Hearty Steak Soup with Noodles
Warm up with a bowl of hearty steak soup with noodles, a comforting one-pot meal that's packed with rich flavors and wholesome ingredients. Tender bites of sirloin steak are simmered in a savory beef broth alongside a medley of carrots, celery, and onions, creating a base that's both nourishing and satisfying. Aromatic herbs like thyme and oregano, along with tomato paste, infuse the soup with depth, while egg noodles add a hearty, filling touch. This soup is perfect for chilly evenings and makes an ideal family dinner, ready in just over an hour. Garnished with fresh parsley for a vibrant finish, this steak noodle soup is as visually appealing as it is delicious. Perfect for those craving a rustic yet elevated homemade meal, this recipe is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 1 pound beef sirloin steak
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 4 cups egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by preparing the beef. Trim any excess fat from the sirloin steak and cut it into small, bite-sized pieces.
Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat. Add the steak pieces and brown them on all sides, about 4-5 minutes. Remove the beef from the pot and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion, sliced carrots, and diced celery for 5-6 minutes, or until the vegetables are softened.
Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.
Return the browned steak to the pot. Add the beef broth, tomato paste, dried thyme, dried oregano, bay leaves, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for 30 minutes to allow the flavors to meld and the meat to become tender.
While the soup is simmering, cook the egg noodles in a separate pot according to the package instructions. Drain the noodles and set them aside.
Remove the bay leaves from the soup and discard them. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
To serve, ladle the soup into bowls and stir in a portion of cooked noodles. Garnish with chopped fresh parsley for a burst of freshness. Serve hot and enjoy!
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1327 mg | 58% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 4.9 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
