Beef Macaroni Soup Recipe

Beef Macaroni Soup is a hearty, comforting one-pot meal that warms both body and soul. With tender ground beef, juicy tomatoes, aromatic herbs, and the perfect little bite of elbow macaroni swimming in flavorful beef broth, it’s the kind of soup that satisfies without fuss. Whether you’re craving something simple for a weeknight dinner or need a cozy dish to curl up with, this recipe delivers bold, rich flavors in every spoonful—ready in under an hour and packed with taste.

Why You’ll Love Beef Macaroni Soup Recipe

• Comfort food at its finest – every ingredient works together for that warm, homey feeling.

• Easy prep, big payoff – minimal chopping, common pantry staples, yet impressive in taste.

• One-pot magic – fewer dishes, simpler cleanup.

• Kid-friendly and crowd-pleasing – the macaroni makes it familiar and fun, even for picky eaters.

• Flexible and forgiving – you can tweak the ingredients and seasonings to your taste without losing the core deliciousness.

Ingredients

Here’s what you’ll need to make Beef Macaroni Soup:

• 1 tablespoon olive oil

• 1 small white onion, diced

• 3 cloves garlic, minced

• 1 pound ground beef

• 3 cups beef broth

• 1 (14.5‑ounce) can diced tomatoes

• 1 (29‑ounce) can tomato sauce

• 2 tablespoons brown sugar

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 2 bay leaves

• 2 cups elbow macaroni

• Salt and freshly ground black pepper, to taste

Step-by-Step: How to Make Beef Macaroni Soup

1. Heat the oil & sauté aromatics – In a large pot over medium heat, warm the olive oil. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the minced garlic and sauté for about a minute, just until it becomes fragrant.

2. Brown the beef – Add the ground beef to the pot. Season with a pinch of salt and pepper. Cook until it is fully browned and no longer pink, breaking it up with a spoon. If there’s excess fat, drain it from the pot.

3. Add liquids & flavorings – Stir in the beef broth, diced tomatoes (with their juices), tomato sauce, brown sugar, Worcestershire sauce. Then add dried basil, oregano, thyme, and the bay leaves.

4. Simmer the base – Bring the soup up to a boil, then reduce to a gentle simmer. Let it cook for about 10 minutes, uncovered, so flavors meld together.

5. Cook the macaroni – Stir in the elbow macaroni and continue simmering until the pasta is tender, about another 10 minutes (or per pasta package instructions).

6. Finish & serve – Remove bay leaves. Taste and adjust seasoning—add more salt, pepper, or even a dash of Worcestershire if you like it a bit richer. Ladle into bowls and serve hot.

Helpful Tips

• Don’t skip draining the fat after browning the beef; it helps avoid a greasy soup.

• Simmer gently – boiling too hard after adding the macaroni can make it mushy. A steady low simmer is key.

• Stir occasionally once the pasta is in to prevent sticking at the bottom.

• Taste as you go – brown sugar and Worcestershire add sweetness and depth, but how much is “just right” is subjective. Start with the called-for amounts, then adjust.

• Herb freshness – dried herbs are called for here, but fresh basil or oregano (added toward the end) work beautifully if available.

Substitutions And Variations

• Meat substitute: Swap ground beef for ground turkey or chicken for a lighter version.

• Pasta swap: Use small pasta shapes like shells, ditalini, or mini rigatoni in place of elbow macaroni.

• Tomato base: Use crushed tomatoes or a combination of tomato paste + diced tomatoes if you like a thicker texture.

• Spice it up: Add a pinch of red pepper flakes or a dash of cayenne for heat.

• Herb variation: Use fresh herbs near the end of cooking for a brighter flavor. Thyme, rosemary, or even a bay leaf alternative like a sprig of sage could be interesting.

• Make it creamy: Stir in a splash of cream or half‑and‑half after removing from heat for a creamy twist.

Storage Instructions

• Refrigeration: Let the soup cool completely, then store in airtight containers in the fridge for up to 3‑4 days.

• Freezing: This soup freezes well. Portion into freezer‑safe containers or resealable bags (leave room for expansion) and freeze up to 2–3 months.

• Reheating: Reheat on the stove over medium heat, adding a little broth or water if it’s thickened too much. If frozen, thaw overnight in the fridge before heating.

• Pasta note: Macaroni continues to absorb liquid when stored, so soup may thicken. Add broth or water when reheating as needed to reach desired consistency.

