Beef and Macaroni Soup Recipe

Introduction

This hearty Beef and Macaroni Soup is a comforting and flavorful meal perfect for any day of the week. Loaded with ground beef, vegetables, and tender pasta, it’s easy to prepare and sure to satisfy the whole family.

Ingredients

• 1 pound lean ground beef
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 7 cups beef broth (low sodium)
• 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 elbow macaroni (uncooked)
• 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: Place a large soup pot over medium heat. Add the ground beef and brown it for 5 to 7 minutes.
2. Step 2: Add the diced onion and minced garlic to the pot and cook until the beef has no pink remaining. Drain any excess fat.
3. Step 3: Stir in the chopped celery and diced red bell pepper. Sauté for about 5 minutes until vegetables soften.
4. Step 4: Pour in the beef broth, diced tomatoes, and tomato paste. Add the Worcestershire sauce, dried parsley, and Italian seasoning. Season with salt and pepper to taste, then bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
5. Step 5: Add the uncooked elbow macaroni and frozen mixed vegetables to the pot. Simmer for another 8 to 10 minutes or until the macaroni is tender. Taste and adjust seasoning if needed.
6. Step 6: Serve hot, topped with a dollop of sour cream, shredded cheddar cheese, and a sprinkle of chopped parsley.

Tips & Variations

• For a thicker soup, add a tablespoon of tomato paste or reduce the broth slightly before adding the pasta.
• Substitute elbow macaroni with small pasta shapes like ditalini or small shells for a different texture.
• Use fresh herbs if available instead of dried for a brighter flavor.
• Add a pinch of red pepper flakes for a subtle spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen the soup as the pasta can absorb liquid and thicken the soup. Reheat gently on the stovetop or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of ground beef?

Yes, ground turkey is a leaner alternative and works well in this soup. Just brown it thoroughly before adding the vegetables.

Can I prepare this soup in advance?

Absolutely! This soup tastes even better the next day as the flavors meld. Just keep the pasta separate if possible, or add extra broth when reheating to avoid the macaroni from becoming too soft.

Beef and Macaroni Soup Recipe

Print Recipe

★★★★★

4.6 from 126 reviews

This hearty Beef and Macaroni Soup combines lean ground beef, fresh vegetables, and tender elbow macaroni simmered in a flavorful beef broth with tomatoes and aromatic seasonings. Perfect for a comforting weeknight meal, it’s topped with sour cream, shredded cheddar cheese, and parsley for added richness and freshness.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 pound lean ground beef
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 2 cups chopped celery
• 1 red bell pepper, diced
• 1 ½ cups frozen mixed vegetables

Broth and Seasonings

• 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

Pasta

• 1 ½ cups elbow macaroni, uncooked

Garnishes

• Sour cream
• Chopped parsley
• Shredded cheddar cheese

Instructions

1. Sear the Ground Beef: Place a large soup pot over medium heat and add the ground beef. Brown it thoroughly for 5-7 minutes, breaking it apart as it cooks to ensure even searing.
2. Sauté Onion and Garlic: Add the diced onion and minced garlic to the pot with the beef. Cook until there is no pink remaining in the meat and the onion becomes translucent. Drain any excess fat from the pot to keep the soup lean.
3. Sauté Celery and Bell Pepper: Stir in the chopped celery and diced red bell pepper. Cook and sauté the vegetables for about 5 minutes, allowing them to soften slightly and release their flavors.
4. Add Broth and Seasonings: Pour in the beef broth, diced tomatoes with their juice, tomato paste, and Worcestershire sauce. Sprinkle in the dried parsley and Italian seasoning, then season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to let it simmer gently for 5-10 minutes, allowing the flavors to meld.
5. Cook Macaroni and Vegetables: Add the uncooked elbow macaroni and frozen mixed vegetables to the pot. Continue simmering for 8-10 minutes, or until the macaroni is fully cooked and tender. Taste the soup and adjust the seasoning if necessary.
6. Serve: Ladle the soup into bowls and top each serving with a dollop of sour cream, shredded cheddar cheese, and a sprinkle of chopped fresh parsley for extra creaminess, flavor, and color.

Notes

• For a thicker soup, let it simmer uncovered after adding the macaroni to reduce excess liquid.
• You can substitute elbow macaroni with any small pasta like ditalini or small shells.
• Low sodium beef broth is recommended to better control the salt content in the soup.
• Adding sour cream at serving adds a rich creaminess that balances the tomato acidity.
• Leftovers store well in the refrigerator for up to 3 days and can also be frozen for longer storage.

Keywords: Beef soup, macaroni soup, ground beef recipes, hearty soup, comfort food, easy weeknight meal