This Beef Macaroni Soup is a hearty, comforting dish that brings together tender ground beef, elbow macaroni, and a rich tomato-based broth loaded with vegetables. It’s perfect for a cozy night in or when I need a quick and satisfying meal for the whole family.
Why You’ll Love This Recipe
I love this recipe because it’s simple, budget-friendly, and incredibly flavorful. It uses pantry staples and comes together in one pot, which means less cleanup. Plus, it’s kid-friendly and easy to customize depending on what I have on hand. The combination of beef, pasta, and veggies makes it a complete meal all in one bowl.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
1 tablespoon olive oil (if needed for browning)
1 small onion, diced
2 cloves garlic, minced
1 cup diced carrots
1 cup diced celery
1 can (15 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
4 cups beef broth
1 cup elbow macaroni (uncooked)
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and pepper to taste
Optional: Fresh parsley for garnish
Directions
In a large soup pot or Dutch oven, I heat the olive oil over medium heat. If my beef is lean, I add the oil; if not, I skip it.
I add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. I drain excess fat if needed.
I stir in the diced onion and garlic, cooking for 2-3 minutes until softened.
Then I add the carrots and celery, stirring occasionally for about 5 minutes until slightly tender.
I pour in the diced tomatoes (with their juice), tomato sauce, and beef broth. I stir in the Italian seasoning, paprika, salt, and pepper.
I bring everything to a boil, then reduce the heat and let it simmer uncovered for 10-12 minutes.
I add the uncooked elbow macaroni and continue to simmer for another 8-10 minutes, or until the pasta is tender.
I taste and adjust seasoning as needed.
Before serving, I garnish with fresh parsley if I have some on hand.
Servings and timing
This recipe makes about 6 servings. It takes roughly 10 minutes to prepare and 30 minutes to cook, so I can have a hot, satisfying meal on the table in about 40 minutes.
Variations
I sometimes swap the ground beef for ground turkey or Italian sausage for a different flavor. If I want to make it even heartier, I toss in a can of drained kidney beans or corn. I’ve also added a splash of Worcestershire sauce or hot sauce for extra depth. For a low-carb version, I replace the macaroni with chopped cauliflower or zucchini.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a splash of broth or water since the pasta tends to absorb liquid as it sits. To freeze, I let the soup cool completely and store it in freezer-safe containers for up to 3 months. I reheat it on the stovetop or in the microwave after thawing overnight in the fridge.
FAQs
How can I keep the macaroni from getting mushy?
I prefer cooking the pasta separately and adding it just before serving if I’m making the soup ahead of time or storing leftovers. That way, it doesn’t overcook.
Can I use a different type of pasta?
Yes, I can use small shells, ditalini, or rotini. I just make sure to adjust the cooking time based on the pasta type.
Can I make this soup in a slow cooker?
Absolutely. I brown the beef and sauté the aromatics first, then transfer everything (except the macaroni) to the slow cooker. I cook on low for 6-7 hours, adding the pasta in the last 30 minutes.
Is this soup gluten-free?
Not by default, but I can easily make it gluten-free by using gluten-free pasta and making sure my beef broth and tomato products don’t have any hidden gluten.
Can I add cheese to this soup?
Definitely. I like sprinkling shredded cheddar or Parmesan on top before serving for extra richness.
Conclusion
This Beef Macaroni Soup has become one of my go-to comfort meals. It’s filling, flavorful, and easy to throw together with what I usually have in my kitchen. Whether I’m cooking for my family or meal-prepping for the week, this one-pot soup never disappoints.
A hearty and comforting one-pot Beef Macaroni Soup made with ground beef, elbow macaroni, vegetables, and a flavorful tomato-based broth. Perfect for family dinners or meal prepping.
Ingredients
1 pound ground beef
1 tablespoon olive oil (if needed for browning)
1 small onion, diced
2 cloves garlic, minced
1 cup diced carrots
1 cup diced celery
1 can (15 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
4 cups beef broth
1 cup elbow macaroni (uncooked)
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and pepper to taste
Optional: Fresh parsley for garnish
Instructions
Heat olive oil in a large soup pot over medium heat, if using.
Add ground beef and cook until browned, breaking it apart. Drain excess fat if needed.
Stir in diced onion and garlic, cook for 2-3 minutes until softened.
Add carrots and celery, stir and cook for about 5 minutes until slightly tender.
Pour in diced tomatoes (with juice), tomato sauce, and beef broth. Stir in Italian seasoning, paprika, salt, and pepper.
Bring to a boil, then reduce heat and simmer uncovered for 10-12 minutes.
Add uncooked elbow macaroni and simmer for another 8-10 minutes until pasta is tender.
Taste and adjust seasoning if needed.
Garnish with fresh parsley before serving, if desired.
Notes
Cook pasta separately if making ahead to avoid mushiness.
Can substitute ground beef with turkey or sausage.
