Beef and Macaroni Soup Recipe

Introduction

This hearty Beef and Macaroni Soup is a comforting meal perfect for chilly days. Packed with ground beef, vegetables, and tender macaroni, it’s both flavorful and filling. With easy steps and simple ingredients, it’s ideal for a satisfying family dinner.

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 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 topping

Instructions

1. Step 1: Place a large soup pot over medium heat and add the ground beef. Brown it for 5-7 minutes, breaking it apart as it cooks.
2. Step 2: Add the diced onion and minced garlic to the pot. Cook until the beef is no longer pink and the onion is softened. 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 begin to soften.
4. Step 4: Pour in the beef broth, diced tomatoes, tomato paste, and Worcestershire sauce. Add dried parsley and Italian seasoning. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 5-10 minutes.
5. Step 5: Add the uncooked elbow macaroni and frozen mixed vegetables to the pot. Continue to simmer for 8-10 minutes, or until the macaroni is tender. Adjust seasoning if needed.
6. Step 6: Serve the soup 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 macaroni.
• Substitute ground turkey for beef to lighten the dish.
• Feel free to use fresh mixed vegetables if preferred; just add them a few minutes earlier to cook through.
• To add extra depth, a splash of red wine added with the broth works well.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it 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 a different type of pasta?

Yes, small pasta shapes like shells, mini penne, or ditalini work well in this soup. Be sure to adjust cooking time as needed to keep pasta tender but not mushy.

Is this soup suitable for freezing?

Absolutely. Freeze the soup in portioned containers for up to 2 months. Thaw completely before reheating. Keep in mind pasta may absorb liquid and soften further after freezing.

Beef and Macaroni Soup Recipe

Print Recipe

★★★★★

4.7 from 118 reviews

A hearty and comforting Beef and Macaroni Soup made with lean ground beef, fresh vegetables, and tender elbow macaroni simmered in a flavorful beef broth. This easy-to-make soup combines savory seasonings and a mix of vegetables, perfect for a satisfying family meal.

• Author: Dylan
• 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 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

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 lean ground beef. Brown it thoroughly for 5-7 minutes, breaking it up with a spoon as it cooks.
2. Sauté onion and garlic: Add the diced onion and minced garlic to the browned beef. Cook together until no pink remains in the beef and the onions have softened. Drain off any excess fat from the pot.
3. Sauté vegetables: Stir in the chopped celery and diced red bell pepper. Cook for about 5 minutes until the vegetables begin to soften.
4. Simmer the broth: Add the beef broth, canned diced tomatoes, tomato paste, Worcestershire sauce, dried parsley, and Italian seasoning to the pot. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer gently for 5-10 minutes to blend flavors.
5. Cook macaroni and vegetables: Stir in the uncooked elbow macaroni and frozen mixed vegetables. Continue to simmer for 8-10 minutes, or until the macaroni is tender and the vegetables are cooked through. Taste the soup and adjust seasoning as needed.
6. Serve: Ladle the soup into bowls and garnish each serving with a dollop of sour cream, shredded cheddar cheese, and chopped fresh parsley for extra flavor and creaminess.

Notes

• Use lean ground beef to reduce the fat content in the soup.
• Low sodium beef broth helps control the salt level, but always adjust seasoning to taste.
• Frozen mixed vegetables add convenience and variety; you can substitute with fresh vegetables if preferred.
• Adding sour cream and cheddar cheese on top provides a creamy and rich finish, but can be omitted for a lighter soup.
• This soup stores well and tastes great reheated, making it ideal for meal prep.

Keywords: Beef Soup, Macaroni Soup, Ground Beef Soup, Comfort Food Soup, Hearty Soup, Easy Dinner Soup