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This hearty beef macaroni soup is an easy one-pot dinner made with ground beef, elbow macaroni, and Italian seasoning simmered in a rich tomato broth. It’s ready in 30 minutes with pantry staples!
Cozy, stick-to-your-ribs beef macaroni soup is one of those dinners I come back to again and again when the weather turns cold. Savory ground beef, onions, and elbow macaroni simmer together in a rich, tomato-based broth seasoned with Italian herbs. It’s a lot like old fashioned goulash, just a little brothier, and every bit as comforting.
The best part is how simple it is. Everything cooks in one pot, including the pasta, so there’s no extra pot of boiling water and hardly any cleanup. You probably already have most of the ingredients in your pantry, and it’s easy to stretch with extra veggies or beans. If your family loves beef and noodle soup, this one will be right up their alley.
Erin’s Notes
- Ready in 30 minutes. Brown the beef, add the broth and tomatoes, stir in the pasta, and dinner’s done.
- One pot. The macaroni cooks right in the soup, so it soaks up all that flavor and you only have one pot to wash.
- Pantry staples. Ground beef, canned tomatoes, broth, and a box of macaroni are all you really need.
- Easy to customize. Swap the protein, change the pasta shape, or clean out the veggie drawer.
- Freezer friendly. Make a big batch and stash some away for a busy night.
Ingredients Notes
- Lean ground beef – Lean beef means less grease to drain off after browning. Ground turkey, ground chicken, or pork sausage also work (see Variations).
- Onion and garlic – Finely chopped onion and minced fresh garlic build the flavor base of the soup.
- Italian seasoning – I use my homemade Italian seasoning, but store-bought works great too.
- Salt and pepper – To season the beef and broth.
- Low-sodium beef broth – Using low-sodium broth keeps the soup from getting too salty, since the canned tomatoes and tomato sauce add salt too. You can always add more at the end.
- Crushed tomatoes – They give the broth body and that rich tomato flavor.
- Elbow macaroni – Uncooked dry elbow macaroni cooks right in the soup. Other short pasta shapes work too.
- Tomato sauce – plain tomato sauce thickens the broth slightly and adds more tomato flavor.
How to Make Beef and Macaroni Soup
- Brown the beef and onion. Heat a heavy-bottomed stock pot over medium-high heat. Add the ground beef, breaking it apart, then add the onion. Cook for 5-6 minutes until the beef is browned. Drain away any grease, then stir in the garlic and cook for 1-2 minutes until fragrant.
- Season and add the broth. Stir in the Italian seasoning, salt, and pepper so the meat is coated. Pour in the beef broth and crushed tomatoes, bring the pot to a boil, and cook for 5-7 minutes.
- Cook the macaroni. Stir in the uncooked macaroni and the tomato sauce. Boil for about 7-8 minutes, until the pasta is tender and cooked through.
- Serve. Ladle the soup into bowls and garnish with chopped fresh parsley or basil, if you like. Serve right away.
Recipe Tips
- Don’t drain the tomatoes. The juices from the canned tomatoes are part of the broth and add a lot of flavor.
- Stir while the pasta cooks. Give the pot a stir every couple of minutes after adding the macaroni so it doesn’t stick to the bottom.
- Start checking the pasta early. Cook times vary by brand and shape. Start tasting a minute or two early and pull the pot off the heat once the macaroni is tender.
- Taste before adding more salt. Between the broth, tomatoes, and tomato sauce, the soup may not need more. Adjust the seasoning at the end.
- Serve it right away. The macaroni keeps soaking up broth as it sits, so the soup is at its best fresh off the stove.
Easy Variations
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 protein. Use ground turkey or ground chicken for a leaner soup, or pork sausage for extra flavor. Brown it the same way as the beef.
- Add veggies. Fresh, frozen, or leftover vegetables are an easy way to stretch the soup. Corn, green beans, peas, diced carrots, and diced potatoes all work well.
- Add beans. Stir in a can of black beans, kidney beans, or Great Northern beans. Drain and rinse them first.
- Different pasta. Technically it won’t be macaroni soup anymore, but shells, rotini, fusilli, cavatappi, and penne all work. Adjust the cook time based on the package directions.
- Spicy. Add crushed red pepper flakes or green chilies, or sprinkle in some taco seasoning.
Storage, Freezing & Make Ahead
To store: Let leftover soup cool completely, then keep it in an airtight container in the fridge for 3-5 days.
To reheat: Warm the soup on the stovetop over medium heat or in the microwave. The macaroni absorbs broth as it sits, so add a splash of beef broth to loosen it back up.
To freeze: Transfer cooled soup to freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. The pasta will be a little softer after freezing.
To make ahead: If you’re making the soup ahead or freezing a big batch, leave out the macaroni. Cook the pasta separately when you’re ready to serve and add it to the bowls so it doesn’t get soggy.
Cook the macaroni just until tender and serve the soup right away. If you know you’ll have leftovers, cook the pasta separately and add it to each bowl instead of the pot, then store the soup and pasta in separate containers.
The macaroni keeps absorbing the broth as the soup sits in the fridge. Stir in a little extra beef broth when you reheat it to bring it back to the right consistency.
Yes. Ground turkey, ground chicken, and pork sausage all work. Brown and drain them the same way as the beef.
More Soup Recipes to Try
Beef Macaroni Soup
Ingredients
- 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
Instructions
- 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.1 pound lean ground beef, ½ small onion, 3 cloves garlic
- 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.2 teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper, 5 cups low sodium beef broth, 28 oz can crushed tomatoes
- Stir in macaroni and tomato sauce and boil for about 7-8 minutes until the pasta is tender and cooked through.2 cups uncooked macaroni, 15 oz tomato sauce
- Serve immediately garnished with parsley or fresh basil if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We absolutely love this dinner. It’s so flavorful and comforting – plus it is hearty enough to satisfy the boys!
I love how easy this is to make and how family-friendly it is. Everyone loved it, and I’m making a double batch next time.
This was really perfect for a cold winter’s night. Thanks!
This was delicious! Bursting of flavor and just perfect for this weather! The sourdough I made was a perfect side for it!
Great soup recipe – we made it over the weekend and it was a hit with the fam!
Everyone loved this Beef Macaroni Soup! It was a big success because it was comforting, flavorful, and easy to make! Definitely making this again and again!
This recipe was easy to make, perfect for busy evenings, and it’s now a favorite for future meals.