Beef Stroganoff Soup

By Rena |

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. 

top view of stroganoff soup in red pot

If you love beef stroganoff, you will really enjoy this easy Beef Stroganoff Soup recipe. Full of hearty beef and nutritious broth, this soup is the perfect 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. 

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.
top view of spoon scooping soup in pot

Ingredients you’ll need

This is just a list of ingredients you will need to make this easy Beef and pasta soup recipe. Full measurements are listed further down below.

Beef broth
Dried mushrooms
Beef of choice
Extra virgin olive oil
Sweet onions
Fresh thyme
Bay leaf
Garlic cloves
Button mushrooms
Mini pasta (I used fusilli)
Cream cheese
Fresh chives

Ingredients for beef stroganoff soup on counter

how to make easy beef stroganoff soup – step by step

  • 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 the 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.
Chopped mushrooms and onions on cutting board for soup
  • 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.
Chunks of steak cooking in dutch oven for soup
  • 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.
Close view of finished beef stroganoff soup in pot.

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.
Pot of beef stroganoff soup with red towel and chopped herbs on counter

FAQ’s

What cut of meat should I use for beef stroganoff soup? 

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. 

How do you store this soup?

Store in a sealed container in the fridge for 3-4 days. Reheat in the microwave or on the stove. 

Can you freeze beef stroganoff soup?

Yes, you can 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. Frozen noodles get very mushy. 

Ladel of stroganoff soup in pot.

Other Soup Recipes 

top view of beef soup in red pot

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top view of stroganoff soup in red pot

Beef Stroganoff Soup

This easy Beef Stroganoff Soup is a hearty, creamy, and comforting soup that can all be made in one pot. Perfect for a weeknight meal or special weekend dinner. 
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 5 minutes
Servings: 6 -8
Calories: 429kcal
Author: Rena

Ingredients

  • 6 cups beef broth
  • 1/2 x 20g packet dried mushrooms
  • 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.
  • StorageStore 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

Calories: 429kcal | Carbohydrates: 31g | Protein: 36g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 1032mg | Potassium: 998mg | Fiber: 3g | Sugar: 8g | Vitamin A: 278IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 4mg
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