Why You’ll Love This Beef and Macaroni Soup
When you’re craving comfort in a bowl, this beef and macaroni soup delivers on every level. It’s hearty enough for dinner but doesn’t weigh you down, perfect for those chilly evenings when you need something warming.
I love how versatile this recipe is. No corn? Skip it. Want more veggies? Toss them in. The combination of tender ground beef, al dente pasta, and savory broth creates that homestyle flavor we all remember from childhood.
Best of all, it’s ready in about 45 minutes, making it doable on busy weeknights. Leftovers? Even better the next day.
What Ingredients are in Beef and Macaroni Soup?
This hearty beef and macaroni soup brings together simple, everyday ingredients that transform into something truly special when simmered together. I always think of this as a “pantry raid” recipe—meaning you probably have most of these items already lurking in your kitchen. The combination of savory beef, tender vegetables, and perfectly cooked pasta creates that comforting flavor that makes you want to grab a second bowl.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 pound ground beef (85% lean)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 can (14.5 oz) diced tomatoes with juice
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 2 cups water
- 1 cup elbow macaroni, uncooked
- 1 cup frozen corn (optional)
- Fresh parsley, chopped (for garnish)
While the ingredient list might look long at first glance, don’t let that intimidate you. Most are kitchen staples that create layers of flavor. Feel free to make this recipe your own—swap ground turkey for the beef if you prefer, use whatever short pasta shape you have on hand, or toss in additional vegetables like peas or green beans. The corn adds a touch of sweetness that balances the savory elements, but it’s completely optional if you’re not a fan or don’t have any on hand.
How to Make This Beef and Macaroni Soup
Making this cozy soup starts with building layers of flavor. Heat 1 tablespoon of olive oil in a large soup pot over medium heat, then add 1 medium diced onion, 2 diced carrots, and 2 diced celery ribs. This trio, sometimes called mirepoix, creates the aromatic base for our soup.
Cook these vegetables for about 4-5 minutes until they soften, stirring occasionally so nothing burns. Then add 3 cloves of minced garlic and cook for just 30 seconds more—any longer and the garlic might turn bitter.
Now for the starring protein: push those veggies to the side of the pot and add 1 pound of ground beef (85% lean works best for flavor without excessive grease). Break it apart with your spoon as it browns, which should take about 5-6 minutes. If there’s a lot of excess fat, you can drain it off, though a little adds flavor.
Season everything with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried Italian seasoning, then pour in a 14.5 oz can of diced tomatoes with their juice, a 15 oz can of tomato sauce, 4 cups of beef broth, and 2 cups of water.
Bring this mixture to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes to marry those flavors.
Add 1 cup of uncooked elbow macaroni and the optional 1 cup of frozen corn, then continue simmering until the pasta is tender, about 8-10 minutes more. A sprinkle of fresh chopped parsley right before serving adds a pop of color and freshness to each bowl.
Beef and Macaroni Soup Substitutions and Variations
Although the core recipe for this soup is delicious as written, you’ll love how adaptable it’s to whatever ingredients you have on hand or dietary needs you’re accommodating.
I often swap ground turkey for beef when I’m craving something lighter, or use chickpeas for a vegetarian version.
Don’t have elbow macaroni? Any small pasta works beautifully—shells, ditalini, or even broken spaghetti in a pinch.
The vegetables are just as flexible.
I’ve tossed in zucchini, bell peppers, or frozen peas when my crisper drawer needed cleaning out.
Trust me, this soup is practically impossible to mess up.
What to Serve with Beef and Macaroni Soup
A hearty bowl of beef and macaroni soup practically begs for the perfect accompaniment to round out your meal.
I love serving mine with crusty garlic bread for dipping into that rich tomato broth. Trust me, there’s something magical about that warm, buttery bread soaking up all those flavors.
A simple green salad with vinaigrette adds a revitalizing contrast to the savory soup.
For something more substantial, grilled cheese sandwiches make this a complete comfort food experience.
And when I’m feeling fancy? A glass of medium-bodied red wine, like Merlot, brings out the beef’s richness.
Final Thoughts
While I’ve prepared countless soups over the years, this beef and macaroni version remains one of my absolute favorites for busy weeknights.
It’s hearty enough to satisfy hungry families yet simple enough that anyone can master it. The combination of tender beef, al dente pasta, and savory broth creates pure comfort in a bowl.
I love how versatile it is, too. Don’t have elbow macaroni? Shell pasta works fine.
Want more veggies? Toss in some zucchini or spinach.
This soup freezes beautifully for those nights when cooking feels impossible. Trust me, you’ll want this recipe in your regular rotation.
Beef and Macaroni Soup
Ingredients
Method
- Heat olive oil in a large soup pot over medium heat.
- Add diced onion, carrots, and celery. Cook for 4-5 minutes until softened, stirring occasionally.
- Add minced garlic and cook for 30 seconds more.
- Push vegetables to the side of the pot and add ground beef. Break it apart with a spoon as it browns, about 5-6 minutes. Drain excess fat if desired.
- Season with salt, black pepper, and Italian seasoning.
- Add diced tomatoes with juice, tomato sauce, beef broth, and water.
- Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes to combine flavors.
- Add uncooked macaroni and frozen corn (if using). Continue simmering until pasta is tender, about 8-10 minutes.
- Garnish with fresh chopped parsley before serving.
