Hearty Hamburger Noodle Soup with Gluten-Free Fusilli

Craving the ultimate comfort food mash-up? This hearty hamburger noodle soup brings together the savory goodness of a classic burger with the cozy warmth of noodle soup. Caramelized onions, seasoned ground beef and tender gluten-free fusilli swim in a rich tomato broth, all cooked in one pot for easy cleanup.

Top it off with a sprinkle of fresh parsley for a bright, herbaceous finish. It’s a satisfying, family-friendly meal that comes together in under 30 minutes-perfect for those busy weeknights when you need something delicious and comforting.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Fusilli PastaView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and dice onion into ½-inch pieces.
2. Heat a drizzle of oil in a large pot over medium-high heat. Add ground beef, diced onion, dried oregano, Fry Seasoning, salt and pepper. Cook, breaking up the meat with a spoon, until onion is softened and beef is browned, about 3-4 minutes. (Beef will finish cooking later.)
3. Stir in crushed tomatoes, beef stock concentrates, cavatappi pasta, 3½ cups water, ½ teaspoon sugar and a big pinch of salt. For 4 servings, use 6½ cups water and 1 teaspoon sugar. Increase heat to high, cover and bring soup to a boil.
4. Once boiling, uncover and cook, stirring occasionally, until pasta is al dente and beef is fully cooked, 9-11 minutes. Taste and adjust seasoning with salt and pepper if desired.
5. While soup cooks, roughly chop parsley.
6. Divide soup between bowls. Garnish with chopped parsley and serve. For a spicy kick, stir in a pinch of chili flakes.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, you can substitute regular cavatappi or any short pasta. Adjust cooking time according to package directions.

Can I make this soup ahead of time?

Absolutely! The soup keeps well in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

What can I use instead of Fry Seasoning?

You can replace it with a mix of paprika, garlic powder, onion powder and a pinch of cayenne for similar flavor.