beefy (or chicken) cheesy tomato soup

A few weeks ago, I included in my week’s menu the link to Beefy Tomato Soup. When it came time to make the recipe, I didn’t have a few items, so I revised the recipe. As I often do. And, of course, I used a small amount of dry onion rather than fresh due to DH’s allergy to onion. Everyone liked it. Following is my own version.

beefy (or chicken) cheesy tomato soupbeefy (or chicken) cheesy tomato soup

Beefy Cheesy Tomato Soup


  • 2 T. olive oil
  • 1 lb. lean ground beef
  • 1 T. dry onion
  • 3 cloves of garlic, minced / or 1/4 tsp. garlic powder
  • 1 tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 1 tsp. dry basil
  • 10 drops or more hot sauce (I used Tobasco.)
  • 1 lb. spiral pasta
  • 29 oz. can crushed tomatoes
  • 4 cups of chicken stock
  • 2 cups shredded Cheddar cheese
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped (Reserve some fresh basil/parsley for garnish, if desired.)

Heat a skillet, adding the olive oil. Brown the hamburger in the hot oil. When almost done, add the onion, garlic, salt, pepper, dry basil and hot sauce. Cook for a few more minutes. Remove from heat.

In a large pot, cook the pasta as directed. Drain, reserving pasta water. Return pasta to large pot. Add the meat, tomatoes, and chicken stock.

Heat to a simmer, then turn off. Add cheese, basil and parsley. Stir till cheese is melted. Serve warm.

Reserved pasta water can be used to thin the soup if needed. Pasta will continue to absorb water and leftovers may need the extra pasta water before storage in the fridge.

This soup got even better after a day or two in the fridge. It was great for a quick lunch with some toasted sourdough bread. It would be great made without any meat at all.

Today I made the same soup, but made it with chicken instead of beef. I like this even better. I cooked two boneless chicken breasts and six boneless/skinless chicken thighs in just enough water to cover them. To the chicken, I added:

  • 1 T. dry onion
  • 2 tsp. dry basil
  • 1 tsp. celery seed
  • a dash of ground thyme
  • 2 bay leaves
  • 1 tsp. salt
  • freshly ground black pepper

Bring to a boil, reduce to a simmer and cook 20 minutes. Remove meat to a bowl and let the chicken rest 10-15 minutes before dicing. Use two to three cups diced chicken for the soup and reserve the rest for another meal.

Cook the pasta in the water the chicken was cooked in. When the pasta is done, add the chicken, hot sauce and tomatoes. Return to a simmer, then remove from the heat. Add the cheese and the fresh basil and parsley. No need to add the spices from the first list as they have been cooked with the chicken. Taste and adjust as needed. Stir and serve. Delicious!


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