Beef Macaroni Soup
A hearty one-pot soup combining savory ground beef, tender elbow macaroni, and Italian herbs in a rich tomato-based broth.
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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Notes
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently to avoid softening the pasta.