Beef and Macaroni Soup Recipe

Introduction

Beef and macaroni soup is a hearty and comforting dish perfect for any day of the week. Packed with ground beef, vegetables, and tender pasta, it delivers a satisfying meal in just 45 minutes. This easy soup is ideal for feeding a family or meal prepping for the week.

Ingredients

• 1 pound lean ground beef
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 7 cups low sodium beef broth
• 14 ounces can diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried parsley
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 1 ½ cups uncooked elbow macaroni
• 2 cups chopped celery
• 1 red bell pepper, diced
• 1 ½ cups frozen mixed vegetables
• Sour cream, for serving
• Chopped parsley, for garnish
• Shredded cheddar cheese, for serving

Instructions

1. Step 1: Place a large soup pot over medium heat. Once hot, add the ground beef and brown it for 5-7 minutes, breaking it up as it cooks.
2. Step 2: Add the diced onion and minced garlic to the pot. Cook until the beef is no longer pink and the onions are softened. Drain any excess fat.
3. Step 3: Stir in the chopped celery and diced red bell pepper. Sauté for about 5 minutes until the vegetables begin to soften.
4. Step 4: Add the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, dried parsley, and Italian seasoning. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer for 5-10 minutes.
5. Step 5: Stir in the uncooked elbow macaroni and frozen mixed vegetables. Continue to simmer for 8-10 minutes, or until the macaroni is tender. Taste and adjust seasoning as needed.
6. Step 6: Serve the soup hot topped with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and chopped parsley for garnish.

Tips & Variations

• For added depth of flavor, brown the beef in a mixture of olive oil and butter before adding vegetables.
• Swap elbow macaroni for small pasta shapes like ditalini or small shells for a different texture.
• Add a pinch of crushed red pepper flakes to the soup for a slight spicy kick.
• Use fresh herbs like basil or thyme in place of dried seasonings if available.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup thickens too much. This soup can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta in this soup?

Yes, you can substitute elbow macaroni with other small pasta shapes like shells, ditalini, or even broken spaghetti. Just adjust cooking time as needed to ensure the pasta is tender.

How can I make this soup vegetarian?

To make a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth. You can add extra vegetables or plant-based protein like lentils or beans to keep it hearty.

Beef and Macaroni Soup Recipe

Print Recipe

★★★★★

4.8 from 135 reviews

This hearty Beef and Macaroni Soup combines lean ground beef, vegetables, and pasta in a flavorful beef broth, seasoned with Italian herbs and Worcestershire sauce. Perfect for a comforting weeknight meal, this soup is garnished with sour cream, shredded cheddar cheese, and fresh parsley for an added creamy and savory touch.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound lean ground beef
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 7 cups low sodium beef broth
• 14 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried parsley
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 1 ½ cups uncooked elbow macaroni
• 2 cups chopped celery
• 1 red bell pepper, diced
• 1 ½ cups frozen mixed vegetables

Garnishes

• Sour cream
• Chopped parsley
• Shredded cheddar cheese

Instructions

1. Sear the beef: Place a large soup pot over medium heat and add the lean ground beef. Brown the beef for 5-7 minutes, breaking it apart as it cooks.
2. Sauté onion and garlic: Add diced onion and minced garlic to the pot with the beef. Cook until the beef is no longer pink and the onion has softened, then drain excess fat.
3. Sauté celery and bell pepper: Stir in the chopped celery and diced red bell pepper. Continue to sauté for 5 minutes to soften the vegetables.
4. Simmer broth and seasonings: Pour in the beef broth, diced tomatoes, and tomato paste. Add Worcestershire sauce, dried parsley, and dried Italian seasoning. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 5-10 minutes to meld the flavors.
5. Cook macaroni and vegetables: Add the uncooked elbow macaroni and frozen mixed vegetables to the pot. Simmer for an additional 8-10 minutes, or until the macaroni is tender. Adjust seasoning with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish each serving with a dollop of sour cream, shredded cheddar cheese, and chopped parsley for added creaminess and fresh flavor.

Notes

• For a leaner option, use extra-lean ground beef or substitute with ground turkey.
• You can use fresh mixed vegetables instead of frozen if preferred.
• Adjust the amount of Worcestershire sauce to taste for extra depth of flavor.
• Sour cream adds a creamy texture, but you can omit it for a lighter soup.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Beef soup, macaroni soup, hearty soup, ground beef recipes, comfort food, easy dinner soup