One Pot Beef and Tomato Macaroni Soup is a comforting, hearty dish that brings together savory beef, tangy tomatoes, and satisfying pasta in a single pot. In just around 45 minutes, you’ll have a wholesome meal that feels like a warm hug on cold nights or rainy days. This recipe is perfect when you want minimal cleanup and maximum flavor. Whether cooking for family or meal-prepping for the week, you’ll love how everything cooks together, melding flavors beautifully without needing multiple pans or steps.
Why You’ll Love This Recipe
- Simplicity: Everything cooks in one pot, so cleanup is easy.
- Flavorful: The tomato base, beef, and aromatic vegetables build a rich and balanced depth of flavor.
- Nutritious: Lean beef, vegetables, tomato, and whole wheat pasta combine protein, fiber, and vitamins in every bowl.
- Flexible: You can adjust thickness, spice level, or even pasta type to suit preferences.
- Meal‑prep friendly: This soup stores well and can be frozen (with modifications) for later enjoyment.
Ingredients
Here’s what you’ll need (amounts as per the original recipe):
- 1 tablespoon canola oil
- 3 large carrots, peeled and finely chopped
- 1 medium onion, finely chopped
- 1 rib celery, finely chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes
- 1 lb (≈ 450 g) lean ground beef
- 5 cups low sodium beef broth
- 798 ml canned diced tomatoes (a 28 oz can)
- 1½ cups whole wheat macaroni pasta, uncooked
- 1 cup tomato sauce
You may also optionally garnish with fresh parsley, grated cheese, or a squeeze of lemon to brighten each bowl.
Step‑by‑Step: How to Make One Pot Beef and Tomato Macaroni Soup
- Sauté the aromatics
- Heat a large, heavy pot (or Dutch oven) over medium‑high heat.
- Add the canola oil, and once hot, add the chopped carrots, onion, and celery.
- Cook and stir for about 3–4 minutes, until the vegetables begin to soften and the onion becomes translucent.
- Add seasonings
- Stir in the Italian seasoning, minced garlic, salt, paprika, black pepper, and red pepper flakes.
- Cook for about 1 minute, stirring constantly, to let the spices bloom and release aroma.
- Brown the beef
- Add the lean ground beef, breaking it up with a spoon or spatula as you go.
- Cook for 2–3 minutes until lightly browned (it will finish cooking later), stirring occasionally.
- Add liquids and simmer
- Pour in the beef broth and canned diced tomatoes (don’t drain the tomato juice – that’s part of your soup base).
- Stir to combine, and bring the mixture up to a boil.
- Once boiling, reduce to a gentle simmer, cover, and allow to cook 5–10 minutes or until the carrots are tender but not mushy.
- Incorporate pasta and tomato sauce
- Stir in the uncooked whole wheat macaroni and the tomato sauce.
- Cover again, but keep an eye on it — pasta can stick to the bottom. Stir often (every few minutes), and cook until the pasta is al dente, about 7–8 minutes.
- Finish and serve
- Once the pasta is cooked to your liking, taste and adjust for salt, pepper, or a dash more seasoning if needed.
- Ladle the soup into bowls, garnish if desired, and serve immediately.
Helpful Tips
- Use a heavy-bottomed pot to reduce scorching at the bottom when cooking pasta.
- Stir frequently after adding pasta to avoid sticking.
- If the soup becomes too thick, stir in a bit of extra beef broth or even water until you reach your desired consistency.
- Adjust cooking times slightly if you use a different pasta shape—some cook faster, others slower.
- Let the soup rest for a few minutes after cooking; it often thickens slightly as it cools.
- For extra flavor, you can brown the beef more to develop a little fond (caramelization), but don’t overdo it or it gets too dry.
Substitutions and Variations
- Protein swap: Replace lean ground beef with ground turkey, chicken, or even plant‑based crumbles for a vegetarian-friendly option.
- Pasta type: Use any short pasta (e.g. small shells, ditalini, or penne) — just watch cooking time.
- Make it spicy: Add crushed red pepper to taste, or a dash of hot sauce.
- Vegetable boost: Toss in diced zucchini, bell pepper, or spinach near the end of cooking (just a few minutes so they don’t overcook).
- Tomato base variation: Use crushed tomatoes instead of diced, or add a tablespoon of tomato paste for a thicker, richer base.
- Herb change-up: Swap Italian seasoning for oregano, basil, or herbes de Provence.
- Lower sodium version: Use no-salt-added canned tomatoes and homemade or low-sodium broth, then salt to taste at the end.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3–5 days.
- Freezer (without pasta): To freeze, prepare the recipe as directed but omit the pasta. Allow the soup to cool fully, then transfer to a sealed freezer-safe container or bag. Freeze for up to 3 months.
- Reheating: If frozen, thaw first overnight in the fridge. Reheat gently on the stove or in the microwave — add additional broth if it has thickened too much. When reheating, you can cook pasta fresh in your serving portion (e.g. stir in small batches of pasta and simmer till done) to avoid soggy texture.
Nutritional Information
For approximately 1.5 cup servings, here’s a breakdown (based on the original recipe):
- Calories: 377
- Carbohydrates: 47 g
- Protein: 32 g
- Fat: 8 g
- Saturated Fat: 2 g
- Trans Fat: 1 g
- Cholesterol: 56 mg
- Sodium: 1,481 mg
- Potassium: 1,516 mg
- Fiber: 4 g
- Sugar: 9 g
- Vitamin A: 6,587 IU
- Vitamin C: 22 mg
- Calcium: 114 mg
- Iron: 6 mg
Note: These values are approximate and may vary based on ingredient brands, pasta types, or substitutions.
