Description
This beef and tomato macaroni soup is a comforting one-pot meal packed with ground beef, tender pasta, and a rich tomato base. Perfect for weeknights!
Ingredients
2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
1 pound 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 beef broth
4 cups water
2 cups uncooked pasta
Instructions
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Warm the vegetable oil in a large pot set over medium-high heat.
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Stir in the chopped onion, green bell pepper, and minced garlic. Sauté until the onion mixture begins to soften—about 5‑6 minutes.
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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.
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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.
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Pour in the condensed cream of tomato soup, the diced tomatoes with their juice, the beef broth, and the water. Stir well to combine.
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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.
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Taste and adjust the seasoning if needed (you might want a little extra salt or pepper). Serve hot.
Notes
To make vegetarian, omit beef and use vegetable broth.
Add cumin or cheese for a chili-mac twist.
Use low-sodium broth or soup to reduce salt content.
Slightly undercook pasta if storing to avoid mushiness.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 829 kcal
- Sugar: 9.5 g
- Carbohydrates: 79 g
- Protein: 36 g