Gluten-Free Hamburger Noodle Soup
with Fresh Fusilli, Crushed Tomatoes & Parsley
- Wheat
- Eggs
Ground beef is browned with onion, oregano, and savory spices, then simmered with crushed tomatoes and gluten-free fresh fusilli pasta in a rich, hearty broth. The pasta cooks right in the soup, soaking up all that savory depth. Finished with a shower of fresh parsley—and a pinch of chili flakes if you like a little heat—this comforting bowl comes together in under 30 minutes.
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
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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, Gluten-Free Fresh Fusilli Pasta, 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, 3-4 minutes. Taste and season with salt and pepper if desired.
While soup cooks, roughly chop parsley.
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!
