Hamburger Soup with Macaroni is a hearty, comforting one‑pot meal that brings together savory ground beef, tender vegetables, and satisfying pasta in a flavorful tomato broth. Whether you’re feeding a family on a weeknight or craving something warm and filling during cooler weather, this soup delivers deliciousness and ease in every spoonful. With simple pantry ingredients and minimal hands‑on time, you’ll have a steaming bowl in under an hour. Let’s dive into why this recipe is a must in your rotation and exactly how to make it shine.
Why You’ll Love This Recipe: Hamburger Soup with Macaroni
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It’s full meal in a bowl: protein, vegetables, and pasta all work together.
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Great for batch cooking and leftovers reheat beautifully.
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Easily adaptable: Use any vegetables or pasta varieties you enjoy most.
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Warm and satisfying – perfect for cold evenings or whenever you crave a comforting meal.
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Budget‑friendly using staple ingredients you may already have in your pantry.
Ingredients
Here’s what you’ll need (serves about 6):
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1 ½ lb (≈ 680 g) lean ground beef
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1 medium white onion, diced
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2 teaspoons minced garlic
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1 (28 oz) can diced tomatoes
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1 (10.75 oz) can condensed tomato soup
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4 cups beef broth
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1 teaspoon dried thyme
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2 bay leaves
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2 cups frozen mixed vegetables
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1 teaspoon white sugar (optional, to cut acidity)
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½ teaspoon black pepper
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2 cups elbow macaroni, cooked
Step‑by‑Step: How to Make Hamburger Soup with Macaroni
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In a large soup pot over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is translucent.
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Add the minced garlic, cook for another 1–2 minutes until fragrant and slightly golden.
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Drain excess fat from the pot, then return it to the heat.
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Stir in the diced tomatoes (with juice), condensed tomato soup, beef broth, dried thyme, bay leaves, frozen vegetables, and black pepper.
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If your diced tomatoes are very acidic, stir in the optional teaspoon of white sugar.
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Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for about 35–45 minutes, until the vegetables are tender and meat flavors have melded.
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Remove and discard the bay leaves.
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Stir in the cooked elbow macaroni, then let the soup warm for a few more minutes to allow the pasta to absorb flavor.
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Ladle into bowls and serve hot.
Optional: If you prefer, you can cook the macaroni directly in the soup (just add extra broth to compensate), but pre‑cooking helps prevent excess starch clouding the broth.
Helpful Tips
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Use lean ground beef (e.g. 90/10) to reduce grease and avoid excessive fat drainage.
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Drain the fat thoroughly to keep your broth cleaner and less oily.
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Taste as you go—if the tomatoes or broth taste too sharp, add a pinch of sugar or a splash of cream.
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To maintain texture, don’t overcook the macaroni; fold it in near the end.
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If you like a thicker soup, mash a few tomato chunks or use a slotted spoon to remove some veggies, puree them, and return to pot.
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Garnish with fresh parsley, grated Parmesan, or a swirl of sour cream for extra appeal.
Substitutions and Variations
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Meat options: swap ground turkey, chicken, or Italian sausage (casings removed).
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Vegetables: try fresh chopped carrots, celery, corn, peas, or green beans instead of frozen.
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Pasta shapes: small shells, ditalini, or mini penne work well.
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Make it vegetarian: omit meat and use vegetable broth; add extra beans (like kidney or white beans) for protein.
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Spice it up: add a pinch of crushed red pepper, smoked paprika, or a dash of Worcestershire sauce.
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Creamy version: stir in ½ cup heavy cream or milk at the end for a richer texture.
Storage Instructions
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Let the soup cool to room temperature before storing.
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Keep refrigerated in a sealed container and enjoy within 4 days.
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To freeze: transfer to freezer‑safe containers or resealable bags, leaving headspace for expansion; freeze up to 2–3 months.
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When reheating: thaw overnight in fridge, then warm gently on the stovetop, stirring occasionally. Add a splash of broth or water if it becomes too thick.
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If pasta becomes overly soft after storing, you can cook fresh macaroni separately and add it to individual bowls when reheating.
