This hearty and comforting soup consists of tender macaroni with flavorful ground beef and is completed with rich tomato-based broth. It is a perfect one-pot dish to have on a nippy day, full of meaty flavors and a touch of sweetness from brown sugar. Try it with cheese for a creamy finish and a bowlful of this highly enjoyable treat of all time!
Why You’ll Love This Recipe
One-Pot Meal: Minimal mess and super fabulous on flavor is what makes this soup perfect for a hectic weeknight.
Best Comfort Food: The flavors of beefy goodness, savory tomatoes, and pasta all tender up to a bowl full of nostalgia.
Budget-Friendly: As simple and inexpensive as it is scrumptious: It’s all put-together pantry staples and easy ingredients.
Customizable: Throw in your favorite veggies, change up the noodles for your taste, or try out a new spice profile.
Key Ingredients
Ground Beef: Use lean ground beef when making this soup; it’s rich in taste and renders minimal fattiness. Use ground turkey or even ground chicken for a lighter option.
Beef Broth: The main structure of this soup is beef broth because it contains depth and richness. Take the low-sodium version to control the saltiness, and adjust your amount of seasoning.
Tomatoes: Canned diced tomatoes are best because they pull through bright acidity and a full tomato flavor. If you are going to put a little smoke to it, go in for the fire-roasted tomatoes.
Macaroni Pasta, Dry: Macaroni, in the form of the classic, provides a tinge of old-world memory, but other good options are small shells, ditalini, or even rotini. Bake as many minute macaroni as possible, as the same would suit the soup.
Worcestershire Sauce: A bit of Worcestershire sauce gives a bit more umami to the beef and bone broth.
Brown Sugar: Therefore, it questions the acidity of the tomatoes, as the brown sugar gives sweet hints. Judge the amount as per your taste.
Italian Seasoning: This contains oregano, basil, and thyme-all these contribute aroma in the soup.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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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
Though this soup can be considered a meal in itself, below are some pairing ideas that would round your table:
Bread: Would be great with crusty garlic bread, or warm dinner rolls that mop up the flavorful broth.
Salad: A simple side salad with a light vinaigrette will add brightness and balance to your meal.
Toppings: Maybe extra shredded cheese, chopped fresh parsley, or a dollop of sour cream for the added customizations.
Storage Tips
Refrigerating: Leftovers may be kept 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 as needed to loosen the consistency.
Freezing: Soup (minus the pasta) can be frozen for up to 3 months. Thaw overnight in the fridge, then reheat and add fresh, cooked pasta right before serving.
Make-Ahead: Prepare the base for the soup in advance but do not add pasta. Cool and store this. Cook the rest and add pasta when serving it to keep it perfectly tender all the time.
Variations
Vegetable Overload: Add more diced carrots, celery, zucchini, and spinach for some added nutrition. In this case, veggies must be sautéed with the beef for the best taste.
Kick: Add in a bit of spiciness—red pepper flakes or cayenne pepper or just a dash of hot sauce will do.
Cheesy Twist: And add that extra creaminess by and mix shredded cheese into the soup.
Gluten-Free Option: Use gluten-free pasta or instead of pasta, try rice for a gluten-free version.
Conclusion
This Beef and Tomato Macaroni Soup is everything you’d ask for in a reassuring, home-cooked meal. It’s hearty, filling, and really quick to whip up using already in-house ingredients. Truly, whether eating it for a weeknight dinner or packing it up, everyone must go back for seconds on this delicious, classic soup.
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!
