Beef and Macaroni Soup

I love a fuss-free, soul-warming meal, and this one-pot beef and macaroni soup fits the bill. It’s nutritious, yet delicious, and my whole family loves it. The kids call it hamburger soup, and they ask for seconds, especially when I let them choose their toppings. The soup takes about 30 minutes to cook. It’s hearty, satisfying, and so delicious! Ideal for busy weeknights when you crave something homemade without spending hours in the kitchen.

I have my fair share of tips and tricks for making cooking at home enjoyable and effortless, and this recipe is another one that proves that you don’t need to spend hours to make a tasty dinner. Besides being delicious, I love that it is budget-friendly and that I can use whatever frozen veggies I have on hand. Highly recommend you also try this Pepperoncini chicken and slow cooker beef and pasta if you are looking for more easy meals to add to your must-try list.

Beef and Macaroni Soup has been a family favorite for a long time, and it’s easy to see why. I love the very flavorful tomato-and-beef broth; it tastes like it has been simmered for hours. Also, one reason this is my go-to soup is that it’s so customizable. I can use whatever veggies I have on hand, and also, I can effortlessly swap the beef for chicken or turkey. The combinations are endless, and I encourage you to try the original, then see how you can adapt it to your family’s preferences.

Why you will love this recipe 

• This is so easy: After browning the meat, I can just dump everything in a pot and let it cook for a comforting, filling, homemade meal. It takes me about 10 minutes to prepare and 20 minutes to cook, so I have dinner on the table in 30 minutes.   
• Filled with meat and vegetables: Just what every meal needs, meat and vegetables. I usually serve it with a basket of rolls or breadsticks to soak up the juice. 
• Top it with anything: This kind of soup can be topped with cheese, sour cream, avocado, green onions, jalapeños, or olives. My kids have so much fun with the toppings.
• Make extra and freeze it: I always double the recipe so I can freeze some for meal planning, because this soup tastes so delicious after it has been soaked for a while. 

What you will need

• Beef: I use organic, grass-fed ground beef that is 80% lean, so it still has plenty of flavor without being too fatty.
• Vegetables: Frozen vegetables are perfect for this because they are already cooked and flash-frozen, so they will not leave excess liquid in the soup. I also add diced red bell pepper to provide subtle sweetness and a bit of bright color. Tomatoes give this soup a rich, umami-rich flavor that blends with the beef, adding depth and color. The celery provides a refreshing texture and earthy taste to balance the tangy tomatoes. 
• Pasta: I prefer pappardelle for this recipe because it has a large, hollow opening that collects lots of meat and veggies, and its ridged texture holds a lot of sauce. 
• Wet ingredients: Beef broth is the base of this soup, so use a high-quality brand. I use low-sodium broth, so I can control how much salt is added. Worcestershire sauce enhances the beef and deepens the broth’s richness. I like the umami from the anchovies and onions in this sauce because it adds complexity to the dish. 
• Aromatics: Minced garlic is a must for this soup because it enhances the flavor and aroma with its slightly sweet, pungent taste. The sweet onion balances the meat and tomatoes while adding depth and a complex flavor profile.
• Seasonings: I use my own homemade Italian seasoning, so I know it is fresh and I can adjust it as I like. Besides salt and pepper, I also add extra dried parsley to give it a more savory, earthy flavor. 

How to prepare 

Cook the beef: First, I heat a large soup pot over medium heat until hot, then brown the ground beef for 5-7 minutes. Then I add the garlic and onion and cook for about 2 minutes, until they are no longer pink.

Sauté: After draining the grease, I add the celery and bell pepper, and saute for another 5 minutes.

Make the broth: I stir in the tomato paste, tomatoes, broth, Worcestershire sauce, Italian seasoning, parsley, salt, and pepper. After it comes to a boil, I let it simmer for about 5 minutes, stirring frequently.

Add the pasta and frozen vegetables: Now, I add the pasta and the frozen vegetables and simmer for another 10 minutes, or until the pasta is al dente. Then, I taste it and add salt and pepper to taste. 

Serve with toppings: Finally, I serve it with my favorite toppings, such as cheddar cheese, sour cream, and parsley. 

Expert tip

The best pasta for this recipe

For any kind of soup, the most popular choice is elbow macaroni. With this recipe, the most common choice is macaroni, but many people prefer larger shapes, like penne or rigatoni, to hold the ground beef and vegetables. The best ones have ridges on the outside to hold the sauce. I like pipe rigate because they are curved and have large openings to hold more meat and vegetables. 

More tips to consider:

• Be sure to use uncooked pasta just 8 to 10 minutes before it is finished, so it doesn’t get soggy as the soup cooks.
• Drain excess grease from the ground beef so there is not too much floating on top of the soup. 
• If there is grease floating on top, use a metal ladle filled with ice cubes to remove it. The grease will stick to the bottom of the ladle. Then wipe it off with paper towels, repeating until it is all gone.
• I use mixed frozen veggies to make it easier and faster because fresh veggies give off too much liquid. If using fresh veggies, saute or precook them first so they do not add too much water to the soup. Roast the potatoes and other root vegetables in the oven, and saute carrots, onions, garlic, peas, green beans, and corn. 
• Use pre-cooked pasta for a thinner soup, but don’t add it until the soup is done.
• For a thicker soup, I cook the pasta in it at the end. The starches from the pasta thicken the soup, and the pasta absorbs some of the broth, making it thicker.

Recipe variations and add-ins:

• More meat and veggies: When I am feeding more people, sometimes I add an extra pound of hamburger and more vegetables.
• Make it creamier: For extra creaminess, pour in a cup of heavy cream. 
• Make it cheesy: Another way to make this soup even creamier is to add cheese. Any kind will work, but I like mozzarella. 
• Lighten it up: For a lighter soup, use ground chicken or turkey instead of beef. 
• Different meat: Try it with ground chicken, turkey, sausage, or chorizo. 

Serving suggestions:

I always serve this soup hot, with a variety of toppings to choose from, such as sour cream, shredded cheese, creamy avocado, chopped jalapeños, and crumbled feta. On the side, I have my buttery homemade breadsticks, a basket of French bread, or these soft and fluffy Amish potato dinner rolls. They are unique because they are made with potato starch, and they stay fresh and tender for up to a week. I love these because I only need a few ingredients to make them. 

Another way to serve this soup is with a simple garden salad of lettuce, tomatoes, and cheese, or with my cucumber, tomato, avocado salad with fresh cilantro and lemon juice. Sandwiches are also a nice accompaniment to this soup, whether hot or cold. My favorites are these delicious French dip sandwiches, which I can easily make in the slow cooker.

How to store leftovers:

• Refrigerate: I put my leftovers in a sealed container, usually a glass jar, and they stay fresh for up to a week.   
• Freezing: I usually make extras and put them in several freezer bags so I can have some for lunches and snacks. If you are worried about the pasta getting soggy, store it separately. The leftovers will stay fresh for 4 to 5 months. 
• Defrost: I thaw my frozen soup in the refrigerator overnight.
• Reheating: Then I reheat it in a saucepan over medium heat for several minutes.  

Frequently asked questions

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