Nutritional Information (per serving)
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Calories: ~261 kcal
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Carbohydrates: 29 g
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Protein: 24 g
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Fat: 5 g
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Saturated Fat: 2 g
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Cholesterol: 52 mg
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Sodium: 828 mg
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Potassium: 918 mg
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Fiber: 4 g
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Sugar: 6 g
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Vitamin A: 2,595 IU
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Vitamin C: 20.9 mg
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Calcium: 73 mg
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Iron: 4.3 mg
(These values are estimates and can vary depending on brands and substitutions.)
Serving Suggestions
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Serve with crusty bread, garlic toast, or warm dinner rolls to sop up the broth.
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Fresh green salad or coleslaw pairs nicely for balance.
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Top with grated Parmesan, crumbled bacon, or fresh herbs like parsley or basil.
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A dollop of sour cream or shredded cheddar adds creaminess and richness.
Frequently Asked Questions About Hamburger Soup with Macaroni
Can I cook the macaroni in the soup instead of pre‑cooking it?
Yes, you can cook the macaroni directly in the soup, but be sure to add extra broth (½–1 cup) so it doesn’t absorb too much and turn dry. Also, let the soup simmer uncovered for a few minutes to reduce excess liquid. Many prefer pre‑cooking the pasta to keep the broth clearer and avoid overcooked, mushy pasta.
How can I make this soup thicker or more stew‑like?
You can mash a portion of the cooked vegetables and tomatoes against the pot and stir back in to thicken naturally. Alternatively, whisk 1 tablespoon of cornstarch with a little cold water and stir into the hot soup gradually, letting it simmer until it thickens.
Can I make this in a slow cooker or Instant Pot?
Yes! For slow cooker, brown beef and onions first, then add ingredients (excluding pasta) and cook on low for 6–8 hours or high for 3–4 hours. Add cooked pasta near the end. For Instant Pot, sauté the beef and onions, then add ingredients and pressure cook on high for 10 minutes with quick release. Add pasta afterward.
Does it freeze well?
Yes — this soup freezes beautifully. However, pasta can soften when frozen and thawed. To mitigate, you may cook extra pasta fresh when reheating and stir into individual bowls. Or undercook the pasta slightly before adding it initially.
Conclusion
Thank you so much for trying this Hamburger Soup with Macaroni recipe! It’s one of my go‑to comforting meals whenever I crave a warm, hearty bowl of flavor. The blend of savory beef, bright tomatoes, tender vegetables, and satisfying pasta just brings me joy—and I hope it will for you too. It’s simple, flexible, and full of homemade goodness. Enjoy making it in your kitchen, share it with loved ones, and treat yourself to every comforting spoonful. Wishing you many delicious meals ahead, and I’m grateful you’re part of this cooking community!
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Hamburger Soup with Macaroni
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Hamburger Soup with Macaroni is a hearty one-pot dinner featuring savory ground beef, vegetables, and pasta in a tomato-rich broth. Easy, customizable, and perfect for cozy nights.
Ingredients
1 ½ lbs lean ground beef
1 medium white onion, diced
2 tsp minced garlic
1 (28 oz) can diced tomatoes
1 (10.75 oz) can condensed tomato soup
4 cups beef broth
1 tsp dried thyme
2 bay leaves
2 cups frozen mixed vegetables
1 tsp white sugar (optional)
½ tsp black pepper
2 cups elbow macaroni, cooked
Instructions
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In a large soup pot over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is translucent.
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Add the minced garlic, cook for another 1–2 minutes until fragrant and slightly golden.
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Drain excess fat from the pot, then return it to the heat.
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Stir in the diced tomatoes (with juice), condensed tomato soup, beef broth, dried thyme, bay leaves, frozen vegetables, and black pepper.
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If your diced tomatoes are very acidic, stir in the optional teaspoon of white sugar.
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Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for about 35–45 minutes, until the vegetables are tender and meat flavors have melded.
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Remove and discard the bay leaves.
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Stir in the cooked elbow macaroni, then let the soup warm for a few more minutes to allow the pasta to absorb flavor.
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Ladle into bowls and serve hot.
Optional: If you prefer, you can cook the macaroni directly in the soup (just add extra broth to compensate), but pre‑cooking helps prevent excess starch clouding the broth.
Notes
Pre-cooking the macaroni keeps the broth clearer and prevents excess starch. For creamier texture, add a splash of cream at the end.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
Nutrition
- Serving Size: 1 ½ cups
- Calories: 261 kcal
- Carbohydrates: 29 g
- Protein: 24 g