Description
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.
- Add beans or corn for a heartier version.
- Freeze for up to 3 months in airtight containers.
- Add cheese on top for extra richness.
