Beef and Macaroni Soup

Beef and Macaroni Soup is the perfect comfort food that brings warmth and satisfaction to the dinner table. This classic recipe combines tender ground beef, savory broth, pasta, and vegetables for a one-pot meal that’s both filling and delicious. Ready in just 35 minutes, it’s an ideal choice for busy weeknights when you want something quick, hearty, and homemade.

Why You’ll Love This Recipe

This soup is simple, budget-friendly, and packed with flavor. It requires minimal prep and uses pantry staples like canned tomatoes, beef broth, and elbow macaroni. Kids and adults alike love the combination of pasta and beef in a flavorful tomato-based broth. Plus, it’s a versatile dish that can easily be customized with different vegetables, seasonings, or pasta shapes.

Ingredients

• 1 pound lean ground beef
• ½ cup diced onion
• 6 cups beef broth
• 14 ounces canned diced tomatoes with juices (1 can)
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 ½ cups elbow macaroni, uncooked
• 1 ½ cups frozen mixed vegetables

Instructions

1. In a large soup pot, brown the ground beef and diced onion over medium heat until no pink remains. Drain excess fat if needed.
2. Add beef broth, canned tomatoes with juice, tomato paste, Worcestershire sauce, oregano, and basil. Stir well and bring to a boil. Reduce heat and simmer for 5 minutes.
3. Stir in the uncooked elbow macaroni and frozen mixed vegetables. Continue to simmer for about 8 minutes, or until the macaroni is tender.
4. Taste and adjust seasoning with salt and pepper as desired. Serve hot, and top with shredded cheese if you like an extra layer of flavor.

Serving and Storage Tips

Serve Beef and Macaroni Soup piping hot with a side of crusty bread, cornbread, or garlic toast for a complete meal. A simple garden salad also balances the richness of the soup beautifully. Garnish with shredded cheddar, Parmesan, or fresh parsley for added flavor and presentation. If making ahead, consider cooking the pasta separately and adding it right before serving to prevent it from becoming too soft. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of beef broth to loosen the soup if it has thickened. For freezing, omit the pasta before freezing, then add freshly cooked pasta when ready to serve. Frozen soup will last up to 3 months.

Variations

1. Ground Turkey or Chicken – Swap the ground beef with lean turkey or chicken for a lighter version without sacrificing flavor.
2. Spicy Kick – Add red pepper flakes, cayenne, or diced jalapeños to bring heat to your soup.
3. Cheesy Beef Macaroni Soup – Stir in a cup of shredded cheddar or mozzarella at the end of cooking for a creamy, cheesy variation.
4. Vegetarian Version – Replace beef with lentils or plant-based ground meat and use vegetable broth instead of beef broth.
5. Italian Style – Add extra basil, oregano, and garlic powder, plus a sprinkle of Parmesan cheese for a rich Italian flavor.
6. Mexican Twist – Use taco seasoning instead of Italian spices, add corn and black beans, and top with shredded cheese and tortilla strips.
7. Bean Lover’s Soup – Add kidney beans, white beans, or chickpeas for added protein and heartiness.
8. Low-Carb Version – Substitute the elbow macaroni with zucchini noodles or cauliflower rice for a keto-friendly option.
9. Garden Fresh Soup – Use fresh seasonal vegetables like zucchini, carrots, or green beans instead of frozen mixed vegetables.
10. Creamy Beef and Macaroni Soup – Stir in ½ cup of heavy cream or evaporated milk before serving for a creamy finish.

FAQs

1. Can I make this soup ahead of time?
   Yes, but for the best texture, cook the pasta separately and add it before serving.
2. Can I freeze Beef and Macaroni Soup?
   Yes, but freeze it without the pasta. Add freshly cooked pasta after thawing and reheating.
3. What pasta shapes can I use besides elbow macaroni?
   Ditalini, small shells, rotini, or penne all work well.
4. Can I use fresh vegetables instead of frozen?
   Absolutely. Fresh carrots, celery, zucchini, or green beans make excellent additions.
5. How do I make this soup thicker?
   Simmer longer to reduce liquid, or stir in a slurry of cornstarch and water for a thicker broth.
6. What type of ground beef works best?
   Lean ground beef (85–90%) works best since it has enough flavor without being overly greasy.
7. Can I make this soup in a slow cooker?
   Yes. Brown the beef first, then add all ingredients except pasta to the slow cooker. Cook on low for 6–7 hours. Stir in pasta during the last 30 minutes.
8. Can I add cheese directly to the soup?
   Yes. Cheddar, Parmesan, or mozzarella can be stirred in at the end for a cheesy twist.
9. What can I substitute for Worcestershire sauce?
   Soy sauce or balsamic vinegar can work in a pinch, though Worcestershire adds the best depth.
10. How do I reheat leftovers without overcooking the pasta?
    Reheat gently on the stovetop over low heat. If pasta is too soft, cook it separately and add fresh pasta when serving.

Beef and Macaroni Soup is a hearty, budget-friendly, and delicious recipe that the whole family will love. It’s quick to prepare, versatile to customize, and perfect for cozy dinners. Whether you make it for meal prep, family gatherings, or just an easy weeknight meal, this soup is sure to become a go-to recipe in your kitchen.

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