A fire blazing, football in the background and soup simmering. Sounds like a perfect winter weekend to me! This is one of our favorite hearty soups. It’s easy to make on the stove, in a slower cooker or an Instant Pot.
It’s super easy (a requirement in my house!) and everyone in our family loves it. You can get creative and substitute the types of noodles (I use whatever I have on-hand!), beans, and even veggies. I eat gluten-free and have used several kinds of gluten-free noodles. My family doesn’t even notice!
Ingredients
- 2 lbs ground beef (we get ours HERE)
- 1 chopped onion (I don’t love onions, so I use onion flakes)
- 3 carrots, shredded
- 1 cup celery, chopped
- 2 cans diced tomatoes
- 1 can red kidney beans
- 1 can white navy beans
- 4 cups beef stock
- Large jar of spaghetti sauce (roughly 20 oz)
- 3 teaspoons oregano
- 2 teaspoons black pepper
- 1 1/2 Tablespoons parsley
- 1 teaspoon hot sauce
- 8 oz. pasta, cooked
- Shredded parmesan to top
Directions
Brown the ground beef. Add all ingredients, except pasta, to stock pot, slow cooker or Instant Pot.
- Stove top: Simmer on low 2-3 hours
- Slow cooker: Cook on high 3-4 hours
- Instant Pot: Cook on “soup” setting
When ready to serve, cook pasta according to package instructions and add to soup. Top with shredded parmesan cheese to serve!
Enjoy!
Added bonus – this soup freezes well! I typically fill a couple of mason jars with leftovers and freeze to eat for lunch later. ENJOY while you are cuddled up this winter!
XO, Kelli
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