Beef and Macaroni Soup
There’s something timeless about a pot of Beef and Macaroni Soup simmering on the stove. It’s the kind of recipe that brings you back to childhood kitchens—where simple ingredients turned into bowls of comfort shared with the people you love.
This soup blends tender beef, vibrant vegetables, and perfectly cooked pasta into a rich, soul-warming broth that feels like home with every spoonful.
Whether you’re feeding a busy family or craving a peaceful moment at the end of a long day, this dish delivers warmth, nostalgia, and hearty satisfaction in one humble pot.
Why People Will Love This Beef and Macaroni Soup Recipe:
It delivers true comfort, offering the kind of warmth and familiarity that instantly makes you feel at home.
Simple ingredients create rich, layered flavor, showing that great food doesn’t need to be complicated to be deeply satisfying.
It’s family-friendly and nostalgic, reminding many people of childhood meals, cozy kitchens, and slow evenings gathered around the table.
The balance of beef, vegetables, and pasta makes it hearty, turning a humble soup into a complete, soul-filling meal.
It’s versatile and forgiving, allowing home cooks to adjust seasoning, veggies, or pasta without losing the essence of the dish.
Leftovers taste even better, making it a recipe that keeps giving comfort long after the first bowl.
It feels like tradition, the kind of soup passed down, shared, and cooked over and over because it never stops bringing joy.
Key Ingredients:
Ground beef brings the heart of the dish, adding richness, warmth, and the savory depth that anchors every spoonful.
Red onion offers gentle sweetness, softening as it cooks and weaving subtle flavor into the broth.
Beef broth forms the soul of the soup, carrying the aromas, spices, and textures into one harmonious base.
Tomatoes—both fresh and sun-dried—add brightness and body, creating a comforting balance of acidity and richness.
Elbow macaroni gives the soup its satisfying bite, transforming it into a hearty, complete meal.
Mixed vegetables introduce color, texture, and nourishment, making each bowl vibrant, wholesome, and full of life.
Expert Tips:
Brown the beef deeply, not quickly — letting it caramelize builds a richer, fuller foundation of flavor that carries through the entire soup.
Sauté the onions until they turn naturally sweet — this slow softening releases their sugars and creates a gentle warmth that balances the acidity of the tomatoes.
Layer your tomato flavors — combining fresh tomatoes with sun-dried paste gives the broth both brightness and depth, creating a more complex, comforting finish.
Season gradually, not all at once — taste the broth after each stage; small adjustments allow the spices and salt to bloom without overwhelming the dish.
Undercook the pasta slightly — letting it finish gently in the hot broth prevents mushiness and helps it absorb flavor without losing its structure.
Let the soup rest for a few minutes before serving — this settling time allows the pasta, beef, and vegetables to harmonize, deepening the overall taste.
Add a splash of broth or water when reheating — the pasta will naturally absorb liquid over time, and loosening the soup brings it back to its original comforting consistency.
Beef and Macaroni Soup
Ingredients
Soup Base
Lean ground beef – 1 pound
Minced red onion – ½ cup
Flavorful beef broth – 6 cups
Diced fresh tomatoes – 14 ounces
Sun-dried tomato paste – 2 tablespoons
Worcestershire seasoning – 1 teaspoon
Ground oregano – ½ teaspoon
Dried basil leaves – ½ teaspoon
Add-ins
Dry elbow macaroni – 1½ cups
Frozen mixed vegetables – 1½ cups
Instructions
Step 1: Prepare the Base
Heat a large pot over medium heat.
Add the ground beef and chopped red onion, cooking until the meat is fully browned and the onions have softened.
Drain off any extra grease to keep the soup lighter.
Step 2: Create the Broth
Pour in the beef stock, fresh tomatoes, sundried tomato puree, Worcestershire sauce, oregano, and basil.
Stir well.
Bring the mixture to a light boil, then lower the heat and let it simmer for about 5 minutes so the flavors can blend together.
Step 3: Add Pasta and Vegetables
Stir in the elbow macaroni and frozen mixed vegetables.
Let the soup cook for roughly 8 minutes, or until the pasta becomes tender yet still slightly firm.
Step 4: Finish and Enjoy
Taste the soup and adjust the seasoning with salt and black pepper as needed.
Serve warm, and if you like, sprinkle some shredded cheese on top.
Pair with crusty bread for a cozy, satisfying meal.
Warm, hearty, and comforting—this Beef and Macaroni Soup brings classic flavors to every bowl.
Important Notes When Making Beef and Macaroni Soup
Use quality beef broth, because the broth becomes the backbone of the entire dish—richer stock means deeper comfort in every sip.
Don’t skip draining excess fat; keeping the soup clean and balanced allows the flavors of tomato, herbs, and beef to shine without heaviness.
