Old-Fashioned Beefy Tomato Macaroni Soup — Like Mama Used to Make

There are days when nothing — and I mean nothing — hits quite like a big bowl of old-school comfort food.

You know what I’m talking about… those hearty, homey dishes that smell like your mom’s kitchen and taste like a warm hug after a long day. Well, this Beefy Tomato Macaroni Soup? It’s that kind of meal.

I first made this on a chilly Wednesday night last October when the fridge was nearly bare and I needed dinner in a hurry. I had a pound of ground beef, a can of tomato sauce, and half a box of elbows — and let me tell you, magic happened in that pot.

It’s part soup, part pasta, part nostalgia — and 100% a family favorite.

Why You’ll Be Craving This All Season

• One-pot wonder – Fewer dishes, more comfort.

• Total crowd-pleaser – Kid-approved, husband-devoured, and even better the next day.

• Pantry-friendly – Uses ingredients you likely already have on hand.

• Budget-wise – Stretch one pound of beef to feed six hungry bellies.

• Tastes like childhood – Because sometimes we all need a spoonful of simpler times.

What You’ll Need — Plus a Few Notes from My Kitchen

Let’s break this down like we’re chatting across the kitchen counter. These are humble ingredients, but they come together like magic.

 Aromatics:

• Olive oil – Just enough to sauté.

• Onion – I use white for its sweetness, but yellow works fine.

• Garlic – Fresh cloves, minced — don’t skip it. It’s a little flavor backbone.

 The Meat:

• Ground beef – I go for 80/20 for flavor, but lean works too. Ground turkey’s a fine sub if you’re lightening things up.

 The Tomato Base:

• Diced tomatoes + tomato sauce – The diced add texture, the sauce gives it body.

• Brown sugar – Just a little — it softens the acidity of the tomatoes and brings balance.

• Worcestershire sauce – Adds that deep, savory note that makes people say, “Mmm, what is that?”

Herbs & Flavor:

• Dried basil, oregano, thyme – Classic and comforting.

• Bay leaves – Don’t forget ‘em! They add background richness.

• Salt & pepper – Season as you go. Always.

The Pasta:

• Elbow macaroni – Holds onto that rich, beefy sauce like a charm. Small shells work too in a pinch.

Step-by-Step — Let’s Build This Beauty

You don’t need fancy equipment, just a good ol’ soup pot, a wooden spoon, and about 30 minutes. Here’s how I do it:

1. Sauté the Aromatics

Start by heating your olive oil in a big pot over medium heat. Once it’s shimmering, toss in your diced onion and cook for about 5 minutes, stirring often, until it’s soft and turning translucent.

Now add the garlic and stir it around for another minute — just until it smells like you’re about to make something amazing. (Spoiler alert: You are.)

2. Brown the Beef

Next, add in your ground beef. Season it with a little salt and pepper, and cook until it’s browned all over and no longer pink. Break it up as you go with a spoon or spatula.

If there’s a lot of grease, go ahead and drain off the excess fat. A little’s fine — it adds flavor — but we’re not making chili here.

3. Build the Brothy Base

Time to pour in the beef broth, diced tomatoes, and tomato sauce. Stir it all together.

Add the brown sugar, Worcestershire sauce, basil, oregano, thyme, and those two bay leaves.

Stir again, give it a taste, and bring the whole pot to a nice gentle boil.

4. Simmer and Soften

Reduce the heat to a low simmer and let it bubble away for 10 minutes. This gives the flavors time to marry and that beefy-tomato base to deepen.

Your house will smell like a cozy cabin in the woods, I promise.

5. Add the Macaroni

Now toss in your elbow pasta, stir it in, and continue simmering for another 10 minutes, or until the pasta is tender but not mushy.

Give it a little stir every few minutes — you don’t want the noodles sticking to the bottom.

6. Taste and Finish

Fish out those bay leaves, give the soup a taste, and adjust seasoning as needed. Sometimes I add a pinch more salt or even a splash of hot sauce if my crew’s feeling feisty.

Want to Tweak It? Here’s How:

This recipe’s as forgiving as an old friend — you can tweak it depending on what you’ve got or what you’re craving:

• Add veggies: Toss in some chopped bell peppers, corn, or even peas toward the end.

• Spice it up: Add crushed red pepper flakes or a dash of hot sauce for a little kick.

• Make it cheesy: Stir in a handful of shredded cheddar right before serving.

• Use different pasta: Shells, rotini, or even small penne work just fine.

Storage & Reheating Tips

This soup is a meal-prepper’s dream. Here’s how I handle leftovers:

• Fridge: Store in an airtight container for up to 4 days.

• Reheating: Warm it gently on the stovetop or microwave. Add a splash of broth or water if the pasta soaked up too much liquid.

• Freezer-friendly? Sort of. The pasta may get a little soft after freezing, but the flavor still holds up.

Pro tip: If you know you’re going to freeze it, cook the pasta separately and add it fresh when reheating. Keeps it nice and firm.

One Bowl, Endless Memories

This soup isn’t fancy, and that’s exactly why I love it.

It’s what I call “Tuesday night gold” — easy, filling, familiar. The kind of meal you can throw together after work, eat in your slippers, and still feel like you’re doing something special for your family.

And hey — if you make it, I’d love to know how it went. Did your kids devour it? Did you add your own twist? Leave a comment, or tag me on Instagram so I can peek into your kitchen.

‘Til next time — keep your soup hot and your heart full.

Beefy Tomato Macaroni Skillet

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine American

Ingredients

  

• 1 tablespoon olive oil
• 1 small white onion, diced
• 3 cloves garlic, minced
• 1 lb ground beef
• 3 cups beef broth
• 1 14.5 oz can diced tomatoes
• 1 29 oz can tomato sauce
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 cups elbow macaroni
• Salt and pepper, to taste

Instructions

 

• Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until translucent. Add garlic and cook for 1 more minute.
• Add ground beef and season with salt and pepper. Cook until browned, breaking it apart. Drain excess fat if needed.
• Stir in beef broth, diced tomatoes, tomato sauce, brown sugar, Worcestershire sauce, basil, oregano, thyme, and bay leaves.
• Bring to a boil, then reduce to a simmer. Cook uncovered for 10 minutes.
• Stir in elbow macaroni and continue to simmer for 10 minutes more, until pasta is tender. Stir occasionally.
• Remove bay leaves, adjust seasoning, and serve hot.

Notes

For extra richness, stir in a handful of shredded cheddar cheese just before serving.

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