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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Servings:
Ingredients
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.