beef and macaroni soup

There are some dishes that just wrap you up in a warm hug, aren’t there? The kind that instantly take you back to your grandma’s kitchen or a chilly afternoon when all you wanted was something hearty and familiar. For me, that dish is hands down my beef and Macaroni soup. It’s not fancy, it’s not complicated, but oh my goodness, it’s *good*. It’s that perfect bowl when the weather’s turned cold, or when you’ve had a long day and the thought of a gourmet meal just feels too much. Honestly, if you’re looking for a soup that’s more substantial than a broth but lighter than a stew, this beef and macaroni soup is your new best friend. It’s a classic for a reason, and my version? Well, I think it’s pretty darn special. It’s the kind of meal that silences the dinner table with happy sighs.

What is Beef and Macaroni Soup?

So, what exactly is this magical concoction? At its heart, beef and macaroni soup is exactly what it sounds like: a savory, deeply flavorful broth loaded with tender pieces of ground beef and, of course, little macaroni noodles. Think of it as a stripped-down, comforting cousin to beef stew, but with the delightful bite of pasta that soaks up all that goodness. It’s not a fussy dish; it’s built on simple, wholesome ingredients that come together to create something truly satisfying. The beauty of this soup is its straightforwardness. There’s no complex mirepoix that needs hours of simmering, no obscure spices. It’s pure, unadulterated comfort food that’s designed to be easy enough for a weeknight but delicious enough to be a weekend centerpiece. It’s essentially a warm hug in a bowl that fills you up without weighing you down.

How do I make Beef and Macaroni Soup?

Quick Overview

Making this hearty beef and macaroni soup is a breeze. We’ll start by browning some ground beef with onions and garlic to build a fantastic flavor base. Then, we’ll add broth and tomatoes, let it simmer to meld those flavors, and finally, stir in the macaroni and cook it right in the soup until it’s perfectly tender. It’s a one-pot wonder that comes together with minimal fuss, proving that delicious, comforting meals don’t need to be complicated. You’ll have a steaming bowl of goodness ready in under an hour, perfect for those busy evenings.

Ingredients

For the Hearty Base:
1 pound lean ground beef: I prefer 85/15 or 90/10 for a good balance of flavor and less grease. Make sure it’s good quality; it makes a difference!
1 large yellow onion, finely chopped: This adds a subtle sweetness and depth.
2-3 cloves garlic, minced: Because garlic makes everything better, right?
1 tablespoon olive oil or vegetable oil: Just enough to get things started.
1 (14.5 ounce) can diced tomatoes, undrained: These add a touch of acidity and body to the broth. Fire-roasted are amazing if you can find them!
6 cups beef broth: Low-sodium is best so you can control the saltiness yourself. Good quality broth is key for a flavorful soup.

For the Comforting Macaroni:
1 cup elbow macaroni: The classic choice! Small shells or ditalini work well too. Don’t overdo it on the pasta, or it can get mushy. We want just the right amount to soak up the broth.

For Seasoning and Garnish:
1 teaspoon dried Italian seasoning: A little blend of herbs that works beautifully.
Salt and freshly ground Black Pepper to taste: Season generously as you go!
Fresh parsley, chopped, for garnish (optional): Adds a pop of color and freshness.

Step-by-Step Instructions

Step 1: Brown the Beef and Aromatics

Grab a large pot or Dutch oven – one that can hold at least 5-6 quarts. Heat the olive oil over medium-high heat. Add the ground beef and break it up with a spoon. Cook until it’s nicely browned, usually about 5-7 minutes. Drain off any excess grease; I usually tilt the pot and use a spoon to scoop it out. Then, add the chopped onion to the pot with the beef and cook until it starts to soften and become translucent, about 5 minutes. Stir in the minced garlic and cook for just another minute until it’s fragrant. Be careful not to burn the garlic!

Step 2: Simmer the Broth Base

Pour in the beef broth and add the undrained can of diced tomatoes. Stir in the Italian seasoning. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 15 minutes. This is where all those delicious flavors start to meld together. You can let it simmer longer if you have the time; the longer it simmers, the deeper the flavor will get. I’ve let mine go for a good 30 minutes before when I wasn’t in a rush, and it’s always worth it.

Step 3: Cook the Macaroni

Now for the best part! Stir in the dry elbow macaroni into the simmering broth. Increase the heat back up to medium, and cook, uncovered, stirring occasionally, according to the macaroni package directions for al dente, usually about 8-10 minutes. It’s important to stir so the pasta doesn’t stick to the bottom of the pot. You want the pasta to be tender but still have a slight bite. As the pasta cooks, it will absorb some of the liquid, thickening the soup.

Step 4: Season and Serve

Once the macaroni is cooked to your liking, taste the soup and season generously with salt and freshly ground black pepper. Start with a little, stir, and taste again – you can always add more! If you want a bit of a zing, this is also the time to add a pinch of red pepper flakes if you like. Ladle the hot soup into bowls, garnish with fresh chopped parsley if you’re using it, and serve immediately. This is best enjoyed fresh and piping hot!