Choose sun-dried tomato paste, not sauce, as its concentrated flavor adds a quiet intensity that elevates the whole pot.
Add the pasta at the right moment, since adding it too early can cause it to overcook and lose its tender bite.
Frozen vegetables work beautifully, but choose blends without heavy seasoning so the natural flavors of the soup remain the focus.
Taste as you go, especially once the broth is combined—every kitchen, every pot, and every batch of ingredients is slightly different, and small adjustments make the soup truly yours.
Allow a short resting time before serving, giving the flavors a chance to settle and round out, creating a more harmonious bowl.
How to Enjoy This Beef and Macaroni Soup After Cooking
Let the soup settle for a few minutes before serving. This brief rest allows the flavors to deepen, the pasta to relax, and the broth to become richer and more unified. It’s a small pause that makes a big difference.
Serve it piping hot, when the aroma of beef, tomatoes, and herbs rises gently from the bowl. The warmth enhances the savory depth and makes every bite feel comforting and complete.
Pair it with something simple and rustic—a slice of crusty bread, warm dinner rolls, or even a light side salad. These additions help balance the richness of the soup and turn the meal into a satisfying, well-rounded experience.
Add a personal finishing touch: a sprinkle of shredded cheese, a dash of cracked pepper, or a drizzle of olive oil. These little enhancements add texture and personality to your bowl, making the meal feel crafted just for you.
Enjoy it slowly, appreciating the tender vegetables, the perfectly cooked pasta, and the hearty beef. This soup isn’t meant to be rushed—it’s meant to be savored, allowing each spoonful to bring a moment of comfort.
Store leftovers thoughtfully, keeping them in airtight containers. The flavors will deepen overnight, making tomorrow’s bowl even more comforting than today’s.
Reheat gently, adding a splash of broth or water if needed. Slow reheating brings the soup back to life without over-softening the pasta.
Nutrition Information
For 1 serving of Beef and Macaroni Soup (assuming about 6 servings per pot).
Calories: 285 kcal | Total Fat: 12.4 g | Saturated Fat: 4.8 g | Monounsaturated Fat: 5.2 g | Polyunsaturated Fat: 0.9 g | Cholesterol: 55 mg | Sodium: 480–650 mg (varies by broth & added salt) | Total Carbohydrates: 25.6 g | Dietary Fiber: 3.1 g | Sugars: 6.4 g | Protein: 19.8 g
Frequently Asked Questions
Can I use a different type of pasta instead of elbow macaroni?
Yes. Short pasta shapes like ditalini, small shells, rotini, or penne work well. Just keep an eye on the cooking time—each shape absorbs broth differently, so adjust simmering time to avoid overcooking.
How can I make this soup thicker or richer?
You can simmer the soup longer to reduce the broth, add a spoonful of tomato paste, or stir in a small amount of cheese near the end. For extra richness, replace 1 cup of broth with canned crushed tomatoes.
Can I prepare this soup ahead of time?
Absolutely. This soup tastes even better the next day as the flavors continue to deepen. For best results, cook the pasta separately and add it when reheating so it doesn’t absorb too much liquid overnight.
What vegetables work best if I don’t want to use frozen mixed veggies?
Fresh carrots, celery, zucchini, peas, spinach, and green beans all work beautifully. Just sauté firm vegetables (like carrots and celery) a few minutes longer before adding the broth to ensure they soften properly.
How do I adjust the seasoning if the soup tastes bland?
Start with a little salt—it enhances everything. Then balance flavor with acidity (a splash of Worcestershire or a squeeze of tomato) and warmth (black pepper or a pinch of dried herbs). Taste gradually until the soup feels full and well-rounded.
Can I use a different type of pasta instead of elbow macaroni?
Yes. Short pasta shapes like ditalini, small shells, rotini, or penne work well. Just keep an eye on the cooking time—each shape absorbs broth differently, so adjust simmering time to avoid overcooking.
How can I make this soup thicker or richer?
You can simmer the soup longer to reduce the broth, add a spoonful of tomato paste, or stir in a small amount of cheese near the end. For extra richness, replace 1 cup of broth with canned crushed tomatoes.
Can I prepare this soup ahead of time?
Absolutely. This soup tastes even better the next day as the flavors continue to deepen. For best results, cook the pasta separately and add it when reheating so it doesn’t absorb too much liquid overnight.
What vegetables work best if I don’t want to use frozen mixed veggies?
Fresh carrots, celery, zucchini, peas, spinach, and green beans all work beautifully. Just sauté firm vegetables (like carrots and celery) a few minutes longer before adding the broth to ensure they soften properly.
How do I adjust the seasoning if the soup tastes bland?
Start with a little salt—it enhances everything. Then balance flavor with acidity (a splash of Worcestershire or a squeeze of tomato) and warmth (black pepper or a pinch of dried herbs). Taste gradually until the soup feels full and well-rounded.