If you are craving something warm, hearty, and brimming with flavor, this Beef and Macaroni Soup Recipe will quickly become one of your go-to meals. It combines tender ground beef with a rich, tomato-infused broth, tender elbow macaroni, and vibrant mixed vegetables for a bowl that is deeply comforting and satisfying. Perfect for busy weeknights or when you need something wholesome, this soup balances simplicity and bold tastes, making every spoonful a delight.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in crafting a soul-soothing soup without any fuss. From the savory ground beef to the colorful mix of vegetables and the tang of sundried tomato puree, each element adds depth, texture, or a pop of color that makes this dish truly special.
- 1 pound prime ground beef: The star protein that brings hearty richness and a satisfying meaty texture.
- 1/2 cup finely chopped red onion: Provides sweetness and a subtle bite that mellows as it cooks.
- 6 cups rich beef stock: Infuses the soup with deep, savory flavor without overpowering the other ingredients.
- 14 ounces fresh chopped tomatoes: Adds vibrant, tangy freshness and bright color.
- 2 tablespoons sundried tomato puree: Delivers an intense tomato depth with a slightly sweet undertone.
- 1 teaspoon Worcestershire sauce: Enhances umami and adds complexity.
- 1/2 teaspoon crushed oregano: Brings a subtle herbal warmth to the soup.
- 1/2 teaspoon dried basil: Offers sweet, aromatic notes that balance the acidity of the tomatoes.
- 1 1/2 cups uncooked elbow pasta: Creates a comforting, chewy texture that absorbs flavors beautifully.
- 1 1/2 cups frozen mixed vegetables (peas, carrots, corn): Adds sweetness, color, and a variety of textures to each spoonful.
How to Make Beef and Macaroni Soup Recipe
Step 1: Brown the Beef and Soften the Onion
Start by heating a large pot over medium heat and adding the ground beef and finely chopped red onion. Cook together until the beef is fully browned and the onions become soft and translucent, which usually takes about 5 to 7 minutes. This step is essential because browning the beef builds rich flavor, while the onions bring a natural sweetness that rounds out the soup.
Step 2: Build the Broth Base
Once your beef and onions are ready, pour in the beef stock, fresh chopped tomatoes, and sundried tomato puree. Add Worcestershire sauce, crushed oregano, and dried basil, then give everything a good stir. Bring the pot to a gentle simmer. This combination is where the soup’s aromatic and savory qualities come alive, with the sundried tomato puree deepening the flavor considerably.
Step 3: Add Pasta and Vegetables
Next, stir in the uncooked elbow macaroni and frozen mixed vegetables. Cover the pot and let everything simmer for 10 to 12 minutes. The pasta will cook right in the broth, soaking up all those rich flavors, while the frozen veggies warm through and add brightness and a touch of natural sweetness.
Step 4: Season and Serve
Before serving, taste the soup and adjust salt or pepper as needed. This is your chance to customize the flavor to your liking. Serve the soup hot, and consider topping it with fresh herbs or a sprinkle of grated cheese for an extra layer of flavor and texture that will keep everyone coming back for seconds.
How to Serve Beef and Macaroni Soup Recipe
Garnishes
The best garnishes for this soup are fresh and simple: chopped parsley or basil add a burst of color and freshness, while a bit of grated Parmesan or sharp cheddar cheese melts beautifully on the hot soup, adding a creamy, savory finish.
Side Dishes
Pair this bowl of goodness with crusty bread or garlic toast to mop up every last bit of broth. A crisp garden salad with a light vinaigrette can also provide a refreshing contrast to the rich, hearty soup.
Creative Ways to Present
Try serving the soup in mini bread bowls for a fun and rustic presentation that doubles as an edible container. You could also ladle it over cooked rice or shredded cabbage for a filling twist that transforms the soup into a one-bowl meal.
