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
Scale
- 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.