Beef and Macaroni Soup

 

Beef and Macaroni Soup Recipe: A Hearty Comfort Meal

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves: 6-8 servings

When the weather turns chilly or you’re in need of a quick, satisfying meal that everyone will love, Beef and Macaroni Soup is a perfect choice. This dish is hearty, comforting, and packed with savory flavors. The combination of ground beef, tender macaroni, and a rich, seasoned broth makes it a dish that’s both filling and nutritious.

In this recipe, you’ll find a delicious blend of ingredients that come together in one pot for an easy, fuss-free dinner. Whether you’re cooking for a busy weeknight, meal prepping for the week ahead, or just craving something cozy, this soup will become a favorite in your rotation. Plus, it’s versatile, so you can tweak the ingredients to suit your taste.

Let’s get started with everything you need to know to make this comforting Beef and Macaroni Soup!

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Ingredients

For the Soup Base:

• 1 lb ground beef (you can use lean ground beef, turkey, or chicken for a lighter version)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 medium carrots, peeled and diced

• 2 celery stalks, diced

• 1 (14.5 oz) can diced tomatoes, with juices

• 4 cups beef broth (low-sodium, if preferred)

• 2 cups water

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper

• ½ teaspoon paprika (optional, adds a smoky flavor)

• 1 bay leaf

• 1 cup elbow macaroni (or any small pasta of your choice)

• 1 tablespoon olive oil (for sautéing)

• 1 tablespoon Worcestershire sauce (optional, adds depth to the broth)

• 1 teaspoon sugar (optional, helps balance the acidity of the tomatoes)

Garnishes (optional):

• Shredded cheese (cheddar, mozzarella, or Parmesan work well)

• Fresh parsley or basil, chopped

• Crusty bread, for dipping

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Step-by-Step Instructions

1. Prepare the Ingredients

Before you start cooking, take a few minutes to prepare all your ingredients. Chop the onion, dice the carrots and celery, and mince the garlic. Having everything prepped and ready to go will make the cooking process smooth and easy.

2. Brown the Ground Beef

Start by heating a large pot or Dutch oven over medium-high heat. Add the olive oil to the pot, and once the oil is hot, add the ground beef. Use a wooden spoon or spatula to break the meat apart as it cooks. Brown the beef for about 5-7 minutes, until it’s fully cooked and no longer pink.

After the beef has browned, drain any excess fat from the pot if necessary. While some fat adds flavor, too much can make the soup greasy. Once drained, return the beef to the pot.

3. Sauté the Vegetables

Next, add the chopped onion, carrots, and celery to the pot with the beef. Sauté the vegetables for 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent and the vegetables start to soften.

Add the minced garlic and cook for another 1-2 minutes, just until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.

4. Add the Broth and Seasonings

Once the vegetables are softened and the garlic is fragrant, it’s time to add the liquid. Pour in the beef broth and water, stirring to combine. Add the diced tomatoes (with their juices), dried basil, dried oregano, salt, black pepper, and paprika (if using). Stir everything together to incorporate the seasonings into the broth.

For a deeper, savory flavor, add Worcestershire sauce to the pot. This step is optional, but it adds an extra layer of umami to the soup. Additionally, if you find the tomatoes too acidic, a teaspoon of sugar can help balance the flavor and make the soup slightly sweeter.

Finally, toss in the bay leaf for added depth of flavor. Don’t forget to remove the bay leaf later, as it’s not edible.

5. Simmer the Soup

Bring the soup to a gentle boil over medium-high heat. Once it’s boiling, reduce the heat to low and let it simmer for about 15-20 minutes. This will allow the flavors to meld together and the vegetables to soften further. Stir occasionally, checking to ensure nothing sticks to the bottom of the pot.

6. Cook the Macaroni

While the soup is simmering, bring a small pot of salted water to a boil and cook the elbow macaroni (or your choice of small pasta) according to the package instructions, usually around 8-10 minutes. Be sure to cook the pasta al dente, as it will continue cooking in the soup once added.

Once the macaroni is cooked, drain it and set it aside. Tip: You can also cook the pasta directly in the soup, but if you prefer to keep it separate, cooking it in advance will help prevent it from becoming too soft or soggy.

7. Add the Macaroni to the Soup

Once the soup has simmered and the vegetables are tender, it’s time to add the cooked macaroni. Stir the macaroni into the soup, ensuring it’s well-coated with the broth. Let the soup simmer for another 5-10 minutes, allowing the pasta to absorb some of the flavorful broth.

Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs according to your preference. If you like a thicker soup, you can let it simmer for longer, allowing the pasta to absorb more liquid.

8. Serve the Soup

Remove the bay leaf from the soup, then ladle the hot soup into bowls. If you’d like, you can sprinkle the soup with shredded cheese (cheddar is particularly great) and top it with fresh herbs, such as chopped parsley or basil. Serve it with a side of crusty bread for dipping and enjoy!

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Tips for Making the Best Beef and Macaroni Soup

1. Use Lean Ground Beef: For a healthier version of this soup, opt for lean ground beef (90% lean or higher) to reduce the amount of fat. Alternatively, ground turkey or chicken can also be used for a lighter variation.

2. Customize the Vegetables: Feel free to add or swap out the vegetables to suit your preferences. You could add potatoes, corn, green beans, or peas for extra flavor and nutrition. Just be sure to adjust the cooking time accordingly to ensure that all vegetables are tender.

3. Make it Spicy: If you like a little heat, add a pinch of red pepper flakes or a diced jalapeño to the soup when you sauté the vegetables. This will give the soup a spicy kick.

4. Use Fresh Herbs: While dried herbs are perfect for this recipe, you can also use fresh herbs like basil, oregano, and thyme for a more vibrant flavor. If you’re using fresh herbs, add them towards the end of cooking so they don’t lose their flavor.

5. Make Ahead: This soup tastes even better the next day as the flavors continue to develop. It’s a great make-ahead meal that can be stored in the fridge for up to 3 days. If you want to freeze it, let the soup cool completely before transferring it to an airtight container. It will keep for up to 3 months in the freezer. When you’re ready to eat, just reheat on the stove and add a little extra broth if it’s too thick.

6. Don’t Overcook the Macaroni: Pasta can quickly become mushy when left in soup for too long. To avoid this, cook the macaroni separately and then add it just before serving. This ensures that the pasta maintains its texture and doesn’t absorb all the broth.

7. Extra Creaminess: For a creamy twist, stir in a splash of heavy cream or milk at the end of cooking. This will add richness to the broth and give the soup a velvety texture.

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Nutritional Information (per serving):

• Calories: ~350-400 calories

• Protein: 25-30g

• Carbohydrates: 35-40g

• Fat: 15-20g

• Fiber: 3-5g

• Sodium: 700-900mg (depending on broth and seasoning)

Note: Nutritional values may vary depending on ingredient substitutions and portion size.

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Variations of Beef and Macaroni Soup

While this recipe is simple and classic, there are endless ways to customize it based on your preferences and dietary needs.

1. Beef and Macaroni Soup with Beans:

For extra protein and fiber, you can add a can of kidney beans, black beans, or white beans to the soup. Just drain and rinse the beans before adding them to the pot.