This Hearty & Comforting Beef & Tomato Macaroni Soup is a classic for a reason! It’s a rich and flavorful soup that’s packed with ground beef, tender macaroni, and a delicious tomato broth. I love how easy it is to make, and it’s the perfect meal for a chilly evening or anytime you’re craving something warm and satisfying. It’s a family-friendly recipe that’s sure to please everyone at the table.
Why You’ll Love This Beef & Tomato Macaroni Soup
- Classic Comfort Food: This soup is a nostalgic and comforting dish that’s perfect for any occasion.
- Easy to Make: With simple ingredients and straightforward instructions, this soup is a breeze to whip up.
- Hearty and Flavorful: Ground beef, pasta, and a rich tomato broth make for a satisfying and delicious meal.
- One-Pot Recipe: Everything cooks in one pot, which means minimal cleanup.
Ingredients for Beef & Tomato Macaroni Soup
Here’s what you’ll need to make this comforting soup. I’ve divided them up for clarity, but the full list with measurements is in the recipe card directly below.
Vegetables and Aromatics
- Yellow onion (Vegetable)
- Green bell pepper (Vegetable)
- Garlic (Aromatic)
Meat and Seasoning
- Ground beef (Meat)
- Chili powder (Spice Blend)
- Dried oregano (Herb)
- Salt (Seasoning)
- Black pepper (Spice)
Liquids and Canned Goods
- Vegetable oil (for cooking)
- Condensed cream of tomato soup (Soup Base)
- Diced tomatoes, undrained (Canned Vegetable)
- Beef broth (Liquid)
- Water (Liquid)
Pasta
- Uncooked pasta (Grain)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this recipe as is, but here are a few variations you might want to try:
- Add More Vegetables: Toss in some diced carrots, celery, or zucchini for added nutrients and flavor.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
- Use Different Pasta: Try using elbow macaroni, ditalini, or other small pasta shapes.
- Add Cheese: Stir in some shredded cheddar cheese or Parmesan cheese before serving.
- Make it Creamier: Add a splash of heavy cream or a dollop of sour cream for a richer soup.
How to Make Beef & Tomato Macaroni Soup
Let me show you how easy it is to make this Hearty & Comforting Beef & Tomato Macaroni Soup:
Sauté Vegetables
- First, I heat the vegetable oil in a large pot over medium-high heat.
- Then, I add the chopped onion, bell pepper, and minced garlic and sauté for 5-6 minutes, until they’re softened.
Brown the Beef
- I add the ground beef to the pot and cook it until it’s browned, breaking it apart with a spoon.
- I drain off any excess fat.
Add Spices
- I stir in the chili powder, oregano, salt, and black pepper.
- I cook for 1-2 minutes to release the spices’ aroma.
Add Liquids and Tomatoes
- I add the condensed cream of tomato soup, diced tomatoes (with their juice), beef broth, and water to the pot.
- I stir everything well to combine.
Cook the Pasta
- I bring the mixture to a boil, then add the uncooked pasta.
- I reduce the heat to low, cover the pot, and simmer until the pasta is al dente, stirring occasionally.
Serve
- I adjust the seasoning to taste, adding more salt or pepper if needed.
- Then, I ladle the soup into bowls and serve it warm.
Tips and Tricks
Here are a few tips I’ve learned to make this soup even better:
- Use a Large Pot: You’ll need a large pot or Dutch oven to fit all the ingredients comfortably.
- Don’t Overcook the Pasta: Cook the pasta until it’s just al dente, as it will continue to cook in the hot soup.
- Adjust Thickness: If you prefer a thicker soup, simmer it uncovered for a few extra minutes. If you want a thinner soup, add more broth or water.
How to Serve
This Beef & Tomato Macaroni Soup is a complete meal on its own, but here are a few serving suggestions:
- Crusty Bread: Serve with a side of crusty bread or garlic bread for dipping.
- Salad: A simple green salad or a Caesar salad would pair well with this soup.
- Toppings: Top each bowl with shredded cheese, a dollop of sour cream, or chopped fresh herbs.
Make Ahead and Storage
This soup tastes even better the next day! You can store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
FAQs
Here are some answers to frequently asked questions about this recipe:
- Can I use a different type of ground meat?
- Yes, you can use ground turkey, chicken, or even Italian sausage.
- Can I freeze this soup?
- Yes, you can freeze this soup, although the pasta may become slightly softer upon thawing. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Can I make this in a slow cooker?
- Yes, you can make this in a slow cooker. Brown the beef first, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the pasta during the last 30 minutes of cooking time.
Enjoy this Hearty & Comforting Beef & Tomato Macaroni Soup! It’s a delicious and easy meal that’s perfect for any night of the week.
Print
Beef & Tomato Macaroni Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 1x
- Category: Soup, Main Course
- Cuisine: American
Description
This hearty and comforting Beef & Tomato Macaroni Soup is a one-pot meal that’s perfect for a chilly evening. It’s packed with ground beef, vegetables, pasta, and a rich tomato broth.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (10.75-ounce) cans condensed cream of tomato soup
- 1 (15-ounce) can diced tomatoes, undrained
- 32 ounces beef broth
- 4 cups water
- 2 cups uncooked elbow macaroni pasta (or other small pasta shape)
Instructions
- Sauté Vegetables: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, bell pepper, and minced garlic. Sauté for 5-6 minutes, or until the vegetables are softened.
- Brown the Beef: Add the ground beef to the pot and cook until browned, breaking it apart with a spoon. Drain off any excess fat.
- Add Spices: Stir in the chili powder, dried oregano, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, to release the flavors of the spices.
- Add Liquids and Tomatoes: Add the condensed cream of tomato soup, undrained diced tomatoes, beef broth, and water to the pot. Stir well to combine.
- Cook the Pasta: Bring the mixture to a boil, then add the uncooked pasta. Reduce the heat to low, cover the pot, and simmer until the pasta is cooked al dente, according to package directions, stirring occasionally.
- Season and Serve: Taste the soup and adjust the seasoning with additional salt and pepper, if needed. Ladle into bowls and serve warm.
Notes
- Pasta Shape: Elbow macaroni is traditional for this soup, but you can use any small pasta shape you like, such as ditalini, small shells, or rotini.
- Spice Level: If you prefer a spicier soup, add a pinch of red pepper flakes along with the other spices.
- Thickness: If you want a thicker soup, you can simmer it uncovered for the last few minutes of cooking time to allow some of the liquid to evaporate.
- Serving Suggestions: This soup is delicious on its own or with a side of crusty bread or a salad. You can also top it with shredded cheese, sour cream, or chopped fresh herbs.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.