There’s something deeply comforting about a homemade bowl of soup that warms your soul and fills your belly. This Hearty Beef Noodle Soup Recipe is that kind of dish — rich, creamy, and loaded with tender beef and perfectly cooked noodles. It’s a true hug in a bowl, especially on chilly days.
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Why You'll Love This Recipe
I genuinely adore this soup because it perfectly balances hearty flavors with creamy comfort. Plus, it’s surprisingly simple to make, so you get gourmet-quality soup at home without fuss.
- Rich and Tender Beef: Slow-baking the sirloin makes every bite melt-in-your-mouth tender, which is my favorite feature.
- Creamy, Flavorful Broth: The blend of half-and-half, broth, and seasonings creates a soup that’s both luxurious and deeply savory.
- No Soggy Noodles: Cooking the noodles separately keeps them perfectly al dente — a key tip I learned the hard way!
- Flexible and Customizable: It’s easy to tweak with veggies or spice levels, so it suits whatever mood or dietary need you have.
Ingredients & Why They Work
This soup’s magic comes from simple but trustworthy ingredients that work in harmony. The beef creates a savory base, veggies add sweetness and depth, and the cream makes everything luscious. Here’s a little about each key part:
- Top sirloin steak: Lean but flavorful, it holds up well during baking without getting tough.
- Egg noodles: Sturdy and quick-cooking, perfect for soaking up that rich broth.
- Onion, carrots, celery: The classic mirepoix for added sweetness and aroma.
- Garlic and red pepper flakes: For just the right kick without overpowering the other flavors.
- Flour: Creates a roux that thickens the broth for a creamy texture.
- Beef base and Worcestershire sauce: These deepen the beefy flavor and add umami complexity.
- Half and half or evaporated milk: Gives the soup its silky, comforting creaminess.
- Fire roasted diced tomatoes: Bring a subtle smoky sweetness and body to the broth.
- Frozen peas: Added at the end to keep their pop of brightness and texture.
Make It Your Way
This soup is a fantastic foundation for your own twists. Over time, I’ve adjusted spices and swapped veggies to keep it exciting, and I encourage you to do the same!
- Variation: I’ve often added mushrooms or swapped peas for green beans depending on what I have on hand — both add wonderful texture and flavor.
- Dairy-Free Option: Try coconut milk instead of half-and-half for a creamy but dairy-free twist that still tastes indulgent.
- Spice it Up: If you like some heat, add extra red pepper flakes or a splash of hot sauce at the end.
- Make it Gluten-Free: Use gluten-free flour and your favorite GF pasta noodles — it works beautifully.
Step-by-Step: How I Make Hearty Beef Noodle Soup Recipe
Step 1: Sear the Beef to Lock in Flavor
Start by seasoning your chopped top sirloin with salt and pepper. Heat a tablespoon of vegetable oil in a Dutch oven over medium-high heat until it’s really hot — this is key for a beautiful brown crust. Sear the beef in batches, about 4 minutes total, until each side is deeply golden. Don’t rush this step; the sear adds incredible flavor. Once browned, remove the beef and set it aside, keeping all those delicious drippings in the pot.
Step 2: Sauté Vegetables and Build the Base
In the same pot with beef drippings, melt butter and add olive oil. Toss in the chopped onions, carrots, and celery and cook until the onions soften and veggies start to sweeten, about 8 minutes. Adding garlic and red pepper flakes last, sauté them for just 30 seconds to awaken their aromas without burning. This layering of flavors is what sets the soup apart.
Step 3: Make a Roux and Add the Broth
Turn the heat down to medium and sprinkle in the flour, stirring constantly for 1-2 minutes to cook off the raw taste. Then slowly pour in the water (or broth if you prefer richer flavor), scraping up those tasty browned bits stuck to the pan. Add beef base, Worcestershire sauce, soy sauce, Dijon mustard, and herbs. Stir everything together before adding the seared beef back to the pot.
Step 4: Bake Low and Slow
Cover your Dutch oven and pop it into a 325°F oven to bake for 90 minutes. This slow cooking allows the beef to become incredibly tender and the flavors to deepen beautifully. About 20 minutes before it’s done, start cooking your egg noodles separately so they’re fresh and perfectly al dente.
Step 5: Finish with Cream, Tomatoes, and Peas
Once your beef is tender, move the pot back to the stove. Whisk together half and half and cornstarch and stir this into the soup along with the fire roasted diced tomatoes. Let it gently simmer to thicken for about 3 minutes, then add frozen peas in the last minute. Toss in the drained noodles, season with salt and pepper, and you’re ready to serve.
Top Tip
Having made this Hearty Beef Noodle Soup Recipe countless times, I’ve noticed a few tricks that really elevate the final dish and help you avoid pitfalls:
- Searing in Batches: Never crowd the beef in the pot; searing in batches ensures a rich crust instead of steaming the meat.
- Separate Noodle Cooking: I learned that cooking noodles directly in the soup can make them mushy; keeping them separate preserves texture beautifully.
- Slow Oven Baking: Moving the soup to the oven lets flavors meld deeply without constant stirring or worrying about scorching.
- Thickening with Cornstarch Mix: Whisking cornstarch with half and half before adding avoids lumps and instantly gives a silky finish.
How to Serve Hearty Beef Noodle Soup Recipe
Garnishes
I love finishing this soup with a sprinkle of fresh parsley for color and brightness. Sometimes I add a dash of cracked black pepper or a drizzle of good olive oil to make it feel extra special. If you like a little zing, a squeeze of lemon or a few chili flakes on top works wonders.
