Creamy Ground Beef Macaroni Tomato Soup is a comforting, hearty one‑pot meal that feels like a hug in a bowl. Creamy, tomato‑rich, and full of tender pasta and savory beef, it’s the kind of dish that warms you from the inside out. Whether you’re craving classic Italian flavors or simply need an easy weeknight dinner, this soup delivers on taste, texture, and ease. With accessible ingredients and straightforward steps, you can enjoy a restaurant‑style bowl at home any time. Let’s walk through why this recipe is a winner—and how to make it your own.
Why You’ll Love This Ground Beef Macaroni Tomato Soup Recipe
- Balanced flavor and texture: The tang of tomatoes, the richness of cream cheese, the savoriness of beef, and the bright lift from basil all play off each other beautifully.
- Easy to make: It’s a mostly hands‑off simmer and stir approach—no elaborate techniques or special equipment.
- Flexible and forgiving: You can swap meats or pasta types, adjust seasonings, make it more brothy or more creamy based on preference.
- Nutritious and filling: Protein from the beef, fiber from whole wheat pasta, and vitamins from tomato and aromatics make this a satisfying, relatively well‑rounded meal.
Ingredients
- 1 pound lean ground beef
- 1 medium onion, diced
- 3 teaspoons minced garlic (about 3 cloves)
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
- 4 cups chicken stock (or broth)
- 26 ounces spaghetti sauce (about one large jar)
- 14 ounces diced tomatoes, drained
- 4 ounces cream cheese (at room temperature)
- ¼ cup fresh basil, roughly chopped (reserve about half for garnish)
- 1½ cups elbow macaroni (whole wheat or regular)
Equipment you’ll need
- Large heavy skillet or wide soup pot
- Whisk
- Ladle or large spoon
- Knife and cutting board
Step‑by‑Step: How to Make Creamy Ground Beef Macaroni Tomato Soup
- Brown the beef and onion
In a large skillet or soup pot over medium heat, add the lean ground beef and diced onion. Cook while stirring, breaking the beef apart, until it is no longer pink and the onion is soft and translucent. - Add garlic and spices
Stir in the minced garlic and continue to cook for about 1 minute until fragrant (don’t let it burn). Then sprinkle in salt, black pepper, and oregano; stir to combine so the flavors begin to meld with the meat. - Add tomato liquids and simmer
Pour in the chicken stock, the spaghetti sauce, and the drained diced tomatoes. Stir gently, and bring the mixture up to a simmer. Let it cook for about 10 minutes to let flavors meld and slightly reduce. - Make it creamy
Lower the heat to medium‑low. Whisk in the softened cream cheese—working in small bits if needed—until it’s fully melted and integrated into the soup, giving it a creamy texture. Add half of the chopped fresh basil (reserve the rest for garnish). - Stir in the pasta
Add the elbow macaroni to the pot, stirring gently so pasta is submerged. Cover with a lid and let it cook for another 10 minutes (or until the pasta becomes tender). Stir occasionally to prevent sticking, adding a splash of extra broth if needed. - Serve
Ladle the soup into bowls and garnish with the reserved fresh basil. Serve immediately while hot.
Helpful Tips
- Room temperature cream cheese helps it blend smoothly—cold cream cheese can clump.
- Don’t overcook the pasta—check at 8 minutes for doneness if your pasta is quick cooking.
- Use a wide pot so the pasta has room to expand and stir without sticking.
- Adjust consistency by adding extra stock if you want a thinner soup, or reducing the broth slightly for a thicker version.
- Stir gently once the cream cheese is in to avoid curdling or separation.
- Taste and adjust salt or pepper at the end, especially if your spaghetti sauce or stock is salty already.
Substitutions and Variations
- Substitute ground turkey, ground chicken, or Italian sausage (mild or sweet) for the ground beef.
- Use gluten‑free pasta or even spiralized zucchini or sweet potato noodles for a low‑carb option.
- Swap in Greek yogurt or mascarpone instead of cream cheese (stir in off heat) for a slightly tangier or richer twist.
- Add vegetables like zucchini, bell pepper, spinach, or mushrooms for more nutrition and texture.
- For extra heat, stir in a pinch of red pepper flakes or a dash of hot sauce.
- Use fresh tomatoes (blanched, peeled, diced) instead of canned for seasonally fresh flavor.
- Turn it into a slow cooker version: brown meat first, then add all ingredients except pasta and cream cheese; cook 4–6 hours on low, then stir in pasta and cream cheese in last 30 minutes.
Storage Instructions
- Let the soup cool to near room temperature (but don’t leave out >2 hours).
- Transfer into airtight containers and refrigerate for up to 3–4 days.
- When reheating, use medium heat, stir gently, and add a little extra broth or water if the soup has thickened.
- Freezing: You can freeze the soup (without pasta, ideally) for up to 2 months. When thawed, reheat gently and cook pasta fresh, then stir it in before serving.
