The sizzle of ground beef hitting a hot pan always reminds me of chilly autumn evenings when my family would gather around a steaming bowl of soup. Beef macaroni soup—oh, it’s pure comfort in a bowl! The rich aroma fills the kitchen, making everyone’s stomachs rumble before the first ladle is even poured. Honestly, I stumbled on this beef macaroni soup recipe during college, when my budget was tight and my cravings for something hearty were even tighter. I needed a meal that felt like a hug (you know what I mean?) and could feed hungry friends without draining my wallet. This soup did the trick, and it’s been a staple in my kitchen ever since.
What I love most is how flexible this recipe is. Over the years, I’ve tweaked and tested every ingredient—sometimes swapping out the veggies or adding extra spices. But the core of the beef macaroni soup recipe remains the same: tender beef, chewy macaroni, loads of vegetables, and a savory broth that’ll warm you right up. It’s a lifesaver for busy nights, picky kids, and those times when you just want a meal that feels like home. Whether you’re a parent trying to sneak in veggies or a college student craving real food, this soup is for you.
I’ve made this beef macaroni soup more times than I can count, and it never disappoints—rainy days, snow days, or just days when you need an easy, filling dinner. If you’re searching for a recipe that’s simple, satisfying, and absolutely reliable, you’re in the right place. Grab your favorite soup pot and let’s make this cozy classic together!
Why You’ll Love This Beef Macaroni Soup Recipe
Let’s face it—some soups just don’t hit the spot, but this beef macaroni soup recipe is different. Here’s why it’s a family favorite in my house, and why I know you’ll love it too:
- Quick & Easy: Ready in under an hour, it’s my go-to for busy weeknights or whenever I need dinner on the table fast.
- Simple Ingredients: Most of the time, I’ve already got everything I need in my pantry—no last-minute grocery runs required.
- Perfect for Cozy Dinners: This soup is made for curling up with a blanket and a big bowl, especially when the weather turns cold.
- Crowd-Pleaser: Even my pickiest eater asks for seconds! It’s got something for everyone—tender beef, soft pasta, and plenty of veggies.
- Unbelievably Delicious: The flavors meld together for that classic homemade taste—rich broth, savory beef, and perfectly cooked macaroni. It’s pure comfort.
What sets this beef macaroni soup apart is the way the beef is browned first, giving the broth a deeper, more satisfying flavor. I always use elbow macaroni, which soaks up all that savory goodness—nothing fancy, just honest-to-goodness comfort food. Sometimes I toss in extra herbs or a splash of Worcestershire sauce for a boost. The best part? It’s adaptable. Whether you want more veggies or need a gluten-free twist, you can make it your own.
Every time I make this soup, it feels like a little celebration—no stress, just the joy of good food. If you want a soup recipe that’s easy, delicious, and guaranteed to make your family smile, this beef macaroni soup is it. Trust me, one spoonful and you’ll know exactly why it’s a keeper.
Ingredients Needed
This beef macaroni soup recipe uses straightforward, wholesome ingredients for maximum flavor and comfort. Most are pantry staples, and you can easily substitute or swap based on what you have. Here’s what you’ll need:
- For the Soup Base:
- 1 pound (450 g) ground beef (I like 85% lean for the best balance of flavor and richness)
- 1 medium onion, diced (yellow or white both work)
- 2 cloves garlic, minced (adds depth)
- 2 large carrots, peeled and diced (for sweetness and color)
- 2 celery stalks, diced (for classic soup flavor)
- 1 bell pepper, diced (red or green—your choice)
- 1 can (14.5 oz / 411 g) diced tomatoes (fire-roasted adds a smoky kick)
- 1 can (8 oz / 227 g) tomato sauce (for a rich, tomatoey base)
- 6 cups (1.4 L) beef broth (use low-sodium if you’re watching salt)
- 1 cup (110 g) elbow macaroni, uncooked (regular or whole wheat)
- 1 teaspoon dried Italian seasoning (basil, oregano, thyme blend)
- 1 bay leaf (optional, but adds great flavor)
- Salt and black pepper, to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
- Optional Add-Ins:
- 1 cup (150 g) frozen peas or corn (add near the end for extra veggies)
- ½ teaspoon crushed red pepper flakes (for a little heat)
- Fresh parsley, chopped (for garnish and fresh flavor)
- Grated Parmesan cheese (for serving—my kids love this!)
Ingredient Tips: For the beef, I prefer ground chuck, but you can use leaner beef or even ground turkey for a lighter version. If you’re gluten-free, swap the macaroni for gluten-free pasta (Barilla and Jovial are good brands). If you’re out of Italian seasoning, just use a mix of dried basil and oregano. Sometimes I sneak in extra veggies like zucchini or spinach—great way to use up what’s in the fridge!
