Steak Pasta Soup with Broccoli
This steak pasta soup with broccoli includes tender steak bites along with a delicious, creamy savory broth, egg noodles, and broccoli. Such flavor and so simple to make!
Servings: 4 servings
- 1 pound London broil (or top round steak), cut in bite-sized pieces
- 1 Tbsp garlic , minced
- 1 tsp dry thyme
- 1 tsp dry marjoram
- 1 tsp dry basil
- 1 tsp dry oregano
- 3 Tbsp oil
- ½ tsp salt
- ½ tsp black pepper
- ½ red bell pepper , about 1 cup, chopped
- 2 cups broccoli , cut in bite-sized pieces
- 6 cups beef stock (or broth)
- 2 cups sour cream (or plain yogurt)
- 12 ounces egg noodles , uncooked
- 1 cup parmesan cheese , grated
Preheat Dutch oven to medium-high heat (about 7) for 5 minutes.
Add cut up meat to large plate and drizzle with oil. Add garlic, thyme, marjoram, oregano, basil, salt, and black pepper and mix together with hands.
Add marinated meat to pan and cook 2 minutes without stirring.
Stir meat and cook 2 minutes more.
Reduce heat to low-medium (3-4). Add broccoli and red pepper. Stir, cover, and cook 5 minutes.
Increase heat to medium (about 5). Stir and add stock/broth and egg noodles. Cover and cook 20 minutes.
Turn off heat, uncover, and let sit 5 minutes. Add sour cream and parmesan cheese and stir.
Calories: 956kcal | Carbohydrates: 74g | Protein: 58g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 217mg | Sodium: 1602mg | Potassium: 1657mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1714IU | Vitamin C: 61mg | Calcium: 531mg | Iron: 6mg