Beef and Macaroni Soup

There’s something comforting about a warm bowl of soup, especially when it’s packed full of flavor and hearty ingredients. Beef and Macaroni Soup is a delightful combination of tender beef, wholesome vegetables, and perfectly cooked pasta, making it a satisfying dish that takes just under an hour to prepare. The secret lies in the blend of seasonings and simmering time that allows the flavors to meld beautifully.

This recipe is perfect for busy weeknights or chilly weekends when you crave something warm and filling. It also stores well, making it ideal for meal prep—simply refrigerate leftovers in an airtight container for future enjoyment.

Why You’ll Love This Recipe

• It’s a one-pot meal that reduces clean-up time.
• The combination of tender beef and macaroni creates a satisfying texture.
• Fresh vegetables add both nutrition and flavor to each spoonful.
• It’s an easy dish that can be made in under 40 minutes.

What You’ll Need

Gather the following ingredients for this delicious soup:

For the Soup Base

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 medium carrots, peeled and diced
• 2 celery ribs, diced
• 3 cloves garlic, minced

For the Protein

• 1 pound ground beef (85% lean)

For Seasoning

• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried Italian seasoning

For the Liquids

• 1 can (14.5 oz) diced tomatoes, with juice
• 1 can (15 oz) tomato sauce
• 4 cups beef broth
• 2 cups water

For the Pasta

• 1 cup elbow macaroni (uncooked)
• 1 cup frozen corn (optional)

For Garnish

• Fresh parsley, chopped

For a leaner option, substitute ground turkey for the beef.

Substitutions & Swaps

• Use chicken broth instead of beef broth.
• Substitute quinoa for macaroni for a gluten-free option.
• Replace parsley with basil for a different flavor.
• Frozen mixed vegetables can replace corn.

How to Make It

Here’s how you can whip up this delicious soup:

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.

How to Store It

Fridge: Store for up to 5 days in an airtight container.
Freezer: Yes, can freeze well for up to 3 months.
Reheat: Microwave on high for 2–3 minutes or until heated through.

Tips for Best Results

• Make sure to brown the beef well for maximum flavor.
• Add more broth or water if you prefer a thinner soup.
• Use fresh vegetables for the best taste and nutrition.
• Garnish with fresh herbs just before serving for extra brightness.

Serving Suggestions

• Enjoy with crusty bread for dipping.
• Pair with a simple green salad for added freshness.
• Serve as a cozy meal on cool evenings.