Make Ahead and Storage
Storing Leftovers
Place any leftover soup in an airtight container and refrigerate for up to 3 days. The flavors tend to deepen overnight, making it even tastier the next day.
Freezing
This Beef and Macaroni Soup Recipe freezes well if you want to stash some for busy days. Use a freezer-safe container, leaving room for expansion, and store for up to 2 months. Avoid freezing with the pasta included if possible, as it can become mushy when reheated.
Reheating
Gently reheat leftovers on the stovetop over medium heat, stirring occasionally. If the soup has thickened, add a splash of broth or water to restore the perfect consistency before serving.
FAQs
Can I use other types of pasta instead of elbow macaroni?
Absolutely! Small pasta shapes like ditalini, shells, or small rotini work well. Just keep in mind the cooking time might vary slightly depending on the shape and size.
Is it possible to make this soup vegetarian or vegan?
Yes. Swap the ground beef for plant-based crumbles or lentils, and use vegetable stock instead of beef stock. The sundried tomato puree and herbs will still give the soup plenty of flavor.
What if I only have dried tomatoes instead of sundried tomato puree?
You can rehydrate dried tomatoes in hot water and then finely chop or blend them to mimic the puree. This will maintain that rich tomato flavor the recipe calls for.
Can I prepare this soup in a slow cooker?
You can, but add the pasta during the last 30 minutes of cooking to prevent it from overcooking and turning mushy.
How spicy is the soup? Can I add heat?
This Beef and Macaroni Soup Recipe is mild by default, making it family-friendly. If you like a bit of kick, feel free to add red pepper flakes or a dash of hot sauce to taste.
Final Thoughts
This Beef and Macaroni Soup Recipe is truly a cozy hug in a bowl—simple to make yet bursting with comforting flavors. Whether you’re after a quick weeknight dinner or something to warm you up on a chilly day, this soup delivers every time. I hope you enjoy making it as much as you enjoy eating it!
Print
Beef and Macaroni Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Beef and Macaroni Soup featuring ground beef, tender elbow pasta, mixed vegetables, and a flavorful beef tomato broth, perfect for a satisfying family meal.
Ingredients
Meat and Aromatics
- 1 pound prime ground beef
- 1/2 cup finely chopped red onion
Broth and Seasonings
- 6 cups rich beef stock
- 14 ounces fresh chopped tomatoes
- 2 tablespoons sundried tomato puree
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon crushed oregano
- 1/2 teaspoon dried basil
Pasta and Vegetables
- 1 1/2 cups uncooked elbow pasta
- 1 1/2 cups frozen mixed vegetables (such as peas, carrots, and corn)
Instructions
- Brown the Beef and Onion: In a large pot over medium heat, brown the ground beef and finely chopped red onion until the beef is cooked through and the onion is softened, about 5-7 minutes. Drain any excess fat to reduce greasiness in the soup.
- Add Broth and Seasonings: Pour in the rich beef stock, fresh chopped tomatoes, sundried tomato puree, Worcestershire sauce, crushed oregano, and dried basil. Stir the mixture well to combine all flavors and bring the pot to a gentle simmer.
- Cook Pasta and Vegetables: Add the uncooked elbow pasta along with the frozen mixed vegetables to the simmering soup. Stir to integrate, cover the pot, and let it simmer for 10-12 minutes, or until the pasta is tender and the vegetables are thoroughly heated through.
- Final Taste and Serve: Taste the soup and adjust the seasoning to your preference. Serve the soup hot. Optionally, garnish with fresh herbs or sprinkle grated cheese over individual servings for extra flavor and presentation.
Notes
- To reduce cooking time, use quick-cooking pasta varieties.
- For a thicker soup, cook uncovered for the last few minutes to reduce liquid.
- Frozen mixed vegetables can be substituted with fresh chopped vegetables.
- Leftovers store well in the refrigerator for up to 3 days.
- Reheat gently on stovetop or microwave to avoid overcooking pasta.
