If you’re on the hunt for a cozy, flavorful meal that feels like a warm hug in a bowl, then this Beef and Macaroni Soup Recipe is exactly what you need. Combining hearty ground beef, tender elbow pasta, vibrant tomatoes, and garden-fresh vegetables in a rich beef broth, this soup offers a satisfying blend of textures and tastes that come together in perfect harmony. It’s quick to prepare, delightfully comforting, and flexible enough to suit any weeknight dinner or casual gathering. Let’s dive into making this soul-satisfying classic that’s sure to become a staple in your kitchen!
Ingredients You’ll Need
Every ingredient in this Beef and Macaroni Soup Recipe plays an important role in building the delicious depth of flavor and comforting texture. These simple staples come together beautifully, making the recipe both approachable and rewarding.
- Prime ground beef: The star protein that adds heartiness and rich flavor to the broth.
- Finely chopped red onion: Adds a sweet and aromatic base that complements the beef perfectly.
- Rich beef stock: Creates a robust and savory soup base that infuses every bite.
- Fresh chopped tomatoes: Provide a bright, fresh acidity to balance the richness.
- Sundried tomato puree: Boosts umami and deepens the tomato flavor with a subtle sweetness.
- Traditional Worcestershire sauce: Adds complexity with its tangy and slightly savory notes.
- Crushed oregano: Gives the soup that warm, herbal touch that feels comforting and familiar.
- Dried sweet basil: Adds a gentle, aromatic sweetness that lifts the overall profile.
- Uncooked elbow pasta: The perfect bite-sized pasta that absorbs flavors while maintaining some firmness.
- Quick-freeze garden vegetables: A quick way to include nutritious greens and add color and texture.
- Salt and pepper to taste: Essential to season and bring all elements into balance.
- Optional freshly shredded cheese: For melty richness topping your soup bowls.
- Optional warm crusty bread: Ideal for dipping and making the meal complete.
How to Make Beef and Macaroni Soup Recipe
Step 1: Sauté the beef and onions
Start by heating a sturdy soup cauldron and combining your ground beef with the finely chopped red onions. Cook these together until the beef is nicely browned and the onions appear translucent. This initial browning creates deep flavor through Maillard reaction, and removing any excess fat ensures your soup stays rich but not greasy.
Step 2: Build the broth base
Next, pour in the rich beef stock and add the fresh chopped tomatoes along with the sundried tomato puree. Stir in Worcestershire sauce, crushed oregano, and dried sweet basil. Bringing the mixture to a gentle boil then lowering the heat to a simmer allows the flavors to marry and intensify in just about 5 minutes.
Step 3: Add pasta and garden vegetables
Once your broth is flavored, stir in the uncooked elbow pasta and the quick-freeze garden vegetables. Keep the heat at a simmer and let it all cook together for roughly 8 minutes, until the pasta is tender but still has a nice bite, and the vegetables are heated through but not overcooked.
Step 4: Season to taste
Season your soup with salt and freshly cracked pepper, stirring well. The key here is to taste as you go since the beef stock and Worcestershire sauce already add a robust seasoning, and you want to enhance without overpowering.
Step 5: Serve warm with optional toppings
Ladle your soup into bowls and if you want to add an extra layer of indulgence, sprinkle freshly shredded cheese over the top so it gently melts into the hot soup. Don’t forget a side of warm crusty bread to mop up every last flavorful drop.
How to Serve Beef and Macaroni Soup Recipe
Garnishes
A sprinkle of freshly shredded cheese instantly elevates your bowl into a creamy, melty delight. You can also add a little chopped fresh parsley or basil for a burst of color and a fresh herbal note that balances the richness beautifully.
Side Dishes
While this soup can stand on its own, pairing it with warm crusty bread or garlic toast creates an irresistible combination. A simple green salad with a light vinaigrette provides a crisp, refreshing contrast to the hearty soup.
Creative Ways to Present
Try serving this soup in individual mini cast-iron pots or rustic bowls to impress guests. For a playful twist, offer a cheese topping bar with shredded cheddar, mozzarella, or parmesan. You can also swirl in a dollop of sour cream or Greek yogurt for creaminess and tang.
Make Ahead and Storage
Storing Leftovers
This Beef and Macaroni Soup Recipe keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors actually deepen overnight, making leftovers even more delicious.
