Beef Macaroni Soup

Beef Macaroni Soup is a comforting, hearty dish you’ll want to come back to again and again. This rich blend of ground beef, elbow macaroni, tomatoes, and fragrant herbs simmers into a deeply satisfying bowl of warmth. Whether you’re looking for a cozy weeknight dinner or a recipe to share with loved ones, this soup delivers with simplicity, flavor, and comfort in every spoonful.

Why You’ll Love This Recipe

You’ll love this Beef Macaroni Soup because it strikes the perfect balance between ease and flavor. With just a handful of pantry‑friendly ingredients—ground beef, canned tomatoes, tomato sauce, beef broth, and elbow macaroni—it’s straightforward to prepare. The olive oil and sautéed onion and garlic add aromatic depth, while the Worcestershire sauce and brown sugar introduce an unexpected savory‑sweet layer. Herbs like basil, oregano and thyme bring warm, classic Italian‑inspired notes. The pasta cooks right in the soup, so there’s less cleanup and everything comes together in one pot. This dish is warm, deeply satisfying, and ideal for cold nights or whenever you’re craving a cozy, homemade meal.

Ingredients

• 1 tablespoon olive oil
• 1 small white onion, diced
• 3 cloves garlic, minced
• 1 lb ground beef
• 3 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 1 (29 oz) can tomato sauce
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 cups elbow macaroni
• Salt and pepper to taste

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

1. In a large pot, warm the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it’s soft and translucent.
2. Next, stir in the minced garlic and cook for another minute, being careful not to let it burn.
3. Add the ground beef, season with salt and pepper, and cook until no longer pink, breaking it up as it cooks. Drain off any excess fat if needed.
4. Add the beef broth, diced tomatoes (with their juices), tomato sauce, brown sugar, Worcestershire sauce, dried basil, oregano, thyme, and bay leaves. Stir well to combine.
5. Bring the soup to a gentle boil, then reduce the heat and let it simmer.
6. Stir in the elbow macaroni and continue simmering until the pasta is tender, about 10 minutes more.
7. Remove the bay leaves, taste, and adjust seasoning with more salt and pepper if needed.
8. Serve hot and enjoy!

Helpful Tips

• For a richer beef flavor, you can use lean ground beef (for example 80/20 or 85/15) but if you use very high‑fat beef you might want to drain excess fat after browning.
• Ensure the pasta doesn’t overcook: once the macaroni is added, monitor closely and remove from heat when tender to avoid a mushy texture.
• If the soup becomes too thick as it sits, you can stir in a little extra beef broth or water to reach your preferred consistency.
• If you like a bit of heat, consider adding a pinch of red pepper flakes or some chopped jalapeño in step 3.
• For best flavor, allow the soup to sit for a few minutes off the heat before serving so the flavours meld.

Substitutions And Variations

Substitutions:

• Swap elbow macaroni for another short pasta like small shells, fusilli, or penne.
• Use ground turkey or chicken instead of beef for a lighter version.
• Replace beef broth with vegetable broth if you’re looking to lighten the soup or accommodate dietary preferences.
• Omit the brown sugar for a less sweet version—or replace it with a natural sweetener like honey (1 tablespoon) if preferred.

Variations:

• Add vegetables: stir in chopped carrots, celery, or bell peppers with the onion in step 1 for added texture and nutrition.
• Cheese variation: when serving, sprinkle grated Parmesan or sharp cheddar on top for a melty finish.
• Make it slow‑cooker style: brown beef and onions, transfer everything except pasta into a slow cooker, cook on low for 4‑6 hours, then add cooked pasta at the end.
• Tomato‑free version: skip the diced tomatoes and tomato sauce, use extra broth and add diced potatoes for a broth‑based beef and macaroni soup—similar to a classic stew.

Storage Instructions

• Allow the soup to cool to room temperature, but don’t leave it out for more than two hours.
• Transfer it to airtight containers and refrigerate for up to 3 to 4 days.
• To freeze: portion into freezer‑safe containers leaving space for expansion, freeze for up to 2–3 months.
• To reheat: thaw in the fridge overnight (if frozen), then heat gently on the stovetop over medium heat. If the pasta has absorbed too much liquid, add a splash of broth or water when reheating.
• Note: Pasta tends to soften further during storage, so if you anticipate leftovers, consider cooking the pasta separately and adding it when reheating to preserve its texture.

Nutritional Information

Estimating roughly based on typical recipes, one serving (assuming 6 servings from this recipe) of Beef Macaroni Soup will be approximately:

• Calories: ~500‑540 kcal (depending on beef fat content and pasta)
• Carbohydrates: ~65‑70 g (mainly from pasta and tomato sauce)
• Protein: ~20–25 g (from ground beef and broth)
• Fat: ~20–25 g (depending on beef and oil)
• Sodium: will vary quite a bit depending on broth, canned tomatoes and sauce—so if you’re monitoring sodium, consider low‑sodium broth and canned goods.
  These values are approximate and will vary based on specific brands and portion sizes.

Serving Suggestions

• Serve this soup with a side of crusty bread or garlic bread to soak up the delicious broth.
• A crisp green salad dressed lightly with lemon‑olive oil complements the hearty soup nicely.
• For added freshness, you might top each bowl with chopped fresh parsley or basil.
• Consider offering grated Parmesan or cheddar on the side so each person can add cheese as desired.
• This soup also pairs well with a glass of iced tea or a light red wine if desired (for adult meals).

Frequently Asked Questions About Beef Macaroni Soup

Q: Can I make this soup vegetarian or meatless?
A: Yes — you can substitute the ground beef with a plant‑based ground alternative or simply omit the meat and add extra beans (e.g., kidney or cannellini beans) or lentils for protein. Use vegetable broth instead of beef broth, and you have a meatless version with similar comfort.

Q: Can I use whole wheat or gluten‑free pasta instead of elbow macaroni?
A: Absolutely. You can use whole wheat macaroni for added fibre or a gluten‑free short pasta if you prefer. Just keep in mind that different types of pasta may absorb liquid at different rates, so check for doneness once added.

Q: What if the pasta becomes too soft when reheating leftovers?
A: That’s a common issue. Pasta absorbs liquid over time, so for leftovers you can either cook the pasta separately and stir it in when serving, or add a splash of extra beef broth or water when reheating to restore some of the liquid and loosen the soup.

Q: Can I make this in a slow cooker or Instant Pot?
A: Yes — you can brown the beef and onions first on a stovetop, then transfer everything (except the pasta) to a slow cooker and cook on low for 4‑6 hours. Towards the end, add the pasta and cook until tender. With an Instant Pot you can use the sauté function to brown, then pressure cook the broth/vegetable/tomato mixture, and finally add the pasta and cook on low pressure or the sauté setting for a quick finish.

Q: How do I adjust the flavor if it tastes too acidic from the tomatoes?
A: Good question. If the tomato base tastes too tangy or acidic, you can balance it out with a little extra brown sugar (½‑1 tablespoon) or a pinch of baking soda (¼ teaspoon) stirred in during simmering. Also, the Worcestershire sauce helps round out acidity with savory depth.

Conclusion

Thank you so much for trying this Beef Macaroni Soup recipe! I truly hope you enjoy the ease of preparation and the bold, comforting flavors the dish brings. There’s something deeply satisfying about simmering a pot of hearty soup and gathering around the table with loved ones. I appreciate your time, and I’m grateful you’re part of this food‑loving community. Here’s to warm bowls, good company, and many happy cooking moments ahead. Enjoy every spoonful and happy cooking!

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