Busy Day Soup

No chopping or peeling needed for this busy day soup.

Southern Living Busy Day Soup in a bowl to serve
Photo:

Greg Dupree, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

Active Time:
15 mins
Total Time:
25 mins
Servings:
6

It takes little creativity to discern why busy day soup bears its name. The most hands-on cooking you have to do is browning the meat, but the rest of the recipe is simply dumping in the remaining ingredients and letting it boil for a few minutes.

The base of most soups is made from sautéed onions, celery, and carrots, but to speed up the process after a busy day, this recipe calls for a package of dry onion soup mix instead. The advantage to using this soup mix is that it lends a ton of mouthwatering savory flavor to the meat without the labor of endless chopping and cooking. By adding the packet to the browning meat, you ensure that all of the spices in the mix are able to permeate the soup by infusing the fat from the ground beef with rich flavor.

After that, it's a matter of adding vegetable broth, canned fire-roasted tomatoes, and a bag of frozen vegetables. Some pasta noodles are thrown in to bulk up the soup with some much needed starch, and after the pasta is done cooking in the flavorful broth, it's ready to serve.

Ingredients for Busy Day Soup

To make this hearty weeknight soup, you'll need:

  • Extra-virgin olive oil: For browning the beef.
  • Ground beef: Can substitute with ground turkey, chicken, or sausage, if preferred.
  • Dry onion soup mix: Adds deep flavor to the soup without having to prepare a mirepoix.
  • Vegetable broth: The base of the broth. Can substitute with chicken, turkey, or beef broth.
  • Canned fire-roasted tomatoes: For a sweet and smoky tomato flavor.
  • Frozen mixed vegetables: Any type of vegetables you have on hand will do nicely here.
  • Dried pasta noodles: Such as gemelli to bulk up the soup for a filling weeknight meal.
Southern Living Busy Day Soup ingredients

Greg Dupree, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

How To Make Busy Day Soup

This soup comes together quickly and easily, for a satisfying meal at the end of a long day:

  • Step 1. Brown beef: Heat oil in a Dutch oven or large pot, and brown the beef.
  • Step 2. Add broth and vegetables: Stir in onion soup mix, then broth, tomatoes, and vegetables. Bring to a boil.
  • Step 3. Add pasta: Add pasta; boil for 10 minutes. Remove from heat and serve.

Variations for Busy Day Soup

This soup is here to make your life easier, and simple swaps based on what you have on hand can ensure that it does just that:

  • Beef: Swap for ground turkey, pork, chicken, or sausage.
  • Seasonings: Swap the onion soup mix for a variety of spices, including paprika, cayenne, chili powder, and more.
  • Vegetables: Add fresh onions, peppers, mushrooms, or any frozen vegetables you have on hand.
  • Pasta: Any small pasta shapes will do, or swap with tortellini, potatoes or leftover rice.
  • Toppings: Serve topped with fresh herbs, a hit of hot sauce, or shredded cheese for a little extra flair.

Want to get ahead of the day? Prep this soup in the slow cooker. Just cook on HIGH for 3 to 4 hours or LOW for 5 to 6, adding the pasta in the last 30 minutes of cooking.

How To Make Busy Day Soup Ahead

This soup isn't just quick to make, it can also be prepped up to three days in advance. Prepare and bring the soup to room temperature. Refrigerate in an airtight container, then reheat on the stovetop until hot throughout when ready to serve.

How To Freeze Busy Day Soup

This soup can be frozen for up to six months, so making a big batch is a great way to get ahead of busy weeknights. Fill freezer-safe zip-top bags no more than three-fourths of the way full, and seal, pushing out any air. Freeze flat until solid.

Thaw overnight in the refrigerator and reheat on the stovetop until hot throughout before serving.

Southern Living Busy Day Soup in the pot to serve

Greg Dupree, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

More Quick Soup Recipes You'll Love

Having a bevy of quick soup recipes on hand during those busy fall and winter months is key for getting through the season:

Editorial contributions by Katie Rosenhouse.

Ingredients

  • 1 Tbsp. extra-virgin olive oil

  • 1 lb. ground beef

  • 1 (1-oz.) pkg. dry onion soup mix

  • 6 cups vegetable broth

  • 2 (14.5-oz.) cans fire-roasted tomatoes

  • 1 (12-oz.) package frozen mixed vegetables

  • 2 cups dried pasta noodles (such as gemelli)

Directions

  1. Brown ground beef:

    Heat oil over medium-high in a Dutch oven or large pot. Add beef and break up with the back of a spoon until browned, about 6 minutes.

    Southern Living Busy Day Soup cooking the ground beef

    Greg Dupree, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  2. Add remaining ingredients, except pasta:

    Add onion soup mix; stir to combine. Add broth, tomatoes, and vegetables. Stir to combine, and bring to a boil.

    Southern Living Busy Day Soup combining the soup ingredients in the pot

    Greg Dupree, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  3. Add pasta, and finish:

    Add pasta; boil for 10 minutes. Remove from heat and serve.

    Southern Living Busy Day Soup adding the pasta and cooking until tender

    Greg Dupree, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

Frequently Asked Questions

  • Is soup better when cooked a day ahead?

    Soups and stews tend to benefit from being refrigerated overnight, giving the flavors time to meld and deepen.

  • What can I use in the place of onion soup mix?

    If you can't find onion soup mix, chop up onions, carrots, and celery for a quick flavor base.

  • How can I adjust the texture of busy day soup?

    Thicken the soup by adding a cornstarch slurry. Thin it with water or broth.

Additional reporting by
Katie Rosenhouse
Katie Rosenhouse
Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer.

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