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Beef and Macaroni Soup

This hearty beef and macaroni soup is a comforting one-pot meal that's both budget-friendly and satisfying. Featuring ground beef, tender vegetables, and pasta in a rich tomato-based broth, it's perfect for warming up on chilly evenings and makes even better leftovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef (85% lean)
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried Italian seasoning
  • 1 can (14.5 oz) diced tomatoes with juice
  • 1 can (15 oz) tomato sauce
  • 4 cups beef broth
  • 2 cups water
  • 1 cup elbow macaroni, uncooked
  • 1 cup frozen corn optional
  • Fresh parsley, chopped for garnish

Equipment

  • Large soup pot

Method
 

  1. Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add 1 medium diced onion, 2 medium peeled and diced carrots, and 2 diced celery ribs.
  2. Cook the vegetables for about 4-5 minutes, stirring occasionally until they soften. Add 3 cloves minced garlic and cook for 30 seconds more.
  3. Push the vegetables to the side of the pot and add 1 pound ground beef. Break it apart as it cooks until it is nicely browned, about 5-6 minutes. Drain excess grease if needed.
  4. Stir in 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried Italian seasoning. Then add the diced tomatoes (with juice), tomato sauce, beef broth, and water.
  5. Bring the mixture to a boil, then reduce to a simmer. Add 1 cup uncooked elbow macaroni and 1 cup frozen corn (if using). Continue simmering until the pasta is tender.
  6. Serve hot, garnished with freshly chopped parsley.

Notes

This soup is a versatile and comforting meal perfect for chilly evenings. You can easily substitute ground beef with turkey or chicken, or even use plant-based crumbles for a vegetarian twist. Adding extra diced vegetables like bell peppers or zucchini can boost the nutrition, and the soup tastes even better as leftovers. Serve with crusty garlic bread or a fresh side salad for a complete meal.