Description
A hearty, comforting beef macaroni soup featuring ground beef, tender elbow macaroni, and fresh vegetables simmered in a flavorful tomato broth. Perfect for a warming family meal or make-ahead dinner that freezes wonderfully.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (15 oz) diced tomatoes
- 1 cup elbow macaroni
- 1 carrot, chopped
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Brown the beef and aromatics: In a large pot over medium heat, cook the ground beef along with diced onion and minced garlic until the beef is browned and the onion is translucent. This step builds the base flavor for the soup.
- Add liquids and vegetables: Pour in the beef broth and diced tomatoes with their juice. Stir in the chopped carrot and Italian seasoning. Bring the mixture to a gentle simmer.
- Simmer the soup: Let the soup simmer uncovered for about 10 minutes to allow the flavors to meld and the carrot to soften slightly.
- Cook the macaroni: Add the elbow macaroni to the pot and continue to cook for 8–10 minutes, or until the pasta is tender but not mushy. Stir occasionally to prevent sticking.
- Season and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot for a satisfying meal.
Notes
- Add fresh spinach or canned beans like kidney or cannellini beans for extra texture and nutrition.
- This soup freezes well and can be stored in an airtight container in the freezer for up to 3 months.
- To reheat frozen soup, thaw overnight in the refrigerator and warm on the stovetop over medium heat, stirring occasionally.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup / Main Course
- Method: Stovetop
- Cuisine: American Comfort Food
