Beef and Macaroni Soup is a hearty and comforting dish that warms you from the inside out. It combines flavorful ground beef, tender macaroni, and a mix of vegetables in a savory broth. This soup is perfect for a cozy family dinner or when you’re feeling under the weather.
Why Make This Recipe
Making Beef and Macaroni Soup is a great choice because it’s easy, quick, and requires simple ingredients. It’s a one-pot meal that cuts down on cleanup, and it’s packed with protein and nutrients. Plus, you can customize it to your family’s taste preferences!
How to Make Beef and Macaroni Soup
Ingredients:
- 1 lb ground beef
- 1 cup elbow macaroni, uncooked
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 celery stalk, diced (optional)
- 4 cups beef broth
- 1 can diced tomatoes
- 2 tbsp tomato paste
- 1 cup water
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp paprika (optional)
- 1 bay leaf (optional)
- Grated parmesan cheese (for serving)
- Chopped parsley (for serving)
Directions:
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook for 5 to 6 minutes, breaking it apart until browned. Drain excess fat if needed.
- Add onion, garlic, carrots, and celery. Cook for 4 to 5 minutes until slightly softened and fragrant.
- Stir in tomato paste and cook for 1 minute.
- Add diced tomatoes, beef broth, water, oregano, basil, paprika, salt, pepper, and bay leaf. Bring to a gentle boil.
- Reduce heat, cover, and simmer for 10 to 15 minutes to develop flavor.
- Add uncooked macaroni and cook for 8 to 10 minutes, stirring occasionally, until pasta is tender.
- Remove bay leaf. Taste and adjust seasoning if needed.
- Serve hot with parmesan cheese or parsley if desired.
How to Serve Beef and Macaroni Soup
Serve the soup hot in bowls. You can sprinkle grated parmesan cheese and chopped parsley on top for added flavor and a nice presentation. This soup pairs well with crusty bread or a simple salad.
How to Store Beef and Macaroni Soup
To store leftover soup, let it cool completely and transfer it to an airtight container. Refrigerate for up to 3 days. You can also freeze it for up to 3 months. Reheat on the stove or in the microwave until hot before serving again.
Tips to Make Beef and Macaroni Soup
- For a thicker soup, use less water or beef broth.
- Feel free to add other vegetables like bell peppers or peas.
- Adjust the seasonings according to your taste.
- If you like it spicy, add some crushed red pepper flakes.
Variation
You can make this soup with ground turkey or chicken instead of beef for a healthier twist. It’s also delicious with added beans for extra protein and fiber.
FAQs
1. Can I make this soup in advance?
Yes, you can make Beef and Macaroni Soup in advance. It tastes even better the next day!
2. Can I use different pasta?
Absolutely! You can use any small pasta shapes, like shells or penne, if you prefer.
3. How do I make it vegetarian?
To make a vegetarian version, replace the ground beef with lentils or chickpeas and use vegetable broth instead of beef broth.
Beef and Macaroni Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook for 5 to 6 minutes, breaking it apart until browned. Drain excess fat if needed.
- Add onion, garlic, carrots, and celery. Cook for 4 to 5 minutes until slightly softened and fragrant.
- Stir in tomato paste and cook for 1 minute.
- Add diced tomatoes, beef broth, water, oregano, basil, paprika, salt, pepper, and bay leaf. Bring to a gentle boil.
- Reduce heat, cover, and simmer for 10 to 15 minutes to develop flavor.
- Add uncooked macaroni and cook for 8 to 10 minutes, stirring occasionally, until pasta is tender.
- Remove bay leaf. Taste and adjust seasoning if needed.