Nutritional Information

Note: If you use low‑sodium broth and reduce added salt, you can significantly cut back on sodium. Leftovers tend to absorb flavors more, so adjust seasoning gently when reheating.

Serving Suggestions

• Serve hot with a side of crusty bread or garlic toast to mop up the sauce.

• A light green salad (lettuce, cucumber, tomato) with a simple vinaigrette helps balance the richness.

• Garnish options: chopped fresh parsley or basil, a sprinkle of grated Parmesan cheese, or even a swirl of sour cream for extra creaminess.

• For a heartier meal, pair with roasted vegetables or steamed greens.

Frequently Asked Questions About Beef Macaroni Soup

Can I make this soup vegetarian?
Yes! Replace ground beef with a plant‑based ground “meat” substitute or crumbled tofu, and use vegetable broth in place of the beef broth. Keep the tomato base and seasonings; you may want to add mushrooms or lentils for extra texture and protein.

How do I prevent the pasta from getting mushy?
Keep the heat at a gentle simmer once the macaroni is added, stir occasionally, and cook just until al dente. Also, size matters: smaller pastas cook faster, so cut back cooking time if you change shapes.

Can I prepare this ahead of time?
Absolutely—prepare most of it ahead, let it cool, and then store in the fridge. When you’re ready to eat, reheat on the stovetop and stir in fresh pasta or reheat the existing pasta but know it may absorb more liquid, so add broth or water as needed.

Is this freezer‑friendly?
Yes. This soup freezes well after cooking. Freeze in portioned containers. When thawed, you may need to adjust seasonings and add a bit of extra liquid, since pasta absorbs liquid over time.

What about adjusting flavors—too acidic from the tomatoes?
If the tomatoes make it too tart, brown sugar helps balance that. You can also add a small pinch of baking soda (just ¼ teaspoon) to neutralize acidity. Taste carefully!

Conclusion

Thank you so much for making Beef Macaroni Soup part of your kitchen adventures! I hope this recipe becomes one of your go‑tos when you need something simple, soothing, and full of flavor. It’s a dish I truly enjoy—warm, familiar, and satisfying in every spoonful. May your cooking be filled with joy, your kitchen with delicious aromas, and your table with those you love. Here’s to spoonfuls of comfort, ease of preparation, and many happy meals ahead!

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Beef Macaroni Soup

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• Author: lisa
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

Beef Macaroni Soup is a warm and hearty one-pot dish made with ground beef, tender elbow pasta, and a tomato-rich broth. Quick to prepare and packed with bold flavor, it’s perfect for cozy nights, family dinners, and make-ahead meals.

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Ingredients

Scale 1x2x3x

1 tablespoon olive oil

1 small white onion, diced

3 cloves garlic, minced

1 pound ground beef

3 cups beef broth

1 (14.5 oz) can diced tomatoes

1 (29 oz) can tomato sauce

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

2 bay leaves

2 cups elbow macaroni

Salt and pepper to taste

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Instructions

• Heat the oil & sauté aromatics – In a large pot over medium heat, warm the olive oil. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the minced garlic and sauté for about a minute, just until it becomes fragrant.

• Brown the beef – Add the ground beef to the pot. Season with a pinch of salt and pepper. Cook until it is fully browned and no longer pink, breaking it up with a spoon. If there’s excess fat, drain it from the pot.

• Add liquids & flavorings – Stir in the beef broth, diced tomatoes (with their juices), tomato sauce, brown sugar, Worcestershire sauce. Then add dried basil, oregano, thyme, and the bay leaves.

• Simmer the base – Bring the soup up to a boil, then reduce to a gentle simmer. Let it cook for about 10 minutes, uncovered, so flavors meld together.

• Cook the macaroni – Stir in the elbow macaroni and continue simmering until the pasta is tender, about another 10 minutes (or per pasta package instructions).

• Finish & serve – Remove bay leaves. Taste and adjust seasoning—add more salt, pepper, or even a dash of Worcestershire if you like it a bit richer. Ladle into bowls and serve hot.

Notes

For less acidity, add ¼ tsp baking soda or more brown sugar.

Swap beef for turkey or plant-based meat for variation.

Add extra broth when reheating if soup thickens.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soups & Stews

Nutrition

• Serving Size: 1 cup
• Calories: ~310
• Sugar: ~8g
• Carbohydrates: ~33g
• Protein: ~18g