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There’s just something so nostalgic about walking into the kitchen and catching the smell of beef and macaroni soup bubbling away on the stove. It always takes me straight back to chilly fall evenings—my brother and I trudging in after tackling leaf piles, faces all pink, just in time for Mom’s “hamburger soup.” There we’d be, cradling our steaming bowls, savoring every bite and trading stories about the day. Now, whenever I’m feeling a little worn out or the weather’s dreary, this is the recipe I pull out. It’s hearty, loaded with flavor, and somehow feels like wrapping yourself in your favorite worn-in sweater. Also, can we just take a grateful moment for the fact that it’s a one-pot wonder? My favorite magic trick on a busy weeknight!
This beef and tomato macaroni soup is one of those craveable meals that calls your name even before work is over—the kind where the beef is perfectly tender, the noodles are snuggled right into that rich, tomatoey broth, and it tastes like you spent ages babying it (real talk, it’s maybe 30 minutes?). Top it off with a swoop of melty cheese and trust me, you’re golden.
Why You’ll Love This Recipe
- One-Pot Magic: Everything (seriously, everything) cooks up in one big pot, so bold comfort flavor without piles of pots and pans piling up in the sink.
- Deeply Cozy: It’s the kind of meal that warms you up from the inside out—savory broth, ground beef, soft noodles… total soul food.
- Super Price Friendly: No wild ingredients here. Just pantry staples and a few fridge regulars, so you can feed the whole crew (and pocket leftovers!) without breaking the bank.
- Easy to Tweak: Got extra veggies to use up? Want to swap in rotini for macaroni? Feel like dialing up the spice? Go for it. This soup is basically your blank (delicious) canvas.
Key Ingredients
Ground Beef: I always reach for lean ground beef (makes the soup meaty but not greasy), but if you’re going lighter, ground turkey or even ground chicken work just fine. Honestly, I’ve even subbed in some leftover roast beef before—just add it in later so it doesn’t dry out!
Beef Broth: The flavor booster. Low-sodium boxed broth is always in my pantry, but if you’re feeling fancy and have homemade, absolutely use that.
Canned Diced Tomatoes: Adds tang and a little sweet brightness. Fire-roasted tomatoes are especially dreamy. If you’ve got some sad fresh tomatoes languishing in the produce drawer, chop ‘em up and toss ‘em in—the more, the merrier!
Macaroni Pasta: Good ol’ elbows soak up the broth just right, but small shells, rotini, or any smallish pasta you’ve got won’t mind being asked.
Worcestershire Sauce: That secret little “what is that?” taste. I reach for it a lot in comfort-y soups. If you’re out, a splash of soy sauce gets pretty close (but try not to skip it!).
Brown Sugar: Just a tiny spoonful. It takes away the edge from the tomatoes’ acidity. In a pinch, white sugar or honey works too.
Italian Seasoning: The “cheat code” for bringing everything together. No fancy spice blend at home? A pinch of oregano or basil will do.
Full ingredient list and step-by-step below—it’s truly as easy as it sounds.
Step-by-Step Instructions
Step 1: Prepare the Beef
Start with a big ol’ Dutch oven or stockpot and toss in your ground beef. Sprinkle with a little onion and garlic powder—I promise you won’t miss the chopping. Use a wooden spoon to break it up while you brown it (about 5-7 minutes). Don’t be afraid to let it get a little crispy at the edges; that’s where a lot of the flavor comes from! If your beef is letting off extra fat, take a second to drain it. Soup is so much cozier without that greasy layer.
Step 2: Add the Liquids and Seasonings
Here’s where it gets exciting! Pour in your beef broth, the diced tomatoes with their juice, that ketchup (for extra tomato tang), Worcestershire sauce (so good!), brown sugar, and Italian seasoning. Give it a healthy pinch of salt and black pepper—remember, you’re the boss of your flavor destiny. Scrape up any of those tasty browned bits stuck to the bottom of the pot. Let everything get friendly and start warming through.
