Does a steaming bowl of soup ever feel like the ultimate comfort food after a long day? If so, this beef and macaroni soup recipe might just become your go-to for cozy dinners. With tender ground beef, hearty elbow pasta, rich beef broth, and a bright tomato base, this soup offers warmth, sustenance, and soul — all in one pot. The “beef and macaroni soup” balances protein, carbohydrates, and savory broth to deliver a filling meal that’s easy to make yet deeply satisfying.
Whether you’re serving it on a chilly evening or prepping for a quick lunch the next day, this soup shows how simple ingredients can create big, comforting flavor.
Ingredients List
Below is everything you need to make a generous pot of beef and macaroni soup — along with substitution ideas to adapt to what you already have or to suit dietary preferences. Expect rich aromas, meaty depth, and pasta that soaks up all the comforting flavors.
| Ingredient | Quantity | Substitution / Variation |
|---|---|---|
| Prime ground beef | 1 lb (≈ 450 g) | Use lean ground turkey or chicken for lighter soup |
| Finely chopped red onion | ½ cup | Use white or yellow onion, or shallots if preferred |
| Beef stock (rich) | 6 cups | Use low-sodium broth or homemade stock (for less sodium) |
| Fresh chopped tomatoes | 14 oz (≈ 400 g) | Use 1 can diced tomatoes (low-salt) or fresh plum tomatoes |
| Sundried tomato purée | 2 tablespoons | Use tomato paste + a splash of olive oil if unavailable |
| Worcestershire sauce | 1 teaspoon | Soy sauce or tamari (for gluten-free) for umami flavor |
| Crushed oregano | ½ teaspoon | Italian seasoning, thyme, or basil for aromatic variation |
| Dried sweet basil | ½ teaspoon | Fresh basil leaves added at end, or substitute with parsley |
| Uncooked elbow pasta | 1½ cups | Use whole-wheat pasta or gluten-free pasta if preferred |
| Quick-freeze garden vegetables (mix) | 1½ cups | Use fresh veggies like carrots, peas, corn, or a frozen mix of your choice |
When all combined, this soup brings together the savory richness of beef, the acidity and sweetness of tomatoes, aromatic herbs, and tender pasta-vegetable bites — resulting in a comforting, satisfying meal.
Timing
- Preparation time: ~15 minutes — chopping onions, measuring ingredients, prepping vegetables and pasta.
- Cooking time: ~20–25 minutes — including browning beef, simmering broth & tomatoes, then cooking pasta and veggies.
- Total time: ~35–40 minutes.
That’s significantly faster than many stew-style recipes that can take over an hour, making this beef and macaroni soup a practical, hearty option for busy weeknights.
Step-by-Step Instructions
Step 1: Brown the Ground Beef & Sauté Onion
In a large heavy soup pot, add the ground beef over medium-high heat. Break it up with a spatula, cook until browned — about 5–7 minutes. Drain excess fat if needed (especially if the beef is not lean). Then add the chopped red onion and sauté for 2–3 minutes until softened and fragrant.
Tip: Browning the beef thoroughly develops deeper flavor through the Maillard reaction — this adds depth to your broth before adding liquids.
Step 2: Build the Broth & Tomato Base
To the pot with beef and onion, pour in the 6 cups of beef stock. Add the chopped fresh tomatoes and 2 tbsp sundried tomato purée. Stir well to combine. Add the Worcestershire sauce, crushed oregano, and dried basil. Bring the mixture to a gentle boil, then reduce heat to medium and let simmer for ~5 minutes to meld flavors.
Step 3: Add Pasta and Vegetables
Once the broth is simmering, stir in the uncooked elbow pasta and the quick-freeze garden vegetable mix. Make sure pasta is submerged so it cooks evenly. Return to a boil, then reduce heat to medium-low, and simmer for 10–12 minutes (or per pasta package instructions) until pasta is al dente and vegetables are heated through.
Step 4: Adjust Seasoning & Taste
Taste the soup. If needed, add salt, more pepper, or a splash of Worcestershire or tomato purée for extra depth. For a richer taste, simmer another 2–3 minutes after seasoning.
Step 5: Serve Hot with Optional Garnish
Ladle the soup into bowls while it’s still hot. Garnish with fresh herbs (parsley or basil), a sprinkle of grated cheese, or a dollop of plain yogurt/cream for extra richness. Serve with crusty bread or a side salad for a complete meal.
Nutritional Information (approximate per serving — serves ~6)
Based on nutritional data from similar beef-and-macaroni soup recipes, a typical serving (~1.5 cups) provides roughly:
- Calories: ~360–420 kcal
- Protein: ~22–28 g
- Carbohydrates: ~35–45 g (from pasta, tomatoes, vegetables)
- Fat: ~10–14 g (depending on beef fat content)
- Fiber: ~4–6 g (from vegetables and tomatoes)
- Sodium: Variable — using low-sodium broth helps control it
Health & nutrient insights: The beef supplies high-quality protein, iron, zinc, and B-vitamins — all important for muscle repair and overall energy metabolism. The combination of pasta and vegetables gives you sustained energy and fiber, which supports digestion and provides vitamins, especially if you use a vegetable-rich mix.
Healthier Alternatives for the Recipe
If you’d like a lighter version or want to boost nutritional value, consider these swaps:
- Use lean ground beef (93%–95% lean) or lean ground turkey — reduces saturated fat and overall calories, with minimal impact on flavor.
