Warm up with this comforting Beef & Tomato Macaroni Soup, a hearty dish perfect for chilly nights. This soup combines tender beef, savory spices, and tender macaroni, all simmered in a rich tomato base. It’s a one-pot wonder that satisfies with its robust flavors and comforting warmth.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon paprika (optional but recommended)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 1½ cups uncooked elbow macaroni
- 1 tablespoon Worcestershire sauce (optional but adds depth)
- 1 bay leaf (optional)
- Fresh parsley or green onions, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and green bell pepper. Cook for 4–5 minutes until softened. Stir in the garlic and cook for an additional 30 seconds.
- Add the ground beef to the pot, breaking it apart with a spoon. Cook until completely browned, about 6–8 minutes. Drain excess fat if necessary.
- Stir in the chili powder, oregano, paprika, salt, and black pepper. Cook for 1 minute to bloom the spices.
- Pour in the beef broth, diced tomatoes (with juices), and tomato sauce. Stir in the Worcestershire sauce and add the bay leaf if using. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes to develop flavor.
- Add the dry elbow macaroni to the pot. Continue simmering uncovered for 10–12 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
- Taste the soup and add more salt or pepper if needed. Remove the bay leaf.
- Ladle into bowls and garnish with chopped parsley or green onions.
Variation
- Thicker soup: Let it simmer an extra few minutes after pasta is done.
- Spicy version: Add crushed red pepper flakes or use diced tomatoes with green chilies.
- Veggie boost: Add corn, carrots, or celery during the sauté stage.
Cooking Notes
- Make-ahead: Add cooked pasta to bowls individually and pour hot soup over it to prevent sogginess.
- Avoid overcooking: Ensure macaroni is al dente to prevent it becoming mushy.
- Flavor enhancement: A splash of vinegar or lemon juice can brighten the flavors.
Serving Suggestions
- Serve with a crusty bread on the side to soak up the rich broth.
- Pair with a fresh garden salad for a complete meal.
- Garnish with a dollop of sour cream or shredded cheese for extra richness.
Tips
- Ensure ingredients are prepped before cooking for efficiency.
- Use fresh ground beef for the best texture and flavor.
- Taste and adjust seasonings at the end to suit your preference.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 20g
- Sodium: 800mg
Frequently Asked Questions
- Can I substitute the ground beef with turkey or chicken?
Yes, both work well as a leaner alternative. - Is this recipe freezer-friendly?
Yes, store in airtight containers for up to 3 months. - Can I use whole wheat pasta?
Absolutely, it’s a great way to add more fiber. - How can I make this dish gluten-free?
Use gluten-free pasta and verify your beef broth is gluten-free.
Conclusion
Enjoy a bowl of Beef & Tomato Macaroni Soup, where the melded flavors of beefy goodness and vibrant tomatoes create a comforting culinary embrace. It’s perfect for family dinners, offering both warmth and satisfaction in every spoonful. This dish is not just easy to prepare, but also versatile enough to tweak according to your taste. Make it a staple in your meal rotation, as it promises comfort and deliciousness with minimal effort!
Print
Beef & Tomato Macaroni Soup
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten-Free Option
Description
Warm up with this comforting Beef & Tomato Macaroni Soup, a hearty dish perfect for chilly nights. This soup combines tender beef, savory spices, and tender macaroni, all simmered in a rich tomato base. It’s a one-pot wonder that satisfies with its robust flavors and comforting warmth.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon paprika (optional but recommended)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 1½ cups uncooked elbow macaroni
- 1 tablespoon Worcestershire sauce (optional but adds depth)
- 1 bay leaf (optional)
- Fresh parsley or green onions, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and green bell pepper. Cook for 4–5 minutes until softened. Stir in the garlic and cook for an additional 30 seconds.
- Add the ground beef to the pot, breaking it apart with a spoon. Cook until completely browned, about 6–8 minutes. Drain excess fat if necessary.
- Stir in the chili powder, oregano, paprika, salt, and black pepper. Cook for 1 minute to bloom the spices.
- Pour in the beef broth, diced tomatoes (with juices), and tomato sauce. Stir in the Worcestershire sauce and add the bay leaf if using. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes to develop flavor.
- Add the dry elbow macaroni to the pot. Continue simmering uncovered for 10–12 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
- Taste the soup and add more salt or pepper if needed. Remove the bay leaf.
- Ladle into bowls and garnish with chopped parsley or green onions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: beef soup, macaroni soup, tomato soup, comfort food
