Description
Beef Macaroni Soup is a cozy, one-pot meal featuring tender ground beef, elbow macaroni, and a rich tomato broth. Perfect for quick weeknight dinners or a make-ahead meal that satisfies every time.
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
Instructions
- 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.
- Next, stir in the minced garlic and cook for another minute, being careful not to let it burn.
- 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.
- 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.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer.
- Stir in the elbow macaroni and continue simmering until the pasta is tender, about 10 minutes more.
- Remove the bay leaves, taste, and adjust seasoning with more salt and pepper if needed.
- Serve hot and enjoy!
Notes
Substitute ground turkey or chicken for a lighter version.
Add veggies like carrots or bell peppers for extra nutrients.
Store in an airtight container in the fridge for up to 4 days.
Pasta may soften in leftovers; cook separately if storing long-term.
Nutrition
- Serving Size: 1.5 cups
- Calories: ~520 kcal
- Sugar: ~10 g
- Carbohydrates: ~68 g
- Protein: ~23 g