Comforting Beef Macaroni Soup Recipe for Cozy Nights

This Beef Macaroni Soup Recipe is a delicious one-pot meal that combines hearty ground beef, macaroni, and vibrant vegetables in a rich tomato broth.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Soup

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Can substitute with vegetable oil.
1 pound Ground Beef Alternatives include ground turkey or chicken.
1 medium Onion Any onion variety works well.
2 cloves Garlic Fresh is preferred, garlic powder is alternative.
2 medium Carrots Can substitute with parsnips or bell peppers.
2 stalks Celery Can be omitted or replaced with fennel.

For the Seasoning

1 teaspoon Dried Basil
1 teaspoon Oregano
to taste Salt
to taste Black Pepper

For the Broth

14.5 ounces Diced Tomatoes (canned) Fresh chopped tomatoes can also be used.
15 ounces Tomato Sauce Passata or additional diced tomatoes can work as substitutes.
4 cups Beef Broth Vegetable broth is a great vegetarian option.

For the Pasta

1 cup Uncooked Elbow Macaroni Can substitute with small shells or ditalini.

For Extra Color and Nutrition (Optional)

1 cup Frozen Peas or Corn Can replace with green beans or other veggies.
for garnish Fresh Parsley Can substitute with other fresh herbs.

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add 1 pound of ground beef to the hot oil and cook until browned.
Stir in 1 diced onion, 2 minced garlic cloves, 2 diced carrots, and 2 chopped celery stalks and sauté for about 5 minutes.
Sprinkle in 1 teaspoon each of dried basil and oregano, along with salt and pepper to taste.
Pour in a 14.5-ounce can of diced tomatoes and a 15-ounce can of tomato sauce followed by 4 cups of beef broth.
Once boiling, reduce the heat and let it simmer uncovered for 10-15 minutes.
Stir in 1 cup of uncooked elbow macaroni and cook for about 10 minutes or until the pasta is al dente.
If using frozen peas or corn, stir them in during the final 3 minutes of cooking.
Taste the soup and adjust seasoning if needed. Serve it garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Thaw frozen soup in the refrigerator overnight before reheating.

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