Your New Favorite Cozy Bowl: Beef & Tomato Macaroni Soup

Hey there, friend! Come on in, grab a wooden spoon, and get ready to fill your kitchen with the kind of smell that makes everyone wander in, asking, “Is it ready yet?” I’m talking about my all-time, go-to, feel-good recipe: Old-Fashioned Beef & Tomato Macaroni Soup.

You know those recipes that feel like a warm hug from the inside out? The ones that are somehow both thrillingly delicious and deeply comforting? This is one of those. It’s the culinary equivalent of your favorite worn-in sweater. This isn’t just a soup; it’s a bowlful of nostalgia, simplicity, and pure, unadulterated satisfaction. We’re taking classic, pantry-staple ingredients and working a little bit of everyday magic to create something truly special.

And the best part? It all happens in one pot. Yes, you read that right! From browning the beef to simmering the pasta right in that rich, tomatoey broth, we’re keeping the cleanup to an absolute minimum. Because let’s be real, who wants to spend a beautiful evening scrubbing a mountain of pots and pans? Not us! We have better things to do, like curling up on the couch with a good book and this steaming, hearty bowl of goodness. So, tie on your favorite (probably messy) apron, and let’s make some magic together.

A Soup That Tastes Like Home

This recipe takes me right back to my grandma’s kitchen table. It wasn’t a fancy, pristine space—it was a *lived-in* kitchen, with a well-worn linoleum floor and a radio permanently tuned to the oldies station. I can still see her, moving with a gentle efficiency, never seeming to rush but always producing the most incredible meals. Her version of this soup was a Wednesday night regular, a no-fuss hero after a long day.

My most vivid memory is of a crisp autumn evening, the windows slightly steamed up from the pot bubbling on the stove. I was about ten, “helping” by meticulously stirring the pot, convinced I was the key to its incredible flavor. Grandma would always let me be the one to add the macaroni, watching with a smile as the little elbows tumbled into the crimson broth. That first spoonful, loaded with savory beef, soft pasta, and that tangy-sweet tomato base, wasn’t just dinner. It was security. It was love. It was home. This is the feeling I hope this recipe brings to your table.

Gathering Your Kitchen Crew: The Ingredients

One of the beauties of this soup is its humble ingredient list. You might already have most of this hanging out in your pantry and fridge! Here’s what you’ll need, along with a few of my chef-y insights to help you understand the “why” behind the “what.”

• 1 lb Ground Beef (80/20 blend is perfect): This is our hearty, savory foundation. The little bit of fat in an 80/20 blend adds a ton of flavor. Chef’s Insight: For a lighter version, you can use ground turkey or chicken, but you might want to add an extra tablespoon of olive oil to the pot to make up for the lost fat.
• 1 Small Onion, diced: Our aromatic base, building a layer of sweet, savory depth. Substitution Tip: No onion? A tablespoon of onion powder will work in a pinch!
• 3 Cloves Garlic, minced: The flavor powerhouse! Don’t be shy with it. Chef’s Hack: A microplane zester is my secret weapon for turning garlic cloves into a fine, flavorful paste that melts right into the soup.
• 4 Cups Beef Broth: This forms our liquid gold. Chef’s Insight: Using a good-quality, low-sodium broth gives you complete control over the final salt level. You can always add more, but you can’t take it out!
• 1 Can (28 oz) Diced Tomatoes: These give the soup its chunky, vibrant body and that classic tomato tang. Pro Tip: Don’t drain them! We’re using all that wonderful tomato juice in the can as part of our broth.
• 1 Cup Tomato Sauce: This thickens the broth and creates a smoother, richer base. Substitution Tip: If you have tomato paste, you can use 2 tablespoons and thin it out with a bit of extra broth or water.
• 1 tsp Italian Seasoning: Our all-in-one flavor bomb! It’s a blend of herbs like oregano, basil, thyme, and rosemary that sings in harmony with the tomatoes. Chef’s Insight: If you don’t have the blend, a ½ teaspoon each of dried oregano and basil is a great stand-in.
• 1 Cup Elbow Macaroni: The classic, comforting carb that makes this a full meal. Substitution Tip: Any small pasta will work beautifully here! Ditalini, small shells, or even orzo are fantastic alternatives.
• Salt and Black Pepper to taste: The essential finishers. Always season at the end, after you’ve tasted it!

Let’s Get Cooking: Your Step-by-Step Guide

Ready to watch simple ingredients transform into something magical? Follow these steps, and you’ll be a one-pot soup hero in no time. I’ve sprinkled in my favorite tips and hacks to ensure your soup is perfect every single time.

