Beef and Macaroni Soup is a hearty, old-fashioned dinner with ground beef, tender elbow macaroni, tomatoes, and vegetables simmered together in a savory beef broth. It’s somewhere between a classic vegetable beef soup and a comforting bowl of pasta.
This is the kind of soup I like when dinner needs to be simple but still filling. Ground beef cooks quickly, canned tomatoes handle most of the broth, and macaroni turns the pot into a complete meal.
This is practical, everyday comfort food made with ingredients that are easy to keep around. There’s no complicated sauce or long preparation before the soup starts simmering.
Ground beef makes the broth hearty without requiring the long cooking time of stew meat, while tomatoes and beef broth create a rich base for the pasta.
It’s also easy to adjust depending on what’s in the refrigerator. Add another vegetable, change the pasta shape, or make the broth a little thicker or thinner.
The pasta goes in toward the end rather than simmering from the beginning. That keeps the macaroni tender without becoming overly soft or soaking up all the broth.
It’s also a good soup for leftovers, although the macaroni will continue absorbing liquid in the refrigerator. Keep a little extra beef broth nearby when reheating and it comes right back together.
Ingredients You’ll Need
You’ll need ground beef, macaroni, and a few simple soup ingredients:
- Ground beef
- Elbow macaroni
- Yellow onion
- Garlic
- Carrots
- Diced tomatoes
- Tomato sauce
- Beef broth
- Worcestershire sauce
- Italian seasoning
- Salt
- Black pepper
How To Make Beef And Macaroni Soup
Step 1: Add the ground beef to a large soup pot or Dutch oven over medium-high heat. Cook until browned, breaking the beef into small crumbles as it cooks.
Step 2: Drain away excess grease if needed. Add the diced onion and carrots and cook for about 4–5 minutes, until the onion begins to soften.
Step 3: Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Step 4: Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, salt, and black pepper. Stir everything together and bring the soup to a gentle boil.
Step 5: Reduce the heat and simmer partially covered for about 15 minutes, giving the carrots time to soften and the tomato and beef flavors time to come together.
Step 6: Stir the uncooked elbow macaroni directly into the simmering soup. Cook for about 8–10 minutes, stirring occasionally so the pasta doesn’t settle against the bottom of the pot.
Step 7: Once the macaroni is just tender, taste the broth and adjust the seasoning. Add another splash of beef broth if the soup has become thicker than you prefer.
Step 8: Remove the pot from the heat and let the soup sit for a few minutes before ladling it into bowls and serving hot.
Beef And Macaroni Soup Variations
Cheesy Beef Macaroni Soup
Sprinkle shredded cheddar or Parmesan over individual bowls just before serving.
Beef And Bean Macaroni Soup
Add drained kidney or cannellini beans for an even heartier pot.
Extra-Vegetable Beef Soup
Add celery, zucchini, green beans, or bell pepper depending on what you have available.
Do I Cook The Macaroni Separately?
You don’t have to. Cooking it directly in the soup is convenient and lets the pasta absorb some of the savory broth.
Why Did My Soup Get So Thick?
Macaroni continues absorbing liquid even after cooking. Simply add additional beef broth until the soup reaches the consistency you prefer.
Can I Make This Soup Ahead?
Yes, but for the best pasta texture, prepare the soup base ahead and cook the macaroni closer to serving.
What Ground Beef Works Best?
Lean ground beef, such as 85/15 or 90/10, works nicely because it provides plenty of flavor without leaving the broth overly greasy.
Can I Use Another Pasta Shape?
Absolutely. Small shells, ditalini, or another short pasta can replace the elbow macaroni.
Can I Freeze Beef And Macaroni Soup?
The beef and tomato soup base freezes well, but cooked pasta becomes considerably softer after thawing. For freezing, leave out the macaroni and add freshly cooked pasta when reheating.
Spicy Beef Macaroni Soup
Add crushed red pepper or a little cayenne for gentle heat.
Italian-Style Beef Macaroni Soup
Increase the Italian seasoning and finish individual bowls with grated Parmesan.
Beef and Macaroni Soup
Ingredients
- 1 pound ground beef
- 1 cup uncooked elbow macaroni
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 medium carrots diced
- 1 28-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 5 cups beef broth plus more as needed
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- Brown the ground beef in a large soup pot, breaking it into small crumbles. Drain excess grease if needed.
- Add the onion and carrots and cook for 4–5 minutes, until beginning to soften.
- Stir in the garlic and cook for 30 seconds.
- Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper.
- Bring to a gentle boil, reduce the heat, and simmer partially covered for 15 minutes.
- Stir in the uncooked macaroni and simmer for 8–10 minutes, until just tender.
- Add additional beef broth if needed and adjust the seasoning.
- Let the soup rest briefly, then serve hot.
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