One-Pot Hamburger Noodle Soup with Caramelized Onion and Parsley

Imagine the ultimate comfort food mash-up: a rich, beefy noodle soup that tastes just like your favorite burger in a bowl. This one-pot wonder starts with caramelized onions and perfectly browned ground beef, simmered with aromatic spices and crushed tomatoes. Curly cavatappi pasta soaks up all that savory goodness, creating a hearty, satisfying meal that comes together in under 30 minutes.

Best of all, it’s a breeze to clean up since everything cooks in a single pot. A sprinkle of fresh parsley adds a bright, herbaceous finish that balances the deep, meaty flavors. Whether you’re looking for a quick weeknight dinner or a cozy lunch, this soup delivers big on taste with minimal effort.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView 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 beef, onion, oregano, Fry Seasoning, salt and pepper; cook, breaking up meat into pieces, until onion is softened and beef is browned, 3-4 minutes. (The beef will finish cooking in the next step.)
3. Stir in crushed tomatoes, stock concentrates, cavatappi, 3½ cups water, ½ tsp sugar and a big pinch of salt (6½ cups water and 1 tsp sugar for 4 servings). Increase heat to high, then cover and bring soup to a boil.
4. Once soup is boiling, uncover and cook, stirring occasionally, until pasta is al dente and beef is cooked through, 9-11 minutes. Taste and season with salt and pepper if desired.
5. While soup cooks, roughly chop parsley.
6. Divide soup between bowls. Garnish with parsley and serve. TIP: If you want to add a kick, stir in a pinch of chili flakes from your pantry!

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any small pasta like elbow macaroni, shells or rotini will work. Adjust cooking time as needed.

Can I make this soup ahead of time?

Absolutely! The flavors meld even more overnight. When reheating, add a little water to loosen the soup as the pasta absorbs liquid.

Is there a substitute for Fry Seasoning?

You can use a mix of paprika, garlic powder, onion powder, salt and pepper to taste.