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
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1 lb ground beef
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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 can (14.5 oz) diced tomatoes
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4 cups beef broth (or water)
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon salt (or to taste)
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1/4 teaspoon black pepper
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1 cup elbow macaroni (or any small pasta)
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1/2 cup frozen peas or mixed vegetables (optional)
- Fresh parsley or basil, chopped (for garnish)
Instructions
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Cook the Beef:
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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.
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Sauté the Aromatics:
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Add diced onion and cook for 3-4 minutes, until softened. Add garlic and cook for another 30 seconds until fragrant.
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Make the Soup:
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Stir in the diced tomatoes (with juices) and beef broth. Bring to a simmer over medium-high heat.
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Add oregano, basil, salt, and pepper, and let the soup simmer for 5 minutes to combine the flavors.
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Add the Pasta:
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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.
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If the soup becomes too thick, add more broth or water to adjust the consistency.
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Serve:
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Remove from heat and taste for seasoning. Garnish with chopped parsley or basil and serve hot.
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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.
