Beef and Macaroni Soup – Easy Hearty One-Pot Dinner
Beef and Macaroni Soup is a comforting homemade soup made with ground beef, vegetables, tomatoes, broth and tender elbow macaroni.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 pound ground beef, 85% lean
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 2 cups water
- 1 cup elbow macaroni, uncooked
- 1 cup frozen corn, optional
- Fresh parsley, chopped, for garnish
Instructions
- Sauté vegetables: Heat olive oil in a large soup pot over medium heat. Add onion, carrots and celery. Cook for 4-5 minutes, stirring occasionally, until softened. Add garlic and cook for 30 seconds more.
- Brown the beef: Push the vegetables to the side of the pot. Add ground beef and cook until browned, breaking it apart with a spoon, about 5-6 minutes. Drain excess grease if needed.
- Season and build flavor: Stir in salt, pepper and Italian seasoning. Add diced tomatoes with juice, tomato sauce, beef broth and water. Bring the mixture to a gentle boil.
- Simmer: Reduce heat to low, cover and simmer for 15 minutes to allow the flavors to blend.
- Cook pasta: Stir in macaroni and corn, if using. Continue cooking uncovered for 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
- Finish and serve: Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- Frozen corn is optional.
- Drain excess grease from the ground beef if needed.
- Stir occasionally while the macaroni cooks to prevent sticking.
- Fresh parsley can be used as a garnish before serving.