Beef tomato macaroni soup has been a staple in my kitchen for as long as I can remember, a true taste of home that always brings a smile to my face. I recall chilly evenings when the aroma of simmering tomatoes and savory beef would fill our house, promising a warm, comforting bowl. This isn’t just any soup; it’s a hearty bowl of nostalgia. Making this beef and tomato pasta soup is surprisingly simple, and the rich, satisfying flavor is something you’ll want to recreate again and again. Let’s get cooking!
Why You’ll Love This Beef Tomato Macaroni Soup
This soup is a winner for so many reasons! It’s the kind of meal that feels like a warm hug in a bowl, perfect for those days when you just need something comforting and delicious.
- It’s incredibly hearty beef tomato macaroni soup, packed with flavor and satisfying ingredients.
- You’ll appreciate how incredibly easy beef and tomato pasta soup is to whip up, even on busy weeknights.
- The combination of savory ground beef and tangy tomatoes is simply irresistible.
- It’s a fantastic one-pot wonder, meaning less cleanup for you!
- The tender pasta soaks up all that rich, savory broth beautifully.
- It’s a versatile dish that pleases everyone, from kids to adults.
- The aroma while it simmers is pure comfort!
Ingredients for Beef Tomato Macaroni Soup
Gathering the right Beef tomato macaroni soup ingredients is the first step to making this comforting dish. I’ve found that using an 80/20 blend for the ground beef gives the soup the richest flavor, while the canned diced tomatoes provide a lovely tang and texture. The Italian seasoning really ties everything together, giving it that classic, savory profile. Don’t forget the elbow macaroni – it’s what makes this a true soup and pasta delight!
- 1 lb ground beef (80/20 blend) – for a rich, savory base
- 1 small onion, diced – adds a touch of sweetness and aromatic depth
- 3 cloves garlic, minced – essential for that classic soup flavor
- 4 cups beef broth – the backbone of our flavorful broth
- 1 can (28 oz) diced tomatoes (with juice) – for a bright, tangy tomato flavor
- 1 cup tomato sauce – adds body and deepens the tomato essence
- 1 tsp Italian seasoning – a blend of herbs that screams comfort
- 1 cup elbow macaroni – the perfect pasta shape for this soup
- Salt and black pepper, to taste – to perfectly season your soup
How to Make Beef Tomato Macaroni Soup
Let’s get this delicious soup simmering! This recipe guides you through making a truly satisfying bowl, step by step. You’ll see just how easy it is to create this flavor-packed meal.
- Step 1: In a large soup pot or Dutch oven, add the 1 lb ground beef. Cook over medium-high heat until it’s nicely browned. Let it sit for about a minute before you start breaking it up; this really helps develop a deeper, more savory flavor for your soup.
- Step 2: Add the 1 small onion, diced, and 3 cloves garlic, minced, to the pot with the beef. Cook for another 2–3 minutes until the onions have softened and become fragrant.
- Step 3: If your ground beef rendered a lot of fat, carefully skim off or drain any excess grease. This step ensures a cleaner, richer broth for your ground beef tomato macaroni soup.
- Step 4: Pour in the 4 cups beef broth, the entire 1 can (28 oz) diced tomatoes (with juice), and the 1 cup tomato sauce. Add the 1 tsp Italian seasoning. Stir everything together well, making sure to scrape up any browned bits stuck to the bottom of the pot – that’s where a lot of the flavor is! Bring the mixture to a boil.
- Step 5: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 minutes. This allows all those wonderful flavors to meld together beautifully.
- Step 6: Stir in the 1 cup elbow macaroni. Replace the lid and continue to cook for about 10–12 minutes, or until the pasta is perfectly al dente. Remember to stir occasionally to prevent the pasta from sticking to the bottom. Following these beef tomato noodle soup instructions ensures tender pasta every time.
- Step 7: Turn off the heat. Taste the soup and season with salt and black pepper, to taste. Adjust seasonings as needed to get it just right.
- Step 8: Ladle the hot soup into bowls. For an extra touch, you can top it with grated Parmesan cheese and fresh parsley or basil. This is how you know you’ve mastered how to make beef tomato macaroni soup! Serve immediately with some crusty bread or rolls for dipping.
Pro Tips for the Best Beef Tomato Macaroni Soup
Want to elevate your soup game? I’ve picked up a few tricks over the years that make this dish truly shine. These tips will help you achieve the perfect texture and flavor every time, ensuring you have the best beef tomato macaroni soup recipe on hand.
- Don’t skip browning the beef! Letting it sit for a minute before breaking it up creates delicious browned bits that add so much depth.
- For extra flavor, consider adding a bay leaf while simmering the broth. Remove it before adding the pasta.
- Taste and adjust seasonings at the very end. Pasta absorbs salt, so it’s best to season after it’s cooked.
- If you prefer a thicker soup, you can mash some of the cooked macaroni against the side of the pot before serving.
What’s the secret to perfect Beef Tomato Macaroni Soup?
The real secret to a perfectly savory beef tomato macaroni soup is browning the ground beef properly and then scraping up all those flavorful browned bits from the bottom of the pot. That fond is pure gold! For more on building flavor in cooking, check out this guide on flavor development.
Can I make Beef Tomato Macaroni Soup ahead of time?
Yes, you absolutely can! Prepare the soup base, including the beef, onions, garlic, broth, and tomatoes, but hold off on adding the macaroni. Cook the pasta fresh just before serving to prevent it from becoming mushy. This is a great tip for meal prepping.
How do I avoid common mistakes with Beef Tomato Macaroni Soup?
A common pitfall is overcooking the pasta, leading to mushy noodles. Stir the macaroni occasionally and cook until just al dente. Another mistake is not browning the beef enough; let it get nice and caramelized for the best flavor in your classic beef tomato macaroni soup. Learning about proper cooking techniques can help avoid these issues, much like understanding cooking basics.
