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This easy Beef Stroganoff Soup recipe is everything you love about classic beef stroganoff – in soup form! It’s a hearty, creamy, and comforting soup that can all be made in one pot. Perfect for a weeknight meal or special weekend dinner.
If you love beef stroganoff, you will enjoy this Beef Stroganoff Soup recipe. Full of hearty beef and nutritious broth, this soup is the perfect healthy and comforting dinner for a cold winter night. Plus we love that the whole dish can be made in one pot and can even be made ahead. Enjoy your favorite pasta dish in a soup form and everyone will love it.
Traditional beef stroganoff is usually made with cream of mushroom soup or whipping cream. For a healthier option, we are swapping the cream of mushroom soup with some cream cheese and other simple pantry-staple ingredients for a healthy beef stroganoff soup recipe.
Why you’ll love this recipe
- Classic comforting flavors. There’s nothing like the rich, creamy flavors of beef broth, mushrooms, onions, and pasta. These are classic flavors for a home-cooked dinner.
- All made in one pot. Start by making the broth, then cook the beef and veggies in the same pot. Last, cook the noodles right in the broth to finish it off.
- It’s healthy. This soup is full of vitamins and nutrients from the broth, protein from the beef, and plenty of mushrooms and onions.
Ingredients for beef stroganoff
This is just a list of ingredients you will need to make this Healthy Beef stroganoff and pasta soup recipe. Full measurements are listed further down below.
- Beef broth: or any other broth will still work.
- Dried mushrooms: adds an amazing flavor to this dish
- Beef of choice: Tenderloins work best, but other cuts like sirloin steak or rib eyes.
- Extra virgin olive oil: or avocado oil
- Sweet onions: white or yellow onions
- Fresh thyme: we love using fresh thyme, but if you can’t find any use dried thyme.
- Bay leaf: herb for flavor
- Garlic cloves: do use fresh garlic cloves and not garlic powder
- Button mushrooms: use fresh mushrooms if you can instead of canned mushrooms
- Mini pasta (I used fusilli): any other pasta will work
- Cream cheese: use full-fat or lite cream cheese for a healthier swap.
- Fresh chives: used for garnishing. Adds a nice touch but can be skipped.
how to make beef stroganoff soup
- Prepare the broth. In a heavy soup pot over medium heat, bring beef stock and 3 cups of water to a boil. Then add dried mushrooms and bring to a boil for 10 minutes on low. Set aside in a large tempered glass jug and cover to keep warm.
- Prep other ingredients. Next, chop the beef into chunk. Quarter the mushrooms, dice the onion, and chop the garlic cloves.
- Cook the meat. Heat the soup pot again over medium-high heat. Add 1 tablespoon of oil and heat until shimmering. Then add the beef and cook for 6-8 minutes, or until it is golden brown on all sides. Remove to a plate, then cover and set aside.
- Cook veggies. Using the same pot, add 2 tablespoons of oil and heat again until hot. Add garlic and sauté until fragrant. Then stir in onion, fresh thyme, and bay leaf. Cook until onion is slightly golden.
- Add stock and mushrooms. Pour the warm mushroom stock back into the pot. Stir in browned beef and mushrooms, then reduce the heat to low. Cover and let cook for 1 hour and 30 minutes or until beef is cooked through and super tender.
- Add pasta. Once the beef is done, add the pasta to the soup; continue cooking for about 10 minutes more until pasta is done.
- Add cream cheese and serve. Stir in cream cheese, then mix until well combined. Garnish the soup with fresh chives and serve hot.
Tips and substitutions
- Beef: You can use any beef of choice, including stew meat, sirloin, steak tips, beef tenderloin, or ribeye.
- Sweet onions: You can also substitute with yellow onions, but make sure to cook them until very soft to bring out the sweet flavor.
- Fresh thyme: Substituting with dried thyme will not add very much flavor, so use fresh if possible.
- Mini pasta: You can use fusilli, penne, rigatoni, gemelli, or any other small pasta.
