Why You’ll Love This Recipe
This soup offers a satisfying blend of meaty richness and tangy tomato flavor, balanced by herbs and spices that elevate a classic comfort food. The elbow macaroni adds a tender bite that soaks up the flavorful broth, making each spoonful deeply satisfying. Quick to prepare and versatile, it’s a one-pot meal ideal for busy weeknights or cozy lunches. Plus, you can easily customize it with additional vegetables or dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Soup:
- 1 pound ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika (optional, for smoky flavor)
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (6 oz) tomato paste
- 6 cups beef broth (or chicken broth)
- 1 cup elbow macaroni (or your favorite small pasta)
- 1 teaspoon Italian seasoning
- ½ teaspoon sugar (optional, to balance acidity)
For Garnish (Optional):
- Fresh parsley, chopped
- Grated Parmesan cheese
Directions
Step 1: Cook the Beef
Heat a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking it into crumbles, until browned. Drain excess grease.
Step 2: Sauté the Aromatics
Add diced onion to the pot and sauté for 3–5 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
Step 3: Build the Soup Base
Add diced tomatoes with juices, tomato paste, beef broth, salt, pepper, smoked paprika (if using), and Italian seasoning. Stir well and bring to a gentle boil.
Step 4: Cook the Pasta
Reduce heat to low and stir in elbow macaroni. Simmer for 10–12 minutes until pasta is tender, stirring occasionally to prevent sticking.
Step 5: Adjust Seasoning
Taste the soup and adjust seasoning with additional salt, pepper, or a pinch of sugar to balance acidity.
Step 6: Serve
Ladle soup into bowls. Garnish with chopped fresh parsley and grated Parmesan cheese, if desired. Serve with crusty bread or a side salad.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Add vegetables: Carrots, celery, or bell peppers can be added with the onions for extra flavor and nutrition.
- Pasta alternatives: Use whole wheat, gluten-free, or other small pasta shapes like ditalini or shells.
- Thicker soup: Reduce broth quantity or simmer longer to concentrate flavors and thicken the soup.
- Spicy kick: Add red pepper flakes or a dash of hot sauce for heat.
- Herb variations: Fresh basil or thyme can replace or complement Italian seasoning.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium heat, stirring occasionally. Add extra broth or water if soup is too thick.
- Soup can also be frozen for up to 2 months; thaw overnight before reheating.
FAQs
Can I use ground turkey or chicken instead of beef?
Yes, substitute with ground turkey or chicken for a leaner option.
How do I prevent the pasta from becoming mushy?
Add pasta toward the end of cooking and avoid overcooking. You can also cook pasta separately and add it when serving.
Can I make this soup in a slow cooker?
Yes, brown the beef and sauté aromatics first, then combine all ingredients in a slow cooker and cook on low for 4–6 hours.
Is this soup gluten-free?
Use gluten-free pasta and ensure broth and tomato paste are gluten-free to make it suitable.
How can I make the soup thicker?
Reduce the amount of broth or simmer uncovered longer to let it thicken naturally.
Can I add beans to this soup?
Yes, kidney beans or cannellini beans add extra protein and fiber.
What can I serve with this soup?
Crusty bread, garlic bread, or a fresh green salad are excellent accompaniments.
Can I use fresh tomatoes instead of canned?
Yes, use about 2 cups of diced fresh tomatoes and adjust cooking time as needed.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
Can I freeze the soup?
Yes, freeze in airtight containers for up to 2 months.
Conclusion
Beef & Tomato Macaroni Soup is a comforting, hearty meal that’s quick and easy to prepare. With rich flavors from ground beef and tomato, tender pasta, and warming spices, it’s perfect for chilly days or whenever you want a satisfying one-pot dinner. Its versatility and simple ingredients make it a family-friendly favorite sure to become a staple in your meal rotation.
Print
Beef & Tomato Macaroni Soup
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Low Fat
Description
Beef & Tomato Macaroni Soup is a hearty, comforting dish combining savory ground beef, tender elbow macaroni, and rich tomato broth, perfect for filling and flavorful meals on chilly days.
Ingredients
1 pound ground beef
1 medium onion, diced
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika (optional)
1 can (14.5 oz) diced tomatoes, with juices
1 can (6 oz) tomato paste
6 cups beef broth (or chicken broth)
1 cup elbow macaroni (or small pasta)
1 teaspoon Italian seasoning
½ teaspoon sugar (optional)
Fresh parsley, chopped (optional garnish)
Grated Parmesan cheese (optional garnish)
Instructions
- Heat a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking into crumbles, until browned. Drain excess grease.
- Add diced onion to pot and sauté for 3–5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced tomatoes with juices, tomato paste, beef broth, salt, pepper, smoked paprika (if using), and Italian seasoning. Stir well and bring to a gentle boil.
- Reduce heat to low and stir in elbow macaroni. Simmer for 10–12 minutes until pasta is tender, stirring occasionally to prevent sticking.
- Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar to balance acidity.
- Ladle soup into bowls and garnish with fresh parsley and grated Parmesan if desired. Serve with crusty bread or salad.
Notes
Add carrots, celery, or bell peppers with onions for extra flavor and nutrition.
Use whole wheat, gluten-free, or other small pasta shapes as preferred.
For thicker soup, reduce broth or simmer uncovered longer.
Add red pepper flakes or hot sauce for a spicy kick.
Substitute fresh basil or thyme for Italian seasoning for a different flavor.
Store leftovers in airtight container in refrigerator up to 3 days.
Reheat gently on stovetop, adding broth or water if too thick.
Freeze in airtight containers for up to 2 months; thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