Best Ways to Serve Beef Tomato Macaroni Soup
This soup is so versatile and comforting, making it a perfect choice for any meal. It’s a truly family-friendly beef tomato macaroni soup that everyone will love. For a complete and satisfying meal, I love serving it with a side of warm, crusty bread or garlic breadsticks. They’re perfect for soaking up every last drop of that delicious tomato broth!
Another fantastic pairing is a simple green salad with a light vinaigrette. The fresh, crisp salad offers a lovely contrast to the rich, hearty soup. You could also serve it alongside grilled cheese sandwiches for an ultimate comfort food combo that’s hard to beat. It’s a simple addition that makes the meal feel extra special. For more ideas on comfort food pairings, explore these options.
Nutrition Facts for Beef Tomato Macaroni Soup
When I make this delightful soup, I always like to have an idea of what I’m serving. This beef tomato macaroni soup is hearty, but it’s also balanced. Here’s a breakdown of the approximate nutritional information per serving, based on the recipe yielding 4-6 bowls.
- Calories: 320
- Fat: 14g
- Saturated Fat: N/A
- Protein: 22g
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: N/A
- Sodium: 650mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on general nutrition, you can refer to resources like the USDA’s guide to nutrition labels.
How to Store and Reheat Simple Beef Tomato Macaroni Soup
One of the best things about this soup is how well it stores, making it perfect for meal prep. Once your delicious bowl of beef tomato macaroni soup has cooled down completely, transfer it into airtight containers. This is key for keeping it fresh. I find that it stays wonderfully flavorful in the refrigerator for about 3 to 4 days. It’s a lifesaver for quick lunches during the week!
If you want to make a big batch and freeze it, that’s totally doable too! For the best results when freezing, it’s a good idea to cook the pasta separately and add it when you reheat the soup. This prevents the noodles from getting mushy. Freeze the soup base in freezer-safe containers for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short intervals until heated through. You might need to add a splash of extra broth or water when reheating, especially if the pasta was added before freezing.
Frequently Asked Questions About Beef Tomato Macaroni Soup
What is beef tomato macaroni soup?
Beef tomato macaroni soup is a hearty, one-pot dish that combines savory ground beef, tender elbow macaroni, and a rich, flavorful tomato-based broth. It’s a classic comfort food that’s perfect for a cozy meal, blending simple ingredients into a satisfying soup experience.
What ingredients are essential for Beef Tomato Macaroni Soup?
The essentials include ground beef, diced onions, garlic, beef broth, diced tomatoes, tomato sauce, Italian seasoning, and elbow macaroni. Salt and pepper are crucial for seasoning. These components come together to create the signature flavor profile of this beloved soup.
Can I add other vegetables to my Beef Tomato Macaroni Soup?
Absolutely! This soup is very forgiving and welcomes additional vegetables. Carrots, celery, peas, or even corn can be added along with the onions and garlic for extra flavor and nutrition. It’s a wonderful way to make your beef macaroni soup with tomatoes even more robust.
How do I make Beef Tomato Macaroni Soup vegetarian?
To make a vegetarian version, simply omit the ground beef and use vegetable broth instead of beef broth. You can add extra vegetables like mushrooms or lentils to give the soup more body and a hearty texture, creating a delicious meat-free alternative.
Variations of Beef Tomato Macaroni Soup You Can Try
While this recipe is a classic for a reason, I love experimenting to see how I can change things up a bit. Sometimes I want a completely different flavor profile, or maybe I need to adapt it for dietary needs. One fantastic way to switch things up is by using different types of pasta, like ditalini or even small shell pasta, to create a slightly different texture in your homemade beef tomato macaroni soup.
For a vegetarian twist, simply swap the ground beef for plant-based crumbles or add extra hearty vegetables like mushrooms and lentils. You can also boost the flavor by adding a splash of Worcestershire sauce or a pinch of red pepper flakes for a little heat. If you’re looking for a quicker meal, consider using pre-cooked ground beef or even rotisserie chicken. These variations ensure your tomato beef soup with pasta is always exciting and perfectly suited to your taste!
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Beef Tomato Macaroni Soup: Your 1-Pot Comfort
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
A hearty and comforting one-pot Beef Tomato Macaroni Soup, perfect for a cozy meal. This classic recipe is simple to make and delivers a taste of home with savory ground beef, tender pasta, and a rich tomato broth. It’s a family-friendly dish that comes together quickly.
Ingredients
- 1 lb ground beef (80/20 blend)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (28 oz) diced tomatoes (with juice)
- 1 cup tomato sauce
- 1 tsp Italian seasoning
- 1 cup elbow macaroni
- Salt and black pepper, to taste
Instructions
- In a large soup pot or Dutch oven over medium-high heat, cook the ground beef until browned. Let it sit for a minute before breaking it up for maximum flavor.
- Add diced onion and minced garlic; cook 2–3 minutes until onions are softened.
- If needed, carefully skim off or drain excess grease for a cleaner broth.
- Add beef broth, diced tomatoes (with juice), tomato sauce, and Italian seasoning. Stir well, scraping browned bits from the bottom. Bring to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes.
- Stir in dry elbow macaroni, return lid, and cook 10–12 minutes until pasta is al dente, stirring occasionally.
- Turn off heat and add salt and freshly ground black pepper as needed.
- Ladle into bowls and optionally top with grated Parmesan cheese and fresh parsley or basil. Serve with crusty bread or rolls.
Notes
- Refrigerate leftovers for up to 4 days in an airtight container. Add extra broth when reheating if pasta absorbs too much liquid.
- To freeze, prepare the soup base without pasta. Cook pasta fresh when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 320
- Sugar: N/A
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: N/A
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