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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/beef-and-macaroni-soup-recipe/