Beef and Tomato Macaroni Soup is the ultimate comfort food that brings cozy, nostalgic vibes with every spoonful. Whether it’s a chilly night or a busy weekday dinner, this hearty soup is a go-to recipe that satisfies cravings and warms the soul. Packed with tender ground beef, vibrant veggies, and perfectly cooked pasta, all simmered in a rich tomato broth, it’s a flavorful meal your whole family will love. This easy, budget-friendly recipe is quick to make and even better the next day—if you have leftovers, that is!
Why You’ll Love This Beef and Tomato Macaroni Soup
This dish combines all the elements of a satisfying meal in one pot: protein, carbs, and vegetables. The creamy tomato base balances beautifully with the savory beef and soft macaroni, while the chili powder and oregano add just the right amount of spice. It’s a one-pot wonder that’s perfect for meal prepping, potlucks, or a weeknight dinner when you need something delicious on the table fast.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely diced
- 1 green bell pepper, finely diced
- 2 garlic cloves, minced
- 1 pound lean ground beef
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cans (10.75 ounces each) condensed cream of tomato soup
- 1 can (15 ounces) diced tomatoes with juice
- 4 cups beef broth (store-bought or homemade)
- 4 cups water
- 2 cups elbow macaroni or any short pasta
Step-by-Step: How to Make Beef and Tomato Macaroni Soup
- Warm the vegetable oil in a large stockpot over medium-high heat.
- Add the chopped onion, bell pepper, and garlic. Sauté for 5–6 minutes until the veggies begin to soften.
- Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Drain any excess fat.
- Stir in chili powder, oregano, salt, and pepper. Cook for an additional 1–2 minutes to toast the spices.
- Add the tomato soup, diced tomatoes (with juice), beef broth, and water. Stir to combine.
- Bring the soup to a boil. Add the macaroni and reduce the heat.
- Cover and simmer until the pasta is al dente, about 10–12 minutes.
- Taste and adjust seasoning if needed. Serve hot.
Helpful Tips
- Use lean ground beef to reduce excess grease.
- Chop vegetables uniformly so they cook evenly.
- Don’t overcook the pasta—it will continue to soften in the hot broth.
- Deglaze the pan with a splash of broth before adding the liquids to lift flavor from the bottom.
Substitutions And Variations
- Ground turkey or chicken can replace beef for a lighter version.
- Add veggies like corn, zucchini, or spinach for extra nutrition.
- Try different pasta shapes like shells, rotini, or penne.
- Turn up the heat with red pepper flakes or a few dashes of hot sauce.
- For a cheesy twist, top with shredded cheddar or a Mexican blend.
- Make it vegetarian by omitting beef and using vegetable broth and plant-based crumbles.
Storage Instructions
- Refrigeration: Keep leftovers fresh in an airtight container in the refrigerator for up to four days.
- Freeze: Freeze in individual portions for up to 3 months.
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the consistency.
Nutritional Information
- Calories: 829 kcal
- Carbohydrates: 79g
- Protein: 36g
- Fat: 40g
- Saturated Fat: 16g
- Fiber: 8.5g
- Sugar: 9.5g
- Sodium: 2643mg
- Potassium: 815mg
- Vitamin C: 26.4mg
Note: Values are approximate and based on 1/4 of the total recipe.
Serving Suggestions
- Serve with warm crusty bread or garlic toast.
- Add a green salad with vinaigrette for a balanced meal.
- Top with shredded cheese and fresh herbs for added flair.
- Pair with grilled cheese sandwiches for the ultimate comfort combo.
Common Questions About Beef and Tomato Macaroni Soup
Can I make this soup ahead of time? Yes! This soup actually tastes better the next day as the flavors meld. Just store in the fridge and reheat before serving.
Can I freeze this soup? Absolutely. Cool completely before freezing in airtight containers. For best results, undercook the pasta slightly before freezing to avoid mushiness.
What if I don’t have tomato soup? You can substitute with an equal amount of tomato sauce plus a splash of heavy cream or milk for that creamy texture.
Is this soup spicy? Not particularly, but you can adjust the heat level by adding or reducing chili powder or tossing in some crushed red pepper.
Can I use whole wheat or gluten-free pasta? Yes, both work well. Just keep an eye on cooking times as they may vary.
Conclusion
Thank you for joining me in the kitchen to explore this comforting, flavorful Beef and Tomato Macaroni Soup! It’s one of those feel-good recipes that brings people together and fills your home with the smell of something truly special. I love how easy it is to make, how filling it is, and how flexible it can be for different tastes and diets. I hope this soup becomes a beloved staple in your meal rotation too. Wishing you happy cooking—and sincere thanks for being a cherished part of this food-loving community!
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Beef and Tomato Macaroni Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This hearty Beef and Tomato Macaroni Soup combines savory ground beef, tender pasta, and vegetables in a creamy tomato broth. It’s a comforting, one-pot meal the whole family will love. Easy to prepare and even better as leftovers.
Ingredients
2 tablespoons vegetable oil
1 medium yellow onion, finely diced
1 green bell pepper, finely diced
2 garlic cloves, minced
1 pound lean ground beef
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 (10.75-ounce) cans condensed cream of tomato soup
1 (15-ounce) can diced tomatoes with juice
4 cups beef broth
4 cups water
2 cups elbow macaroni
Instructions
- Warm the vegetable oil in a large stockpot over medium-high heat.
- Add the chopped onion, bell pepper, and garlic. Sauté for 5–6 minutes until the veggies begin to soften.
- Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Drain any excess fat.
- Stir in chili powder, oregano, salt, and pepper. Cook for an additional 1–2 minutes to toast the spices.
- Add the tomato soup, diced tomatoes (with juice), beef broth, and water. Stir to combine.
- Bring the soup to a boil. Add the macaroni and reduce the heat.
- Cover and simmer until the pasta is al dente, about 10–12 minutes.
- Taste and adjust seasoning if needed. Serve hot.
Notes
Use ground turkey or chicken for a lighter version.
Add corn, spinach, or zucchini for extra veggies.
Top with cheese or a sprinkle of red pepper flakes for extra flavor.
Slightly undercook pasta if planning to freeze.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 829 kcal
- Sugar: 9.5 g
- Carbohydrates: 79 g
- Protein: 36 g