red wine, and a sour cream finish. Stewing beef simmers until fork-tender before the noodles go in.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 Tbsp Unsalted Butter
  • 3 Tbsp Olive Oil (divided)
  • 1 lb Stew Beef (chuck or stewing beef, cut into even 3/4- to 1-inch cubes)
  • 8 oz Cremini mushrooms (sliced)
  • 1 Cup Yellow Onion (diced)
  • 3 Cloves Garlic (minced)
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • ½ Cup Dry Red Wine
  • 6 Cups Beef Stock (low-sodium; 5 cups for simmering, 1 cup reserved as needed)
  • 2 Cups Egg noodles (uncooked)
  • ½ Cup Sour Cream (full-fat, brought toward room temperature before adding)
  • 2 Tbsp All-Purpose Flour
  • Parsley (fresh, chopped, to taste)
  • 1 pinch Kosher Salt (to taste)
  • 1 pinch Ground Black Pepper (to taste)

Jump to Recipe

Let the beef become tender first

Stewing cuts need a gentle, patient simmer. Keep the noodles out until the beef is fork-tender, then finish with tempered sour cream after removing the pot from the heat.

Explore more recipes

The cooking plan

How to make Beef Stroganoff Soup.

  1. Pat beef dry and season lightly with salt and pepper. Heat butter and 2 tablespoons oil in a heavy 5- to 6-quart pot over medium-high heat. Brown beef in batches without crowding, then transfer to a plate.

  2. Add the remaining tablespoon oil, onion, and mushrooms. Cook, stirring, about 7–10 minutes, until softened and lightly browned. Add garlic and cook 30 seconds. Stir in tomato paste and flour for 1 minute.

  3. Pour in wine and scrape up browned bits. Simmer for 1–2 minutes, then gradually stir in 5 cups stock and Worcestershire sauce. Return beef and any juices to the pot. Bring to a simmer.

  4. Cover and simmer gently, stirring occasionally, until beef is fork-tender, about 1 1/2–2 hours; some cuts may need longer. Add reserved stock or water if needed to keep the beef covered and maintain a soupy consistency. Do not add noodles until the beef is tender.

  5. Stir in uncooked egg noodles and simmer gently according to the package, usually about 5–8 minutes, until tender. Use the remaining reserved stock as needed if the noodles absorb too much broth.

  6. Remove the pot from heat. Whisk sour cream in a bowl, then gradually whisk in several spoonfuls of hot broth. Stir this mixture back into the soup. Taste and adjust seasoning, add parsley, and serve. Avoid boiling after adding sour cream.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Beef Stroganoff Soup

No ratings yet
A hearty beef and mushroom soup with egg noodles, red wine, and a sour cream finish. Stewing beef simmers until fork-tender before the noodles go in.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Stroganoff-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 Tbsp Unsalted Butter
  • 3 Tbsp Olive Oil divided
  • 1 lb Stew Beef chuck or stewing beef, cut into even 3/4- to 1-inch cubes
  • 8 oz Cremini mushrooms sliced
  • 1 Cup Yellow Onion diced
  • 3 Cloves Garlic minced
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • ½ Cup Dry Red Wine
  • 6 Cups Beef Stock low-sodium; 5 cups for simmering, 1 cup reserved as needed
  • 2 Cups Egg noodles uncooked
  • ½ Cup Sour Cream full-fat, brought toward room temperature before adding
  • 2 Tbsp All-Purpose Flour
  • Parsley fresh, chopped, to taste
  • 1 pinch Kosher Salt to taste
  • 1 pinch Ground Black Pepper to taste

Equipment

Large pot
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pat beef dry and season lightly with salt and pepper. Heat butter and 2 tablespoons oil in a heavy 5- to 6-quart pot over medium-high heat. Brown beef in batches without crowding, then transfer to a plate.
  2. Add the remaining tablespoon oil, onion, and mushrooms. Cook, stirring, about 7–10 minutes, until softened and lightly browned. Add garlic and cook 30 seconds. Stir in tomato paste and flour for 1 minute.
  3. Pour in wine and scrape up browned bits. Simmer for 1–2 minutes, then gradually stir in 5 cups stock and Worcestershire sauce. Return beef and any juices to the pot. Bring to a simmer.
  4. Cover and simmer gently, stirring occasionally, until beef is fork-tender, about 1 1/2–2 hours; some cuts may need longer. Add reserved stock or water if needed to keep the beef covered and maintain a soupy consistency. Do not add noodles until the beef is tender.
  5. Stir in uncooked egg noodles and simmer gently according to the package, usually about 5–8 minutes, until tender. Use the remaining reserved stock as needed if the noodles absorb too much broth.
  6. Remove the pot from heat. Whisk sour cream in a bowl, then gradually whisk in several spoonfuls of hot broth. Stir this mixture back into the soup. Taste and adjust seasoning, add parsley, and serve. Avoid boiling after adding sour cream.

