This hearty one-pot beef macaroni soup combines savory ground beef, tender elbow macaroni, and a blend of Italian herbs all simmered in a rich tomato-based broth. It’s a warm, comforting meal perfect for any day of the week, especially when you want something filling but easy to prepare.
Why You’ll Love This Beef Macaroni Soup
This soup is a perfect balance of flavors and textures. The ground beef adds satisfying protein, while the macaroni provides a comforting bite. The tomato broth, infused with Italian seasoning and garlic, brings a depth of flavor that makes every spoonful delightful. Plus, it all comes together in just one pot, making cleanup a breeze. Whether you need a quick dinner or a meal to warm you up on cooler evenings, this recipe has got you covered.
Ingredients for Beef Macaroni Soup
- 1 pound lean ground beef
- ½ small onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 cups low sodium beef broth
- 28 oz can crushed tomatoes
- 2 cups uncooked elbow macaroni
- 15 oz tomato sauce
How to Make Beef Macaroni Soup Directions
Start by heating a large, heavy-bottomed stock pot over medium-high heat. Add the ground beef, breaking it apart with a spoon. Toss in the finely chopped onion and stir to combine. Let the beef cook for 5 to 6 minutes, until browned. If there’s any grease, carefully drain it off.
Next, stir in the minced garlic and cook for 1 to 2 minutes until you can smell its aroma. Sprinkle in the Italian seasoning, salt, and black pepper, mixing everything well to coat the meat evenly.
Pour in the beef broth and the crushed tomatoes. Bring the mixture to a boil, then reduce the heat slightly and let it simmer for 5 to 7 minutes. This step allows the flavors to meld together nicely.
Once the broth is bubbling gently, add the uncooked elbow macaroni and the tomato sauce. Let everything boil together for about 7 to 8 minutes, or until the pasta is tender and cooked through. Stir occasionally to prevent the macaroni from sticking to the bottom.
When the macaroni is ready, your soup is done. Taste and adjust the seasoning if needed. Serve the soup hot, garnished with fresh parsley or basil if you like. This adds a fresh, vibrant touch to the rich tomato flavor.
How to Serve Beef Macaroni Soup
Serving this soup is straightforward but can be enhanced with a few simple touches. Pour the soup into bowls while it’s still hot to enjoy the full comforting effect. Adding a sprinkle of fresh herbs like parsley or basil not only boosts flavor but also adds a pop of color. For a more filling meal, serve it alongside crusty bread or garlic toast to soak up the savory broth. This soup works well for lunch or dinner and can easily be doubled for leftovers. Pair it with a fresh side salad for a balanced plate.
Expert Tips for Beef Macaroni Soup
To get the best flavor from your soup, always use lean ground beef to avoid excessive grease, which can weigh down the broth. Browning the beef properly is key—it develops a deeper flavor that makes the soup more satisfying. Be careful not to overcook the macaroni; it should be tender but not mushy. If you want to boost the nutrition, feel free to add chopped vegetables like carrots or celery when you add the broth. For a little extra zing, a dash of crushed red pepper flakes can be stirred in with the Italian seasoning. Leftover soup often tastes even better the next day, so don’t hesitate to make it ahead of time.
How to Store Beef Macaroni Soup
You can store leftover beef macaroni soup in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, do so gently on the stove or in the microwave to prevent the pasta from becoming overly soft. If you plan to keep it longer, freezing is an option. Freeze the soup in freezer-safe containers or bags for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat thoroughly. Keep in mind that pasta can absorb liquid during storage, so you might want to add a splash of broth or water when reheating to return it to the right consistency.
Variations of Beef Macaroni Soup
There are plenty of ways to personalize this soup to fit your tastes. You can swap out the elbow macaroni for other pasta shapes like shells or small penne for a different texture. For a vegetable boost, add diced bell peppers, carrots, or zucchini to the pot along with the onions. If you prefer a spicier kick, toss in some chili powder or hot sauce. Another twist is to substitute the ground beef with ground turkey or chicken for a lighter version. For a creamier texture, stir in a little sour cream or cream cheese at the end of cooking. These variations keep the soup interesting and allow you to make it your own while keeping the core flavors intact.
Frequently Asked Questions About Beef Macaroni Soup
What type of ground beef is best for this soup?
Using lean ground beef helps keep the soup less greasy while still providing rich flavor and protein. Aim for 85% lean or higher.
Can I use other pasta instead of elbow macaroni?
Yes, small pasta shapes like shells, penne, or rotini work well. Just keep cooking time in mind to avoid overcooking.
How do I prevent the pasta from getting mushy?
Add the pasta towards the end of cooking and only cook until tender. Avoid letting the soup sit too long before serving as pasta can soak up broth and soften further.
Can I make this soup ahead of time?
Absolutely. This soup tastes great the next day once flavors have blended. Store in the refrigerator and reheat gently.
Is it possible to freeze beef macaroni soup?
Yes, freeze in airtight containers for up to two months. Thaw overnight before reheating, and add extra broth if the pasta has absorbed too much liquid.
Can I add vegetables to the soup?
Definitely. Diced carrots, celery, bell peppers, or spinach are excellent choices that add nutrition and flavor.
Does this soup freeze well?
Yes, but pasta texture may change slightly. Adding pasta just before serving is another option if you want to freeze the soup base separately.
How long does the soup last in the fridge?
Stored properly in an airtight container, it stays good for 3 to 4 days.
Beef Macaroni Soup
Ingredients
- 1 pound lean ground beef
- ½ small onion (finely chopped)
- 3 cloves garlic (minced)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 cups low sodium beef broth
- 28 ounces crushed tomatoes
- 2 cups uncooked elbow macaroni
- 15 ounces tomato sauce
Instructions
- Heat a large stock pot over medium-high heat. Add ground beef, breaking it apart with a spoon. Add chopped onion and cook for 5 to 6 minutes until browned. Drain any grease.
- Stir in minced garlic and cook for 1 to 2 minutes until fragrant. Add Italian seasoning, salt, and black pepper, mixing well.
- Pour in beef broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 5 to 7 minutes.
- Add elbow macaroni and tomato sauce. Boil for 7 to 8 minutes, stirring occasionally, until pasta is tender.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley or basil.
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