Beef and Macaroni Soup should taste like a proper beef soup first and a pasta dish second. Brown the meat deeply, cook the tomato paste until it darkens slightly, and add the macaroni near the end so it stays tender instead of swelling into mush. The result is a hearty, tomato-rich broth with savory ground beef, vegetables, and just enough pasta to make the bowl substantial.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt, plus more to taste
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 6 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 1 cup dry elbow macaroni
- 1 tablespoon chopped fresh parsley
- Grated Parmesan cheese, optional, for serving
How to Make Beef and Macaroni Soup
Step 1: Brown the Beef and Vegetables
Heat a large Dutch oven or heavy soup pot over medium-high heat. Add the olive oil, followed by the ground beef.
Spread the beef across the bottom of the pot and leave it undisturbed for about 2 minutes before breaking it apart. That short contact with the hot pan develops browned flavor instead of simply steaming the meat.
Cook for 5 to 7 minutes, breaking the beef into bite-size crumbles, until no pink remains and some pieces develop dark brown edges.
If the beef releases a large amount of fat, spoon off the excess, leaving about 1 tablespoon in the pot.
Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the onion softens and the vegetables begin to pick up some color.
Stir in the garlic and cook for another 30 seconds.
Step 2: Build the Broth
Add the tomato paste directly to the pot and stir it into the beef and vegetables.
Cook for 1 to 2 minutes. The paste should change from bright red to a deeper brick-red color. Cooking it briefly removes the raw tomato taste and gives the broth more depth.
Add the Italian seasoning, smoked paprika, oregano, black pepper, and salt.
Pour in the diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Add the bay leaf and stir well, scraping the bottom of the pot to release any browned bits.
Bring the soup to a gentle boil, then reduce the heat to medium-low.
Partially cover and simmer for 15 to 20 minutes, giving the vegetables enough time to become tender and the broth enough time to develop a fuller beef flavor.
Step 3: Cook the Macaroni
Return the soup to a steady simmer and stir in the dry elbow macaroni.
Cook uncovered according to the pasta package directions, usually 7 to 10 minutes, stirring occasionally so the macaroni does not stick to the bottom.
Start checking the pasta a minute or two early. It should be tender but still have a slight bite because it will continue absorbing hot broth after the pot leaves the stove.
Remove the bay leaf.
If the soup becomes thicker than you prefer, stir in an extra ½ to 1 cup of beef broth.
Taste and adjust the salt and pepper. Finish with fresh parsley and serve hot.
What to Serve With Beef and Macaroni Soup
Crusty bread is the most useful side because it soaks up the tomato-beef broth without competing with the soup. Garlic bread, toasted sourdough, or warm dinner rolls work equally well.
For something fresh, serve it with a simple green salad dressed with a sharp vinaigrette. The acidity balances the richness of the beef and pasta.
Roasted broccoli, green beans, or Brussels sprouts can turn the soup into a larger dinner without making the meal excessively heavy.
A little freshly grated Parmesan over each bowl adds saltiness and a mild nutty flavor. Add it at the table rather than stirring a large amount into the pot, which keeps the broth cleaner and lets everyone control the richness.
Beef and Macaroni Soup Nutrition Information
Approximate nutrition per serving, based on 6 servings:
- Calories: 390
- Protein: 25 g
- Fat: 15 g
- Saturated fat: 5 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Sugar: 9 g
- Sodium: approximately 900 mg
Nutrition will vary depending on the fat content of the beef, the sodium level of the broth, the brand of tomato products, and the amount of Parmesan used for serving.
FAQs
Can I use a different type of pasta?
Yes. Small shells, ditalini, small penne, or rotini all work. Choose a short pasta that fits easily on a soup spoon and adjust the cooking time according to the package directions.
Why did my macaroni become mushy?
The pasta either cooked too long or sat in the hot broth for an extended period. Stop cooking when it is just tender. For meal prep, cook the pasta separately and add it to individual bowls instead.
Can I cook the macaroni separately?
Yes, and this is the better method if you expect leftovers. Cook the pasta until just al dente, drain it, and refrigerate it separately. Add it to each bowl before reheating so it does not continue absorbing broth overnight.
Can I use ground turkey instead of beef?
Yes. Ground turkey produces a lighter soup, although the broth will have less beefy depth. Browning the turkey thoroughly and using a flavorful broth helps compensate.
Can I add more vegetables?
Yes. Zucchini, green beans, corn, peas, bell peppers, and spinach all work well. Add quick-cooking vegetables near the end so they do not become overly soft.
How do I make the soup thicker?
Simmer it uncovered for several extra minutes or use slightly less broth. Keep in mind that the macaroni naturally thickens the soup as it absorbs liquid.
How do I make it more brothy?
Add extra beef broth after the pasta finishes cooking. Add it ½ cup at a time until the consistency is where you want it.
Can I make this soup ahead of time?
Yes. For the best texture, prepare the beef-and-tomato soup base ahead and refrigerate it without the pasta. Reheat the base and cook fresh macaroni in it shortly before serving.
How long will leftovers keep?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The pasta will continue absorbing broth, so add a splash of beef broth or water during reheating.
Can I freeze it?
The soup base freezes very well, but cooked macaroni can become soft after thawing. For the best result, freeze the soup without the pasta for up to 3 months and add freshly cooked macaroni after reheating.