Why You’ll Love This Recipe

• Ready in about 40 minutes
• One-pot meal with easy cleanup
• Family-friendly and freezer-friendly
• Rich, hearty, and comforting
• Perfect for meal prep

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Preparation Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Servings: 6

Difficulty: Easy

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Ingredients

Soup Base

• 1 pound (450 g) lean ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced

Liquids

• 4 cups (950 ml) beef broth
• 1 (15-ounce/425 g) can tomato sauce
• 1 (14.5-ounce/410 g) can diced tomatoes, undrained

Pasta

• 1½ cups (150 g) elbow macaroni, uncooked

Seasonings

• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Salt and black pepper, to taste
• 1 teaspoon Worcestershire sauce (optional)

Optional Garnishes

• Fresh parsley, chopped
• Grated Parmesan cheese
• Shredded Cheddar cheese
• Crushed red pepper flakes

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Equipment Needed

• Large Dutch oven or soup pot
• Wooden spoon
• Measuring cups and spoons
• Cutting board
• Chef’s knife

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Instructions

Step 1: Brown the Beef

Heat the olive oil in a large soup pot over medium-high heat.

Add the ground beef and cook for 6–8 minutes, breaking it into crumbles until browned.

Drain excess fat if necessary.

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Step 2: Cook the Vegetables

Add:

• Onion
• Green bell pepper

Cook for 4–5 minutes until softened.

Stir in the garlic and cook for 30 seconds until fragrant.

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Step 3: Add the Broth

Pour in:

• Beef broth
• Tomato sauce
• Diced tomatoes

Stir well.

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Step 4: Season

Add:

• Italian seasoning
• Paprika
• Oregano
• Onion powder
• Garlic powder
• Worcestershire sauce (if using)
• Salt and pepper

Bring to a gentle boil.

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Step 5: Cook the Pasta

Stir in the uncooked elbow macaroni.

Reduce the heat to a gentle simmer.

Cook for 10–12 minutes, stirring occasionally, until the pasta is tender.

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Step 6: Taste and Adjust

Taste the soup and adjust the seasoning with additional salt and pepper if needed.

If the soup thickens too much, stir in a little extra beef broth before serving.

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Step 7: Serve

Ladle into bowls and garnish with:

• Fresh parsley
• Parmesan cheese
• Shredded Cheddar
• Crushed red pepper flakes

Serve hot with crusty bread, garlic toast, or a side salad.

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Chef’s Tips

• Use 90/10 lean ground beef to reduce excess grease.
• Cook the pasta just until al dente, as it will continue to soften in the hot broth.
• Add extra broth when reheating leftovers since the pasta absorbs liquid over time.
• For a richer flavor, use fire-roasted diced tomatoes.

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Delicious Variations

Cheeseburger Macaroni Soup

Stir in:

• 1 cup shredded Cheddar cheese
• ¼ cup heavy cream

Vegetable Beef Soup

Add:

• Carrots
• Celery
• Corn
• Green beans
• Peas

Spicy Version

Mix in:

• ½ teaspoon cayenne pepper
• Diced jalapeños
• Hot sauce

Italian Style

Add:

• Sliced mushrooms
• Fresh spinach
• Fresh basil
• Grated mozzarella

Low-Carb Version

Replace macaroni with:

• Cauliflower florets
• Zucchini noodles
• Cabbage

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Serving Suggestions

Serve with:

• Garlic bread
• Cornbread
• Caesar salad
• Garden salad
• Grilled cheese sandwich
• Roasted vegetables

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Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze the soup without the pasta for up to 3 months. Cook fresh pasta when reheating for the best texture.

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Estimated Nutrition (Per Serving)

• Calories: 355
• Protein: 22 g
• Fat: 13 g
• Carbohydrates: 35 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 720 mg

Nutrition values are approximate and depend on the specific ingredients used.

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Nut Information

Nut-Free

This recipe is naturally nut-free.

Gluten Information

Contains gluten if made with traditional elbow macaroni.

For a gluten-free version, substitute certified gluten-free pasta and ensure the broth and Worcestershire sauce are gluten-free.

Dairy Information

The soup itself is dairy-free as written. If garnishing with cheese, it will contain dairy.

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Frequently Asked Questions

Q: Can I make this soup ahead of time?
A: Yes. The flavors deepen as it sits. If making ahead, consider cooking the pasta separately and adding it just before serving to keep it from becoming too soft.

Q: Can I use ground turkey instead of beef?
A: Absolutely. Ground turkey or chicken make lighter alternatives while still producing a flavorful soup.

Q: What other pasta shapes work well?
A: Small shells, ditalini, rotini, or mini penne are all excellent substitutes for elbow macaroni.

Q: Can I use fresh tomatoes instead of canned?
A: Yes. Replace the canned diced tomatoes with about 2 cups of chopped fresh tomatoes. You may need to simmer a little longer to develop the flavor.

Q: Why did my soup become thick after refrigeration?
A: The macaroni absorbs broth as it sits. Simply stir in additional beef broth or water while reheating until you reach your desired consistency.

Q: Can I make this in a slow cooker?
A: Yes. Cook the beef and vegetables first, then transfer them to the slow cooker with the broth, tomatoes, and seasonings. Cook on Low for 6–7 hours or High for 3–4 hours, adding the macaroni during the last 20–30 minutes so it stays tender without becoming mushy.