This is what happens when tender beef, colorful vegetables, long noodles, and a rich tomato broth all decide to show up hungry. It's hearty, deeply savory, slightly spicy, and packed with enough vegetables to make the noodles feel responsible. Salsa or hot sauce adds bold flavor without hunting down specialty ingredients — quick and easy enough for a weeknight dinner.
15 minPrep
30 minCook
45 minTotal
4Servings
Instructions
Brown the beef
Heat olive oil in a large pot over medium-high heat. Add the beef and cook until nicely browned around the edges — let it develop real flavor before stirring.Add the vegetables
Add onion, carrot, bell pepper, celery, and cabbage. Cook 5–6 minutes, stirring occasionally, until they begin to soften.Make the broth rich
Stir in tomato, tomato paste, garlic, salsa, paprika, coriander, and basil. Cook about 2 minutes until fragrant.Simmer
Pour in the beef broth, season with salt and pepper. Bring to a boil, reduce heat, and simmer 25–30 minutes until beef is tender.Cook the noodles
Cook noodles separately per package directions, then divide among bowls.Serve
Ladle the hot beef, vegetables, and broth over the noodles. Finish with fresh cilantro and an extra splash of hot sauce.
Quick tip: Use thinly sliced sirloin or leftover cooked beef to make this soup even faster on a busy night.
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Serving Suggestions
Serve with warm crusty bread for soaking up the broth — leaving it behind would be disrespectful.
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