This soup mixes browned ground beef, vegetables, tomatoes, broth, and elbow macaroni. It cooks in one pot and takes about 35–45 minutes. If you like simple, home-style meals, this recipe fits well.
Table of Contents
Why make this recipe
Beef and Macaroni Soup is warm, filling, and easy to cook. It uses simple ingredients you likely have at home. The soup is good for busy weeknights and for colder days. It feeds a family and makes tasty leftovers.
How to make Beef and Macaroni Soup
Ingredients :
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 medium carrots (peeled and diced)
- 2 celery ribs (diced)
- 3 cloves garlic (minced)
- 1 pound ground beef (85% lean)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 2 cups water
- 1 cup elbow macaroni (uncooked)
- 1 cup frozen corn (optional)
- Fresh parsley (chopped, for garnish)
Directions :
- Sauté vegetables: Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until softened. Add garlic and cook for 30 seconds more.
- Brown the beef: Push vegetables to the side of the pot. Add ground beef and cook until browned, breaking it apart with a spoon, about 5–6 minutes. Drain excess grease if needed.
- Season and build flavor: Stir in salt, pepper, and Italian seasoning. Add diced tomatoes (with juice), tomato sauce, beef broth, and water. Bring mixture to a gentle boil.
- Simmer: Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to blend.
- Cook pasta: Stir in macaroni and corn (if using). Continue cooking, uncovered, for 8–10 minutes, or until pasta is tender. Stir occasionally to prevent sticking.
- Finish and serve: Taste and adjust seasoning if needed. Ladle soup into bowls and garnish with fresh parsley before serving.
Beef and Macaroni Soup
A warm and filling one-pot soup featuring ground beef, vegetables, and elbow macaroni, perfect for busy weeknights.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 medium carrots (peeled and diced)
- 2 celery ribs (diced)
- 3 cloves garlic (minced)
- 1 pound ground beef (85% lean)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 2 cups water
- 1 cup elbow macaroni (uncooked)
- 1 cup frozen corn (optional)
- Fresh parsley (chopped, for garnish)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until softened. Add garlic and cook for 30 seconds more.
- Push vegetables to the side of the pot. Add ground beef and cook until browned, breaking it apart with a spoon, about 5–6 minutes. Drain excess grease if needed.
- Stir in salt, pepper, and Italian seasoning. Add diced tomatoes (with juice), tomato sauce, beef broth, and water. Bring mixture to a gentle boil.
- Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to blend.
- Stir in macaroni and corn (if using). Continue cooking, uncovered, for 8–10 minutes, or until pasta is tender. Stir occasionally to prevent sticking.
- Taste and adjust seasoning if needed. Ladle soup into bowls and garnish with fresh parsley before serving.
Notes
Use 85% lean beef for good flavor and less fat. Drain excess grease after browning for a clearer broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
How to serve Beef and Macaroni Soup
Serve hot in bowls. Add crusty bread or a simple salad on the side. For a balanced plate, offer a green side dish or toasted garlic bread.
How to store Beef and Macaroni Soup
Cool the soup to room temperature within two hours. Store in airtight containers in the fridge for up to 3–4 days. For longer storage, freeze in freezer-safe containers for up to 2 months.
Tips to make Beef and Macaroni Soup
- Use 85% lean beef for good flavor and less fat.
- Drain excess grease after browning for a clearer broth.
- Add the pasta near the end to keep it from getting mushy.
- If soup thickens too much, add a little extra water or broth.
- Taste at the end and add more salt or pepper if needed.
Variations
- Use ground turkey or chicken instead of beef.
- Swap elbow macaroni for small shells or ditalini.
- Add a cup of chopped spinach or kale at the end for more greens.
- Use Italian sausage for a spicier version.
FAQs
Q: Can I make this in a slow cooker?
A: Yes. Brown the beef and sauté the vegetables first. Then add all ingredients except pasta and corn. Cook on low for 6–8 hours. Add pasta and corn in the last 20–30 minutes.
Q: Can I skip the tomato sauce?
A: You can, but the sauce adds body and a smooth tomato flavor. If you skip it, add another can of diced tomatoes and a bit more seasoning.
Q: How do I reheat leftover soup?
A: Reheat on the stove over medium-low heat, stirring often. Add a splash of water or broth if it is too thick. Heat until just warm through.
Q: Is this recipe freezer friendly?
A: Yes. Freeze without the pasta for best texture. Add fresh pasta when reheating, or freeze with pasta but expect softer noodles.
Conclusion
This Beef and Macaroni Soup is simple, warm, and family-friendly. It comes together in one pot with basic pantry items. Try the tips and variations to make it your own. Enjoy a bowl and share the leftovers.
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