What to Serve It With

This beef and macaroni soup is so hearty and satisfying on its own, but a few simple additions can make it a complete meal. For a classic breakfast or a hearty brunch, I love serving it with a side of crusty, toasted bread. Think of it as a warm, savory start to the day. A good sourdough or a simple baguette, lightly toasted and maybe rubbed with a clove of garlic, is perfect for soaking up any leftover broth. If you’re leaning towards brunch, a dollop of sour cream or a sprinkle of sharp cheddar cheese on top takes it to another level. For a more substantial brunch spread, this soup is wonderful alongside some scrambled eggs or a light fruit salad. If you’re serving it as a main course for dinner, especially on a chilly evening, a simple green salad with a vinaigrette is a fantastic counterpoint to the richness of the soup. And, of course, you can never go wrong with garlic bread! My kids always beg for it, and it’s the ultimate companion for dipping. For a truly comforting, cozy snack, just a big bowl of this soup, maybe with a few oyster crackers sprinkled on top, is pure bliss. It’s the kind of meal that makes you want to curl up on the couch with a good book.

Top Tips for Perfecting Your Beef and Macaroni Soup

Over the years, I’ve picked up a few tricks that I think really make this beef and macaroni soup shine. First, when you’re browning the beef, don’t overcrowd the pan. Cook it in batches if you need to. This helps ensure the beef gets nice and browned, rather than steamed, which is crucial for developing that deep flavor. Also, don’t skip draining the excess grease; it keeps the soup from being too heavy. When you’re adding the garlic, remember that it cooks fast and can burn easily. Just a minute or so until it’s fragrant is all you need; burnt garlic can give your soup a bitter taste. For the broth, I always recommend using good quality beef broth. It’s the backbone of the soup, so don’t skimp here if you can help it. Low-sodium is my preference because it allows me to control the saltiness perfectly. My absolute favorite tip for the macaroni is to cook it *in* the soup. This way, it soaks up all the savory broth as it cooks, making each noodle extra flavorful. However, you have to be careful not to overcook it. It can go from al dente to mushy pretty quickly, especially as the soup sits. If you know you’ll have leftovers and don’t want mushy pasta, cook the macaroni separately and add it to individual bowls just before serving. This is a game-changer for texture! I’ve also learned that seasoning is key. Taste and adjust the salt and pepper multiple times as you go. The broth will reduce and flavors will intensify as it simmers, so what tastes perfect at one stage might need adjustment later. Finally, don’t underestimate the power of fresh parsley for garnish. It adds a burst of freshness and a beautiful pop of color that really brightens up the bowl. It might seem like a small thing, but it truly elevates the finished dish!

Storing and Reheating Tips

This beef and macaroni soup is fantastic for leftovers, which makes it a lifesaver on busy days. If you find yourself with extra soup, the best way to store it is in an airtight container in the refrigerator. It will stay good in the fridge for about 3 to 4 days. When it comes to reheating, I usually just pop a bowl in the microwave and heat it until it’s steaming hot, stirring halfway through. If you’re reheating a larger pot, you can do it on the stovetop over medium-low heat, stirring occasionally. A word of caution: the macaroni will continue to absorb liquid as it sits in the soup, so your leftovers might be a bit thicker than when they were freshly made. If that happens, just add a splash of extra beef broth or water when you reheat it to reach your desired consistency. If you want to freeze this soup, I highly recommend cooling it completely first. Then, transfer it to freezer-safe containers or heavy-duty freezer bags. It should last in the freezer for about 2 to 3 months. When you’re ready to eat it, thaw it overnight in the refrigerator and then reheat it as you normally would. For freezing, I often find that cooking the pasta separately and adding it upon reheating gives the best texture after thawing, as pasta can sometimes get a bit gummy when frozen and reheated in the soup.

Frequently Asked Questions

Final Thoughts

There you have it – my absolute favorite beef and macaroni soup! It’s a recipe that has truly stood the test of time in my kitchen, and I’m so excited to share it with you. It’s proof that comfort food doesn’t need to be complicated or time-consuming. The combination of savory beef, tender macaroni, and that deeply flavorful broth is just pure magic. It’s the kind of meal that brings everyone to the table, happy and satisfied. If you love this hearty, soul-warming soup, you might also enjoy my Slow Cooker Beef Stew or my Creamy Tomato Basil Soup for more comforting meal ideas. Give this beef and macaroni soup a try, and I have a feeling it will become a staple in your home too. I can’t wait to hear what you think! Let me know in the comments how it turns out, or if you’ve made any delicious variations. Happy cooking!

Hearty Beef and Macaroni Soup

A comforting and flavorful beef and macaroni soup, perfect for a chilly day. This recipe is easy to make and packed with wholesome ingredients.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 pound ground beef
• 1 medium onion chopped
• 2 cloves garlic minced
• 4 cups beef broth
• 1 can diced tomatoes 14.5 ounce, undrained
• 1 cup elbow macaroni uncooked
• 1 cup diced carrots
• 1 cup diced celery
• 1 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 0.25 teaspoon black pepper
• 0.5 teaspoon salt or to taste

Instructions

 

Preparation Steps

• In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain off any excess grease.
• Add the chopped onion and minced garlic to the pot with the beef. Cook until the onion is softened, about 5-7 minutes.
• Pour in the beef broth, undrained diced tomatoes, diced carrots, and diced celery. Stir in the dried oregano, dried thyme, black pepper, and salt.
• Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
• Stir in the uncooked elbow macaroni. Continue to simmer, uncovered, for another 10-12 minutes, or until the macaroni is tender, stirring occasionally.
• Taste and adjust seasoning if necessary. Serve hot.

Notes

This soup is even better the next day as the flavors meld together. Feel free to add other vegetables you have on hand, such as peas or corn.