Beef and macaroni soup is a cozy, family-style classic that brings together savory ground beef, tender pasta, and flavorful vegetables in a rich tomato broth. It’s filling, affordable, and fast.
Perfect for weeknights or chilly weekends, this satisfying one-pot meal is ready in just over 30 minutes and can be easily customized to suit any taste or pantry.
What You’ll Need for This Beef and Macaroni Soup
- Ground beef – The heart of the soup, bringing richness and a satisfying, meaty bite.
- Beef broth – Adds depth and intensifies the savory base of the soup.
- Diced tomatoes – Provides acidity, sweetness, and a rustic tomato flavor.
- Tomato paste – Thickens the broth slightly and boosts the tomato intensity.
- Elbow macaroni – The pasta soaks up the broth and adds comfort-food texture.
- Mixed vegetables – A convenient, colorful addition for balance and nutrients.
- Onion – Aromatic and essential for building flavor from the very first step.
- Worcestershire sauce – A punch of umami that deepens every bite.
- Oregano & basil – Classic herbs that round out the flavor with earthy, fragrant notes.
How to Make Beef and Macaroni Soup: A Quick Overview
Start by browning the ground beef with diced onion until fully cooked, then drain the fat. Next, pour in beef broth, canned tomatoes, tomato paste, Worcestershire sauce, and herbs. Let it simmer briefly to meld the flavors. Add elbow macaroni and frozen vegetables, and continue to simmer just until the pasta is tender and everything is heated through. Taste, adjust seasoning, and serve hot—perhaps with shredded cheese on top.
Tips, Tricks & Tasty Variations
For the best texture, consider cooking the macaroni separately and adding it just before serving, especially if you anticipate leftovers. This prevents the pasta from soaking up too much broth and becoming overly soft.
Feel like switching up the flavor? Add taco seasoning and finish with avocado, jalapeños, and sour cream for a Tex-Mex twist. Want to go meatless? Substitute the ground beef with hearty legumes like black beans or pinto beans.
You can also sneak in extra vegetables—fresh carrots, zucchini, or spinach all work well if added early enough to soften. For a little heat, a pinch of red pepper flakes or a dash of hot sauce goes a long way.
Keep It Fresh: Storing and Reheating Tips
To store leftovers, let the soup cool completely before transferring to an airtight container. Keep in the fridge for up to 4 days. If the pasta is already mixed in, it may continue to absorb liquid, so add a splash of broth when reheating to loosen the consistency.
For freezing, leave the macaroni out and freeze the soup base on its own. When ready to enjoy, reheat the soup and add freshly cooked pasta for the best texture and flavor.
Beef and Macaroni Soup
Ingredients
- 1½ cups uncooked elbow macaroni
- ½ cup diced onion
- 14 ounces canned diced tomatoes with juices 1 can
- ½ teaspoon dried oregano
- 1½ cups frozen mixed vegetables
- 6 cups beef broth
- 1 teaspoon Worcestershire sauce
- 2 tablespoons tomato paste
- ½ teaspoon dried basil
- 1 pound lean ground beef
Instructions
- In a large stockpot, sauté the ground beef together with the diced onion over medium heat until the meat is thoroughly browned and no pink remains; drain any rendered fat.
- Pour in the beef broth, then incorporate the canned diced tomatoes along with their juices, the tomato paste, Worcestershire sauce, dried basil, and oregano. Raise the heat and bring the mixture to a rolling boil, then reduce the heat and let it simmer for 5 minutes.
- Add the elbow macaroni and the frozen vegetable mix to the pot; continue simmering for another 8 minutes, or until the pasta reaches a tender consistency. Season with salt and freshly ground black pepper to your preference.
- Serve immediately, optionally garnished with shredded cheese.
Notes
If you plan to store leftovers, cook the pasta separately and combine only when serving, as the macaroni can absorb excessive broth and become overly soft.
Adapt the flavor by incorporating seasonings such as taco spice blend, and enhance with toppings like sliced jalapeños, avocado, or a spoonful of sour cream for a southwestern flair.
To prepare a vegetarian version, substitute the ground beef with alternatives such as black beans, pinto beans, or black-eyed peas.
For freezer storage, exclude the pasta and add it freshly when reheating for optimal texture.
