Beef and Macaroni Soup

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Nothing warms the soul quite like a hearty bowl of Beef and Macaroni Soup. This comforting classic blends savory ground beef, tender elbow macaroni, and a tomato-rich broth that’s been seasoned to perfection. It’s a simple yet deeply satisfying dish, perfect for chilly evenings, busy weeknights, or whenever you need a big bowl of something warm and delicious.

This soup isn’t just about flavor—it’s about memories. It reminds many of cozy family dinners and home-cooked meals that brought everyone to the table. It’s budget-friendly, easy to prepare, and fills your kitchen with the mouthwatering aroma of simmering goodness. Whether you’re feeding a crowd or just yourself, Beef and Macaroni Soup hits the spot every single time.

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Why You’ll Love This Beef and Macaroni Soup

• It’s a one-pot wonder with minimal cleanup.
• Packed with protein, carbs, and flavor, making it a complete meal.
• Customizable with extra veggies or spice to suit your taste.
• Budget-friendly and freezer-friendly.
• Perfect for meal prep or family dinners.

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Preparation Phase & Tools to Use

To make Beef and Macaroni Soup, you’ll need a few basic kitchen tools:

• Large Soup Pot or Dutch Oven – This is where the magic happens. A heavy-bottomed pot ensures even cooking and allows flavors to develop fully.
• Wooden Spoon or Silicone Spatula – Ideal for stirring without scratching your cookware.
• Knife and Cutting Board – For chopping onions, garlic, and any extra veggies you want to toss in.
• Measuring Cups and Spoons – Accuracy matters, especially for seasoning and liquid amounts.

Each of these tools contributes to a smoother cooking process and helps you get the perfect texture and taste.

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Preparation Tips

Start by browning your ground beef thoroughly to develop flavor. Drain excess fat to keep the soup from being too greasy. Sauté onions and garlic until fragrant—this step builds a great flavor base. When adding pasta, be sure not to overcook it; it will continue to soften in the hot broth. For deeper flavor, let the soup simmer gently for at least 15–20 minutes before serving. If you’re planning to store leftovers, consider cooking the macaroni separately and adding it in just before eating to avoid mushy noodles.

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Ingredients for this Beef and Macaroni Soup

• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups beef broth (low-sodium preferred)
• 2 cups water
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes
• 1 cup elbow macaroni (uncooked)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil (optional, for sautéing)
• Fresh parsley, chopped (for garnish)

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Step 1: Brown the Beef

In a large soup pot or Dutch oven over medium heat, add the ground beef. Cook until fully browned, breaking it up with a spoon as it cooks. If there’s excess grease, drain it off before proceeding.

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Step 2: Sauté the Aromatics

Push the beef to one side of the pot and add a tablespoon of olive oil if needed. Sauté the chopped onions and garlic until soft and fragrant—about 3–4 minutes. Stir everything together.

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Step 3: Add Tomatoes and Broth

Pour in the tomato sauce, diced tomatoes, beef broth, and water. Stir well to combine. Add the dried basil, oregano, paprika, salt, and pepper. Bring the mixture to a boil.

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Step 4: Simmer for Flavor

Once boiling, reduce the heat to low and let the soup simmer uncovered for 10–15 minutes. This allows the flavors to meld beautifully.

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Step 5: Cook the Macaroni

Add the uncooked elbow macaroni directly to the pot. Stir occasionally to prevent sticking. Let it simmer for another 8–10 minutes, or until the pasta is just tender.

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Step 6: Final Seasoning and Serve

Taste the soup and adjust the seasoning if needed. Add more salt, pepper, or herbs as desired. Once the pasta is tender, remove the soup from heat. Garnish with freshly chopped parsley before serving.

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Notes

Beef and Macaroni Soup is incredibly forgiving and adaptable. You can substitute ground beef with ground turkey or plant-based meat alternatives without compromising on flavor. If you prefer a chunkier texture, add chopped carrots, celery, or bell peppers along with the onions. To make it heartier, consider stirring in a handful of baby spinach or kale just before serving. This soup gets even better the next day, making it perfect for leftovers.

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Watch Out for These Mistakes While Cooking

• Overcooking the macaroni: Add pasta toward the end and monitor it closely to keep it from becoming mushy.
• Not draining excess grease: Failing to drain the fat after browning the beef can lead to an oily, heavy soup.
• Skipping the sauté step: Don’t rush through cooking the onions and garlic. Sautéing enhances their flavor and builds a stronger base for the broth.
• Using high-sodium broth: Always opt for low-sodium broth so you can better control the overall saltiness of the dish.
• Adding herbs too early: Dried herbs should go in with the broth, but fresh herbs like parsley are best added at the end.

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Storage Instructions

Allow the soup to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 4 days. If you plan to freeze it, consider storing the cooked macaroni separately to avoid it turning mushy upon reheating. Reheat the soup gently on the stovetop over medium heat, adding a splash of broth or water if it’s too thick. Frozen soup can be stored for up to 3 months—thaw in the refrigerator overnight before reheating.

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Estimated Nutrition

(Per 1.5-cup serving, approximate)

• Calories: 320
• Protein: 22g
• Carbohydrates: 28g
• Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 580mg
• Fiber: 3g
• Sugar: 6g

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Frequently Asked Questions

Can I use a different type of pasta?

Yes, small pasta shapes like ditalini, shells, or rotini work well. Adjust cooking times as needed.

Can this soup be made in a slow cooker?

Yes. Brown the beef first, then transfer all ingredients (except pasta) to the slow cooker. Cook on low for 6–7 hours, adding pasta in the last 30 minutes.

How can I make this soup spicier?

Add a pinch of red pepper flakes or a diced jalapeño with the onions for extra heat.

Can I add vegetables?

Absolutely. Carrots, celery, bell peppers, corn, or spinach all make great additions.

How do I keep the pasta from soaking up all the broth?

Cook pasta separately and add to individual bowls before serving, especially if making ahead.

What broth is best?

Low-sodium beef broth is ideal, but you can also use chicken or vegetable broth in a pinch.

Is this soup freezer-friendly?

Yes, though it’s best to freeze without the pasta. Add fresh-cooked pasta when reheating.

What should I serve with Beef and Macaroni Soup?

Crusty bread, garlic toast, or a light green salad pair perfectly with this hearty soup.

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Conclusion

Beef and Macaroni Soup is the definition of cozy comfort in a bowl. It’s satisfying, simple to prepare, and adaptable to your preferences and pantry staples. Whether you’re making it fresh for dinner tonight or prepping meals for the week, it promises warmth and flavor with every spoonful. Perfect for families, solo diners, and anyone who loves a classic done right.

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