Beef and Macaroni Soup
There’s something undeniably soothing about walking into a warm house and being greeted by a simmering pot of soup on a cold day. It’s more than just a meal—it feels like comfort made edible, a gentle reminder that you’re cared for. And among the many cozy classics, one dish stands out for its uncomplicated, nostalgic goodness: hearty Tomato Macaroni Soup.
This dish blends savory ground beef, vibrant vegetables, and elbow macaroni in a rich tomato broth that has earned its place as a longtime family favorite. It’s simple to prepare, wonderfully filling, and ideal for chilly evenings, busy weeknights, or any moment you need a bit of warmth.
🧾 Ingredients
Soup Base:
- Prime ground beef – 1 pound
- Finely chopped red onion – ½ cup
- Rich beef stock – 6 cups
- Fresh chopped tomatoes – 14 ounces
- Sundried tomato puree – 2 tablespoons
- Worcestershire sauce – 1 teaspoon
- Crushed oregano – ½ teaspoon
- Dried sweet basil – ½ teaspoon
Add-ins:
- Uncooked elbow pasta – 1½ cups
- Quick-freeze garden vegetables – 1½ cups
👩🍳 Instructions
Step 1: Cook the Base
In a large pot, brown the ground beef with the red onion over medium heat until the meat is cooked through and the onions soften. Drain off any excess grease for a cleaner broth.
Step 2: Build the Broth
Add the beef stock, chopped tomatoes, sundried tomato puree, Worcestershire sauce, oregano, and basil. Bring to a low boil, then reduce the heat and let it simmer for about 5 minutes so the flavors come together.
Step 3: Add Pasta and Veggies
Stir in the elbow macaroni and the mixed vegetables. Let the soup simmer for roughly 8 minutes, or until the pasta is tender yet firm.
Step 4: Season and Serve
Taste and season with salt and freshly cracked pepper. Ladle into bowls and serve warm—feel free to add shredded cheese on top and pair with crusty bread for an even cozier meal.
