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
Scale
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.