1. The Sizzling Start: Grab your largest soup pot or Dutch oven and place it over medium-high heat. No need to add oil just yet—we’re going to let the beef render its own fat. Add the ground beef, breaking it up with your wooden spoon as it cooks. We’re looking for a beautiful, deep brown color here, not gray! Chef’s Hack: For maximum flavor, resist the urge to stir constantly. Let the beef sit for a minute or two to get a good sear on the bottom of the pot before breaking it up. Once the beef is browned, add the diced onion and minced garlic and cook for another 2-3 minutes, until the onion is softened and the whole kitchen smells incredible.
2. Drain & Shine (Optional but Recommended): This is the one time we might “leave” the one-pot method. If there’s a lot of excess grease from the beef, carefully drain it off. I like to tilt the pot and use a spoon to skim it out, or you can carefully pour it into a old jar. This simple step makes for a cleaner, less greasy broth, which I personally prefer.
3. The Flavor Fusion: Now for the fun part! Pour in the beef broth, the entire can of diced tomatoes (with their juices!), the tomato sauce, and the Italian seasoning. Give it all a big, enthusiastic stir, scraping the bottom of the pot with your spoon to lift up all those delicious browned bits from the beef. Those little bits are PURE FLAVOR. Bring the whole mixture to a lively boil.
4. The Simmering Spell: Once it’s boiling, reduce the heat to low, pop a lid on the pot, and let it simmer for 10 minutes. This gentle cooking time allows all the flavors to get to know each other, mingle, and become best friends. Your house is going to smell absolutely divine right about now.
5. Pasta Time! After 10 minutes, take off the lid and stir in the dry elbow macaroni. Submerge all the pasta in the broth, return the lid, and let it cook for another 10-12 minutes, stirring once or twice to prevent sticking. The pasta will cook directly in the flavorful broth, absorbing all that tomato-beef goodness as it softens. Chef’s Tip: Don’t overcook the pasta at this stage! It will continue to soften a bit as the soup sits. We’re aiming for al dente—tender but with a slight bite.
6. The Final Touch: Turn off the heat. Now is the time to taste your masterpiece. Season with salt and freshly ground black pepper until it’s just right for you. Remember, you can always add more, so start with a little and build from there.

Let’s Dish It Up! Serving Suggestions

This soup is a star all on its own, but a few simple accompaniments can turn it into a true feast. Ladle those steaming, hearty bowls right from the pot. I love serving this family-style, letting everyone dig in at the table. A big, crusty loaf of garlic bread or a basket of warm, buttery dinner rolls is non-negotiable for dipping and soaking up every last drop. For a fresh counterpoint, a simple side salad with a sharp vinaigrette cuts through the richness beautifully. And for the ultimate finishing touch? A generous shower of freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley or basil.

Make It Your Own: Delicious Recipe Variations

One of the best things about a foundational recipe like this is how easily you can adapt it! Here are a few of my favorite twists:

• Cheeseburger Soup: Stir in 1 cup of shredded sharp cheddar cheese and ¼ cup of chopped dill pickles at the very end. It’s a cheeseburger in a bowl!
• Spicy Kick: Add a pinch of red pepper flakes with the Italian seasoning, or stir in a tablespoon of your favorite hot sauce at the end.
• Garden-Packed Version: Sauté a diced carrot and celery stalk with the onion. For a green boost, stir in a handful of fresh spinach during the last 2 minutes of cooking.
• Italian Wedding Style: Use Italian sausage (casings removed) instead of ground beef for a more robust, herby flavor.
• Gluten-Free Friendly: Simply swap the regular elbow macaroni for your favorite gluten-free pasta. The soup itself is naturally GF!

Olivia’s Chef’s Notes & Kitchen Stories

This recipe has been a living, breathing thing in my kitchen for years. It started as a strict replica of my grandma’s, but over time, I’ve made it my own. My biggest “aha!” moment was realizing that browning the beef properly—getting a real sear on it—was the single biggest factor in taking the flavor from “good” to “WOW.” Don’t rush that first step!

And a funny story? I once, in a pre-coffee haze, added a whole *box* (1 lb!) of macaroni instead of a single cup. Let’s just say we had a very, very thick “soup” that day, more like a beefy tomato pasta stew. It was still delicious, but it taught me a valuable lesson about reading the recipe carefully before you start! The beauty of this soup is its flexibility. It forgives mistakes and welcomes creativity. Make it once as written, then have fun and make it your family’s new classic.

