Easy Beef and Macaroni Soup

This soup is the kind of thing I make when I want dinner to feel like a hug and my stove to do the heavy lifting. It’s a cozy, beefy broth studded with macaroni, carrots, celery, and whatever pantry saviors I can wrestle into the pot — simple, comforting, and surprisingly picky-kid approved. If you need something that smells like home and disappears fast, this is it.

My husband will eat bowls of this until he forgets his phone exists. True story: I once made a double batch, hid half in the back of the fridge, and he still found it and ate the “forgotten” bowl at midnight. Our little one insists on stirring the pasta in with a wooden spoon and announces when the “beef clouds” are ready. It’s the kind of weeknight staple that has become shorthand for “we’re surviving another day” around here.

Kitchen Talk

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I almost always start with a pan-scrap browning session — you know, that sad bit of beef in the fridge that transforms into soup gold when you sear it properly. One time I forgot to rinse the pot and the toasted bits burned; dear husband bravely took one spoonful, then kindly suggested we “modernize” dinner plans (pizza). Lesson learned: deglaze early and keep a lid handy. I also tried adding a splash of red wine once when the broth felt shy, and it made everything taste like I’d actually planned ahead. Shocking.

Shopping Tips

– Protein: Pick ground beef with some fat (80/20 if you want richness) — leaner meat makes the broth thin and sad.
– Grains/Pasta: Small elbow macaroni or ditalini work best; fresh-looking, not brittle or expired, for even cooking.
– Canned Goods: If using canned tomatoes or stock, grab low-sodium so you can control salt, and avoid metallic-tasting brands.
– Vegetables: Look for firm carrots and celery with fresh leaves—wilted celery equals limp soup texture.
– Spices: Bay leaves and a pinch of dried oregano or thyme are all you need; skip anything labeled “seasoning blend” unless you like surprises.
– Fresh Herbs: Parsley at the end brightens everything — buy a small bunch and use the stems in the stock if you’re feeling fancy.

Prep Ahead Ideas

– Chop onions, carrots, and celery the night before and store in an airtight container in the fridge — they keep fine for 24 hours and speed dinner up hugely.
– Brown the beef ahead and cool, then refrigerate in a shallow container; reheat and add to the pot when you start the soup.
– Make the whole soup a day ahead: flavors deepen overnight and you’ll only need to reheat and boil the pasta fresh if you want it al dente. Use a freezer-safe container if storing longer.

✔Time-Saving Tricks

– Use frozen mixed vegetables to skip chopping — throw them in toward the end so they don’t get mushy.
– Swap in instant or quick-cook pasta if you’re running late; add it in just before serving.
– Make the base in one pot: brown, sweat aromatics, add liquids, simmer — less cleanup = happier you.
– Don’t rush a brief simmer; 15–20 minutes melds flavors, but anything longer is a bonus, not a punishment.

✔Common Mistakes

– Adding pasta too early — it’ll turn into mush and suck up your broth. If that happens, rescue it with a splash of extra stock or water and more seasoning.
– Undersalting early — soups need time to concentrate, so taste and adjust near the end. I once served a bowl that was flat because I forgot to salt after reducing; a little soy or Worcestershire saved it.
– Burning the aromatics — keep the heat medium and stir; burnt onions = bitter soup fast. If you scorch, fish out the burnt parts and start fresh in a new pot if it smells off.

What to Serve It With

– Crusty bread or garlic toast to mop up the broth.
– A simple green salad dressed in lemon vinaigrette for brightness.
– Buttery corn on the cob if you want extra nostalgia.
– Quick pickled cucumber slices for a tangy contrast.

✔Tips & Mistakes

– Don’t salt at the very beginning and forget it — taste mid-simmer and before serving.
– Use a wide pot for faster evaporation and flavor concentration.
– If broth tastes thin, simmer uncovered a bit longer or add a spoon of tomato paste.
– Overcooked pasta? Stir in a handful of fresh or frozen veggies to bulk the soup back up.

✔Storage Tips

Leftovers live happily in the fridge for 3–4 days in a sealed container; the pasta will soak up broth over time, so either store pasta separately or add a splash of water when reheating. Cold? Totally edible and kind of charming for lunch, no shame. Some of us have eaten this for breakfast with a soft-boiled egg on top — not traditional, but very real.

✔Variations and Substitutions

– Swap ground turkey or diced stew beef if you’re out of ground beef — adjust cooking time for texture.
– Gluten-free pasta works fine; add it later to avoid mushiness.
– No tomatoes? Skip them and amp up the herbs and beef stock for a clearer broth.
– Want it greener? Stir in spinach or kale at the end until wilted.
– Tried adding a splash of Worcestershire or soy for umami — it’s a tiny trick that makes the broth feel deeper.

Frequently Asked Questions

Easy Beef and Macaroni Soup

A cozy, weeknight-friendly soup with tender macaroni, seasoned ground beef, and hearty tomatoes in a savory broth.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 1 lb ground beef about 90% lean
• ▢ 1 cup diced yellow onion
• ▢ 0.75 cup diced carrots
• ▢ 0.75 cup diced celery
• ▢ 2 tsp minced garlic
• ▢ 28 oz canned diced tomatoes do not drain
• ▢ 15 oz tomato sauce
• ▢ 6 cup beef broth low sodium if possible
• ▢ 1 tbsp Worcestershire sauce
• ▢ 1.5 tsp Italian seasoning
• ▢ 8 oz elbow macaroni (dry)
• ▢ 1.25 tsp kosher salt to taste
• ▢ 0.75 tsp black pepper
• ▢ 0.5 tsp granulated sugar balances the tomatoes
• ▢ 2 tbsp chopped fresh parsley for serving

Instructions

Preparation Steps

• Warm the olive oil in a large pot over medium heat.
• Brown the ground beef, breaking it up as it cooks, about 5–6 minutes. Drain excess fat.
• Stir in onion, carrots, and celery. Cook until softened, 4–5 minutes.
• Add garlic, Italian seasoning, salt, pepper, and sugar. Cook 30 seconds until fragrant.
• Pour in diced tomatoes, tomato sauce, beef broth, and Worcestershire. Scrape up any browned bits.
• Bring to a boil, then reduce heat. Simmer gently for 10 minutes to meld flavors.
• Stir in the elbow macaroni. Simmer, stirring occasionally, until pasta is just tender, 8–10 minutes.
• Taste and adjust seasoning. Add a splash of broth if the soup thickens too much.
• Ladle into bowls and top with chopped parsley.

Notes

Variation: Swap ground beef for ground turkey and use chicken broth for a lighter bowl. Add a pinch of red pepper flakes for gentle heat. For storage, refrigerate the soup and pasta separately if possible; otherwise, thin leftovers with a little broth when reheating.

This recipe is an original creation inspired by classic Easy Beef and Macaroni Soup flavors. All ingredient ratios and instructions are independently developed.