This hearty beef macaroni soup is an easy one-pot recipe made with savory ground beef, elbow macaroni, and Italian herbs in a rich tomato-based broth. Perfect for chilly weather!
Cozy, stick-to-your-ribs beef macaroni soup is the perfect way to warm up on weeknights. The flavors in this soup are like a big, savory hug, with ground beef, tender onions, macaroni noodles, and herbs cooked in a rich, tomato-based broth. It’s a bit like goulash, and just as comforting. If you love recipes like beef and noodle soup, this hearty beef and macaroni soup is right up your alley. It’s SO easy to make with pantry ingredients, ready on the stove in 30 minutes!
Why You’ll Love This Beef Macaroni Soup Recipe
- Flavorful. Beef macaroni soup is filled with the rich, savory flavors of ground beef, with tangy tomatoes, flavorful herbs, and tender pasta.
- Quick. This hearty soup is quick to make on the stovetop with pantry staples. Prep your other ingredients while the meat browns and the rest of the recipe comes together in no time.
- One pot. Everything is cooked together in one pot, even the pasta, so you’ll save time with easy cleanup.
Simple ingredients and BIG flavor are the name of the game, here. I’ve included some notes on what you’ll need for this soup below. Remember to scroll to the recipe card for the full ingredient amounts and recipe details.
- Ground beef – You can also make this soup with ground chicken, ground turkey, or pork sausage.
- Onion and garlic – Finely minced.
- Herbs – I use my homemade Italian seasoning to flavor the broth. You can also use oregano, basil, thyme, rosemary, or any combination of fresh or dried herbs.
- Salt and pepper
- Beef broth – Low-sodium beef broth or stock.
- Canned tomatoes – Crushed or diced tomatoes, or canned whole tomatoes and you can crush them yourself.
- Macaroni – Dry elbow macaroni pasta, or another short pasta variety.
- Tomato sauce – Use your favorite jarred tomato sauce from the store.
How to Make Beef and Macaroni Soup
Some soup recipes call for cooking the pasta separately, but not this one! Cooking the macaroni noodles in the broth gives them lots of flavor, and there’s one less pot to wash. Here’s how to make this easy beef macaroni soup in just 30 minutes:
- Brown the beef. Start by heating up a large pot on the stovetop, and sauté the beef and onions. Once the meat has browned, drain the grease and stir in your garlic.
- Season and cook. Sprinkle in the Italian seasoning, salt, and pepper, followed by the beef broth and crushed tomatoes. Stir everything together and bring the pot to a boil.
- Add the macaroni. After a few minutes, stir in your pasta along with the tomato sauce. Let the soup cook for another 7-8 minutes until the macaroni is al dente.
- Serve! Ladle your beef macaroni soup into bowls, garnish with some fresh basil or parsley, and serve.
Below are just a few quick notes to ensure your beef and macaroni soup comes out exactly to your liking:
- Leave the tomatoes undrained. There’s no need to drain the excess liquid from your canned tomatoes. That’s where the extra flavor is!
- Make-ahead. If you’re making this soup in advance, consider leaving out the macaroni until you’re ready to reheat the soup and serve it. Cook the pasta separately in this case, and add it to the bowls. This way the noodles don’t get soggy.
- Go easy on the seasoning. It’s a common mistake to over-season soups at the start, as the flavors will become more pronounced as the soup simmers. If you’re adding more herbs and spices, start small and go from there.
- Pasta cooking times will vary. Depending on the brand and type of pasta you’re using, it may need more or less time to become tender in the broth. Use the recommended cooking times on the package as a reference.
There are so many ways that you can adapt this soup with ingredients you have on hand, or you can change up the flavors to suit your tastes. Try these ideas:
- Different pasta. It won’t be a beef macaroni soup, but you can use pretty much any type of paste you’d like. Try fusilli, cavatappi, penne, rotini, or shells.
- Different protein. In place of ground beef, you can make this soup with ground turkey or ground chicken for a leaner option.
- Add veggies. Fresh, frozen, or leftover vegetables all work great in this macaroni soup. Some easy options are corn kernels, green beans, peas, diced carrots, and potatoes.
- Beans. Stir in a can of black beans, kidney beans, or Northern beans (remember to drain and rinse them first). Swapping the ground meat for beans is also a great way to make this recipe vegetarian.
- Spicy. Add crushed red pepper flakes or green chilies, or sprinkle in some taco seasoning.
What To Serve With Beef Macaroni Soup
We love a steaming bowl of beef macaroni soup sprinkled with parmesan, served with a side of homemade garlic bread or crescent rolls and a fresh green salad. You can also serve this soup with one or more of these easy dishes:
- Turkey Club Sandwich
- Tomato Mozzarella Salad
- Chicken Caesar Salad
- Mediterranean Quinoa Salad
- Parmesan Garlic Knots
- French Bread Rolls
Storing and Reheating Leftover Soup
Allow the leftover soup to cool completely, then store it covered in the fridge for 3-5 days. Reheat the soup on the stove or in the microwave. If needed, add a bit of additional broth to loosen up the soup if it’s thickened too much.
Can I Freeze Beef Macaroni Soup?
Yes! To freeze this macaroni soup, transfer it to freezer-safe Ziploc bags or containers and freeze it for up to 3 months. The pasta may soften once it’s thawed. If you know you’ll be freezing a lot of soup, consider leaving out the pasta and only add it upon reheating.
More Soup Recipes to Try
- Crockpot Potato Soup
- Tomato Tortellini Soup
- Cheeseburger Soup
- Easy Taco Soup
- Lasagna Soup
- Beef Barley Soup
- 1 pound lean ground beef
- ½ small onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 cups low sodium beef broth
- 28 oz can crushed tomatoes
- 2 cups uncooked macaroni
- 15 oz tomato sauce
- Heat a heavy bottom stock pot over medium-high heat. Add ground beef, breaking apart. Add the onions and mix to combine. Cook for 5-6 minutes until the beef is browned. Drain away any grease. Stir in garlic and cook for 1-2 minutes until you can start to smell it.
- Add Italian seasoning, salt, and pepper and mix with the meat to combine. Pour in beef broth and crushed tomatoes, bring to a boil, and cook for 5-7 minutes.
- Stir in macaroni and tomato sauce and boil for about 7-8 minutes until the pasta is tender and cooked through.
- Serve immediately garnished with parsley or fresh basil if desired.
Amount Per Serving Calories 332Total Fat 14gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 7gCholesterol 67mgSodium 1536mgCarbohydrates 23gFiber 4gSugar 7gProtein 27g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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