If you want to make it vegetarian, substitute the beef with plant-based crumbles and use vegetable broth. For low-carb diets, try using diced cauliflower instead of pasta—sounds odd, but it works surprisingly well! This recipe is all about flexibility—don’t stress if you’re missing something, just make it work with what you’ve got.
Equipment Needed
You don’t need any fancy gadgets for this beef macaroni soup recipe—just solid, reliable kitchen tools. Here’s what I use most often:
- Large Soup Pot or Dutch Oven: A 6-quart (5.7 L) pot works well. My old enameled Dutch oven has never let me down, but any sturdy soup pot will do.
- Wooden Spoon or Spatula: For breaking up the beef and stirring the soup. I’ve used both—just avoid metal on nonstick pots.
- Cutting Board and Sharp Knife: For chopping veggies. If you’re short on time, pre-chopped soup mix from the store is a lifesaver.
- Measuring Cups and Spoons: Accuracy matters for seasoning and pasta, especially if you’re new to cooking.
- Ladle: For serving up those cozy bowls.
If you don’t have a Dutch oven, a regular stockpot works fine. For smaller batches, halve the recipe and use a medium-sized saucepan. I’ve even made this in a slow cooker—just brown the beef first! Maintenance tip: If you use cast iron, make sure it’s well-seasoned to avoid sticking. And don’t worry if your tools aren’t fancy—some of my best soups came from mismatched pots!
For budget-friendly options, thrift stores often have great soup pots for cheap. I’ve used plastic measuring cups for years—they work just fine. So, grab what you’ve got and let’s cook!
Preparation Method
Ready to make your beef macaroni soup? Here’s how I do it with step-by-step guidance. I’ll toss in a few tips and tricks I’ve picked up over the years, too.
- Brown the Beef (5-7 minutes):
- Heat your soup pot over medium-high heat. Add 1 pound (450 g) ground beef.
- Break up the beef with a wooden spoon. Cook until browned and no longer pink (about 5 minutes).
- If there’s excess fat, drain it off. Leaving a little adds flavor, though!
- Tip: Make sure the beef gets nicely browned for deeper flavor. If it’s gray and steamy, increase the heat slightly.
- Sauté the Vegetables (5 minutes):
- Add diced onion, carrot, celery, and bell pepper to the beef.
- Cook, stirring often, until veggies start to soften (about 5 minutes).
- Add the minced garlic and cook for 1 minute, until fragrant.
- Warning: Don’t let the garlic burn—it can turn bitter quickly.
- Build the Soup Base (2 minutes):
- Pour in the diced tomatoes (with juices), tomato sauce, and beef broth.
- Stir in Italian seasoning, bay leaf, salt, and pepper.
- Raise heat to bring to a gentle boil.
- Note: If you like a thicker broth, reduce the beef broth by 1 cup (240 ml).
- Simmer (20 minutes):
- Reduce heat to low and let the soup simmer uncovered for about 20 minutes.
- This allows flavors to develop and veggies to get tender.
- Sensory Cue: You’ll see the color deepen and smell a savory aroma that’s just irresistible.
- Add Macaroni (8-10 minutes):
- Stir in 1 cup (110 g) uncooked elbow macaroni.
- Cook for 8-10 minutes, until the pasta is just al dente. Taste to check doneness.
- If using gluten-free pasta, check after 6 minutes—it cooks faster.
- Troubleshooting: Macaroni absorbs liquid, so if soup gets too thick, add a splash of broth or water.
- Finish and Serve (2 minutes):
- If you’re adding peas or corn, stir them in now and cook for 2 minutes until heated through.
- Remove bay leaf. Adjust salt and pepper to taste.
- Ladle into bowls, garnish with fresh parsley and a sprinkle of Parmesan if desired.
- Prep Note: Soup thickens as it sits, so serve immediately for brothy soup or let it stand for a thicker texture.
Efficiency Tip: Chop veggies while the beef browns to save time. If you’re prepping ahead, store chopped veggies in the fridge for up to 2 days. I love making double batches and freezing half for busy nights!
Common issue: If the macaroni overcooks and gets mushy, next time add it right before serving, or cook separately and stir in. Don’t stress—thick soup is still tasty!
Cooking Tips & Techniques
After making beef macaroni soup more times than I can count, I’ve picked up a few tricks to keep things simple and consistently delicious. Here’s what I’ve learned along the way:
- Brown the Beef Well: Don’t rush this step! Browning adds so much flavor. If you use lean beef, add a splash of olive oil to prevent sticking.