Step 3: Simmer the Soup
Crank up the heat until it’s all nicely bubbling. Then, drop the temp to a comfy simmer and let things go for about 10 minutes, with an occasional stir for good measure. This is prime “takes the chill out of the house” time and your kitchen will smell like home.
Step 4: Cook the Pasta
Add your macaroni straight into the pot (dry is perfect—no need to pre-cook!). Stir well to make sure every noodle gets a taste of that flavorful broth. Simmer about 15 more minutes, giving it a gentle stir once in a while so nothing sticks. Pasta check: you want it just tender. And hey, if the soup looks a little too thick for your liking, go ahead and add a splash of broth or water to loosen it up.
Step 5: Serve It Up
Ladle it into big bowls while it’s piping hot (watch out for the steam!). I highly recommend a generous handful of shredded cheddar or mozzarella right on top so it gets all gooey and melty. If you’re feeling over-the-top, sprinkle on a bit of fresh parsley or green onions—or just dig in as is. This soup does not need fancy to taste amazing!
Serving Suggestions
- Crusty Bread or Dinner Rolls: For scraping your bowl clean—garlic bread is especially wonderful here.
- Simple Side Salad: Toss mixed greens with a little vinaigrette. Makes the meal feel extra special and keeps things balanced.
- Extra Toppings: More cheese (always welcome), a swirl of sour cream, chopped fresh parsley, or green onion.
Storage Tips
In the Fridge: Pack any leftovers into an airtight container and pop them in the fridge—they’ll keep for up to three days. When you reheat (stovetop or microwave both work), you may want to add a splash of broth or water if the noodles have soaked up extra liquid. (Trust me, they’re thirsty little things!)
Freezing: This soup freezes best without the pasta, since cooked noodles tend to get a little soft and mushy after a freeze/thaw cycle. So, pop the soup base in the freezer by itself and just add fresh-cooked pasta when you reheat for best results.
Make-Ahead: You can totally make just the soup base (everything minus the macaroni), stash it in the fridge for a few days, then cook the pasta right before serving. That’s secret weapon meal prep, and nobody will know dinner was “already done.”
Variations
- Packed with Veggies: Dice in carrots, celery, zucchini, or a handful of spinach. Add them early on with the beef so they get nice and soft.
- Bring the Heat: My family loves a tiny fiery kick, so I’ll sometimes sneak in a pinch of red pepper flakes or a dash of hot sauce.
- Extra Cheesy: If you like it rich, stir a handful of shredded cheese right into the soup before serving (it’ll melt in and make everything creamy-dreamy).
- Gluten-Free: Easy swap—use your favorite gluten-free pasta or even cooked rice. No-fuss, all flavor.
Conclusion
This beef and tomato macaroni soup is one of those meals I make on repeat all season long—comforting, filling, a little nostalgic, and completely forgiving if you need to tinker with what you have on hand. The ingredients are simple, the flavor makes it feel special, and everyone always comes back for seconds (so maybe double it if you want leftovers!). If you try it, let me know your twists or what your family thinks—these cozy little connections are my favorite part about sharing recipes with all of you. Stay warm, eat well, and don’t be shy about making a second bowl!
Tomato and Beef Macaroni Soup
This hearty and comforting Tomato and Beef Macaroni Soup combines tender ground beef, tangy tomatoes, and soft macaroni pasta in a flavorful broth. It’s the perfect family meal for cold evenings!
- 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)
- 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!
This soup is perfect for leftovers and reheats well. Add extra broth when reheating if the pasta has absorbed too much liquid.
Main Course, Soup
American
beef and tomato soup, comfort food, family dinner, macaroni soup
nullFAQ
Can I use regular ground beef instead of lean, or will it make the soup too greasy?
How do I know when the pasta is done? I’m worried about it getting mushy.
The soup looks really thick after adding the pasta – is that normal?
How should I store leftovers, and will the pasta get weird when I reheat it?
Can I make this ahead for meal prep, and what’s the best way to do it?
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!
