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Beef and Macaroni Soup

A hearty and comforting one-pot soup featuring ground beef, elbow macaroni, and rich tomato flavors, perfect for a quick family meal.

  • Total Time: 40 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1 1/2 cups elbow macaroni
  • 1 tablespoon 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

Instructions

  1. Prepare macaroni according to package directions. Drain and set aside.
  2. In a large soup pot, warm oil over medium heat. Add diced onion and saute for 1-2 minutes. Add minced garlic and saute for 30 seconds. Add ground beef, cook and crumble until fully cooked, then drain fat.
  3. Season cooked beef with salt and pepper, then pour in marinara sauce. Bring to a boil and simmer for 10-15 minutes. Stir in heavy whipping cream and cooked macaroni. Cook for 5 more minutes, then remove from heat and serve.

Notes

Garnish with fresh parsley for added color and flavor. For a lighter version, substitute half-and-half for heavy cream. Store leftovers in the fridge for up to 3 days; pasta may absorb liquid, so add broth when reheating.

  • Author: Olivia Bennett
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Soup
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 8g
  • Sodium: 980mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 75mg