Description
A comforting and hearty Beef & Tomato Macaroni Soup recipe that is perfect for chilly days. This soup is packed with ground beef, vegetables, and pasta in a flavorful tomato broth.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) diced tomatoes
- 4 cups beef broth
- 1 can (15 ounces) tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup elbow macaroni (uncooked)
- 1 cup frozen mixed vegetables (optional)
- chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Add onion and garlic, cooking for 2–3 minutes until softened.
- Stir in diced tomatoes, beef broth, tomato sauce, Italian seasoning, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in macaroni and cook for 8–10 minutes, or until pasta is tender. If using mixed vegetables, add them in the last 5 minutes of cooking.
- Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Notes
- For a richer flavor, use fire-roasted diced tomatoes.
- Leftovers will thicken as the pasta absorbs the broth—add more beef broth when reheating if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 50 mg
