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Beef & Tomato Macaroni Soup!

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  • Total Time: 50 minutes

  • Active Prep Time: 20 minutes

  • Cook Time: 30 minutes

  • Recipe Intensity: Easy (Simple one-pot cooking with straightforward techniques. Ideal for any home cook.)

  • Yield: 6-8 generous servings (about 12 cups)

Ingredients

For the Soup Base:

  • 1 tbsp olive oil or vegetable oil

  • 1 large yellow onion, diced

  • 2 medium carrots, peeled and diced

  • 2 celery stalks, diced

  • 4 cloves garlic, minced

  • 1 lb (450g) lean ground beef (90/10 or 85/15)

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • ½ tsp dried thyme

  • 1 tbsp tomato paste

  • ¼ cup (60ml) dry red wine (optional, but recommended for depth) or substitute with extra broth

For the Broth & Simmer:

  • 1 (28 oz / 800g) can crushed tomatoes

  • 1 (14.5 oz / 411g) can diced tomatoes, with their juices

  • 6 cups (1.4L) low-sodium beef broth

  • 2 bay leaves

  • 1 tsp kosher salt, plus more to taste

  • ½ tsp freshly ground black pepper

  • 1 tbsp Worcestershire sauce

  • 1 tsp granulated sugar (to balance acidity)

For the Pasta & Finish:

  • 1 ½ cups (170g) dry elbow macaroni (or other small pasta like ditalini or small shells)

  • Optional for serving: Freshly grated Parmesan cheese, chopped fresh parsley or basil, crusty bread for dipping.

Instructions

Part 1: Build the Flavor Foundation

  1. Sauté Aromatics: In a large Dutch oven or heavy-bottomed soup pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, for 6-8 minutes until the vegetables have softened and the onion is translucent.

  2. Brown the Beef: Push the vegetables to the sides of the pot, creating a clear space in the center. Add the ground beef to the center. Cook, breaking it up with a wooden spoon, until it is no longer pink and is nicely browned, about 5-7 minutes. If there is excess fat, you can drain it off, leaving about 1 tablespoon in the pot for flavor.

  3. Add Garlic & Seasonings: Add the minced garlic, oregano, basil, thyme, and tomato paste to the pot with the beef and vegetables. Stir constantly for 1-2 minutes until the garlic is fragrant and the tomato paste darkens slightly.

  4. Deglaze (Optional but Recommended): Pour in the red wine (if using), scraping up any browned bits (fond) from the bottom of the pot with your spoon. Let it simmer for 1-2 minutes until mostly evaporated.

Part 2: Simmer the Soup

  1. Combine Liquid Ingredients: Add the crushed tomatoes, diced tomatoes with their juices, beef broth, bay leaves, salt, pepper, Worcestershire sauce, and sugar. Stir well to combine.

  2. Initial Simmer: Increase the heat to high and bring the soup to a boil. Once boiling, immediately reduce the heat to medium-low to maintain a gentle, steady simmer. Cover the pot partially with a lid. Simmer for 15 minutes to allow the flavors to meld.

Part 3: Cook the Pasta & Final Adjustments

  1. Add Pasta: After 15 minutes, stir in the dry elbow macaroni. Partially cover the pot again and continue to simmer for 10-12 minutes, or until the pasta is cooked to al dente tenderness. Stir occasionally to prevent the pasta from sticking to the bottom.

  2. Final Taste & Adjust: Once the pasta is cooked, remove the pot from the heat. Discard the bay leaves. Taste the soup critically. This is the most important step. Adjust seasoning with additional salt and pepper as needed. The soup may need another pinch of salt to make all the flavors pop.

Part 4: Serve & Store

  1. Serve: Ladle the hot soup into deep bowls. Garnish generously with freshly grated Parmesan cheese and a sprinkle of chopped parsley.

  2. Store: Allow the soup to cool completely before storing. Transfer to airtight containers. It will keep in the refrigerator for up to 4 days. Note: The pasta will continue to absorb broth as it sits, making the soup thicker. When reheating, add a splash of water or broth to loosen it to your desired consistency. This soup also freezes well for up to 3 months, though the pasta texture may become softer upon thawing.

Chef’s Notes & Tips

  • The Pasta Rule: For the best texture, cook the pasta directly in the soup. This allows the starches to release into the broth, creating a richer, slightly thicker consistency. To prevent mushy leftovers for meal prep, you can cook the pasta separately and add it to individual bowls when serving. Store the soup and pasta separately.

  • Beef Variations: Ground turkey or Italian sausage (casings removed) are excellent substitutes. For a richer flavor, use an 80/20 beef blend and drain excess fat after browning.

  • Vegetable Boost: Feel free to add other vegetables like diced zucchini, green beans, or spinach in the last 5 minutes of cooking.

  • Broth is Key: Using a good-quality, low-sodium beef broth gives you control over the final salt level. A rich homemade broth will elevate this soup tremendously.

  • The “Secret” Ingredient: The small amount of sugar is not for sweetness, but to perfectly balance the acidity of the tomatoes. Don’t skip it!

  • Making it a “Goulash”: For a thicker, stew-like consistency, reduce the initial broth to 4 cups and add an extra ½ cup of macaroni.

Nutrition Information

  • Serving Size: 1 ½ cups (approximate)

  • Calories: ~320 kcal

  • Total Fat: 12g

  • Saturated Fat: 4g

  • Cholesterol: 45mg

  • Sodium: ~850mg (Highly dependent on broth and seasoning adjustments; can be lowered with no-salt-added tomatoes and low-sodium broth)

  • Total Carbohydrates: 32g

  • Dietary Fiber: 4g

  • Total Sugars: 8g

  • Protein: 22g

*Nutritional information is an estimate calculated using a third-party software tool with specific assumptions (90% lean ground beef, low-sodium broth). Values will vary based on the exact brands of ingredients, specific meat leanness, and any modifications you make.

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