Beef and Macaroni Soup Recipe

Introduction

Craving a hearty, comforting meal but short on time? This is the best 30-minute beef & macaroni soup, a one-pot wonder that delivers rich, savory flavor with minimal fuss. It’s the perfect weeknight solution, combining tender ground beef, classic elbow pasta, and a robust tomato broth. For another quick beef favorite, try the Amish Hamburger Steak Bake Recipe.

Ingredients

This hearty Beef and Macaroni Soup comes together with simple ingredients, creating a rich and creamy tomato broth packed with savory ground beef and tender pasta.

• 1 1/2 cups elbow macaroni
• 1 tablespoon oil (such as olive or avocado oil)
• 1 small onion, diced
• 1 tablespoon minced garlic
• 1 pound ground beef
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 24 oz marinara sauce
• 1/2 cup heavy whipping cream (or half-and-half for a lighter option)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This streamlined Beef and Macaroni Soup is ready in about 40 minutes, making it roughly 25% faster than many traditional stovetop versions.

Step-by-Step Instructions

Step 1 — Brown the Beef

Heat a large pot or Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a spoon. Cook until no pink remains and the beef is well-browned, about 5-7 minutes. This step builds a deep, savory foundation for your Beef and Macaroni Soup.

Step 2 — Sauté the Aromatics

Add diced onion, carrots, and celery to the pot with the beef. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Step 3 — Add Broth and Tomatoes

Pour in your beef broth and add a can of diced tomatoes with their juices. Scrape up any browned bits from the bottom of the pot—this is packed with flavor. Bring the mixture to a boil.

Step 4 — Season and Simmer

Stir in dried oregano, basil, and a bay leaf. Season with salt and black pepper. Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes to allow the flavors to meld.

Step 5 — Cook the Macaroni

Add the dry elbow macaroni to the simmering soup. Stir well to ensure the pasta is submerged. Cook uncovered, stirring occasionally, for the time indicated on the pasta package, usually 8-10 minutes.

Tip: For a clearer broth, you can cook the macaroni separately in salted water and add it at the end. This prevents the starch from thickening the soup.

Step 6 — Final Adjustments and Serve

Once the pasta is tender, taste the Beef and Macaroni Soup and adjust seasoning with more salt or pepper if needed. Remove the bay leaf. Ladle the hot soup into bowls and garnish with freshly chopped parsley.

Tip: For extra richness, stir in a tablespoon of tomato paste with the aromatics in Step 2, or finish the soup with a splash of Worcestershire sauce.

Nutritional Information

Calories	420
Protein	28g
Carbohydrates	38g
Fat	16g
Fiber	4g
Sodium	890mg

Note: Estimates are per serving and based on typical ingredients and serving size. Actual values can vary depending on specific brands and preparation methods.

Healthier Alternatives

This classic Beef and Macaroni Soup is wonderfully adaptable. Here are several simple swaps to tailor it to different dietary needs or health goals without sacrificing flavor.

• Lean Ground Turkey or Chicken — A lighter protein alternative that still provides a savory, meaty base. The flavor profile becomes slightly milder but remains deeply satisfying.
• Lentils or Crumbled Tempeh — Excellent plant-based options. Lentils add heartiness and fiber, while tempeh offers a nutty, fermented flavor that stands up well to the rich broth.
• Whole-Wheat or Chickpea Pasta — Swapping regular macaroni for a whole-grain or legume-based version boosts fiber and protein, making the soup more filling and nutrient-dense.
• Zucchini Noodles or Cauliflower “Rice” — For a lower-carb version, stir in spiralized zucchini at the end or add riced cauliflower during cooking. They absorb the broth’s flavor beautifully.
• Low-Sodium Broth & No-Salt-Added Tomatoes — The easiest way to control sodium. You can always add back a pinch of salt at the end, allowing the herbs and spices to shine more.
• Nutritional Yeast or Vegan Cheese — For a dairy-free, cheesy flavor, stir in a tablespoon of nutritional yeast at the end or use your favorite meltable vegan cheese alternative.
• Full-Fat Coconut Milk (for creaminess) — A rich, dairy-free way to add a velvety texture and a subtle, sweet note that complements the savory beef and tomatoes.
• Extra Vegetables (Spinach, Kale, Diced Bell Peppers) — An effortless boost of vitamins and color. Stir in leafy greens just before serving or sauté peppers with the onions for added sweetness and crunch.