Serving Suggestions
- Serve with a side of crusty whole grain bread or garlic bread to soak up the flavorful broth.
- Add a light green salad for freshness and extra vegetables.
- Top with grated Parmesan cheese or a swirl of plain yogurt for creaminess.
- A squeeze of fresh lemon juice just before serving can brighten the tomato flavor.
- Garnish with fresh parsley or basil for a pop of color and herby aroma.
Frequently Asked Questions About One Pot Beef and Tomato Macaroni Soup
Q: Can I make this recipe vegetarian or vegan?
Yes — swap the ground beef for plant-based ground “meat” or use cooked lentils. Use vegetable broth instead of beef broth, and check that your tomato sauce is vegan. Flavor will be slightly different but still comforting.
Q: What if the pasta gets too soft after reheating leftovers?
Pasta tends to absorb liquid and soften over time. To avoid mushiness, freeze the soup without pasta and cook fresh pasta just before serving, or add uncooked pasta to a warmed portion and simmer only until al dente.
Q: Can I use fresh tomatoes instead of canned?
You can: use about 5–6 large ripe tomatoes, chopped, or 3 cups diced. You may want to blend part of them to get a more saucy consistency. You may also need to adjust seasonings and cook a little longer to break them down.
Q: Is 1½ cups of pasta per batch too much?
That amount gives a hearty, pasta-rich bowl. If you prefer a soupier consistency, reduce pasta to 1 to 1¼ cups. Or add extra broth if you want more liquid.
Q: Why is the sodium so high?
Much of the sodium comes from canned tomatoes, tomato sauce, and broth. To lower it, opt for low‑sodium or no-salt-added canned goods and broths, then salt to taste near the end of cooking.
Q: How can I thicken or thin the soup?
- For a thicker “stoup” consistency, reduce the broth slightly or let the soup simmer uncovered for a few extra minutes.
- For thinner soup, stir in extra beef broth or water a little at a time until you reach your desired texture.
Conclusion
Thank you for trying this One Pot Beef and Tomato Macaroni Soup — I hope it becomes one of your go-to comforting meals. I absolutely love how everything comes together in one pot, with minimal fuss and maximum flavor. It’s satisfying, nourishing, and versatile, and I’d encourage you to make it your own with tweaks and additions that suit your taste. Wishing you joy and ease in the kitchen — may each bowl bring warmth, satisfaction, and a smile. Happy cooking, and enjoy every spoonful!
Print
One Pot Beef and Tomato Macaroni Soup
- Total Time: 45 minutes
- Yield: 5 servings 1x
Description
One Pot Beef and Tomato Macaroni Soup is a cozy, wholesome meal that combines beef, pasta, and vegetables in a rich tomato broth. Made in just one pot, it’s perfect for busy weeknights, meal prep, or cold-weather comfort food.
Ingredients
1 tablespoon canola oil
3 large carrots, peeled and finely chopped
1 medium onion, finely chopped
1 rib celery, finely chopped
2 teaspoons Italian seasoning
1 teaspoon minced garlic
1 teaspoon salt
¼ teaspoon paprika
¼ teaspoon black pepper
1 pinch red pepper flakes
1 lb lean ground beef
5 cups low sodium beef broth
798 ml canned diced tomatoes (28 oz can, undrained)
1½ cups whole wheat macaroni pasta, uncooked
1 cup tomato sauce
Instructions
- Sauté the aromatics
- Heat a large, heavy pot (or Dutch oven) over medium‑high heat.
- Add the canola oil, and once hot, add the chopped carrots, onion, and celery.
- Cook and stir for about 3–4 minutes, until the vegetables begin to soften and the onion becomes translucent.
- Add seasonings
- Stir in the Italian seasoning, minced garlic, salt, paprika, black pepper, and red pepper flakes.
- Cook for about 1 minute, stirring constantly, to let the spices bloom and release aroma.
- Brown the beef
- Add the lean ground beef, breaking it up with a spoon or spatula as you go.
- Cook for 2–3 minutes until lightly browned (it will finish cooking later), stirring occasionally.
- Add liquids and simmer
- Pour in the beef broth and canned diced tomatoes (don’t drain the tomato juice – that’s part of your soup base).
- Stir to combine, and bring the mixture up to a boil.
- Once boiling, reduce to a gentle simmer, cover, and allow to cook 5–10 minutes or until the carrots are tender but not mushy.
- Incorporate pasta and tomato sauce
- Stir in the uncooked whole wheat macaroni and the tomato sauce.
- Cover again, but keep an eye on it — pasta can stick to the bottom. Stir often (every few minutes), and cook until the pasta is al dente, about 7–8 minutes.
- Finish and serve
- Once the pasta is cooked to your liking, taste and adjust for salt, pepper, or a dash more seasoning if needed.
- Ladle the soup into bowls, garnish if desired, and serve immediately.
Notes
Don’t drain the canned tomatoes; their juice helps flavor the broth.
Stir frequently after adding pasta to prevent sticking.
Soup thickens over time—add broth to thin if needed.
For freezing: cook without pasta, then add fresh pasta when reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
Nutrition
- Serving Size: 1.5 cups
- Calories: 377
- Sugar: 9g
- Carbohydrates: 47g
- Protein: 32g