- Layer Seasonings: I always add salt and pepper early, then taste again at the end. Soup flavors develop as they simmer—don’t be afraid to adjust.
- Don’t Overcook the Pasta: Macaroni can get mushy fast. I set a timer and taste after 8 minutes. If you plan to freeze leftovers, cook the pasta separately and add it when reheating.
- Add Greens Last: If you want to sneak in spinach or kale, toss it in just before serving so it stays bright and tender.
- Troubleshooting: If your soup tastes bland, it needs a little acid—try a splash of lemon juice or a dash of Worcestershire sauce. If it’s too salty, add a peeled potato and simmer for 10 minutes, then remove the potato.
I’ve had my share of soup fails—mushy pasta, bland broth, veggies that disappeared! Now, I always keep an eye on the pasta, taste for seasoning before serving, and let the soup rest for a few minutes before ladling out. Timing is everything—prep veggies while the beef cooks, and multitask by cleaning up as you go. For extra richness, stir in a tablespoon of tomato paste with the broth. Don’t be afraid to experiment and make it your own!
Consistency tip: Stick to the recipe the first time, then tweak based on your family’s preferences. That’s how I landed on my perfect beef macaroni soup recipe. Give yourself permission to mess up—it’s all part of the learning process!
Variations & Adaptations
One of the best things about beef macaroni soup is how adaptable it is. Here are some of my favorite ways to mix it up:
- Gluten-Free Version: Swap regular macaroni for gluten-free pasta (Barilla or Jovial are good brands). Check pasta earlier—some gluten-free types cook faster.
- Low-Carb Adaptation: Replace macaroni with diced cauliflower or zucchini. Simmer until tender. This is my go-to when I’m watching carbs, and honestly, it’s surprisingly filling!
- Vegetarian Twist: Use plant-based crumbles instead of beef, and substitute vegetable broth for beef broth. Add more beans or lentils for extra protein.
- Flavor Boosts: Try adding a splash of Worcestershire sauce, a pinch of smoked paprika, or a dash of hot sauce for a little kick. My husband loves it spicy, so I’m always reaching for the red pepper flakes.
- Dairy-Free: Skip the Parmesan, or use a dairy-free cheese alternative for topping.
- Seasonal Veggies: Toss in whatever’s fresh—summer squash, green beans, even sweet potatoes. In winter, I add extra carrots and parsnips.
I once tried swapping macaroni for small shells, and my kids declared it the best version ever. If you want a creamier soup, stir in a splash of milk or half-and-half at the end. For extra protein, add a can of drained beans. Don’t be afraid to experiment—this recipe is super forgiving!
Allergen tip: If someone’s allergic to tomatoes, substitute with extra broth and a splash of balsamic vinegar for tang. Customizing is half the fun—let your taste buds lead the way!
Serving & Storage Suggestions
Beef macaroni soup is all about comfort—so serve it up hot and steamy in big bowls! Here’s how I make it feel extra special:
- Serving Temperature: Hot is best. If you’re serving a crowd, keep it warm on the stove over low heat.
- Presentation: Sprinkle with fresh parsley or grated Parmesan. Thick slices of crusty bread on the side are a must in my house!
- Pairings: I love pairing this soup with a simple green salad or steamed veggies. For drinks, try a glass of iced tea or a cozy mug of hot cocoa.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Soup thickens as it sits, so add a splash of broth or water when reheating. For freezing, let soup cool, then transfer to freezer-safe containers (leave room for expansion). It’ll keep for up to 3 months—just thaw overnight in the fridge before reheating.
Reheating: Warm on the stove over medium heat, stirring occasionally. If you’re in a rush, the microwave works too—heat in 1-minute bursts, stirring between each.
Flavor Tip: The flavors actually get better after a day or two! Sometimes I make the soup a day ahead for deeper taste. If the pasta absorbs too much broth, just add more liquid and adjust seasoning. Easy fix!
Nutritional Information & Benefits
This beef macaroni soup recipe packs in protein, fiber, and loads of vitamins, making it a hearty meal you can feel good about serving. Here’s an estimate for one serving (about 2 cups / 480 ml):
- Calories: ~350
- Protein: ~22g
- Carbohydrates: ~35g (less if you use low-carb or gluten-free pasta)
- Fat: ~12g
- Fiber: ~6g
Health Benefits: The lean ground beef provides iron and protein, while carrots, celery, and tomatoes offer vitamin C, vitamin A, and antioxidants. Macaroni delivers energy and satiety, but you can lower carbs by swapping with veggies. This soup is naturally nut-free and can be made gluten-free or dairy-free as needed.
