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An extreme close-up of a spoonful of homemade beef and macaroni soup, showing the rich texture of the ground beef, vegetables, and pasta.

Beef and Macaroni Soup (The Ultimate Comfort Recipe)

This hearty and comforting Beef and Macaroni Soup is the perfect one-pot meal. An easy, family-friendly recipe featuring a rich tomato broth, savory ground beef, and tender macaroni, ready in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 lb lean ground beef 85/15 or 90/10
  • 1 large onion finely chopped
  • 2 carrots peeled and finely chopped
  • 2 ribs celery finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 4 cups beef broth low-sodium
  • 1 can (15 oz) diced tomatoes undrained
  • 2 cups water
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1.5 cups elbow macaroni uncooked
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • 1 Large Dutch oven or pot
  • 1 Wooden spoon

Method
 

  1. In a large Dutch oven or pot over medium-high heat, heat the olive oil. Add the ground beef and cook, breaking it apart with a spoon, until it's deeply browned. Drain off any excess grease.
  2. Add the chopped onion, carrots, and celery to the pot with the beef. Cook for 5-7 minutes, until the vegetables have softened. Stir in the minced garlic and cook for another minute until fragrant.
  3. Stir in the tomato paste and cook for 1-2 minutes, allowing it to 'bloom' and deepen in flavor. Pour in the beef broth, diced tomatoes (with their juices), water, Italian seasoning, bay leaf, and Worcestershire sauce. Scrape up any browned bits from the bottom of the pot.
  4. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 20 minutes to allow the flavors to meld together.
  5. Uncover the pot, remove the bay leaf, and stir in the dry elbow macaroni. Increase the heat to maintain a steady simmer and cook for 8-10 minutes, or until the pasta is al dente, stirring occasionally.
  6. Season the soup with salt and pepper to your liking. Stir in the fresh parsley and serve hot.

Notes

Tip 1: For the best flavor, use a good quality beef broth.
Tip 2: Don't be afraid to let the beef get a deep brown crust for maximum savory flavor.
Tip 3: If you plan to freeze the soup, cook the pasta separately and add it when serving to prevent it from becoming mushy upon reheating.