Hearty Beef & Macaroni Soup
This comforting, one-pot soup is like a cross between a rich beef vegetable soup and a cozy pasta dish. It’s a complete, satisfying meal that’s perfect for chilly days.
Prep Time: 15 mins | Cook Time: 35-45 mins | Serves: 6-8
Ingredients:
· 1 lb (450g) ground beef (85/15 or 90/10 works well)
· 1 medium yellow onion, diced
· 2 carrots, peeled and diced
· 2 celery stalks, diced
· 3 garlic cloves, minced
· 6 cups beef broth (or stock)
· 1 (14.5 oz) can diced tomatoes, with juices
· 1 (8 oz) can tomato sauce
· 1 ½ tsp Italian seasoning
· 1 tsp dried oregano
· 1 tsp paprika
· Salt and black pepper to taste
· 1 ½ cups dry elbow macaroni (or other small pasta like ditalini or small shells)
· 1 cup frozen green peas or cut green beans
· 2 tbsp tomato paste (optional, for deeper flavor)
· 2 tbsp Worcestershire sauce (optional, but recommended)
· For serving: Grated Parmesan cheese, chopped fresh parsley
Instructions:
- Brown the Beef:
· In a large Dutch oven or heavy pot over medium-high heat, cook the ground beef, breaking it up with a spoon, until no longer pink.
· Drain off excess fat if desired, leaving about 1 tbsp in the pot for flavor.
- Sauté the Aromatics:
· Add the onion, carrots, and celery to the pot with the beef. Cook for 5-7 minutes, until the vegetables begin to soften.
· Add the garlic and cook for 1 minute until fragrant.
· If using, stir in the tomato paste and cook for 1 more minute.
- Build the Soup Base:
· Pour in the beef broth, diced tomatoes (with juices), and tomato sauce. Stir well.
· Add the Italian seasoning, oregano, paprika, Worcestershire sauce (if using), and a good pinch of salt and pepper. Bring to a boil.
- Simmer:
· Reduce heat to medium-low, cover partially, and let the soup simmer for 15-20 minutes to allow the flavors to meld and the vegetables to become tender.
- Cook the Pasta:
· Increase heat to medium and stir in the dry macaroni. Cook uncovered for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Finish:
· In the last 2 minutes of cooking, stir in the frozen peas.
· Taste the soup and adjust seasoning—it will likely need more salt and pepper.
- Serve:
· Ladle into bowls and top with grated Parmesan cheese and chopped fresh parsley.
· Serve with crusty bread or a simple side salad.
Recipe Success Tips:
· Don’t Overcook the Pasta: Cook just until al dente, as it will continue to soften in the hot soup. For best leftovers, cook pasta separately and add to individual bowls.
· Broth Matters: Use a good quality, low-sodium beef broth so you can control the salt level.
· Customize Vegetables: Add diced zucchini, corn, or spinach in the last few minutes of cooking.
· Thickness: For a thicker soup, make a quick slurry: mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the simmering soup for the last 5 minutes of cooking.
Make-Ahead & Storage:
· Pasta Note: The pasta will absorb broth as it sits. If making ahead or for leftovers, store the cooked pasta separately from the soup and combine when reheating.
· Refrigerator: Store cooled soup in an airtight container for up to 4 days.
· Freezer: Freeze (without pasta or with undercooked pasta) for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of broth if needed.
Easy Variations:
· Italian-Style: Use Italian sausage instead of ground beef. Add a Parmesan rind to the broth while simmering.
· Cheeseburger Soup: Stir in 1 cup of shredded cheddar cheese at the end until melted. Top with diced pickles.
· Spicy Kick: Add ¼ tsp red pepper flakes with the spices or a dash of hot sauce at the end.
· Slow Cooker: Brown beef and sauté veggies. Transfer everything except pasta and peas to a slow cooker. Cook on LOW 6-8 hrs or HIGH 3-4 hrs. Cook pasta separately and add before serving.
Warm, hearty, and full of flavor—this soup is a family favorite in one pot!