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

Scale

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