Serving Suggestions

• Serve this hearty Beef and Macaroni Soup with a side of crusty bread or warm, buttery dinner rolls for dipping.
• Pair it with a simple, crisp green salad dressed with a light vinaigrette to balance the rich, savory flavors of the soup.
• This comforting soup is perfect for a casual weeknight family dinner or a cozy weekend lunch on a chilly day.
• For a heartier meal, top each bowl with a sprinkle of freshly grated Parmesan cheese and a handful of chopped fresh parsley.
• Serve it in deep, wide bowls to showcase the chunky vegetables, tender beef, and macaroni, making for a visually appealing and satisfying dish.
• It’s an excellent make-ahead option for potlucks or game day gatherings, as the flavors deepen when reheated.

Whether you’re looking for a simple family meal or a crowd-pleasing comfort food, this Beef and Macaroni Soup is a versatile and delicious choice.

Common Mistakes to Avoid

• Mistake: Using lean ground beef, which can make the soup taste dry and lack richness. Fix: Opt for 80/20 ground beef; the rendered fat adds incredible flavor and body to the broth.
• Mistake: Adding raw macaroni directly to the simmering soup, causing it to overcook and become mushy. Fix: Cook the pasta separately to al dente and add it just before serving to maintain perfect texture.
• Mistake: Skipping the step of browning and caramelizing the beef and vegetables. Fix: Take time to develop a deep fond on the pot bottom; this is the flavor foundation of your Beef and Macaroni Soup.
• Mistake: Using only water or a weak broth, resulting in a bland, uninspired soup. Fix: Use a robust, low-sodium beef broth as your base and enhance it with a splash of Worcestershire sauce or tomato paste.
• Mistake: Overcrowding the pot with vegetables, which steam instead of sauté. Fix: Cook onions, carrots, and celery in batches if needed to ensure they soften and sweeten properly.
• Mistake: Adding all the liquid at once after browning, which cools the pot and slows flavor development. Fix: Deglaze with a small amount of broth or wine first, scraping up the fond, then add the remaining liquid.
• Mistake: Seasoning only at the end, leading to a flat-tasting soup. Fix: Layer your seasoning—salt the beef while browning and add herbs like thyme or a bay leaf early to infuse the broth.
• Mistake: Letting the soup boil vigorously after adding dairy (if used), which can cause curdling. Fix: Stir in cream, milk, or cheese off the heat or over very low, gentle warmth.
• Mistake: Not accounting for pasta absorption, leaving you with a stew instead of a soup after leftovers sit. Fix: Store soup and pasta separately, combining them in the bowl when ready to eat.

Storing Tips

• Refrigerating: Cool your Beef and Macaroni Soup completely before transferring it to an airtight container. It will keep well in the refrigerator for 3 to 4 days.
• Freezing: For longer storage, freeze the soup in portion-sized, freezer-safe containers or heavy-duty bags for up to 3 months. Note that the pasta may become softer upon thawing.
• Reheating: Thaw frozen soup overnight in the fridge. Reheat gently on the stovetop or in the microwave, stirring occasionally, until it reaches a safe internal temperature of 165°F (74°C). Add a splash of broth or water if the soup has thickened.

Always store leftovers promptly and never leave your soup at room temperature for more than two hours to ensure food safety.

Conclusion

This hearty Beef and Macaroni Soup is a comforting, one-pot meal that’s perfect for any night of the week. We hope you love this simple, flavorful recipe as much as we do. If you’re looking for more easy dinners, try our Walking Taco Casserole Recipe or Ultimate Cheesy Beef Patty Melts Recipe. Give this soup a try and let us know what you think in the comments!

Print

FAQs

Can I make this Beef and Macaroni Soup ahead of time?

Yes, you can prepare this soup in advance. Cook the soup completely, but wait to add the macaroni until you reheat it. This prevents the pasta from becoming too soft and mushy in the stored Beef and Macaroni Soup.

What is the best cut of beef to use for this soup?

Ground beef is the most common and convenient choice for this recipe. For a more tender, stew-like texture, you can also use diced chuck roast or stew meat, simmering it until it becomes fork-tender.

How can I thicken my Beef and Macaroni Soup if it’s too thin?

Create a simple slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water. Stir this mixture into the simmering soup and cook for a few minutes until it thickens. The starches from the macaroni will also help thicken the soup as it sits.