Notes

The timing is an estimate for stewing beef, not a quick-cooking steak cut. Judge tenderness with a fork before adding noodles. Cook the flour with the vegetables rather than adding it raw to sour cream at the end. Temper the sour cream and stir it in off the heat to help keep it smooth.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Shrimp Chowder

Dinner · Seafood Mains

Shrimp Chowder

Tender shrimp and red-skinned potatoes fill this creamy chowder, with bacon and onion adding savory flavor. A little tomato paste and fresh basil finish the bowl.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
4 servings

Bring it to the table

About this recipe.

A creamy shrimp and potato chowder with bacon, onion, a little tomato paste, and fresh basil.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 Slices Bacon (chopped)
  • 1 Tbsp Extra Virgin Olive Oil (plus a little extra to finish, optional)
  • 1 small Yellow Onion (chopped)
  • 1 tsp Tomato Paste
  • 3 Tbsp All-Purpose Flour
  • 3 Cups Chicken Broth (low Sodium)
  • 2 Cups Half and Half
  • 1 lb Red Skinned Potatoes (cut into even 1/2-inch pieces)
  • 12 oz Medium Shrimp (raw, peeled, deveined, tails removed; thawed if frozen)
  • ½ Cup Fresh Basil (Loosely packed and torn into pieces)
  • 1 pinch Kosher Salt (to taste)
  • 1 pinch Ground Black Pepper (to taste)

Jump to Recipe

Add shrimp after the potatoes are tender

Small, evenly cut potato pieces cook more predictably. Keep the creamy broth at a gentle simmer, then add the shrimp for the final few minutes so they stay tender.

Adapted from Food Network Kitchen.

Explore more recipes

The cooking plan

How to make Shrimp Chowder.

  1. Cook chopped bacon in a heavy 4-quart pot over medium heat, stirring occasionally, about 5 minutes or until crisp. Add olive oil and onion and cook about 3–5 minutes, until softened.

  2. Stir in tomato paste for about 30 seconds. Sprinkle flour over the onion and cook, stirring, for 1 minute. Gradually whisk in broth, scraping the bottom, then stir in half-and-half until smooth.

  3. Add potato pieces and a little salt and pepper. Bring just to a gentle simmer, reduce heat to medium-low, and partially cover. Cook about 15 minutes, stirring occasionally, until potatoes are easily pierced with a fork. Avoid a hard boil and allow longer if the pieces are larger.

  4. Gently stir in raw shrimp and simmer about 3–4 minutes, until opaque throughout. Check early so they do not overcook. If the chowder is too thick, stir in a little water. Taste and adjust salt and pepper.

  5. Ladle into four bowls and finish with torn basil, pepper, and an optional small drizzle of olive oil. Serve hot.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Shrimp Chowder

No ratings yet
A creamy shrimp and potato chowder with bacon, onion, a little tomato paste, and fresh basil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 Slices Bacon chopped
  • 1 Tbsp Extra Virgin Olive Oil plus a little extra to finish, optional
  • 1 small Yellow Onion chopped
  • 1 tsp Tomato Paste
  • 3 Tbsp All-Purpose Flour
  • 3 Cups Chicken Broth low Sodium
  • 2 Cups Half and Half
  • 1 lb Red Skinned Potatoes cut into even 1/2-inch pieces
  • 12 oz Medium Shrimp raw, peeled, deveined, tails removed; thawed if frozen
  • ½ Cup Fresh Basil Loosely packed and torn into pieces
  • 1 pinch Kosher Salt to taste
  • 1 pinch Ground Black Pepper to taste

Equipment

Large pot
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cook chopped bacon in a heavy 4-quart pot over medium heat, stirring occasionally, about 5 minutes or until crisp. Add olive oil and onion and cook about 3–5 minutes, until softened.
  2. Stir in tomato paste for about 30 seconds. Sprinkle flour over the onion and cook, stirring, for 1 minute. Gradually whisk in broth, scraping the bottom, then stir in half-and-half until smooth.
  3. Add potato pieces and a little salt and pepper. Bring just to a gentle simmer, reduce heat to medium-low, and partially cover. Cook about 15 minutes, stirring occasionally, until potatoes are easily pierced with a fork. Avoid a hard boil and allow longer if the pieces are larger.
  4. Gently stir in raw shrimp and simmer about 3–4 minutes, until opaque throughout. Check early so they do not overcook. If the chowder is too thick, stir in a little water. Taste and adjust salt and pepper.
  5. Ladle into four bowls and finish with torn basil, pepper, and an optional small drizzle of olive oil. Serve hot.

Notes

Cut potatoes evenly so they cook at the same rate, and make sure they are tender before adding shrimp. Keep the dairy broth at a gentle simmer and stir along the bottom to prevent scorching. Shrimp cook quickly; remove the pot from heat once they are opaque.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.