Description
This comforting Beef and Macaroni Soup combines ground beef, tender pasta, and a medley of vegetables in a flavorful tomato-based broth. Perfect for a hearty weeknight meal, this soup is easy to make and delivers classic American comfort in every bowl.
Ingredients
Scale
Meat and Aromatics
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
Seasonings
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
Liquids and Base
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
Pasta and Vegetables
- 1 cup elbow macaroni (uncooked)
- 1 cup frozen mixed vegetables or corn
Garnish
- Chopped fresh parsley (optional)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat over medium heat and add the ground beef. Cook for about 6–8 minutes, stirring and breaking it up until no longer pink. Drain excess fat to keep the soup from being greasy.
- Sauté Aromatics: Add the diced onion and minced garlic to the browned beef. Cook together for 2–3 minutes until the onion becomes soft and translucent, releasing its natural sweetness.
- Season the Base: Stir in the Italian seasoning, paprika, salt, and pepper. Mix well to distribute the spices evenly throughout the meat and aromatics.
- Add Tomatoes and Broth: Pour in the diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir to combine all ingredients, then bring the mixture to a gentle simmer over medium heat.
- Cook the Macaroni and Vegetables: Once simmering, stir in the uncooked elbow macaroni and frozen mixed vegetables or corn. Continue to cook uncovered for 10–12 minutes, stirring occasionally to prevent sticking, until the pasta is tender but still firm to the bite.
- Adjust Seasoning and Serve: Taste the soup and add additional salt, pepper, or seasonings if needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley if desired. Serve immediately for a warm and satisfying meal.
Notes
- For extra flavor and a bit of heat, add a splash of hot sauce or a pinch of red pepper flakes during cooking.
- This soup stores well in the refrigerator for up to 3 days and reheats easily. Add a splash of broth or water when reheating if the soup has thickened.
- You can substitute ground turkey or chicken for a leaner option.
- Use gluten-free pasta to make this soup gluten-free.
