Macaroni soup

There are some recipes that just wrap you up like a warm hug, and for me, macaroni soup is absolutely one of them. It’s funny, when I think about it, my mind always goes back to chilly afternoons after school, the kind where your fingers are numb and all you want is something savory and comforting to chase away the cold. My mom used to whip up a big pot of this, and the aroma would fill our little house, instantly making everything feel better. It’s not fancy, it’s not complicated, but oh my goodness, it is SO delicious. Think of it as the culinary equivalent of a cozy blanket and a good book, but way more satisfying and way less effort than baking a whole cake when you’re just craving something simple and hearty. This macaroni soup is the ultimate pick-me-up, and honestly, it’s become my go-to when I need a quick, filling meal that everyone will love, even my picky eaters!

What is macaroni soup?

So, what exactly *is* macaroni soup? At its heart, it’s a wonderfully simple yet deeply satisfying soup featuring macaroni pasta swimming in a rich, savory broth, usually made with a tender meat, aromatic vegetables, and often a touch of cream or milk for that extra luxurious feel. The beauty of this macaroni soup is its adaptability. While my family recipe leans towards a classic beef and vegetable base, you can truly make it your own. It’s not a complicated minestrone or a fancy consommé; it’s more like the ultimate comfort food in a bowl. It’s the kind of dish that feels both rustic and refined, a perfect balance of hearty and light. Think of it as a warm, savory embrace that’s perfect for any time you need a little bit of joy and sustenance.

How to Make Macaroni Soup

Quick Overview

Making this macaroni soup is wonderfully straightforward. You’ll start by browning some ground beef with aromatics, then add your broth and vegetables to simmer until tender. The star, macaroni, goes in towards the end to cook perfectly without getting mushy. A touch of cream or milk at the very end makes it luxuriously smooth. It’s truly a dump-and-simmer kind of operation, with minimal fuss and maximum reward. This method ensures all the flavors meld beautifully, creating a deeply satisfying soup that’s ready in under an hour, making it perfect for any night of the week.

Ingredients

For the Soup Base:

• 1 tablespoon olive oil
• 1 pound lean ground beef (or turkey, if you prefer)
• 1 large onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 8 cups beef broth (or chicken broth for a lighter flavor)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste

For the Macaroni & Creaminess:

• 1.5 cups elbow macaroni (or other small pasta shape)
• 1/2 cup milk or half-and-half (optional, for creaminess)
• 1/4 cup chopped fresh parsley, for garnish

Tips on Ingredients: Use good quality beef broth for the best flavor foundation. If you can find fresh thyme and rosemary, even better, but dried works perfectly well. Don’t be tempted to use too much pasta; it can make the soup gummy if it sits too long. The milk is optional, but it really does add a lovely richness that I can’t resist!

Step-by-Step Instructions

Step 1: Sauté the Aromatics and Beef

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Simmer the Broth and Seasonings

Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the dried thyme and rosemary. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 15-20 minutes to allow the flavors to meld and the vegetables to become tender. Season generously with salt and pepper. Remember, you can always add more salt later, but you can’t take it away!

Step 3: Cook the Macaroni

Increase the heat to medium-high and bring the soup back to a rolling boil. Stir in the elbow macaroni. Cook according to package directions, usually about 8-10 minutes, until the pasta is al dente. Be careful not to overcook it, or it will get mushy!

Step 4: Add Creaminess (Optional)

If you like a creamier soup, stir in the milk or half-and-half during the last 2 minutes of cooking. Stir gently until warmed through. Don’t let it boil vigorously after adding the milk, or it might curdle.

Step 5: Adjust Seasoning and Serve

Taste the soup and adjust the salt and pepper as needed. Ladle the hot macaroni soup into bowls. Garnish with fresh chopped parsley for a pop of color and freshness. Enjoy every comforting spoonful!

What to Serve It With

This macaroni soup is practically a meal in itself, but there are always ways to make the dining experience even better! For a classic breakfast pairing, especially on a chilly morning, a slice of warm, buttered toast is perfection. It’s simple, satisfying, and just feels right.

• For Breakfast: A cup of hot coffee or tea alongside a slice of crusty bread or some simple buttered toast. It’s surprisingly filling and warming to start the day.
• For Brunch: Serve it with a simple side salad dressed with a light vinaigrette. You could also pair it with some warm, crusty baguette for dipping. For a heartier brunch, a small portion alongside some scrambled eggs and bacon wouldn’t go amiss!
• As Dessert: While this is a savory soup, if you’re serving it as part of a larger meal, a light fruit salad or some baked apples make for a refreshing end. If it’s a casual dessert craving, a small bowl of this soup can hit the spot!
• For Cozy Snacks: Honestly, this macaroni soup is the ultimate cozy snack. I love it on its own, maybe with a few extra crackers on the side. It’s so comforting, especially when the weather turns cool or if you’re feeling a bit under the weather.

