This beef and macaroni soup is made with ground beef, broth, tomatoes, pasta, and veggies. Easy, hearty, and seriously comforting.
I didn’t grow up eating this soup. There was no hand-me-down recipe card from my grandma, no Sunday tradition, no secret ingredient passed around like folklore. This beef and macaroni soup came into my life on a random Tuesday in the middle of a burnout spiral—right when I needed something easy, something warm, something that didn’t ask a lot of me.
It was freezing. I had half a pound of ground beef in the fridge, some elbows I’d forgotten about in the back of the pantry, and a can of diced tomatoes I probably bought during a “soup phase” that never happened. I tossed everything in a pot, kind of half-measuring, fully winging it—and you know what? It hit. Like, really hit.
Since then, it’s been my go-to when I don’t have the brain space to “cook,” but still want something that feels like it took effort. And now, when I make it, it reminds me of that night. Me, alone in the kitchen, exhausted… and slowly, one bite at a time, feeling okay again.
This isn’t a soup for impressing your in-laws. It’s not gourmet. It’s not photogenic, if we’re being honest. But it’s real. It’s full of flavor. And it just might be exactly what you need tonight.
Why You’ll Love This Beef and Macaroni Soup Recipe?
This soup doesn’t care if you’re using off-brand pasta or forgot to thaw the meat. It’s adaptable, forgiving, and surprisingly full of flavor for how little effort it requires. And while I’ve made fancier soups—ones with wine and herbs you have to buy fresh and 17 steps you have to follow—nothing ever tastes quite like this one does at 8PM when you’re reheating leftovers and the wind’s howling against your windows.
It’s hearty, but not heavy. Filling, but not overwhelming. It stretches a pound of meat into multiple meals. And it just… feels like home. Even if you’ve never had it before.
Plus, it comes together in one pot. Which, if you’re anything like me, is everything.
Ingredient Notes:
There’s no “right” way to make this, okay? But here’s how I usually do it:
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Ground beef (1 lb): Use whatever’s on sale. Lean is great, but 80/20 has more flavor. Drain it if it gets greasy.
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Onion (½ cup, diced): White or yellow. You could even use onion powder in a pinch (I have).
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Beef broth (6 cups): Full-sodium, low-sodium, bouillon cube + water? They all work.
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Diced tomatoes (14 oz): Don’t drain them. That juice is flavor gold.
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Tomato paste (2 tbsp): Optional, but it adds depth. If you skip it, maybe add a splash of ketchup. Yeah, I said it.
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Worcestershire sauce (1 tsp): It’s subtle but makes a difference. Adds that savory, umami thing.
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Oregano & basil (½ tsp each): Dried is fine. Fresh is great. But don’t stress if you’re out.
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Elbow macaroni (1½ cups uncooked): Or whatever small pasta you find rattling in the pantry.
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Frozen mixed veggies (1½ cups): I like peas, corn, carrots. Use what you love (or have).
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Salt & pepper: Season it like you’re feeding yourself. Not a recipe tester.
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Chopped parsley (optional): For those days when you’re feeling fancy. I rarely do.
How To Make Beef and Macaroni Soup?
- Brown the beef and onion.
Toss the beef and diced onion into a big pot over medium-high heat. Stir it around until the beef’s no longer pink and the onion looks soft enough that you’d eat it on purpose. Drain the fat if you want. Or don’t. I’m not your cardiologist. - Add all the flavor stuff.
Pour in the broth, the tomatoes (with juice!), tomato paste, Worcestershire, dried herbs, salt, pepper—whatever you’re using. Stir it. Bring it to a nice bubble. Your house will start smelling like something is happening. It’s a nice moment. - Add the pasta and veggies.
Toss in the macaroni and frozen vegetables. Stir again. Cover the pot, reduce the heat, and let it simmer until the noodles are tender. Stir once in a while if you remember. If you forget? It’ll probably be fine. - Taste, adjust, and serve.
Take a spoonful. Taste it. Add salt if it’s bland. Pepper if it needs kick. Hot sauce if you’re that kind of person. Then serve it in a bowl that feels unnecessarily large and eat it curled up on the couch under a blanket you should’ve washed three days ago.
Storage Options:
This soup might taste even better the next day. Store it in the fridge for up to 4 days. The pasta will soak up some broth, so when you reheat it, add a splash of water or broth to thin it out.
Want to freeze it? Totally doable. Just know the pasta gets a little soft. If that bugs you, freeze the soup without the noodles and cook fresh pasta when you thaw it. Or just embrace the mush. It’s comfort food—not haute cuisine.
Want To Save This Recipe?
Variations and Substitutions:
This is the fun part. You can change a ton of things and it’ll still turn out good.
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Ground turkey or sausage? Yup.
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No frozen veggies? Use canned. Or skip them.
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No tomato paste? A spoonful of ketchup. Yes, seriously.
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More heat? Add red pepper flakes or Tabasco.
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Want it cheesier? Stir in shredded cheddar before serving. You won’t regret it.
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Vegan? Use veggie broth, lentils, and plant-based crumbles. Still great.
What to Serve with Beef and Macaroni Soup?
This soup is a full meal. But if you want to make it feel like an event, here’s what I’d do:
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Garlic bread: A must.
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Simple salad: Because sometimes you need something green.
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Grilled cheese: No explanation needed.
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Roasted broccoli: Or Brussels sprouts. Or literally any veggie you like.
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A movie and no plans to leave the couch: Highly recommended.
Frequently Asked Questions:
Can I make this in a slow cooker?
Yes! Brown the meat and onion first, then toss everything (except the pasta) in the slow cooker. Cook on low 6–7 hours. Add pasta for the last 30 minutes.
Can I double it?
Absolutely. Use a giant pot and go wild.
Do I have to use elbow macaroni?
Nope. Use shells, rotini, whatever you’ve got. It’s flexible like that.
This beef and macaroni soup isn’t just food. It’s a warm blanket, a quiet exhale, a moment of calm in the middle of the week when everything feels like too much. It’s not fancy. It’s not Instagram-perfect. But it shows up when you need it most—and that’s worth something, isn’t it?
If you make it, let me know. Tell me if your noodles overcooked or if you added cheese or if you ate it straight from the pot. I wanna hear it all.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Beef and Macaroni Soup
Ingredients
- 1 pound ground beef
- ½ cup diced onion
- 6 cups beef broth
- 1 14-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1½ cups uncooked elbow macaroni
- 1½ cups frozen mixed vegetables
- Salt and black pepper to taste
- Fresh chopped parsley for garnish (optional)
Instructions
Cook the Ground Beef and Onion:
- In a large saucepan or Dutch oven, add the ground beef and diced onion. Cook over medium-high heat, stirring frequently, until the beef is browned and the onion is soft and translucent. Carefully drain and discard any excess grease.
Add Liquids and Seasonings:
- Stir in the beef broth, diced tomatoes (including liquid), tomato paste, Worcestershire sauce, dried oregano, dried basil, and a pinch of salt and pepper. Bring the mixture to a gentle boil over medium heat.
Incorporate Pasta and Vegetables:
- Add the uncooked elbow macaroni and frozen mixed vegetables to the pot. Reduce the heat to medium-low, cover with a lid, and allow the soup to simmer for 10 to 12 minutes, or until the pasta is tender and the vegetables are heated through. Stir occasionally to prevent sticking.
Finish and Serve:
- Taste the soup and adjust seasoning with additional salt and pepper, if needed. Ladle into serving bowls and garnish with chopped parsley, if desired. Serve hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
