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