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Beef Macaroni Soup

Cozy Up with Beef Macaroni Soup for Ultimate Comfort

Indulge in a comforting bowl of Beef Macaroni Soup, featuring tender beef and macaroni in a flavorful broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive oil Provides fat for sautéing; substitute with vegetable oil or butter if needed.
  • 1 lb Ground beef Main protein source; try ground turkey or chicken for a lighter dish.
  • 1 small Onion, chopped Adds flavor; can be swapped with shallots or leeks.
  • 2 cloves Garlic, minced Enhances flavor; garlic powder can be used as an alternative.
  • 1 cup Carrots, diced Adds sweetness and texture; parsnips or bell peppers are great substitutes.
  • 2 stalks Celery, diced Contributes depth to flavor; can be omitted or replaced with fennel.
For the Flavoring
  • 1 teaspoon Dried basil Provides aromatic flavor; fresh basil can also be used.
  • 1 teaspoon Dried oregano Deepens flavor; can be swapped with Italian seasoning.
  • ½ teaspoon Salt Balances flavors; adjust according to taste preferences.
  • ¼ teaspoon Black pepper Adds mild heat; use white pepper to avoid visible specks.
For the Broth
  • 1 can Canned diced tomatoes Contributes acidity; fresh chopped tomatoes can be used.
  • 1 can Tomato sauce Enriches the soup; crushed tomatoes can be an alternative.
  • 4 cups Beef broth Main liquid base; vegetable broth is a great option for vegetarian twist.
For the Noodles & Extras
  • 1 cup Elbow macaroni, uncooked Main carbohydrate; alternatives include small shells or ditalini.
  • 1 cup Frozen peas or corn Adds color and sweetness; swap in any frozen mixed vegetables.
  • Fresh parsley For garnish; optional and can be replaced with green onions.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. Heat the Oil: In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
  2. Brown the Beef: Add 1 pound of ground beef to the pot, and cook for 5-7 minutes until browned.
  3. Sauté the Vegetables: Stir in 1 small chopped onion, 2 minced garlic cloves, 1 cup diced carrots, and 2 diced celery stalks. Cook for about 5 minutes.
  4. Season the Base: Sprinkle in 1 teaspoon each of dried basil and oregano, along with ½ teaspoon of salt and ¼ teaspoon of black pepper.
  5. Add Liquid Ingredients: Pour in 1 can of diced tomatoes, 1 can of tomato sauce, and 4 cups of beef broth. Bring to a gentle boil.
  6. Simmer for Flavor: Once boiling, reduce the heat and let the soup simmer uncovered for 10-15 minutes.
  7. Cook the Pasta: Add 1 cup of uncooked elbow macaroni to the soup, stirring well. Cook for 10 minutes.
  8. Incorporate Extra Veggies: If desired, stir in 1 cup of frozen peas or corn during the last 2-3 minutes of cooking.
  9. Adjust Seasoning and Serve: Taste your soup and add any extra salt or pepper if desired. Ladle into bowls and enjoy!

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 2400IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. For long-term storage, freeze the soup without the macaroni for up to 3 months.

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