My family loves having this with some cheesy garlic bread on the side, which is always a huge hit with the kids. Sometimes, on a particularly cold day, we’ll even have it with a grilled cheese sandwich for dipping – talk about ultimate comfort food!

Top Tips for Perfecting Your Macaroni Soup

I’ve made this macaroni soup more times than I can count, and over the years, I’ve picked up a few little tricks that I think really make a difference. These aren’t complicated, just small things that elevate the final dish from good to truly fantastic.

• Don’t Skimp on Browning the Beef: Getting a good sear on the ground beef is key. It adds so much depth of flavor to the broth. Don’t overcrowd the pan; cook in batches if necessary to ensure proper browning.
• Chop Veggies Uniformly: Try to dice your onion, carrots, and celery to roughly the same size. This ensures they all cook evenly and you get a nice mix in every spoonful.
• Broth Quality Matters: If you can, use a good quality store-bought broth or even homemade. It’s the backbone of your soup, so using a flavorful one makes a huge difference.
• Pasta Timing is Crucial: Add your macaroni only when the soup is ready to simmer or boil. Cook it just until al dente, as it will continue to soften in the hot broth. I’ve learned the hard way that overcooked pasta in soup can be a real letdown!
• Taste and Adjust: This is probably the most important tip for any soup. Taste it at different stages, especially before serving. Does it need more salt? A pinch of pepper? Maybe a tiny bit more thyme? Your palate is your best guide.
• Creaminess is Optional but Delicious: If you’re going for that extra comforting, velvety texture, adding a splash of milk or half-and-half at the end is a game-changer. Just be sure to warm it through gently and don’t let it boil.
• Fresh Herbs for Brightness: While dried herbs are great for simmering, a sprinkle of fresh parsley right before serving adds a wonderful burst of freshness and color that really brightens up the soup.
• Freezing Tip: I’ve tried freezing this soup, and while it’s generally good, the pasta can get a little soft upon reheating. If you plan to freeze it, I recommend cooking the pasta separately and adding it to the soup just before serving after reheating.

These little bits of advice come from years of trial and error in my own kitchen, and they’re the secrets that make my macaroni soup consistently wonderful. Trust me on these!

Storing and Reheating Tips

One of the best things about making a big pot of macaroni soup is that it tastes just as good, if not better, the next day! Properly storing and reheating will ensure you get to enjoy its comforting goodness without compromising on quality.

• Room Temperature: Leftover soup can be left on the counter to cool down for about an hour before refrigerating. Don’t leave it out for more than two hours, as this can be a breeding ground for bacteria.
• Refrigerator Storage: Once cooled, transfer the macaroni soup to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. I find that glass containers work best for soups as they don’t retain odors.
• Freezer Instructions: If you want to store it for longer, freezing is your best bet. Allow the soup to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Leave a little headspace in containers as liquids expand when frozen. It’s best to consume frozen soup within 2-3 months for optimal flavor and texture.
• Glaze Timing Advice: This recipe doesn’t have a glaze, but if you were adding something like a swirl of cream or extra cheese, I’d recommend adding those components right before serving the leftovers, as they can sometimes alter in texture during storage.

Reheating: To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, until heated through. If reheating from frozen, thaw it overnight in the refrigerator first. You can also reheat individual portions in the microwave. If the soup seems a little thick after storage, you can add a splash of broth or water to thin it out to your desired consistency.

Frequently Asked Questions

Final Thoughts

There you have it – my ultimate comfort food, macaroni soup! It’s the kind of dish that’s simple to make, incredibly satisfying, and always brings a smile to everyone’s face. It’s proof that sometimes, the most delicious meals are the ones made with love and humble ingredients. I really hope you give this macaroni soup a try; I have a feeling it’s going to become a staple in your home, just like it is in mine. It’s perfect for those days when you need a little extra warmth and comfort, and it’s so forgiving, you really can’t mess it up!

If you try this recipe, please let me know how it turns out in the comments below! I absolutely love hearing about your kitchen adventures. And if you have any family variations or favorite additions, I’d be thrilled to hear them too. Happy cooking, and happy slurping!

Macaroni Soup

A hearty and comforting tomato-based soup with tender macaroni and savory beef.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 pound ground beef
• 0.5 cup elbow macaroni
• 1 medium onion chopped
• 2 cloves garlic minced
• 28 ounce crushed tomatoes
• 4 cup beef broth
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 0.25 teaspoon black pepper
• 0.5 teaspoon salt

Instructions

 

Preparation Steps

• In a large pot or Dutch oven, brown the ground beef over medium heat. Drain off any excess grease.
• Add the chopped onion and minced garlic to the pot. Cook until the onion is softened, about 5 minutes.
• Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, black pepper, and salt. Bring the mixture to a simmer.
• Add the elbow macaroni to the pot. Stir well and continue to simmer, uncovered, for about 10-12 minutes, or until the macaroni is tender and the soup has thickened.
• Taste and adjust seasoning if necessary. Serve hot.

Notes

This soup is delicious served with crusty bread for dipping.