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 a perfect family meal for cold evenings!
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!
Notes
This soup is perfect for leftovers and reheats well. Add extra broth when reheating if the pasta has absorbed too much liquid.
Nutrition
Calories: 320kcal
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