Description
A hearty and easy Beef and Macaroni Soup recipe packed with ground beef, elbow pasta, vegetables, and a rich tomato broth. This one-pot meal is perfect for weeknight dinners and cozy comfort food lovers.
Ingredients
1 pound ground beef
1 cup elbow macaroni
1 medium onion, chopped
2 cloves garlic, minced
1 can diced tomatoes (14.5 oz)
2 tablespoons tomato paste
4 cups beef broth
2 carrots, peeled and diced
2 celery stalks, diced
1 bay leaf
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. In a large pot over medium heat, cook the ground beef until no longer pink. Drain any excess fat.
2. Add chopped onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
3. Stir in tomato paste and cook for 2 minutes.
4. Add diced tomatoes, beef broth, Italian seasoning, bay leaf, salt, and pepper. Stir well.
5. Bring to a boil, reduce heat, and simmer uncovered for 15-20 minutes.
6. Stir in elbow macaroni and simmer 8-10 minutes until pasta is al dente.
7. Remove bay leaf, adjust seasoning if needed, and serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
To freeze, omit the pasta and add fresh macaroni when reheating.
Add a splash of broth when reheating as pasta absorbs liquid over time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 370
- Sugar: 6g
- Sodium: 920mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg