Cozy up with a bowl of beef and macaroni soup that’s all about comfort and simplicity. Tender ground beef mingles with al dente elbow macaroni, sweet carrots, and crisp celery in a fragrant tomato-beef broth seasoned with oregano and basil. Every spoonful offers a warm, savory hug that’s perfect for busy weeknights or lazy weekends. Grab a big spoon and let’s dive into this easy one-pot wonder—you’ll be hooked on that rich, hearty flavor from the very first taste.
Key Ingredients
Before we dive into simmering, let’s gather our flavorful lineup:
- 1 lb ground beef: Provides a hearty, savory base that browns beautifully and infuses the broth with rich flavor.
- 1 medium onion, chopped: Offers a sweet, aromatic foundation when sautéed until translucent.
- 2 cloves garlic, minced: Adds pungent depth and a subtle kick to the broth.
- 2 medium carrots, diced: Bring natural sweetness and a pop of color to each spoonful.
- 2 celery stalks, diced: Contribute crunch and a mild, earthy undertone.
- 1 can (14.5 oz) diced tomatoes: Lends tangy brightness and a luscious tomato texture.
- 6 cups beef broth: Creates a rich, savory canvas that ties all the ingredients together.
- 1 cup elbow macaroni: Provides chewy, comforting bites that soak up the seasoned broth.
- 1 teaspoon dried oregano: Infuses a warm, herbaceous note that complements the tomatoes.
- 1 teaspoon dried basil: Adds sweet, peppery flavor for classic Italian-inspired taste.
- 1/2 teaspoon salt: Balances and enhances all the savory flavors in the soup.
- 1/4 teaspoon black pepper: Delivers a gentle heat and earthy spice.
- 1 bay leaf: Simmered to impart subtle, aromatic depth.
- 2 tablespoons olive oil: Used for sautéing aromatics and preventing sticking.
- Fresh parsley, chopped (for garnish): Sprinkles fresh color and a bright, herbaceous finish.
How To Make Beef and Macaroni Soup
This simple one-pot meal builds layers of flavor through sautéing, browning, and simmering. You’ll start by cooking the aromatics in olive oil, then brown the beef to deepen the taste. Next, tender veggies join the party before the tomatoes and beef broth create a rich base. Finally, elbow macaroni cooks right in the pot so it soaks up every bit of that fragrant tomato-beef broth. Follow these detailed steps for a perfectly comforting bowl:
1. In a large pot, heat the olive oil over medium heat. Once shimmering, add the chopped onion and minced garlic. Cook, stirring occasionally, until the onion becomes translucent and soft, about 3–4 minutes.
2. Add the ground beef to the pot. Cook until fully browned, using a spoon to break it into small pieces, about 5–7 minutes. If there’s excess grease, carefully drain it before proceeding.
3. Stir in the diced carrots and diced celery, cooking for another 5 minutes until the vegetables start to soften and develop a bit of color.
4. Pour in the diced tomatoes with their juice and the beef broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.
5. Add the dried oregano, dried basil, salt, black pepper, and bay leaf. Increase heat to bring the mixture to a boil.
6. Once boiling, reduce the heat to low and stir in the elbow macaroni. Cover the pot and let it simmer for 10–12 minutes, or until the pasta is tender but still slightly firm.
7. Remove and discard the bay leaf. Taste the soup and adjust the seasoning with additional salt or pepper if needed.
8. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot.
Serving Suggestions
When it comes to presenting your beef and macaroni soup, little details can make a big impact. These serving ideas will help you elevate each bowl, turning a cozy weeknight meal into a memorable experience for family and friends.
- Serve with crusty bread: Slice a baguette or Italian loaf and toast lightly so you can dip into every savory spoonful.
- Garnish with cheese and herbs: Sprinkle grated Parmesan or Pecorino with chopped parsley for extra umami and color.
- Pair with a crisp salad: A simple green salad dressed in vinaigrette balances the soup’s richness.
- Add a dollop of creaminess: Top each bowl with a spoonful of sour cream or Greek yogurt to enhance the broth’s depth.
Tips For Perfect Beef and Macaroni Soup
A few friendly pointers will help you nail every detail of this soup, from flavor tweaks to texture adjustments. With these simple hacks, you can customize the recipe to suit your pantry or dietary needs and ensure each batch is as delicious as the last.
- Substitute ground turkey or chicken for a leaner option.
- Feel free to add other vegetables such as green beans, peas, or corn for added nutrition and color.
