If you’re searching for a warm, comforting, and satisfying meal that brings both nostalgia and a hearty helping of flavor, Beef and Macaroni Soup is just what your weeknight dinner rotation needs! This one-pot wonder is the ultimate crowd-pleaser, loaded with tender elbow macaroni, savory ground beef, and a medley of veggies, all swimming in a tomato-rich broth with just the right amount of herbs and spice. Whether you’re looking to feed a hungry family or craving something that’s as cozy as your favorite sweater, this classic recipe delivers every time.
Ingredients You’ll Need
Beef and Macaroni Soup is built on simple, everyday ingredients, but each one plays a vital role in making the final dish so vibrant and satisfying. Many of these items might already be in your pantry or fridge, which means you’re never too far from a big, steaming bowl of this homestyle soup!
- Olive oil: Helps brown the beef and gives the veggies a glossy, flavorful start.
- Ground beef: The hearty base of the soup, providing richness and protein.
- Onion (diced): Adds sweet depth and builds the soup’s aromatic power.
- Carrots (diced): Offer a gentle sweetness while packing in color and nutrients.
- Celery stalks (diced): Bring crunch and a classic soup flavor that balances the richness of the beef.
- Garlic (minced): Enhances the savory backbone with a punchy aromatic boost.
- Beef broth: Forms the soul of the soup with deep, savory flavor.
- Diced tomatoes (with juice): Brighten the broth and add a subtle tang.
- Tomato paste: Intensifies the tomato flavor and adds satisfying body to the soup.
- Italian seasoning: Delivers earthy, herbaceous notes that make each spoonful sing.
- Paprika: Lends gentle warmth and a whisper of smokiness.
- Salt: Brings all the flavors into happy harmony.
- Black pepper: Adds a little heat and complexity—essential for balance.
- Elbow macaroni: The classic pasta choice, turning soup into a meal.
- Bay leaf: Releases mellow, floral notes as the soup simmers.
- Fresh parsley (chopped): A verdant, fresh garnish to finish each bowl beautifully.
How to Make Beef and Macaroni Soup
Step 1: Brown the Beef
Start by heating the olive oil in a large pot over medium-high heat. Add the ground beef and let it sizzle, breaking it up with your spoon until it’s nicely browned with little crispy bits—about five minutes. If there’s excess fat in the pot, go ahead and drain it off so the soup doesn’t become greasy. A great browning here really builds the flavor foundation for your Beef and Macaroni Soup.
Step 2: Sauté the Vegetables
To your beautifully browned beef, add diced onion, carrots, celery, and those three minced garlic cloves. Sauté, stirring frequently, until everything softens and your kitchen smells irresistible—usually around six minutes. This step draws out the natural sweetness and gives the soup body and color.
Step 3: Build the Broth
Stir in the tomato paste, followed by the can of diced tomatoes (juice and all), Italian seasoning, paprika, salt, and black pepper. Cook this mixture for about two minutes. The tomato paste will darken a bit and meld with the spices, creating a rich, aromatic base for your soup.
Step 4: Add Liquids and Simmer
Pour in all the beef broth and drop in the bay leaf. Give everything a good stir. Bring the soup to a gentle boil, then turn down the heat and let it simmer for about 15 minutes to allow all those flavors to mingle and develop. This is when the essence of Beef and Macaroni Soup truly comes together.
Step 5: Add Macaroni
With the broth bubbling gently, stir in the elbow macaroni. Cook until the pasta is tender but still a touch firm in the center—about 8 to 10 minutes. Stir occasionally so the noodles don’t stick to the bottom or each other.
Step 6: Finish and Serve
Fishing out the bay leaf marks the last step before eating. Taste and adjust seasoning if needed, then stir in the fresh parsley. Now you’re ready to ladle up generous, steaming bowls of Beef and Macaroni Soup for everyone at your table!
How to Serve Beef and Macaroni Soup
Garnishes
A final flourish of fresh parsley works wonders, but you can also add a sprinkle of grated Parmesan or a twist of cracked pepper. For a heartier vibe, swirl in a dollop of sour cream or a handful of croutons––it makes each bite even more satisfying and packs in some extra texture.
