I like this recipe because it’s so simple to make—just toss everything into the slow cooker and let it work its magic. The beef becomes tender, the vegetables soak up all the rich tomato flavor, and the herbs add that zesty, home-cooked touch. I also love that it’s versatile: I can use any pasta I have on hand, make it cheesy with Parmesan, or even sneak in extra veggies. It’s the kind of meal that feels nourishing and comforting, no matter the season.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1½ pounds ground beef 3 to 4 carrots, chopped 3 to 4 celery stalks, chopped 1 large shallot, chopped 4 to 5 cloves garlic, pressed 1 (14 oz) can diced tomatoes 1 (24 oz) can tomato sauce (or reduce to 14 oz if preferred) 1 to 2 tablespoons brown sugar 4 cups beef broth (or 4 cups water mixed with 2 tablespoons Better Than Bouillon Veggie Base) Salt and pepper to taste 2 tablespoons dried oregano 2 tablespoons dried basil 3 cups cooked noodles (Farfalle or any preferred pasta) Optional: ½ to ¾ cup Parmesan cheese
Directions
I start by browning the ground beef in a skillet over medium heat until fully cooked, breaking it apart as it browns. Once done, I drain any excess fat.
In the slow cooker, I combine the cooked ground beef, carrots, celery, shallot, garlic, diced tomatoes, tomato sauce, brown sugar, and beef broth.
I give everything a good stir, then season with salt, pepper, oregano, and basil. I place the lid on the slow cooker and cook on low for about 6 to 8 hours, depending on the size and heat of my cooker.
Around the 5-hour mark, I check the soup. If it’s too thick, I add a little more water or broth. I adjust the seasonings to taste if needed.
About an hour before the soup is done, I bring a large pot of salted water to a boil. I cook the noodles according to the package directions, shaving off about a minute since they’ll continue cooking in the soup.
I lift the noodles out of the pot using a slotted spoon and add them directly into the slow cooker along with ¼ to ½ cup of pasta water.
If I’m adding Parmesan, I stir it in now. I let everything cook together for another 20 minutes while the flavors meld and the soup thickens slightly.
I serve it hot with a sprinkle of extra cheese on top, a slice of crusty bread on the side, and a big, satisfied smile.
Servings and Timing
This recipe makes 6 to 8 servings.
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Variations
When I want a spicy version, I add a pinch of red pepper flakes or a few dashes of hot sauce.
For a veggie-packed soup, I toss in corn, peas, or green beans during the last hour of cooking.
I sometimes use ground turkey or chicken instead of beef for a lighter option.
To make it creamy, I stir in a splash of heavy cream or a dollop of sour cream right before serving.
I love topping each bowl with fresh basil, parsley, or shredded mozzarella for an extra comforting touch.
Storage/Reheating
I store leftover soup in airtight containers in the refrigerator for up to 4 days. The flavors deepen beautifully overnight. To reheat, I warm it gently on the stove or in the microwave, adding a little broth or water if it has thickened too much. This soup also freezes well for up to 3 months—I just leave out the noodles before freezing and add freshly cooked pasta when reheating.
FAQs
Can I cook this soup on high instead of low?
Yes, I can cook it on high for about 3 to 4 hours if I’m short on time.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey works great for a leaner version without losing flavor.
Do I need to brown the beef first?
Yes, I always brown it for better flavor and texture—it also helps remove excess fat.
Can I add raw noodles to the slow cooker?
I prefer cooking the noodles separately so they don’t get mushy, but in a pinch, I can add them during the last 30 minutes.
What kind of noodles work best?
Farfalle, elbow macaroni, rotini, or shells all hold up well in the soup.
How can I make it vegetarian?
I replace the ground beef with lentils or plant-based crumbles and use vegetable broth instead of beef broth.
Can I make this soup ahead of time?
Yes, I often prepare it a day in advance—the flavors only get better after resting overnight.
How do I thicken the soup?
If I want it thicker, I simmer it uncovered for a bit or mash a few of the potatoes or noodles into the broth.
What can I serve with it?
I love serving it with garlic bread, cornbread, or a simple green salad.
Can I freeze this soup?
Yes, it freezes beautifully for up to 3 months. I just thaw it overnight in the fridge and reheat it gently on the stove.
Conclusion
This Zesty Hamburger Soup is the ultimate slow cooker comfort meal—hearty, flavorful, and filled with classic ingredients that never go out of style. I love how the slow cooking deepens the flavors, turning simple ingredients into something truly delicious. Whether it’s for a lazy Saturday or a busy weeknight, this soup always satisfies and leaves me feeling warm, full, and happy.
A hearty, zesty slow cooker hamburger soup loaded with tender vegetables, savory ground beef, herbs, and noodles — the perfect cozy, flavorful meal for any slow-cooked weekend.
Ingredients
1½ pounds ground beef
3–4 carrots, chopped
3–4 celery stalks, chopped
1 large shallot, chopped
4–5 cloves garlic, pressed
1 (14 oz) can diced tomatoes
1 (24 oz) can tomato sauce (or 14 oz for lighter consistency)
1–2 tablespoons brown sugar
4 cups beef broth (or 4 cups water + 2 tablespoons Better Than Bouillon Veggie Base)
Salt and pepper, to taste
2 tablespoons dried oregano
2 tablespoons dried basil
3 cups cooked noodles (Farfalle or preferred pasta)
Optional: ½–¾ cup grated Parmesan cheese
Instructions
Brown the ground beef in a skillet over medium heat until fully cooked, breaking it apart as it browns. Drain excess fat.
In a slow cooker, combine the cooked beef, carrots, celery, shallot, garlic, diced tomatoes, tomato sauce, brown sugar, and beef broth.
Season with salt, pepper, oregano, and basil. Stir well, cover, and cook on low for 6–8 hours (or high for 3–4 hours).
Check around the 5-hour mark; if too thick, add a bit more water or broth. Adjust seasoning as needed.
Cook the noodles separately in salted water about 1 minute less than package directions. Drain, reserving ¼–½ cup pasta water.
Add noodles and reserved pasta water to the slow cooker during the last 30–60 minutes of cooking. Stir in Parmesan cheese if using.
Serve hot, topped with extra cheese and fresh herbs if desired, alongside bread or a salad.
Notes
Add red pepper flakes or hot sauce for a spicy version.
Include corn, peas, or green beans for extra vegetables.
Swap beef for ground turkey or chicken for a lighter option.
Stir in a splash of cream or sour cream for a creamy finish.
Freeze without noodles for up to 3 months; add fresh pasta when reheating.
Serve with garlic bread or cornbread for a complete meal.
