Beef and Tomato Macaroni Soup

Beef and Tomato Macaroni Soup is a wonderfully comforting dish that combines hearty ground beef, savory tomato‑cream soup, and tender macaroni for a warm, satisfying meal. With bold flavors from chili powder and oregano, plus a mix of vegetables and robust beef broth, this soup is both filling and flavorful. Whether you’re looking for a cozy weeknight dinner or something special to share with friends or family, this recipe delivers.

Why You’ll Love This Beef and Tomato Macaroni Soup

This soup offers the perfect blend of rich beefy flavor, creamy tomato soup tang, and the familiar comfort of pasta. It brings together everyday pantry ingredients—onion, bell pepper, garlic, ground beef, pasta, and canned soups—and transforms them into something greater than the sum of its parts. The chili powder and oregano give it a subtle kick without being overwhelming, and it’s the type of dish that feels like home. It’s also adaptable—you can tweak the spice level, add extra veggies, or garnish to make it your own.

Ingredients

• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 pound (≈ 450 g) ground beef
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 (10.75‑ounce) cans condensed cream of tomato soup
• 1 (15‑ounce) can diced tomatoes, undrained
• 32 ounces (≈ 946 mL) beef broth
• 4 cups (≈ 950 mL) water
• 2 cups uncooked pasta (e.g., macaroni)

Step‑by‑Step: How to Make Beef and Tomato Macaroni Soup

1. Warm the vegetable oil in a large pot set over medium-high heat.
2. Stir in the chopped onion, green bell pepper, and minced garlic. Sauté until the onion mixture begins to soften—about 5‑6 minutes.
3. Add the ground beef, breaking it up with a wooden spoon, and cook until there’s no longer any pink. Drain off any excess fat.
4. Stir in the chili powder, dried oregano, salt, and black pepper. Cook for another 1‑2 minutes over medium heat, allowing the spices to become fragrant.
5. Pour in the condensed cream of tomato soup, the diced tomatoes with their juice, the beef broth, and the water. Stir well to combine.
6. Bring the mixture up to a boil. Once boiling, add the uncooked pasta. Reduce the heat to a simmer, cover the pot, and let cook until the pasta is just al dente.
7. Taste and adjust the seasoning if needed (you might want a little extra salt or pepper). Serve hot.

Helpful Tips

• Use pasta shapes that hold up well in soup (e.g., elbows, shells, small penne) so they don’t become too mushy.
• If you like extra veggies, consider adding a cup of chopped carrots, zucchini, or spinach toward the end of cooking.
• Because canned soups and broths can be high in sodium, you might use low‑sodium broth and taste before adding extra salt.
• To avoid over‑cooked pasta, check a minute or two before the recommended time and remove from heat when al dente (it will continue to soften slightly).
• Letting the soup rest for a few minutes off the heat helps the flavors meld and makes serving easier.

Substitutions And Variations

• Ground Beef Swap: Use ground turkey or chicken for a lighter version, or even diced stew beef for a chunkier texture.
• Cream of Tomato Soup: If you prefer a fresher taste, you could substitute one can of cream of tomato soup with a cup of tomato puree plus a splash of cream or milk.
• Spice Adjustments: Add a teaspoon of ground cumin (as suggested) for a Mexican‑style twist. A little chipotle powder will introduce smokiness.
• To make it vegetarian, simply skip the beef and substitute with vegetable broth.
• Pasta Variation: Whole wheat pasta adds extra fiber; gluten‑free pasta works if needed. Just watch the cooking time.
• Cheesy Finish: Sprinkle shredded Mexican cheese blend or cheddar on top before serving, or stir in a little cream for richness.

Storage Instructions

• Let the soup cool to room temperature, then transfer to an airtight container and refrigerate for up to 3‑4 days.
• When reheating, add a splash of water or broth to adjust consistency, as pasta can absorb liquid.
• For freezing: Cool completely, then freeze in a deep container or freezer‑safe bag for up to 2‑3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove, adding liquid as needed.

Nutritional Information

Per the original recipe: Serving size is ¼ of the recipe. Calories: ~829 kcal; Carbohydrates: 79 g; Protein: 36 g; Fat: 40 g; Saturated Fat: 16 g; Cholesterol: ~80.5 mg; Sodium: ~2643 mg; Fiber: ~8.5 g; Sugar: ~9.5 g; Potassium: ~815 mg; Vitamin A: 425 IU; Vitamin C: ~26.4 mg; Calcium: 88 mg; Iron: ~4.2 mg.
Because of the higher sodium and saturated fat, you might adjust (use leaner beef, lower‑sodium broth/soup) if following a more heart‑healthy plan.

Serving Suggestions

• Serve hot in large bowls, perhaps with crusty bread or garlic bread to soak up the flavorful broth.
• A side salad (mixed greens with vinaigrette) brings freshness and balances the richness of the soup.
• Garnish with chopped fresh cilantro, a sprinkle of cheese, or a dollop of sour cream for added flavor and texture.
• For extra spice, serve with hot sauce or chili flakes on the side.
• Leftovers make a comforting lunch the next day.

Frequently Asked Questions About Beef and Tomato Macaroni Soup

Q1: Can I use different pasta shapes?
Yes — this soup works with small‑shapen pasta such as elbows, mini penne, shells, or Ditalini. Choose a shape that cooks quickly and holds up in liquid. Adjust cooking time as instructed on the pasta package.

Q2: How can I reduce the sodium in this recipe?
You can use low‑sodium beef broth, choose a low‑sodium condensed tomato soup (or simply use plain tomato soup plus light cream), and reduce or omit added salt until tasting. Since canned soups and broths can have high sodium levels, controlling these ingredients helps significantly.

Q3: Can I make this ahead of time?
Absolutely — you can prepare the soup up to the point just before adding the pasta, refrigerate, and then when you’re ready to serve, bring it back to a boil and add the pasta. This helps avoid overcooking the pasta if storing. When reheating leftovers, the pasta may have softened more, so you might serve with a shorter cooking time or even stir‐in fresh pasta later.

Q4: Will the pasta get mushy if I store leftovers?
It can — because the pasta continues to absorb liquid over time. To mitigate this, consider slightly under‑cooking the pasta initially, or store the soup base (without pasta) and add freshly cooked pasta just before serving leftovers. You can also add a little extra broth or water when reheating to refresh the texture.

Q5: Is there a vegetarian version of this soup?
Yes. Skip the ground beef and use vegetable broth instead of beef broth. Add beans (such as kidney beans or white beans) for protein and texture. Use the same sautéed vegetables and tomato base, and it becomes a hearty vegetarian macaroni tomato soup.

Conclusion

Thank you for joining me in cooking this Beef and Tomato Macaroni Soup. I truly enjoy how its rich tomato‑cream base, savory ground beef, and tender pasta come together — it’s one of my go‑to comfort dishes when I want something warm, satisfying, and made with simple ingredients. I hope you find just as much joy in preparing and enjoying it as I do. It’s easy to make, flexible to personalise, and full of flavor. Happy cooking, and thank you for being part of this food‑loving community — may your kitchen be filled with delicious aromas and good company!

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