There are some dishes that just *feel* like a warm hug. You know the ones – the recipes that transport you back to your grandma’s kitchen, or that magically appear when the weather turns chilly and all you want is something utterly satisfying. For me, that dish is my beef and macaroni soup. It’s not fancy, it’s not complicated, but oh my goodness, it is pure comfort in a bowl. I’ve made tons of soups over the years, from delicate consommés to hearty stews, but this beef and macaroni soup… it’s the one I come back to again and again. It’s the perfect antidote to a long day, a lifesaver on a busy weeknight, and my kids practically beg for it. If you’re looking for a dish that truly warms you from the inside out, this is it. Forget those bland, watery versions you might have tried elsewhere; this one is packed with flavor and just the right kind of heartiness.
What is Beef and Macaroni Soup?
So, what exactly is this magical beef and macaroni soup? Think of it as the ultimate comfort food soup, a delicious marriage of tender Ground Beef, hearty vegetables, and those delightful little macaroni noodles, all swimming in a rich, savory broth. It’s essentially a complete meal in one pot. The name is pretty straightforward, right? You’ve got your beef, you’ve got your macaroni, and it’s all in a soup. But the beauty of this particular beef and macaroni soup is in its simplicity and how incredibly satisfying it is. It’s not fussy; it doesn’t require a million obscure ingredients or hours of simmering. It’s the kind of dish that feels familiar and welcoming, like an old friend. It’s the perfect blend of a hearty main dish and a comforting soup, making it ideal for any time you need something truly soul-warming.
Why you’ll love this recipe?
Honestly, there are so many reasons why this beef and macaroni soup has earned a permanent spot in my recipe rotation, and I just know you’re going to fall in love with it too! First off, the flavor. Oh, the flavor! It’s deeply savory from the browned beef and the rich broth, with just the right amount of sweetness from the vegetables. It’s not overpowering, but it’s definitely not bland. It’s got that perfect balance that makes you want another spoonful, then another. And simplicity? This recipe is an absolute dream. I’ve made this countless times when I’ve felt completely drained, and it never fails to deliver. You can have this on the table in about an hour, which is a major win in my book, especially on busy weeknights when the last thing I want to do is spend ages in the kitchen. Plus, it’s incredibly budget-friendly. The ingredients are all everyday pantry staples, which means you can whip up a big pot of this deliciousness without breaking the bank. It’s also ridiculously versatile. While I have my favorite way of making it, you can easily tweak it to your liking. And the best part? It’s a guaranteed crowd-pleaser. My kids, who can be notoriously picky eaters, actually ask for this beef and macaroni soup. That’s saying something, right? It’s that perfect combination of familiar comfort and fantastic flavor that makes it truly special. It’s a hug in a bowl, plain and simple.
How do I make Beef and Macaroni Soup?
Quick Overview
Making this beef and macaroni soup is wonderfully straightforward. We’ll start by browning some Ground Beef with aromatics, then add our vegetables and broth, letting it all simmer until the flavors meld beautifully. Finally, we’ll stir in the macaroni to cook right in the soup, making it extra flavorful and thickening the broth just a touch. It’s truly a one-pot wonder that comes together with minimal fuss, perfect for when you need a hearty, satisfying meal without all the stress. The beauty is in its simplicity – letting good ingredients shine.
Ingredients
For the Hearty Base:
1 tablespoon olive oil
1 pound lean ground beef (85/15 or 90/10 works great)
1 medium onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
8 cups beef broth (low-sodium is good so you can control salt)
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried Italian seasoning (or a mix of dried oregano, basil, and thyme)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
For the Macaroni Fun:
1 cup elbow macaroni (or other small pasta shape like ditalini or mini shells)
Optional Garnishes:
Fresh parsley, chopped
Grated Parmesan cheese
Step-by-Step Instructions
Step 1: Brown the Beef and Aromatics
Grab a large pot or Dutch oven and place it over medium-high heat. Add the olive oil. Once it’s shimmering, add your ground beef. Break it up with a spoon and cook until it’s nicely browned all over. You don’t want any pink left. This step is crucial for developing that deep, savory flavor! While the beef is browning, toss in your chopped onion, diced carrots, and diced celery. Let them cook with the beef for about 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent. Finally, add the minced garlic and cook for another minute until it’s fragrant. Be careful not to burn the garlic!
Step 2: Add the Liquids and Seasonings
Now, it’s time to build the broth. Pour in the beef broth and add the can of diced tomatoes (don’t drain them – the juice adds great flavor!). Stir in the Italian seasoning, salt, and black pepper. Give everything a good stir to combine. This is also a good time to taste and adjust the salt and pepper if you think it needs it. Remember, the macaroni will absorb some of the liquid and flavor, so make sure the broth is seasoned well now.
Step 3: Simmer and Meld Flavors
Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 20-30 minutes. This simmering time is where all the magic happens! The flavors of the beef, vegetables, and seasonings will meld together beautifully, creating a rich and comforting base for our soup. You can let it simmer longer if you have the time; the flavor will only get deeper. I often let mine go for closer to 45 minutes if I’m not in a rush.
Step 4: Cook the Macaroni
Once the soup has simmered and the flavors are wonderfully developed, it’s time to add the macaroni. Increase the heat back to medium and bring the soup to a gentle boil. Stir in the uncooked macaroni. Cook according to the package directions for al dente, usually about 8-10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot. You want the macaroni to be tender but still have a slight bite to it. The pasta will absorb some of the broth as it cooks, which will also help thicken the soup slightly.
