Beef and Macaroni Soup
This hearty beef and macaroni soup combines ground beef, tender pasta, tomatoes, and mixed vegetables in a savory broth—an easy, satisfying one-pot meal perfect for chilly nights or family dinners.
8 Servings
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
To make this soup gluten-free, substitute the elbow macaroni with a certified gluten-free pasta of similar size and shape. Additionally, ensure that the beef broth, Worcestershire sauce, and tomato paste used are labeled gluten-free, as some brands may contain hidden gluten sources or additives. Always check packaging for certifications when preparing meals for those with gluten intolerance or celiac disease.