Nutritional Information
- Calories: 373 kcal
- Carbohydrates: 45 g
- Protein: 29 g
- Fat: 9 g
- Saturated fat: 4 g
- Polyunsaturated fat: 1 g
- Monounsaturated fat: 3 g
- Trans fat: 1 g
- Cholesterol: 62 mg
- Sodium: 1,797 mg
- Potassium: 1,124 mg
- Fiber: 3 g
- Sugar: 11 g
- Vitamin A: 778 IU
- Vitamin C: 17 mg
- Calcium: 105 mg
- Iron: 6 mg
Serving Suggestions
- Pair with a crusty bread or garlic bread to soak up the broth.
- Serve a crisp green salad on the side (simple vinaigrette).
- Garnish with grated Parmesan cheese or a drizzle of extra virgin olive oil.
- Add a sprinkle of red pepper flakes or shaved fresh basil leaves for a punch of aroma.
- Serve alongside a light dessert or fruit salad to complete the meal.
Frequently Asked Questions About Creamy Ground Beef Macaroni Tomato Soup
Is this soup very high in sodium?
Yes—depending on the brand of spaghetti sauce and chicken stock, sodium can be relatively high (the recipe estimate is about 1,797 m g). You can reduce that by using low‑sodium stock and a low‑salt tomato sauce, and tasting before adding salt.
Can I make this ahead or freeze it?
You can make most of it ahead (without pasta) and refrigerate for up to 3–4 days. For freezing, omit or undercook the pasta before freezing. Freeze in airtight containers, then thaw in the refrigerator overnight and reheat gently, cooking pasta fresh or adding it near the end.
Can I omit the cream cheese?
Yes—you’d lose some creaminess and richness, but the soup will still be flavorful. Alternatively, you can replace with full-fat Greek yogurt, mascarpone, or a splash of heavy cream (stir in off heat to prevent curdling).
Will the pasta absorb too much liquid?
Yes, over time the pasta continues to absorb broth, which can thicken the soup. That’s why reheating leftovers sometimes require adding extra stock or water. If making far ahead, consider cooking pasta separately and combining just before serving.
Can this be made vegetarian?
Absolutely. Use plant‑based ground “beef” or omit the meat altogether. Replace chicken stock with vegetable stock and use a meatless tomato sauce. Add extra beans or lentils for protein.
Conclusion
Thank you so much for following along with this Creamy Ground Beef Macaroni Tomato Soup recipe. I absolutely love how simple ingredients transform into a comforting, flavorful bowl that’s creamy yet full of bright tomato and basil notes. It’s one of those recipes I return to when I want dinner that feels both satisfying and homey without spending hours in the kitchen. I hope you enjoy making it—and eating it—as much as I do. May it bring warmth, joy, and plenty of seconds to your table. Happy cooking and thanks for being part of our food‑loving community!
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Creamy Ground Beef Macaroni Tomato Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Creamy Ground Beef Macaroni Tomato Soup is a comforting, flavor-packed one-pot meal made with simple ingredients like ground beef, tomatoes, and pasta. Perfect for easy dinners and meal prep!
Ingredients
1 pound lean ground beef
1 medium onion, diced
3 tsp minced garlic
2 tsp salt
¼ tsp black pepper
1 tsp dried oregano
4 cups chicken stock
26 oz spaghetti sauce
14 oz diced tomatoes, drained
4 oz cream cheese, room temperature
¼ cup fresh basil, roughly chopped (divided)
1½ cups elbow macaroni (whole wheat or regular)
Instructions
- Brown the beef and onion
In a large skillet or soup pot over medium heat, add the lean ground beef and diced onion. Cook while stirring, breaking the beef apart, until it is no longer pink and the onion is soft and translucent. - Add garlic and spices
Stir in the minced garlic and continue to cook for about 1 minute until fragrant (don’t let it burn). Then sprinkle in salt, black pepper, and oregano; stir to combine so the flavors begin to meld with the meat. - Add tomato liquids and simmer
Pour in the chicken stock, the spaghetti sauce, and the drained diced tomatoes. Stir gently, and bring the mixture up to a simmer. Let it cook for about 10 minutes to let flavors meld and slightly reduce. - Make it creamy
Lower the heat to medium‑low. Whisk in the softened cream cheese—working in small bits if needed—until it’s fully melted and integrated into the soup, giving it a creamy texture. Add half of the chopped fresh basil (reserve the rest for garnish). - Stir in the pasta
Add the elbow macaroni to the pot, stirring gently so pasta is submerged. Cover with a lid and let it cook for another 10 minutes (or until the pasta becomes tender). Stir occasionally to prevent sticking, adding a splash of extra broth if needed. - Serve
Ladle the soup into bowls and garnish with the reserved fresh basil. Serve immediately while hot.
Notes
Substitute ground turkey or sausage if desired.
Adjust salt depending on your broth or sauce.
For leftovers, add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 373 kcal
- Carbohydrates: 45 g
- Protein: 29 g