Step 5: Final Touches and Serving
Once the macaroni is cooked to your liking, taste the soup one last time and adjust seasonings if needed. Ladle the hot beef and macaroni soup into bowls. If you like, sprinkle with fresh chopped parsley for a pop of color and freshness, or add a generous amount of grated Parmesan cheese for an extra layer of cheesy goodness. Serve immediately and enjoy that amazing, comforting aroma!
What to Serve It With
This beef and macaroni soup is so hearty and complete on its own that it truly doesn’t *need* anything else. But if you’re feeling like making a whole meal out of it, or just want to add a little something extra, I’ve got a few ideas that my family loves. For a simple, classic pairing, you can’t go wrong with some crusty bread. A warm baguette or some toasted sourdough slices are perfect for dipping up every last drop of that delicious broth. My kids always love it with some buttered dinner rolls – pure kid-pleaser material! If you want to add a fresh element, a simple side salad with a light vinaigrette cuts through the richness of the soup beautifully. Think a crisp green salad with cucumber and cherry tomatoes. For a more substantial meal, especially if you’re serving it as a lunch or a lighter dinner, you could pair it with grilled cheese sandwiches. The combination of gooey cheese and hearty soup is just divine, a true classic for a reason! It’s also fantastic alongside some garlic breadsticks if you’re feeling a bit more indulgent. Honestly, whatever you serve it with, this beef and macaroni soup is destined to be a hit.
Top Tips for Perfecting Your Beef and Macaroni Soup
I’ve made this beef and macaroni soup more times than I can count, and over the years, I’ve picked up a few little tricks that I think really make a difference. First, about browning the beef – don’t rush this step! Make sure you get a nice, deep brown on the meat. This is where so much of the foundational flavor comes from. If you overcrowd the pot, the beef will steam rather than brown, which is a missed opportunity. If you’re using a smaller pot, you might need to brown the beef in batches. Also, don’t drain all the fat from the beef; a little bit of that rendered fat adds great flavor to the soup base. When you’re chopping your vegetables (onion, carrots, celery), try to dice them into relatively uniform, small pieces. This ensures they cook evenly and integrate nicely into the soup without any single piece dominating. For the garlic, mince it finely or even use a garlic press; it disperses the flavor better. Now, about the broth – using a good quality beef broth is key. If you can, use homemade or a really good store-bought version. Low-sodium is always my preference because it allows me to control the saltiness precisely, especially since the pasta will absorb a lot of it. I’ve learned that the Italian seasoning blend works wonders here, but feel free to experiment with just dried oregano and basil if that’s what you have on hand. When it comes to the macaroni, I’ve tried a few different shapes, and elbow macaroni is my absolute favorite because it’s the perfect bite-sized piece. Ditalini or mini shells also work wonderfully. My biggest tip for the pasta? Cook it *in* the soup! It sounds simple, but cooking the macaroni directly in the broth infuses it with so much flavor, and it helps thicken the soup slightly as the starch is released. Just be sure to stir frequently in the last few minutes of cooking to prevent it from sticking to the bottom of the pot. If you plan on having leftovers, you might want to cook the macaroni separately and add it to individual bowls when serving. This prevents the pasta from becoming too mushy in the leftover soup, as it continues to absorb liquid even after cooking. For a richer soup, you could always add a tablespoon or two of tomato paste along with the garlic and cook it for a minute or two to toast it before adding the broth. And finally, don’t underestimate the power of a fresh garnish! A little sprinkle of fresh parsley or a dollop of sour cream can really brighten up the whole dish. Trust me on these little things; they elevate this simple beef and macaroni soup from good to absolutely unforgettable.
Storing and Reheating Tips
This beef and macaroni soup is a fantastic make-ahead meal, and I often find it tastes even better the next day as all those flavors have more time to meld. If you’re storing it, let the soup cool down slightly at room temperature for about an hour before transferring it to an airtight container. For refrigerator storage, it will keep well for up to 3-4 days. When you’re ready to reheat, you can do so on the stovetop over medium-low heat, stirring occasionally, until it’s heated through. If the soup has thickened too much due to the macaroni absorbing more liquid, you can add a splash of extra beef broth or water to reach your desired consistency. If you’re just reheating a single portion, the microwave works great too; just microwave on high for 1-2 minutes, stirring halfway through. Now, for freezing, this soup is also a champ. Ensure it’s completely cooled, then transfer it into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months. When you’re ready to thaw, transfer it to the refrigerator overnight and then reheat as directed. Be aware that pasta can sometimes get a bit softer when frozen and reheated, but in this hearty soup, it’s usually not a big issue. If you added fresh parsley as a garnish, it’s best to add that fresh when you reheat and serve, rather than freezing it.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite beef and macaroni soup! It’s the kind of recipe that’s more than just food; it’s about warmth, comfort, and bringing people together. I truly hope you’ll give this a try, especially on one of those days when you just need something familiar and deeply satisfying. It’s a testament to how simple, wholesome ingredients can create something truly spectacular. If you love this soup, you might also enjoy my Creamy Tomato Basil Soup or my Hearty Lentil Soup for other cozy meal ideas. I can’t wait to hear what you think! Please feel free to leave a comment below with your thoughts, any tweaks you made, or how much your family loved it. Happy cooking!
Hearty Beef and Macaroni Soup
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups beef broth
- 1 can diced tomatoes 14.5 ounce, undrained
- 1 cup elbow macaroni
- 1 cup frozen mixed vegetables
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain off any excess grease.
- Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Pour in the beef broth and diced tomatoes (with their juice). Add the macaroni, frozen mixed vegetables, oregano, thyme, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the macaroni is tender and the vegetables are cooked through.
- Taste and adjust seasoning as needed before serving.
