Beef and Macaroni Soup Recipe

Introduction

This hearty beef and macaroni soup is a comforting meal perfect for any day of the week. Packed with ground beef, fresh vegetables, and tender pasta, it delivers rich flavor and satisfying warmth in every bowl.

Ingredients

• 1 pound lean ground beef
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 7 cups low sodium beef broth
• 14 ounces can diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried parsley
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 1 ½ cups uncooked elbow macaroni
• 2 cups chopped celery
• 1 red bell pepper, diced
• 1 ½ cups frozen mixed vegetables
• Sour cream, for serving
• Chopped parsley, for garnish
• Shredded cheddar cheese, for serving

Instructions

1. Step 1: Heat a large soup pot over medium heat. Add the ground beef and brown it for 5 to 7 minutes until fully cooked.
2. Step 2: Add the diced onion and minced garlic to the pot. Cook until there is no pink remaining in the beef. Drain any excess fat.
3. Step 3: Stir in the chopped celery and diced red bell pepper. Sauté for about 5 minutes until the vegetables start to soften.
4. Step 4: Pour in the beef broth, diced tomatoes, and tomato paste. Add Worcestershire sauce, dried parsley, and Italian seasoning. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer for 5 to 10 minutes.
5. Step 5: Add the uncooked elbow macaroni and frozen mixed vegetables to the soup. Continue to simmer for 8 to 10 minutes or until the macaroni is tender. Taste and adjust seasoning as needed.
6. Step 6: Serve the soup hot, topped with a dollop of sour cream, shredded cheddar cheese, and a sprinkle of chopped parsley for extra flavor and garnish.

Tips & Variations

• Use whole wheat or gluten-free macaroni to adapt this soup to dietary preferences.
• For extra depth, brown the beef with a pinch of smoked paprika before adding vegetables.
• Add a handful of spinach or kale at the end for added greens and nutrition.
• If you prefer a thicker soup, stir in a slurry of cornstarch and water during the last minutes of cooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, adding a splash of broth or water if the soup has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey is a leaner alternative that works well in this recipe, offering a lighter flavor while still providing protein.

Can I prepare this soup in a slow cooker?

Absolutely. Brown the beef and sauté the vegetables first, then combine all ingredients in a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, adding the macaroni in the last 30 minutes to prevent overcooking.

Beef and Macaroni Soup Recipe

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★★★★★

4.8 from 77 reviews

This hearty Beef and Macaroni Soup combines lean ground beef, fresh vegetables, and tender elbow macaroni in a flavorful beef broth enriched with tomatoes and Italian seasonings. Perfect for a comforting family meal, it is finished with a dollop of sour cream, shredded cheddar cheese, and fresh parsley for added richness and freshness.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound lean ground beef
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 7 cups low sodium beef broth
• 14 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried parsley
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 1 ½ cups uncooked elbow macaroni
• 2 cups chopped celery
• 1 red bell pepper, diced
• 1 ½ cups frozen mixed vegetables

For Serving

• Sour cream
• Chopped parsley
• Shredded cheddar cheese

Instructions

1. Sear the Beef: Place a large soup pot over medium heat and add the ground beef. Brown the beef for 5-7 minutes, stirring frequently to break up the meat.
2. Sauté Onions and Garlic: Add the diced onion and minced garlic to the pot with the browned beef. Cook until there is no pink remaining and the onion is translucent. Drain excess fat from the pot.
3. Sauté Vegetables: Add the chopped celery and diced red bell pepper. Continue to sauté for about 5 minutes until the vegetables begin to soften.
4. Simmer the Base: Pour in the beef broth, canned diced tomatoes, and tomato paste. Stir in Worcestershire sauce, dried parsley, and dried Italian seasoning. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer for 5-10 minutes to let the flavors meld.
5. Cook Macaroni and Vegetables: Add the uncooked elbow macaroni and frozen mixed vegetables to the soup pot. Continue to simmer for 8-10 minutes or until the macaroni is tender and the vegetables are heated through. Adjust seasoning with additional salt and pepper if needed.
6. Serve: Ladle the soup into bowls and top with a dollop of sour cream, shredded cheddar cheese, and a sprinkle of chopped parsley for added creaminess and flavor.

Notes

• Use low sodium beef broth to better control the salt content in the soup.
• The soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• Feel free to substitute elbow macaroni with small pasta shapes like ditalini or shells.
• For a thicker soup, reduce the broth by simmering uncovered for a few additional minutes before adding macaroni.
• Adjust the veggies to your preference; zucchini or carrots would also work well.

Keywords: beef soup, macaroni soup, hearty soup, comfort food, easy dinner, one pot meal