Beef Macaroni Soup Recipe

HEARTY BEEF MACARONI SOUP

This comforting soup combines tender ground beef, pasta, and rich tomato broth for the perfect cold-weather meal. It’s budget-friendly, easy to make, and guaranteed to become a family favorite!

THE ULTIMATE COMFORT SOUP

Looking for a hearty soup that’s both filling and flavorful? This beef macaroni soup is like a hug in a bowl! With perfectly seasoned ground beef, tender pasta, and a rich tomato broth, it’s the kind of meal that satisfies both kids and adults.

FREQUENTLY ASKED QUESTIONS:

Can I make this ahead?

Yes! The soup base can be made ahead, but cook and add pasta just before serving to prevent it from getting too soft.

Why cook the pasta separately?

Cooking pasta separately prevents it from absorbing too much liquid and becoming mushy. It also gives you better control over the pasta’s texture.

Can I freeze this soup?

Yes, but freeze without the pasta. Add freshly cooked pasta when reheating.

TIPS FOR SUCCESS:

Don’t skip browning the beef – it adds flavor
Bloom spices in oil for best flavor
Use good quality beef broth
Cook pasta al dente – it will continue softening in soup
Adjust seasoning at the end
Let simmer to develop flavors

INGREDIENTS NEEDED: (FULL RECIPE BELOW)

Ground beef
Elbow macaroni
Aromatics
Tomato base
Seasonings
Beef broth

HEARTY BEEF MACARONI SOUP

This soul-warming soup combines savory ground beef, tender pasta, and rich tomato broth for a satisfying one-pot meal that’s perfect for any night of the week.

Course: Soup/Main Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8

INGREDIENTS

For the Base:

1 pound lean ground beef
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
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

Seasonings:

1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper

Pasta:

2 cups elbow macaroni
Extra broth if needed

Optional Garnishes:

Fresh parsley, chopped
Grated Parmesan cheese
Red pepper flakes

INSTRUCTIONS

Heat olive oil in large Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
Add garlic and cook until fragrant, about 1 minute.
Add ground beef, breaking up with spoon. Cook until browned, about 8 minutes.
Stir in beef broth, diced tomatoes, tomato sauce, brown sugar, and Worcestershire sauce.
Add all seasonings including bay leaves.
Bring to boil, reduce heat, and simmer covered for 20 minutes.
Meanwhile, cook macaroni separately according to package directions until al dente.
Remove bay leaves from soup.
Add cooked pasta and simmer additional 5 minutes.
Adjust seasonings to taste and serve with desired garnishes.

RECIPE NOTES