Side Dishes
Pairing your Beef and Macaroni Soup with a crisp, green salad or a warm slice of crusty bread turns it into a full meal. Garlic breadsticks, focaccia, or even classic saltine crackers are all excellent sidekicks for dunking and soaking up every last drop.
Creative Ways to Present
For a cozy family dinner, serve the soup in big mugs and let everyone gather around. If you’re entertaining, ladle mini portions into teacups or shot glasses as a fun, savory appetizer. Kids love it with a sprinkle of shredded cheddar and a few crunchy goldfish on top for color and crunch.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool slightly before transferring to airtight containers. Store in the refrigerator for up to 4 days. Keep in mind that the macaroni will continue to absorb some liquid, so the soup may thicken as it sits (just add a splash of broth or water when reheating to loosen it up).
Freezing
Beef and Macaroni Soup freezes beautifully, but for best results, consider freezing the soup without the pasta, as macaroni can get mushy after thawing. Just cook the noodles fresh when you’re ready to serve. Freeze in individual portions or as a big batch, and enjoy a homemade meal straight from your freezer whenever the craving hits.
Reheating
Reheat leftovers on the stovetop over medium heat, stirring slowly and adding extra broth if needed to restore the soup’s perfect consistency. Alternatively, microwave in short bursts, stirring between each until everything is piping hot. For frozen soup, thaw overnight in the fridge before reheating for best results.
FAQs
Can I make Beef and Macaroni Soup gluten-free?
Absolutely! Just swap in your favorite gluten-free pasta for the traditional elbow macaroni. Everything else in the recipe is naturally gluten-free, so you won’t be missing a thing.
What’s the best ground beef to use?
Lean ground beef (like 85% lean) is a great choice because it brings plenty of flavor without making the soup greasy. If you use a fattier blend, draining off excess fat after browning the meat will help keep things balanced.
Can I add different vegetables?
Definitely! Beef and Macaroni Soup is wonderfully flexible. Feel free to throw in diced bell peppers, zucchini, peas, or even a handful of spinach in the last few minutes of cooking for extra color and nutrients.
How can I keep the pasta from getting too soft?
One trick is to cook the macaroni separately and then add it to each bowl just before serving. This works especially well if you’re making the soup ahead or planning to freeze leftovers.
Can I use ground turkey or chicken instead of beef?
You certainly can! Both ground turkey and chicken are delicious alternatives. Just know the flavor will be a bit lighter but still totally satisfying, especially with all those hearty vegetables and herbs.
Final Thoughts
I can’t recommend Beef and Macaroni Soup enough for quick weeknight dinners, casual gatherings, or simply those moments when you crave something cozy and filling. Give it a try and see why it’s become a beloved classic in so many homes—your bowl just might become the new family favorite!
Print
Beef and Macaroni Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop, Simmering
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Beef and Macaroni Soup, a hearty and flavorful dish perfect for chilly days. This easy-to-make soup combines ground beef, vegetables, macaroni, and savory seasonings in a rich beef broth.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups beef broth
- 1 can (15 ounces) diced tomatoes with juice
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups elbow macaroni
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon, about 5 minutes. Drain excess fat if needed.
- Add onion, carrots, celery, and garlic, and sauté until softened, about 6 minutes.
- Stir in tomato paste, diced tomatoes, Italian seasoning, paprika, salt, and black pepper, cooking for 2 minutes to develop flavor.
- Pour in beef broth and add bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in macaroni and cook until tender, about 8–10 minutes.
- Remove the bay leaf, adjust seasoning if needed, and sprinkle with fresh parsley before serving.
Notes
- For a heartier soup, stir in 1 cup of cooked kidney beans or corn.
- The macaroni will continue to absorb liquid as it sits, so if making ahead, cook the pasta separately and add it just before serving.
- This soup freezes well but is best reheated with a splash of extra broth.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 45 mg