Allergens: Contains wheat (macaroni) and potential dairy (Parmesan topping). For allergy-friendly options, use gluten-free pasta and skip the cheese.
Personally, I love that this soup is filling without being heavy. It keeps me satisfied and energized, especially on busy days. You can adjust serving sizes or ingredients to suit your family’s wellness goals!
Conclusion
If you’re searching for a cozy, satisfying dish, this beef macaroni soup recipe truly delivers. It’s straightforward, reliable, and packed with flavor—plus, it’s a breeze to customize. Whether you need a quick weeknight meal or something to warm up a lazy Sunday, this soup is always a good idea.
Don’t be afraid to experiment with the veggies, pasta, or seasonings—make it your own! I love how this recipe brings my family together (even the picky eaters). It’s the kind of meal that feels like a treat, but is easy enough for any day.
Give this beef macaroni soup recipe a try and let me know how you like it! Drop a comment below with your favorite twists or share your photos on social media—I’d love to see how you make it your own. Here’s to more cozy dinners and happy tummies!
Warm wishes and happy cooking!
Frequently Asked Questions
Can I make beef macaroni soup ahead of time?
Yes! You can prepare the soup a day in advance. The flavors actually get deeper overnight. Just store in the fridge and reheat gently on the stove before serving.
What’s the best pasta for beef macaroni soup?
Elbow macaroni is classic, but you can use small shells, rotini, or gluten-free pasta. Just adjust cooking times as needed—smaller shapes cook faster!
Can I freeze beef macaroni soup?
Absolutely. Cool the soup completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat. If you’re worried about mushy pasta, freeze the soup without pasta and add freshly cooked noodles when serving.
How do I make this soup vegetarian?
Swap the ground beef for plant-based crumbles and use vegetable broth instead of beef broth. Extra beans or lentils add heartiness, too!
Why does my soup get thick after storing?
Macaroni absorbs liquid as it sits. Just add a splash of broth or water when reheating, and adjust seasoning as needed. It’ll be good as new!
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Beef Macaroni Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This easy beef macaroni soup is a hearty, comforting meal packed with ground beef, tender pasta, and plenty of vegetables in a savory tomato broth. Perfect for cozy family dinners and adaptable for busy weeknights.
Ingredients
- 1 pound ground beef (85% lean preferred)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 bell pepper, diced (red or green)
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 6 cups beef broth (low-sodium recommended)
- 1 cup elbow macaroni, uncooked
- 1 teaspoon dried Italian seasoning
- 1 bay leaf (optional)
- Salt and black pepper, to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
- Optional: 1 cup frozen peas or corn
- Optional: 1/2 teaspoon crushed red pepper flakes
- Optional: Fresh parsley, chopped (for garnish)
- Optional: Grated Parmesan cheese (for serving)
Instructions
- Heat a large soup pot over medium-high heat. Add ground beef and break up with a wooden spoon. Cook until browned and no longer pink, about 5 minutes. Drain excess fat if needed.
- Add diced onion, carrots, celery, and bell pepper to the beef. Cook, stirring often, until vegetables start to soften, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Pour in diced tomatoes (with juices), tomato sauce, and beef broth. Stir in Italian seasoning, bay leaf, salt, and pepper. Raise heat to bring to a gentle boil.
- Reduce heat to low and let the soup simmer uncovered for about 20 minutes, allowing flavors to develop and vegetables to become tender.
- Stir in uncooked elbow macaroni. Cook for 8-10 minutes, until pasta is just al dente. If using gluten-free pasta, check after 6 minutes.
- If adding peas or corn, stir them in now and cook for 2 minutes until heated through. Remove bay leaf. Adjust salt and pepper to taste.
- Ladle soup into bowls, garnish with fresh parsley and a sprinkle of Parmesan if desired. Serve hot.
Notes
Brown the beef well for maximum flavor. Chop veggies while beef cooks to save time. For gluten-free, use GF pasta. If soup thickens after storing, add broth or water when reheating. For vegetarian, use plant-based crumbles and vegetable broth. Macaroni can get mushy if overcooked; cook separately if planning to freeze. Garnish with parsley and Parmesan for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 2 cups (480 ml) per serving
- Calories: 350
- Sugar: 8
- Sodium: 900
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 6
- Protein: 22
Keywords: beef macaroni soup, easy soup recipe, comfort food, family dinner, ground beef soup, pasta soup, hearty soup, one pot meal