- Replace regular pasta with whole-wheat or whole-grain pasta — adds fiber and slows digestion, giving more stable energy and better satiety.
- Use low-sodium beef broth or homemade stock — helps reduce sodium content significantly.
- Increase vegetable content — add extra veggies like carrots, celery, bell peppers, spinach, or zucchini for more vitamins, fiber, and volume. Vegetables enhance both nutrition and flavor without many extra calories.
- Skip the sundried tomato purée or reduce it if you watch sodium/sugar — or use unsalted tomato paste for better control.
- Portion control: a 1-cup serving keeps calories around 250–300 kcal, suitable for lighter meals or calorie-conscious plans.
Serving Suggestions
- Classic comfort meal: Serve with a slice of crusty bread or warm garlic bread — perfect for dipping in the rich broth.
- Fresh side salad: A crisp green salad with vinaigrette balances the warmth and heaviness of the soup.
- Cheesy topping: Add a sprinkle of shredded Parmesan or cheddar and a swirl of sour cream for a richer, creamier variation.
- Spicy twist: Add a pinch of chili flakes or a dash of hot sauce for a warming kick — great for winter evenings.
- Family-style serving: Pair with cornbread or warm biscuits for a hearty, filling dinner everyone will love.
Common Mistakes to Avoid
- Adding pasta too early: If pasta cooks too long in the broth, it can become mushy and soak up too much liquid. Always add pasta at the later stage to avoid soggy texture.
- Using fatty ground beef without draining: Excess fat can make the broth greasy. Drain beef after browning to keep soup lighter and more balanced.
- Over-salting: With stock, tomato base, and Worcestershire sauce, sodium can accumulate quickly — taste then season gradually.
- Not simmering long enough after adding spices: Herbs and spices need a few minutes to release their full flavors — skipping this reduces depth.
- Serving cold or reheating incorrectly: Pasta tends to absorb liquid when stored — reheat gently with a splash of broth or water to restore consistency.
Storing Tips for the Recipe
- Refrigerate leftovers in an airtight container — best consumed within 3–4 days. The flavor often improves as soup sits and flavors meld.
- Reheat gently on the stove over medium heat, adding a small amount of broth or water to restore soup consistency. Microwave works too, but may alter pasta texture.
- Freezing tip: If you plan to freeze, separate pasta from soup; freeze broth + beef + veggies separately, and cook fresh pasta when serving — this prevents pasta from becoming overly soft or mushy.
- Meal-prep friendly: Make a double batch and freeze half in portioned containers for quick meals later.
Conclusion
This beef and macaroni soup delivers a comforting, hearty, and nutritious meal with simple ingredients and minimal fuss. It’s rich in protein, fiber, and essential nutrients — yet flexible enough to adapt to lighter, healthier diets. Whether for a cozy family dinner or a meal-prep staple, this soup offers warmth, satisfaction, and versatility. Try it soon, share your experience and tweaks in the comments, and subscribe for more wholesome, flavor-packed recipes every week.
FAQs
Q: Can I use a different type of pasta instead of elbow macaroni?
A: Yes — small pasta shapes like shells, small penne, or even whole-wheat pasta work fine. Just adjust cooking time according to package instructions.
Q: My soup turned out thin — how can I thicken it?
A: To thicken, simmer a bit longer uncovered to reduce liquid, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into simmering soup until it thickens.
Q: Is this soup suitable for freezing?
A: Yes — but it’s best to freeze the meat, beef stock, and vegetables separately from the pasta. Cook fresh pasta when reheating to maintain texture.
Q: How can I reduce the sodium content?
A: Use low-sodium or homemade beef broth, skip or reduce added salt, avoid processed tomato purées with added salt, and rely on fresh herbs or spices for flavor.
Q: Can I make this soup vegetarian?
A: Absolutely — replace ground beef with plant-based mince or cooked lentils, use vegetable broth instead of beef stock, and follow the same steps. The soup will be lighter but still hearty and satisfying.
Hearty Beef & Macaroni Soup – Comfort in a Bowl
Equipment
- Large soup pot
- Spatula
Ingredients
Soup Base
- 1 lb prime ground beef
- 1/2 cup finely chopped red onion
- 6 cups rich beef stock
- 14 oz fresh chopped tomatoes
- 2 tbsp sundried tomato purée
- 1 tsp Worcestershire sauce
- 1/2 tsp crushed oregano
- 1/2 tsp dried sweet basil
- 1.5 cups uncooked elbow pasta
- 1.5 cups quick-freeze mixed vegetables
Instructions
- In a large soup pot, brown the ground beef over medium-high heat for 5–7 minutes. Drain excess fat, then add chopped red onion and sauté for 2–3 minutes until softened.
- Add the beef stock, chopped tomatoes, and sundried tomato purée. Stir in Worcestershire sauce, oregano, and dried basil. Bring to a gentle boil, then simmer for 5 minutes.
- Add the uncooked elbow pasta and mixed vegetables. Stir, bring back to a simmer, and cook for 10–12 minutes or until pasta is al dente.
- Taste and adjust seasoning with salt, pepper, more Worcestershire sauce, or tomato purée if desired.
- Serve hot and garnish with fresh herbs, grated cheese, or a spoonful of yogurt or cream.
