Beef Macaroni Soup

Beef Macaroni Soup

This hearty Beef Macaroni Soup is the perfect comfort food, combining a rich, beefy tomato broth with tender macaroni for a filling and nostalgic dish. Ready in just 30 minutes, it’s a classic family favorite that’s sure to warm hearts and bellies alike.

Servings

• Serves 6

Why You’ll Love This Recipe

• Quick and Easy: Ready in 30 minutes, making it perfect for busy weeknights.
• Kid-Approved: The beefy tomato flavor and tender macaroni make it a hit with all ages.
• Comfort Food Classic: Simple ingredients and timeless flavors.

Ingredients

• 1 tablespoon olive oil
• 1 small white onion, diced
• 3 cloves garlic, minced
• 1 lb ground beef
• 3 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 1 (29 oz) can tomato sauce
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 cups elbow macaroni
• Salt and pepper, to taste

Kitchen Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or spatula
• Ladle
• Measuring cups and spoons

Step-by-Step Instructions

1. Sauté Aromatics:
   • Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes.
   • Stir in minced garlic and cook for 1 minute until fragrant.
2. Cook the Beef:
   • Add ground beef to the pot, seasoning with salt and pepper. Cook until no longer pink, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
3. Prepare the Broth:
   • Stir in beef broth, diced tomatoes, tomato sauce, brown sugar, Worcestershire sauce, basil, oregano, thyme, and bay leaves. Mix well to combine.
4. Simmer the Soup:
   • Bring the mixture to a boil, then reduce the heat to a simmer. Let cook for 10 minutes to allow the flavors to meld.
5. Cook the Macaroni:
   • Stir in the elbow macaroni and let the soup simmer for an additional 10 minutes, or until the pasta is tender. Be sure to stir occasionally to prevent sticking.
6. Taste and Adjust:
   • Remove bay leaves and taste the soup. Adjust seasoning with additional salt and pepper if needed.
7. Serve:
   • Ladle the soup into bowls and serve hot. Enjoy with a slice of crusty bread or a side salad.

Tips for the Best Beef Macaroni Soup

• Prevent Overcooked Pasta: Cook the macaroni separately if you plan to store leftovers, as the pasta will continue to absorb liquid over time.
• Add Vegetables: For extra nutrition, stir in diced carrots, celery, or bell peppers with the onions.
• Spice It Up: Add a pinch of red pepper flakes for a slight kick.

Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations and Serving Suggestions

• Cheesy Twist: Sprinkle shredded cheddar or Parmesan cheese on top before serving.
• Low-Carb Option: Replace macaroni with zucchini noodles or cauliflower rice.
• Make It a Meal: Pair with a side of garlic bread or a crisp green salad.

How to Store and Reheat

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat on the stovetop over medium heat, adding a splash of beef broth if needed to thin the soup.
• Freezing: Freeze in individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

1. Can I use ground turkey instead of ground beef?
   Absolutely! Ground turkey works well for a lighter version of this soup.
2. What other pasta shapes can I use?
   Small pasta shapes like ditalini, small shells, or penne work just as well.
3. Can I make this soup gluten-free?
   Yes, substitute the macaroni with gluten-free pasta or omit the pasta altogether.

Beef Macaroni Soup

A comforting and hearty soup with beef, tomato broth, and tender macaroni, perfect for quick weeknight dinners or cozy meals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 small white onion diced
• 3 cloves garlic minced
• 1 lb ground beef
• 3 cups beef broth
• 1 14.5 oz can diced tomatoes
• 1 29 oz can tomato sauce
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 cups elbow macaroni
• Salt and pepper to taste

Equipment

• Large pot
• spoon
• ladle
• measuring cups

Method

 

1. Heat oil in a large pot and sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 minute.
2. Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat if needed.
3. Stir in beef broth, diced tomatoes, tomato sauce, sugar, Worcestershire sauce, basil, oregano, thyme, and bay leaves.
4. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
5. Stir in macaroni and simmer for another 10 minutes until pasta is tender.
6. Adjust seasoning, remove bay leaves, and serve.

Notes

• Cook macaroni separately if planning to store leftovers to prevent overcooking.
• Add extra veggies for more nutrition.