Side Dishes
This soup stands beautifully on its own, but I often serve it alongside crusty bread or garlic toast to sop up all that delicious broth. A simple green salad balances the meal nicely without competing with the rich soup.
Creative Ways to Present
For holidays or cozy dinner parties, I’ve poured this soup into hollowed-out bread bowls — it looks charming and keeps everyone warm. Adding a sprinkle of crispy fried onions on top gives a delightful crunch that guests rave about.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps beautifully up to 4 days. When reheating, stir gently over low heat so the cream doesn’t separate and the flavors stay bright.
Freezing
Freezing this soup takes a little finesse. Because the noodles can get weird and the creamy broth might split, I freeze the soup without noodles, using evaporated milk instead of half-and-half. When you thaw it, just cook fresh noodles and add them in at serving — works like a charm!
Reheating
Reheat gently on the stove over low heat, stirring often. Adding a splash of broth or water can help loosen the soup if it thickened too much overnight. Freshly cooked noodles tossed in at the end make it taste fresh like new!
Frequently Asked Questions:
Absolutely! Using 5 cups of reduced sodium beef broth instead of water makes the soup even richer. Just omit the beef base or bouillon since the broth provides enough flavor.
The best way is to cook the noodles separately and add them to the soup just before serving. This keeps them al dente and prevents them from absorbing too much liquid and becoming soggy.
Yes! Brown the beef and follow the recipe through making the soup base. Transfer everything to a slow cooker, using less water and beef base as directed, then cook on HIGH for 4-6 hours or LOW for 8-10 hours until beef is tender.
You can use evaporated milk for a similar creamy texture, or coconut milk if you want a dairy-free alternative. Just keep in mind the flavor will shift slightly with different milks.
Final Thoughts
This Hearty Beef Noodle Soup Recipe has become my go-to comfort food when I want something filling yet elegant. Once you make it, you’ll have a trusty, soul-warming dish that’s easy to adjust and share with loved ones. I’m confident you’ll enjoy it as much as I do—so preheat that oven and get cozy!
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Hearty Beef Noodle Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This hearty Beef Noodle Soup features tender seared sirloin simmered in a flavorful broth enriched with aromatic vegetables, herbs, and a creamy finish. Egg noodles are cooked separately to preserve their perfect texture and combined at the end to create a comforting, melt-in-your-mouth dish ideal for a satisfying meal.
Ingredients
Beef and Noodles
- 2 pounds top sirloin steak, chopped into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons vegetable oil, divided
- 2 cups egg noodles, or your favorite sturdy pasta
Soup Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion, chopped
- ¾ cup carrots, chopped or sliced
- 2 ribs celery, chopped or sliced
- 4-6 garlic cloves, minced
- ⅛ teaspoon red pepper flakes
- ¼ cup flour
- 5 cups water (or substitute with reduced sodium beef broth and omit beef base)
- 2 tablespoons beef base or beef bouillon (crushed if cubes)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
Add Later
- 3 cups half and half or evaporated milk
- 2 tablespoons cornstarch
- 1 15 oz. can fire roasted diced tomatoes with juices
- 1 cup frozen petite peas, not thawed
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the soup later.
- Sear Beef: Toss the chopped beef with salt and pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until very hot. Add half of the beef pieces and sear on all sides until deeply golden, about 4 minutes total. Remove and repeat with remaining beef, leaving drippings in the pot.
- Sauté Vegetables: Melt butter and olive oil in the pot with drippings over medium-high heat. Add chopped onions, carrots, and celery and cook until onions soften, about 8 minutes. Add garlic and red pepper flakes and sauté for 30 seconds more.
- Make Roux: Reduce heat to medium. Sprinkle flour over vegetables and stir continuously for 1-2 minutes to cook off the raw flour taste.
- Add Broth and Seasonings: Gradually stir in water while scraping bottom of pot to release browned bits. Add beef base, Worcestershire sauce, soy sauce, Dijon mustard, dried parsley, oregano, thyme, and paprika. Stir in the seared beef pieces.
- Bake Soup: Bring mixture to a simmer, cover the Dutch oven and transfer it to the oven. Bake for 90 minutes until the beef is tender. Begin cooking the egg noodles separately during the last 20 minutes of baking.
- Cook Noodles: Boil egg noodles in salted water until just al dente. Drain and drizzle lightly with olive oil if you need to hold them before combining.
- Add Cream and Tomatoes: Remove the pot from the oven and transfer to stovetop. Whisk together half and half and cornstarch, then stir into the soup along with the diced tomatoes. Simmer gently until thickened, about 3 minutes. Add frozen peas during the last minute.
- Combine and Season: Stir cooked noodles into the soup. Adjust salt and pepper to taste. Garnish with fresh parsley if desired and serve warm.
Notes
- Broth substitution: Use 5 cups of reduced sodium beef broth instead of water and omit beef base for richer flavor.
- Slow cooker option: After step 5 on stove, use 4 cups water and 1 ½ tablespoons beef concentrate, transfer to slow cooker, and cook on HIGH for 4-6 hours or LOW for 8-10 hours until beef is tender.
- Storage: Keep soup in an airtight container in the refrigerator for up to 4 days.
- Meal prep: Prepare components in advance or assemble soup and refrigerate; reheat and finish cooking noodles before serving.
- Freezing: Avoid freezing soup with noodles and half and half as texture and creaminess may suffer. Freeze soup without noodles using evaporated milk, thaw overnight, and add fresh noodles when reheating.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
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