You ever get that craving for something hearty, warm, and just a little bit nostalgic? This Beef and Tomato Macaroni Soup totally hits that spot for me—it’s like a big, cozy hug in a bowl. There’s something about the rich, meaty broth swirling with bright, tangy tomatoes and tender little elbows of macaroni that takes me straight back to family dinners on chilly nights. The kitchen fills with this comforting aroma that makes you want to grab a bowl and dive right in. And the best part? It’s surprisingly simple to make! I’m excited to share this recipe because it’s perfect for those days when you want something both satisfying and super easy.
Quick Facts
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Main Dish:
1 lb ground beef
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups beef broth
1 (14.5 oz) can diced tomatoes, undrained
1 cup elbow macaroni
1 tsp dried basil
1 tsp dried oregano
1/2 tsp black pepper
1/2 tsp salt (adjust to taste)
1 tbsp olive oil
How I Make It
Step 1:
Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once shimmering, add the finely chopped onion and sauté until soft and translucent, about 4-5 minutes. Toss in the minced garlic and cook for another 30 seconds until fragrant—don’t let it burn!
Step 2:
Next, add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until nicely browned and no longer pink, about 6-7 minutes. Drain extra fat if the pot is very greasy; this helps keep the soup from feeling too heavy.
Step 3:
Pour in the beef broth along with the entire can of diced tomatoes, juices included. Stir in the dried basil, oregano, salt, and black pepper. Bring everything up to a gentle boil.
Step 4:
Once boiling, add the elbow macaroni. Reduce the heat to medium-low and simmer, stirring occasionally, until the macaroni is tender—about 10 minutes. Keep an eye on it so the pasta doesn’t overcook and get mushy.
Step 5:
Taste the soup and adjust seasoning if needed. If you prefer a thicker broth, simmer a few minutes longer uncovered. For a thinner soup, add a splash more beef broth or water.
Step 6:
Serve hot with some freshly cracked black pepper on top. It’s irresistible when paired with a crusty slice of bread or a light salad on the side!
Variations & Tips
Swap ground beef with ground turkey or chicken for a lighter version.
Add a handful of baby spinach or kale in the last few minutes for some greens.
For a bit of heat, sprinkle in crushed red pepper flakes while cooking.
Use small-shaped pasta like mini shells or ditalini if you don’t have elbow macaroni.
Drain excess fat from beef to keep soup lighter but leave a little for extra flavor.
If the soup tastes too acidic from the tomatoes, stir in 1 tsp of sugar to balance it out.
How I Like to Serve It
This soup is a go-to for chilly weeknights or cozy weekend lunches. I love serving it with garlic bread to mop up every last drop of broth. It also pairs beautifully with a crisp green salad tossed in a simple vinaigrette. When it’s soup weather outside, this bowl never disappoints!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking the pasta.
If you want to make the soup in advance, keep the pasta separate and add it when reheating to prevent it from turning mushy.
Closing: This Beef and Tomato Macaroni Soup is one of those reliable, comforting recipes that always warms you up and fills the kitchen with that “home” feeling—I know it’ll become a favorite in your house, too.
