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Why You’ll Love This Recipe

  • Comforting and Hearty: The combination of ground beef, pasta, and rich broth makes this soup filling and perfect for any meal.

  • Quick and Easy: Ready in just 30 minutes, this soup is perfect for a busy weeknight dinner.

  • Customizable: Add extra vegetables like carrots, celery, or spinach to increase the nutritional value and flavor.

  • Kid-Friendly: This soup is perfect for kids, offering a savory, mildly seasoned broth and pasta they’ll love.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 lb ground beef

  • 1 tablespoon olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 can (14.5 oz) diced tomatoes

  • 4 cups beef broth (or water)

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1/2 teaspoon salt (or to taste)

  • 1/4 teaspoon black pepper

  • 1 cup elbow macaroni (or any small pasta)

  • 1/2 cup frozen peas or mixed vegetables (optional)

  • Fresh parsley or basil, chopped (for garnish)

Directions

Cook the Beef:

  1. Brown the Ground Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat if necessary.

  2. Sauté the Aromatics: Add the diced onion to the pot and cook for 3-4 minutes, until softened. Add the garlic and cook for another 30 seconds until fragrant.

Make the Soup:

  1. Add Tomatoes and Broth: Stir in the diced tomatoes (with juices) and beef broth. Bring the mixture to a simmer over medium-high heat.

  2. Season the Soup: Add the dried oregano, basil, salt, and pepper. Stir to combine and let the soup simmer for 5 minutes to allow the flavors to meld together.

Add the Pasta:

  1. Cook the Macaroni: Add the elbow macaroni (or your choice of small pasta) to the soup. Stir and let it cook for 8-10 minutes, or until the pasta is tender. If you’re adding frozen peas or other vegetables, add them in during the last 2-3 minutes of cooking.

  2. Adjust the Consistency: If the soup gets too thick, add a bit more broth or water to reach your desired consistency.

Serve:

  1. Garnish and Serve: Once the pasta is cooked, remove the soup from the heat. Taste and adjust seasoning if necessary. Serve the soup in bowls and garnish with freshly chopped parsley or basil.

Servings and Timing

  • Servings: 4-6

  • Preparation Time: 5 minutes

  • Cooking Time: 20-25 minutes

  • Total Time: 30 minutes

Variations

  • Vegetarian Version: Substitute the ground beef with lentils or chickpeas for a vegetarian-friendly soup.

  • Add Extra Veggies: Add diced carrots, celery, or spinach to make the soup even heartier and more nutritious.

  • Spicy Version: Add a pinch of red pepper flakes or a chopped jalapeño for some heat.

  • Cheesy: Stir in some shredded cheddar cheese or Parmesan cheese at the end for a creamy, cheesy twist.

Storage/Reheating

  • Storage: Store leftover beef macaroni soup in an airtight container in the refrigerator for up to 3 days.

  • Freezing: This soup freezes well! Allow it to cool completely, then transfer to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

  • Reheating: Reheat on the stovetop or in the microwave, adding a bit of water or broth if the soup has thickened too much.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes! Ground turkey or chicken works well in this soup as a leaner option, though the flavor will be slightly different. You may want to adjust the seasonings to your taste.

Can I use different pasta?

Yes, feel free to use any small pasta such as ditalini, small shells, or even whole wheat pasta. The cooking time may vary depending on the type of pasta you use.

Can I make this soup in advance?

Yes, you can prepare this soup ahead of time. The flavors will actually deepen as it sits. Just store it in the refrigerator and reheat before serving.

Can I make this gluten-free?

Yes, simply use gluten-free pasta to make this soup gluten-free. Be sure to check that the beef broth you use is also gluten-free.

Conclusion

Beef Macaroni Soup is a comforting, flavorful, and easy meal that’s perfect for any day of the week. With tender ground beef, pasta, and a rich tomato-based broth, it’s a hearty dish that’s sure to satisfy. Plus, it’s versatile enough to be customized with your favorite vegetables or protein. Whether served as a family dinner or for meal prep, this soup will quickly become a favorite in your rotation!

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Beef Macaroni Soup

Beef Macaroni Soup

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  • Author: Alice
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
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Description

Beef Macaroni Soup is a hearty and comforting dish that combines tender ground beef, pasta, and a savory tomato-based broth. Ready in just 30 minutes, this easy and filling meal is perfect for busy weeknights or casual family dinners. Customize with vegetables like carrots, peas, or spinach for added nutrition, and enjoy a warm, satisfying bowl of soup that everyone will love.

Ingredients

  • 1 lb ground beef

  • 1 tablespoon olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 can (14.5 oz) diced tomatoes

  • 4 cups beef broth (or water)

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1/2 teaspoon salt (or to taste)

  • 1/4 teaspoon black pepper

  • 1 cup elbow macaroni (or any small pasta)

  • 1/2 cup frozen peas or mixed vegetables (optional)

  • Fresh parsley or basil, chopped (for garnish)

Instructions

  • Cook the Beef:

    • Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it apart, until browned (about 5-7 minutes). Drain excess fat if needed.

  • Sauté the Aromatics:

    • Add diced onion and cook for 3-4 minutes, until softened. Add garlic and cook for another 30 seconds until fragrant.

  • Make the Soup:

    • Stir in the diced tomatoes (with juices) and beef broth. Bring to a simmer over medium-high heat.

    • Add oregano, basil, salt, and pepper, and let the soup simmer for 5 minutes to combine the flavors.

  • Add the Pasta:

    • Add elbow macaroni to the pot and cook for 8-10 minutes until the pasta is tender. If adding vegetables, add frozen peas or other vegetables during the last 2-3 minutes.

    • If the soup becomes too thick, add more broth or water to adjust the consistency.

  • Serve:

    • Remove from heat and taste for seasoning. Garnish with chopped parsley or basil and serve hot.

Notes

Vegetarian Version: Substitute ground beef with lentils or chickpeas for a meatless option.Add Extra Veggies: Include carrots, celery, or spinach to boost flavor and nutrition.Spicy Version: Add red pepper flakes or chopped jalapeño for a spicy kick.Cheesy: Stir in shredded cheddar or Parmesan cheese for extra creaminess.Storage: Store leftovers in an airtight container in the fridge for up to 3 days.Freezing: This soup freezes well for up to 3 months. Thaw overnight in the fridge and reheat before serving.Reheating: Reheat in the microwave or stovetop, adding water or broth if the soup thickens too much.

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