Beef and Macaroni Soup Recipe

Introduction

This hearty beef and macaroni soup is a comforting meal perfect for any day of the week. Packed with ground beef, vegetables, and tender pasta, it’s a flavorful dish that warms you from the inside out.

Ingredients

• 1 pound lean ground beef
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 7 cups beef broth (low sodium)
• 14 ounces can diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried parsley
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 1 ½ cups elbow macaroni, uncooked
• 2 cups chopped celery
• 1 red bell pepper, diced
• 1 ½ cups frozen mixed vegetables
• Sour cream, for serving
• Chopped parsley, for garnish
• Shredded cheddar cheese, for serving

Instructions

1. Step 1: Place a large soup pot over medium heat. Add the ground beef and brown it for 5–7 minutes, breaking it apart as it cooks.
2. Step 2: Add the diced onion and minced garlic to the pot. Cook until the beef is no longer pink and the onion is softened, then drain any excess fat.
3. Step 3: Stir in the chopped celery and diced red bell pepper. Sauté for about 5 minutes until the vegetables begin to soften.
4. Step 4: Pour in the beef broth, diced tomatoes with juices, tomato paste, and Worcestershire sauce. Add dried parsley and Italian seasoning. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 5–10 minutes.
5. Step 5: Add the uncooked elbow macaroni and frozen mixed vegetables to the soup. Continue to simmer for 8–10 minutes, or until the pasta is tender. Taste and adjust seasoning as needed.
6. Step 6: Serve the soup hot, topped with a dollop of sour cream, shredded cheddar cheese, and a sprinkle of chopped parsley.

Tips & Variations

• For extra depth, brown the beef with a pinch of smoked paprika or chili powder before adding vegetables.
• Substitute ground turkey or chicken for a lighter version.
• Add a handful of fresh spinach or kale in the last few minutes for added greens.
• Use gluten-free pasta to make the soup gluten-free.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. The pasta may absorb liquid over time, so stirring occasionally during reheating helps maintain the right consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta in this soup?

Yes, you can use other small pasta shapes like shells, ditalini, or orzo. Just adjust cooking time accordingly to ensure the pasta is tender.

Is it possible to prepare this soup in a slow cooker?

Absolutely. Brown the beef and sauté the vegetables first, then add all ingredients except the pasta to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, adding the uncooked pasta in the last 30 minutes.