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
Scale
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