- For tender beef, allow the soup to simmer until the beef easily falls apart when pulled with a fork.
frequently asked questions
The goal is to have super tender beef. Stew meat is a great choice because it is affordable and gets fall-apart tender. You can also use steak tips, beef tenderloin, or beef sirloin.
Yes, you can cool the soup completely and then freeze it for up to 3 months. If you plan on freezing it, leave the noodles out and boil them separately when you serve it. Frozen noodles get very mushy.
Most stroganoff recipes do contain cream. Over the years the recipe has been altered quite a bit but the addition of some sort of cream stayed the same. Most are made with either cream of mushroom soup, whipping or heavy cream, or sour cream.
Storing and reheating
- Storing: Store the leftover stroganoff soup in a container in the fridge for up to 5 days. You may freeze for up to 3 months.
- Reheating: To reheat beef stroganoff, simply use your microwave and reheat for 1-2 minutes. If the soup is frozen, remove it from the freezer and place it in the fridge the day before to thaw and either reheat it in a saucepan on your stovetop or use the microwave.
Other Soup Recipes
- One Pot Lasagna Soup
- Low Carb Chicken Pot Pie Soup
- Healthy Asparagus Soup
- Easy Creamy Chicken Noodle Soup
- Creamy Chicken Enchilada Soup
- Easy Stuffed Pepper Soup
More Beef Recipes
- Homemade Beef Chili
- Beef Kafta
- Easy Korean Beef
- Healthy Beef Enchiladas
- Easy Beef Pot Roast
- Vegetable Beef Soup
- Healthy Beef Taco Salad
- Homemade Beef Stew
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Beef Stroganoff Soup
Ingredients
- 6 cups beef broth
- 1/2 x 20g packet dried mushrooms
- 1½ lb beef of choice
- 2 tbsp extra virgin olive oil
- 2 sweet onions, thinly sliced
- 3 sprigs fresh thyme
- 1 dried bay leaf
- 3 garlic cloves, finely chopped
- 1 lb button mushrooms, cleaned and halved
- 5 oz mini pasta, I used fusilli, or sub whole wheat or lentil pasta
- 1/2 cup cream cheese, sub with light cream cheese
- Roughly chopped fresh chives, to serve
Instructions
- In a heavy soup pot over medium heat, bring beef stock and 3 cups of water to a boil. Add dried mushrooms and bring to a boil, boil for 10 minutes on low. Set aside in a large tempered glass jug and cover to keep warm.
- Meanwhile, chop the beef into chunks. Quarter the mushrooms and dice the onion. Finely chop the garlic cloves and set aside.
- Heat the same soup pot again over medium-high heat. Add 1 tablespoon of oil and heat until shimmering. Add beef and cook until golden brown on all sides, about 6-8 minutes. Once done, remove to a plate, cover, and set aside.
- Using the same pot, add 2 tablespoons of oil and heat again until hot. Add garlic and sauté until fragrant. Stir in onion, fresh thyme, and bay leaf. Cook until onion is slightly golden.
- Pour the warm mushroom stock into the pot. Stir in browned beef and mushrooms, then reduce the heat to low.
- Cover and let cook for 1 hour 30 minutes or until beef is cooked through and super tender.
- Once the beef is done, add the pasta to the soup; continue cooking for about 10 minutes more until pasta is done.
- Stir in cream cheese, mix until well combined.
- Garnish the soup with fresh chives and serve hot.
Notes
- Beef: You can use any beef of choice, including stew meat, sirloin, steak tips, beef tenderloin, or ribeye.
- Sweet onions: You can also substitute with yellow onions, but make sure to cook them until very soft to bring out the sweet flavor.
- Fresh thyme: Substituting with dried thyme will not add very much flavor, so use fresh if possible.
- Mini pasta: You can use fusilli, penne, rigatoni, Gemelli, or any other small pasta.
- For tender beef, allow the soup to simmer until the beef easily falls apart when pulled with a fork.
- Storage: Store in a sealed container in the fridge for 3-4 days. Reheat in the microwave or on the stove.
- Freezing: Cool the soup completely and then freeze for up to 3 months. If you plan on freezing it, leave the noodles out and boil them separately when you serve it.
- Can be made using your instant pot or slow cooker
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