Freezing
You can freeze the soup, but it’s best to slightly undercook the pasta initially if you plan to freeze, as pasta can become mushy after thawing. Freeze in portion-sized containers or freezer bags for up to 3 months.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup has thickened too much, add a splash of beef stock or water to loosen it back to your preferred consistency. Avoid microwaving at high heat to preserve texture and prevent splitting of ingredients.
FAQs
Can I use a different type of pasta in this Beef and Macaroni Soup Recipe?
Absolutely! While elbow pasta works perfectly due to its size and shape, small shells, ditalini, or even small penne can be great substitutes that hold onto the broth nicely.
Is it possible to make this soup vegetarian?
You can swap the ground beef for plant-based crumbles and use vegetable stock instead of beef stock. Keep all other ingredients the same for a hearty vegetarian-friendly version.
How long does it take to make this soup?
This recipe is wonderfully quick, with about 10 minutes prep and 20 minutes cooking time, so you can have a nourishing meal on the table in just half an hour.
Can I prepare this soup in a slow cooker?
Yes, brown the beef and onions first, then transfer all ingredients to a slow cooker. Cook on low for 4-5 hours or on high for 2-3 hours, adding the pasta during the last 30 minutes to avoid overcooking.
What’s the best cheese to use as a topping?
Sharp cheddar or a mild mozzarella both melt beautifully and complement the soup’s flavors well. Parmesan adds a salty, nutty edge if you want something a little different.
Final Thoughts
If you’re craving something that’s both nourishing and full of heart, this Beef and Macaroni Soup Recipe hits every note. It’s easy to make, comforting to eat, and versatile enough to fit into any weeknight or weekend plan. So pull out your pot, gather your ingredients, and get ready to enjoy a warm bowl of love that’s sure to become a beloved classic in your home.
Print
Beef and Macaroni Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Beef and Macaroni Soup is a comforting blend of prime ground beef, fresh tomatoes, flavorful herbs, and tender elbow pasta simmered in a rich beef stock. Perfect for a quick and satisfying meal, it comes together in just 30 minutes and can be topped with shredded cheese and served alongside warm crusty bread for an extra cozy touch.
Ingredients
Main Ingredients
- 1 pound prime ground beef
- ½ cup finely chopped red onion
- 6 cups rich beef stock
- 14 ounces fresh chopped tomatoes
- 2 tablespoons sundried tomato puree
- 1 teaspoon traditional Worcestershire sauce
- ½ teaspoon crushed oregano
- ½ teaspoon dried sweet basil
- 1 ½ cups uncooked elbow pasta
- 1 ½ cups quick-freeze garden vegetables
- Salt and pepper to taste
Optional Toppings
- Freshly shredded cheese for topping
- Warm crusty bread for serving
Instructions
- Brown the Beef and Onions: In a robust soup cauldron, combine the ground beef and red onions. Cook over medium heat until the beef is perfectly browned and the onions are translucent. Skim off any extra fat to keep the soup base lean and flavorful.
- Add Broth and Seasonings: Pour in the beef stock, then add the freshly chopped tomatoes, sundried tomato puree, Worcestershire sauce, crushed oregano, and sweet basil. Stir the mixture and bring it to a gentle boil. Lower the heat and let it simmer for about 5 minutes to blend the flavors well.
- Cook Pasta and Vegetables: Add the uncooked elbow pasta and quick-freeze garden vegetables to the pot. Continue simmering for roughly 8 minutes until the pasta is tender but still firm to the bite.
- Season to Taste: Season the soup with salt and freshly cracked pepper to your preference. Stir thoroughly to combine all flavors.
- Serve: Ladle the soup into bowls. If desired, sprinkle freshly shredded cheese on top and serve with warm crusty bread for a complete and satisfying meal.
Notes
- Skimming off excess fat after browning the beef helps reduce greasiness and keeps the soup lighter.
- Using quick-freeze garden vegetables adds convenience and freshness without needing to chop.
- Elbow pasta holds its shape well and adds a nice texture to the soup.
- Adjust seasoning gradually to suit your taste preferences.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Optional toppings like shredded cheese and crusty bread enhance the soup’s comfort-food appeal.
