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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