This soup mixes ground beef, tomatoes, vegetables, and elbow macaroni. You get a rich broth and soft pasta in one pot. The recipe cooks fast and makes good leftovers. It works for families and for meal prep.
Table of Contents
Why make this recipe
Beef and Macaroni Soup is warm, filling, and easy to make. It uses simple ingredients you may already have. The soup is great for a quick weeknight meal or a cold day. If you like other comforting beef pasta soups, try this simple idea like creamy beef and shells for a similar, creamy feel.
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 soup that combines ground beef, tomatoes, vegetables, and elbow macaroni, perfect for a quick weeknight meal.
- 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
Let the soup cool before storing. It can be refrigerated for 3–4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
How to serve Beef and Macaroni Soup
Serve the soup hot in bowls. Add chopped parsley or a little grated cheese on top. A simple side like toast or a light sandwich works well. Try a quick breakfast-style toast as a warm side with this soup, such as air fryer egg and cheese toast, for a cozy meal.
How to store Beef and Macaroni Soup
Let the soup cool to room temperature. Put it in airtight containers. Store in the fridge for up to 3–4 days. For longer storage, freeze in safe containers for up to 2 months. Thaw overnight in the fridge before reheating. Reheat on the stove over low heat until hot, stirring so the pasta does not stick.
Tips to make Beef and Macaroni Soup
- Use medium heat to avoid overcooking the vegetables.
- Drain excess fat after browning the beef to keep the broth clear.
- Add the macaroni last so it does not get too soft.
- If the soup thickens after sitting, add a little water or broth when reheating.
- Taste and add salt at the end if needed.
Variations
- Add beans: Stir in a can of drained beans for more protein.
- Use different pasta: Small shells or ditalini work if you prefer a different shape.
- Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
- Make it lighter: Use ground turkey instead of beef.
For another beef soup idea with potatoes, you can look at cheesy beef and potato soup for a different twist.
FAQs
Q: Can I use different pasta?
A: Yes. Small shapes like shells or ditalini work well. Adjust cooking time as needed.
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. Cook on low for 6–8 hours. Add pasta in the last 20–30 minutes.
Q: Can I skip the corn?
A: Yes. The corn is optional. You can leave it out or use peas instead.
Q: How do I keep the pasta from getting mushy?
A: Add pasta near the end and cook just until tender. If you plan to store leftovers, cook pasta slightly less than al dente.
Q: Is this freezer friendly?
A: Yes. Freeze in airtight containers. Reheat slowly and add a little broth if the soup is thick.
Conclusion
Beef and Macaroni Soup is simple, warm, and filling. It cooks in one pot and makes good leftovers. Use the tips and variations to make it your own. Enjoy a bowl with a piece of toast or a light side.
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