Description
Beef & Tomato Macaroni Soup is a comforting and hearty dish featuring tender ground beef, savory vegetables, and pasta simmered in a rich tomato-based broth. Perfect for a satisfying family meal, this soup comes together easily on the stovetop in just 40 minutes, delivering warm flavors and a deliciously balanced texture.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (10.75-ounce) cans condensed cream of tomato soup
- 1 (15-ounce) can diced tomatoes, undrained
- 32 ounces beef broth
- 4 cups water
- 2 cups uncooked pasta (macaroni preferred)
Instructions
- Heat and Sauté Vegetables: Heat vegetable oil in a large pot over medium-high heat. Add the finely chopped onion, green bell pepper, and minced garlic, sautéing for 5 to 6 minutes until the vegetables soften and become fragrant.
- Brown the Ground Beef: Add the ground beef to the pot and cook it until well browned, breaking it apart with a spoon as it cooks. After browning, drain any excess fat to keep the soup from becoming greasy.
- Add Seasonings: Stir in chili powder, dried oregano, salt, and black pepper. Continue cooking for 1 to 2 minutes to allow the spices to release their aroma and deepen the flavor of the beef.
- Add Tomato and Broth Ingredients: Pour in the condensed cream of tomato soup, undrained diced tomatoes, beef broth, and water. Stir the mixture well to combine all ingredients evenly.
- Simmer with Pasta: Bring the soup mixture to a boil, then add the uncooked pasta. Reduce the heat to low, cover the pot, and let it simmer until the pasta is al dente, stirring occasionally to prevent sticking and ensure even cooking.
- Season and Serve: Taste the soup and adjust the seasoning if needed. Serve the soup warm for a hearty and delicious meal.
Notes
- For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce.
- Use macaroni or any small pasta shape that cooks quickly and absorbs flavors well.
- To make the soup creamier, stir in a splash of milk or cream before serving.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Drain excess fat thoroughly after browning the beef to keep the soup light.
