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In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat.

Add the chopped yellow onion, carrots, and celery to the pot with the browned beef. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.

Stir in the minced garlic and cook for another 1 minute until fragrant.

Pour in the beef broth and add the undrained diced tomatoes, dried thyme, dried oregano, bay leaf, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.

Uncover the pot and add the egg noodles. Increase the heat to medium and cook, stirring occasionally, until the noodles are tender, about 7 to 10 minutes, or according to package directions.

Remove the bay leaf. Taste and adjust seasoning as needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.


In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat.

Add the chopped yellow onion, carrots, and celery to the pot with the browned beef. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.

Stir in the minced garlic and cook for another 1 minute until fragrant.

Pour in the beef broth and add the undrained diced tomatoes, dried thyme, dried oregano, bay leaf, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.

Uncover the pot and add the egg noodles. Increase the heat to medium and cook, stirring occasionally, until the noodles are tender, about 7 to 10 minutes, or according to package directions.

Remove the bay leaf. Taste and adjust seasoning as needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.
