Description
Beef & Tomato Macaroni Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
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1 lb ground beef (80/20 blend)
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1 small onion, diced
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3 cloves garlic, minced
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4 cups beef broth
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1 can (28 oz) diced tomatoes (with juice)
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1 cup tomato sauce
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1 tsp Italian seasoning
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1 cup elbow macaroni
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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)
Instructions
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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. -
Add Aromatics:
Stir in diced onion and garlic; cook 2–3 minutes until onions are softened. -
Drain Excess Fat (Optional):
If needed, carefully skim off or drain excess grease for a cleaner broth. -
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. -
Simmer:
Reduce heat to low, cover, and simmer for 10 minutes. -
Cook Pasta:
Stir in dry elbow macaroni, return lid, and cook 10–12 minutes until pasta is al dente, stirring occasionally. -
Season to Taste:
Turn off heat and add salt and freshly ground black pepper as needed. -
Serve:
Ladle into bowls and optionally top with grated Parmesan cheese and fresh parsley or basil. Serve with crusty bread or rolls.
Notes
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Refrigerate: Up to 4 days in an airtight container; add extra broth when reheating if pasta absorbs too much liquid.
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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