- This soup freezes well; just allow it to cool completely before storing it in an airtight container to preserve texture.
- For a spicier version, stir in red pepper flakes or diced jalapeños when you add the herbs.
How To Store It
Proper storage keeps your soup tasting fresh and maintains the perfect texture, whether you plan to enjoy it the next day or months from now. Follow these methods to store and reheat your beef and macaroni soup without losing any of that comforting flavor.
- Refrigerate in airtight containers: Cool the soup to room temperature, then transfer to sealed containers. Store in the fridge for up to 3 days.
- Freeze for long-term enjoyment: Portion soup into freezer-safe containers or heavy-duty freezer bags, leaving headspace for expansion. Freeze for up to 3 months.
- Undercook the macaroni: If you plan to store the entire soup, cook pasta 2–3 minutes less so it finishes cooking during reheating.
- Thaw and reheat gently: Thaw frozen soup overnight in the fridge. Reheat on low heat in a saucepan, stirring occasionally and adding a splash of broth if needed.
Frequently Asked Questions
Got questions about this cozy soup? You’re not alone—here are answers to the most common curiosities:
- How long does it take to prepare and cook Beef and Macaroni Soup?
From start to finish, you’ll spend about 10 minutes chopping and prepping ingredients, 3-4 minutes sautéing the onion and garlic, 5-7 minutes browning the beef, 5 minutes softening the carrots and celery, and 10-12 minutes simmering the pasta, for a total of roughly 35 minutes.
- Can I make this soup ahead of time and store it?
Yes. After cooking, let the soup cool to room temperature, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze it in freezer-safe containers for up to 3 months.
- How do I reheat the soup without losing flavor or texture?
Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop over low to medium heat, stirring frequently and adding a splash of broth or water if it has thickened. In the microwave, heat in intervals, stirring between sessions.
- Can I substitute the beef or macaroni?
You can swap ground beef for ground turkey, chicken, or even sausage for a different flavor. If you prefer another pasta shape, choose small varieties like shells, ditalini, or small penne, adjusting the cooking time so they become tender but not mushy.
- What’s the best way to prevent the pasta from absorbing too much broth if I plan to make the soup ahead?
Undercook the macaroni by 2–3 minutes before storing so it finishes cooking during reheating. Alternatively, cook and refrigerate the pasta separately and add it to each bowl when serving.
- How can I customize the seasoning and spice level?
Taste the soup after removing the bay leaf and adjust salt or pepper as needed. For more heat, stir in red pepper flakes or diced jalapeño when you add the herbs. Fresh herbs such as thyme or rosemary also complement the oregano and basil.
- Is it possible to add extra vegetables or beans for more nutrition?
Yes. Stir in vegetables like peas, corn, green beans, or spinach during the last 5–7 minutes of simmering. If using canned beans such as kidney or cannellini, drain and rinse them, then add them just long enough to heat through.
What Makes This Special
There’s a reason this beef and macaroni soup has earned a spot in the dinner rotation: it’s easy, adaptable, and downright soul-warming. The tender beef, springy pasta, and colorful veggies swim together in a rich tomato-beef broth that feels like a hug in a bowl. Whether you’re feeding a crowd or meal-prepping for the week, this recipe delivers reliable, crowd-pleasing comfort. Feel free to print and save this article for later reference—then pop back here to leave your comments, questions, or any fun tweaks you’ve tried!
Beef and Macaroni Soup
Description
Tender beef mingles with al dente macaroni, carrots, and celery in a fragrant tomato-beef broth. Each spoonful offers a warm, savory hug accented by oregano and basil.
Ingredients
Instructions
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In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 3-4 minutes.
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Add the ground beef to the pot. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess grease if necessary.
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Stir in the diced carrots and celery, cooking for another 5 minutes until they start to soften.
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Pour in the diced tomatoes with their juice and the beef broth. Stir until combined.
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Add the oregano, basil, salt, black pepper, and bay leaf. Bring the mixture to a boil.
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Once boiling, reduce the heat to low and add the elbow macaroni. Cover and let simmer for about 10-12 minutes, or until the macaroni is tender.
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Remove and discard the bay leaf. Taste the soup and adjust seasoning if needed.
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Serve hot, garnished with fresh chopped parsley.
Note
- You can substitute ground turkey or chicken for a leaner option.
- Feel free to add other vegetables such as green beans, peas, or corn for added nutrition.
- This soup freezes well; just allow it to cool completely before storing it in an airtight container.
- For a spicier version, add red pepper flakes or diced jalapenos.
