Hearty Hamburger Gluten-Free Noodle Soup
with Gluten-Free Fresh Fusilli, Onion & Parsley
- Wheat
- Eggs
Are you ready for the epic-level comforting mash-up of burgers and noodle soup? You’ll begin by caramelizing onion and browning beef and spices. Stir in crushed tomatoes and curly cavatappi pasta, then simmer until tender for a simple, hearty one-pot meal (and a breezy clean up!). A sprinkle of parsley on top adds a bright, herbaceous touch.
Ingredients
1 tablespoon
Fry Seasoning
1 unit
Onion
ounce
Cavatappi Pasta
(Contains: Wheat)
1 unit
Crushed Tomatoes
10 ounce
Ground Beef
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
2 unit
Beef Stock Concentrate
1 teaspoon
Dried Oregano
¼ ounce
Parsley
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and dice onion into ½-inch pieces.
Heat a drizzle of oil in a large pot over medium-high heat. Add beef*, onion, oregano, Fry Seasoning, salt, and pepper; cook, breaking up meat into pieces, until onion is softened and beef is browned, 3-4 minutes. (The beef will finish cooking in the next step.)
Stir in crushed tomatoes, stock concentrates, cavatappi, 3½ cups water, ½ tsp sugar, and a big pinch of salt (6½ cups water and 1 tsp sugar for 4 servings).
Increase heat to high, then cover and bring soup to a boil.
Once soup is boiling, uncover and cook, stirring occasionally, until pasta is al dente and beef is cooked through, 9-11 minutes. Taste and season with salt and pepper if desired.
While soup cooks, roughly chop parsley.
Divide soup between bowls. Garnish with parsley and serve. TIP: If you want to add a kick, stir in a pinch of chili flakes from your pantry!
