Description

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.

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

In a large soup pot, brown the ground beef and diced onion over medium heat until no pink remains. Drain excess fat if needed.
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.
Stir in the uncooked elbow macaroni and frozen mixed vegetables. Continue to simmer for about 8 minutes, or until the macaroni is tender.
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.

Notes

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.