Your Soup Questions, Answered!

I’ve made this soup countless times and have answered tons of questions from readers. Here are the most common ones to help you out!

Q: My pasta absorbed all the broth and the soup got thick! What do I do?
A: This is the most common “issue,” and it’s an easy fix! The pasta continues to soak up liquid as it sits. Simply thin it out by adding a splash more beef broth or even a little water when you reheat it. It will loosen right back up to the perfect soup consistency.

Q: Can I make this in a slow cooker or Instant Pot?
A> You absolutely can!
Slow Cooker: Brown the beef, onion, and garlic in a skillet first (for best flavor!), then drain and add to the slow cooker with all other ingredients *except* the macaroni. Cook on LOW for 6-7 hours or HIGH for 3-4. In the last 30 minutes of cooking, stir in the dry macaroni.
Instant Pot: Use the Sauté function to brown the beef, onion, and garlic. Drain fat. Add everything except the macaroni. Cook on HIGH pressure for 5 minutes. Do a quick release, then stir in the macaroni. Use the Sauté function again to simmer until the pasta is tender, about 8-10 minutes.

Q: How can I store and reheat leftovers?
A: This soup keeps beautifully! Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed. The pasta will be softer, but the flavor is still amazing.

Q: Can I freeze this soup?
A> I don’t recommend freezing it with the pasta in it, as it tends to become very mushy and grainy upon thawing. If you want to make a big batch for the freezer, prepare the soup but stop before adding the macaroni. Freeze the base, and then when you’re ready to eat, thaw it, reheat it, and cook the pasta fresh in the simmering soup.

Beef & Tomato Macaroni Soup : A Cozy, Classic One-Pot Meal

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• Author: OliviaBennett

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Description

Beef & Tomato Macaroni Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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Ingredients

Scale 1x2x3x

• 1 lb ground beef (80/20 blend)

• 1 small onion, diced

• 3 cloves garlic, minced

• 4 cups beef broth

• 1 can (28 oz) diced tomatoes (with juice)

• 1 cup tomato sauce

• 1 tsp Italian seasoning

• 1 cup elbow macaroni

• Salt and black pepper, to taste

Optional Variations: shredded cheddar cheese, dill pickles, red pepper flakes, Italian sausage, gluten-free pasta, extra veggies (carrot, celery, spinach)

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Instructions

1. Brown the Beef:
   In a large soup pot or Dutch oven over medium-high heat, cook the ground beef until browned. Let it sit for a minute before breaking it up for maximum flavor.

2. Add Aromatics:
   Stir in diced onion and garlic; cook 2–3 minutes until onions are softened.

3. Drain Excess Fat (Optional):
   If needed, carefully skim off or drain excess grease for a cleaner broth.

4. Build the Soup Base:
   Add beef broth, diced tomatoes (with juice), tomato sauce, and Italian seasoning. Stir well, scraping browned bits from the bottom. Bring to a boil.

5. Simmer:
   Reduce heat to low, cover, and simmer for 10 minutes.

6. Cook Pasta:
   Stir in dry elbow macaroni, return lid, and cook 10–12 minutes until pasta is al dente, stirring occasionally.

7. Season to Taste:
   Turn off heat and add salt and freshly ground black pepper as needed.

8. Serve:
   Ladle into bowls and optionally top with grated Parmesan cheese and fresh parsley or basil. Serve with crusty bread or rolls.

Notes

• Refrigerate: Up to 4 days in an airtight container; add extra broth when reheating if pasta absorbs too much liquid.

• Freeze: Prepare soup base without pasta; cook pasta fresh when ready to serve.

Nutrition

• Calories: 320 cal Per Serving
• Fat: 14g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 22g

Nutritional Information*

*Please note: These values are approximate and can vary based on specific ingredients used.

• Calories: 320
• Protein: 22g
• Carbohydrates: 28g
• Fat: 14g
• Fiber: 3g
• Sodium: 650mg

Prep & Cook Time: Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

A Final Spoonful

This soup will always be Grandma’s recipe to me, but now, I’m so thrilled to share it with you. It’s a testament to the fact that the best recipes aren’t about perfection—they’re about the feeling of home, the simplicity of a meal made with love, and the joy of gathering around a steaming pot.

I hope this recipe becomes a new page in your own family’s story, creating warm memories and full bellies for years to come. Thank you for letting me share one of my most cherished culinary hugs with you.

Wishing you a cozy kitchen and a happy heart,
Olivia