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Hearty Beef and Macaroni Soup in a bowl topped with fresh herbs

Beef and Macaroni Soup

A hearty and comforting soup made with ground beef, macaroni, and vegetables in a savory broth, perfect for family dinners or when you're feeling under the weather.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main 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 stalk celery, 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 leaf bay leaf (optional)
  • grated parmesan cheese (for serving)
  • chopped parsley (for serving)

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat.
  2. Add ground beef and cook for 5 to 6 minutes, breaking it apart until browned. Drain excess fat if needed.
  3. Add onion, garlic, carrots, and celery. Cook for 4 to 5 minutes until slightly softened and fragrant.
  4. Stir in tomato paste and cook for 1 minute.
  5. Add diced tomatoes, beef broth, water, oregano, basil, paprika, salt, pepper, and bay leaf. Bring to a gentle boil.
  6. Reduce heat, cover, and simmer for 10 to 15 minutes to develop flavor.
  7. Add uncooked macaroni and cook for 8 to 10 minutes, stirring occasionally, until pasta is tender.
  8. Remove bay leaf. Taste and adjust seasoning if needed.

Notes

Serve the soup hot in bowls with grated parmesan cheese and chopped parsley on top. Pairs well with crusty bread or a simple salad. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.