This hearty and comforting soup combines tender macaroni pasta, flavorful ground beef, and a rich tomato-based broth. It’s a perfect one-pot meal for chilly days, bursting with savory seasonings and a touch of sweetness from brown sugar. Top it with cheese for a creamy finish, and enjoy a bowl of this satisfying classic!
Why You’ll Love This Recipe
One-Pot Meal: Minimal cleanup and maximum flavor make this soup a go-to for busy weeknights.
Comfort Food at Its Best: The combination of beefy goodness, savory tomatoes, and tender pasta is nostalgia in a bowl.
Budget-Friendly: Made with pantry staples and simple ingredients, this recipe is as economical as it is delicious.
Customizable: Easy to adapt with your favorite vegetables, pasta shapes, or seasonings.
Key Ingredients
Ground Beef: Lean ground beef works best for this soup, providing rich flavor without too much grease. For a lighter option, you can use ground turkey or chicken.
Beef Broth: The foundation of this soup, beef broth adds depth and richness. Opt for a low-sodium version to control the saltiness, and adjust seasoning to taste.
Tomatoes: Canned diced tomatoes (with juice) deliver bright acidity and robust tomato flavor. Use fire-roasted tomatoes for a smoky twist.
Dry Macaroni Pasta: Classic macaroni adds a nostalgic touch, but you can use small shells, ditalini, or even rotini for variety. Cook pasta al dente to ensure it holds up well in the soup.
Worcestershire Sauce: A splash of Worcestershire sauce enhances the umami flavor of the beef and broth.
Brown Sugar: Balances the acidity of the tomatoes with a subtle sweetness. Adjust the amount to your preference.
Italian Seasoning: A blend of herbs like oregano, basil, and thyme brings a fragrant, herby note to the soup.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Step 1: Prepare the Beef
Brown the Beef: In a large Dutch oven or stockpot, add 1 pound of ground beef over medium heat. Sprinkle with 2 teaspoons of garlic powder and 1 teaspoon of onion powder to infuse the meat with flavor as it cooks.
Cook Thoroughly: Break the beef into crumbles with a wooden spoon or spatula, stirring frequently. Cook until the beef is browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
Step 2: Add the Liquids and Seasonings
Incorporate the Ingredients: Add the following to the pot with the cooked beef:
4 cups beef broth (for a rich, hearty base)
1 can (14.5 ounces) diced tomatoes, including the juice
½ cup ketchup (for a hint of sweetness and tang)
1 tablespoon Worcestershire sauce (for depth of flavor)
1 tablespoon brown sugar (to balance the acidity of the tomatoes)
1 teaspoon Italian seasoning (to add a herby aroma).
Stir Well: Mix the ingredients thoroughly to ensure the flavors are evenly distributed.
Season to Taste: Add salt and freshly ground black pepper to your liking. Start with a small amount and adjust as needed.
Step 3: Simmer the Soup
Bring to a Boil: Turn up the heat to bring the soup mixture to a rolling boil.
Reduce and Simmer: Once boiling, reduce the heat to low and let the soup simmer gently for about 10 minutes. Stir occasionally to prevent any sticking. Simmering allows the flavors to meld together and intensify.
Step 4: Cook the Pasta
Add the Pasta: Stir in 1 cup of dry macaroni pasta. Ensure the pasta is evenly distributed in the soup for consistent cooking.
Simmer Until Tender: Continue to simmer the soup for another 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot. The pasta is ready when it is tender but not overcooked. If the soup thickens too much, add a splash of water or beef broth to adjust the consistency.
Step 5: Serve the Soup
Ladle Into Bowls: Spoon the hot beef and macaroni soup into serving bowls.
Add Cheese (Optional): Top with shredded cheese, such as cheddar or mozzarella, if desired. The cheese will melt into the hot soup, adding a creamy and indulgent touch.
Serving Suggestions
This hearty soup is a meal in itself, but here are some pairing ideas to round out your table:
Bread: Serve with crusty garlic bread or warm dinner rolls to soak up the flavorful broth.
Salad: A simple side salad with a light vinaigrette adds freshness and balance.
Toppings: Offer extra shredded cheese, chopped fresh parsley, or a dollop of sour cream for added customization.
Storage Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the consistency if needed.
Freezing: Freeze the soup (without the pasta) for up to 3 months. Thaw in the refrigerator overnight, then reheat and add freshly cooked pasta before serving.
Make-Ahead: Prepare the soup base in advance and store it without the pasta. Cook and add the pasta just before serving to keep it perfectly tender.
Variations
Vegetable-Loaded Soup: Add diced carrots, celery, zucchini, or spinach for extra nutrition. Sauté the vegetables with the beef for the best flavor.
Spicy Kick: Stir in red pepper flakes, cayenne pepper, or a dash of hot sauce for a touch of heat.
Cheesy Twist: Mix shredded cheese directly into the soup for a creamier consistency.
Gluten-Free Option: Use gluten-free pasta or substitute with rice for a gluten-free version.
Conclusion
This Tomato and Beef Macaroni Soup is everything you want in a comforting, home-cooked meal. It’s rich, filling, and easy to whip up with ingredients you likely already have on hand. Whether served as a weeknight dinner or a meal-prep staple, this soup will have everyone coming back for seconds.
Tomato and Beef Macaroni Soup
Ingredients
- 1 pound lean ground beef
- 0.5 cup ketchup
- 2 cans chopped or diced tomatoes large
- 2 tbsp Worcestershire sauce
- 2 tsp onion powder
- 3 tsp minced garlic
- 7.25 cups beef broth
- 2 tbsp brown sugar
- 1 tsp Italian seasoning
- 2 cups dry macaroni pasta
- salt and pepper to taste
- cheese optional, for garnish
Instructions
- In a large Dutch oven or stockpot, brown the ground beef over medium heat. Add garlic and onion powder, and cook for 5–7 minutes until the beef is no longer pink. Drain any excess fat.
- Stir in beef broth, diced tomatoes with their juice, ketchup, Worcestershire sauce, brown sugar, and Italian seasoning. Mix well and season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes. Stir occasionally to meld the flavors.
- Add the dry macaroni pasta to the simmering soup. Cook for an additional 15 minutes, stirring occasionally, until the pasta is tender but not mushy. Add extra broth if needed to adjust the consistency.
- Ladle the soup into bowls and garnish with shredded cheese, if desired. Serve hot and enjoy!
