Go Back

Beef and Macaroni Soup

A hearty, comforting soup made with ground beef, tender macaroni, and a savory tomato-based broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 310

Ingredients
  

Main
  • 1 lb ground beef
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 cups elbow macaroni uncooked
  • 14.5 oz diced tomatoes
  • 15 oz tomato sauce
  • 4 cups beef broth
  • 2 cups water
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 0.5 tsp paprika
  • salt and pepper to taste
  • 2 tbsp olive oil

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Heat olive oil in a large soup pot over medium heat. Add ground beef and cook until browned. Drain excess fat if needed.
  2. Add diced onion and cook 3 minutes. Stir in garlic and cook 1 minute.
  3. Add carrots and celery. Cook 5 minutes to soften.
  4. Pour in beef broth, water, diced tomatoes, and tomato sauce. Stir to combine.
  5. Season with basil, oregano, paprika, salt, and pepper.
  6. Bring to a boil, reduce heat, and simmer for 15–20 minutes.
  7. Add the elbow macaroni and cook 10–12 minutes until tender.
  8. Taste and adjust seasoning. Serve hot with parsley or parmesan if desired.

Notes

Add extra broth when reheating as macaroni absorbs liquid.