There’s something magical about soup. You’re combining ground beef with hearty vegetables like tomatoes, onions, carrots, and celery, plus herbs and spices such as basil, oregano, salt, and pepper.
You add water, you unite these in water, stirring, waiting, anticipating, and they come together to form something new. Hot. That nurtures. They can be shared with family and friends, or enjoyed in solitary delight.
There’s nothing like holding a bowl of soup as the stew invites you to dip a crusty piece of bread in, to feel the warmth. Hot soup warms, comforts, and draws people together over steamy bowls of goodness. It creates and transforms something familiar into something new and special.
As the Beef & Tomato Macaroni Soup cooks and simmers, its rich, hearty aroma whets the appetite. The flavors merge and grow together, classic tastes that are timeless. The balance of the savory beef and rich tomatoes is brought into balance with the pasta. As the ingredients cook together, their flavors merge, infusing the broth with a chorus of flavors.
Why You’ll Love This Recipe
- Soup is the ultimate comfort food.
- With a recipe that makes eight servings, you can easily feed a family or a group of friends something hot and savory.
- So forgiving, it is a wonderful comfort food that almost always comes out right. It’s easy to adapt to your tastes and dietary needs.
- A soup like Beef & Tomato Macaroni Soup, rich with meat, tomatoes, vegetables, and noodles, is a meal in a bowl.
- Soups are wildly open to improvisation. My motto? If it’s in the veggie bin, it’s going in!
Ingredient Notes & Substitutions
Vegetables: Beef & Tomato Macaroni Soup is the epitome of adaptability, and it’s super easy to make it your own by adding extra vegetables you have on hand.
Noodles: No noodles, no problem. Swap in rice. Voila! Beef & Tomato Rice Soup.
Ground beef: For a leaner, lighter meal in a bowl, swap in turkey or chicken. Or use cut-up sausage.
Vegetarian: Use mushrooms, tofu, or a plant-based meat substitute and vegetable broth.
Tips for Success
Brown the beef fully and drain excess fat, so the soup stays rich without being greasy.
Use fresh vegetables whenever possible—they release more flavor and sweetness, they’re healthier, and your mom would be pleased.
For a deeper, richer broth, let the soup sit for a few minutes off the heat before serving—flavors continue to meld while it rests.
Storage & Reheating
Beef & Tomato Macaroni Soup stores beautifully. In fact, lots of folks believe it tastes even better the second day.
Let the soup cool to room temperature before transferring to an airtight container. It’ll keep for 3–4 days in the fridge; in the freezer, 2–3 months.
To reheat, warm on medium-low heat on the stove, stirring occasionally. If the soup seems too thick after refrigeration or freezing, add a splash of water or broth.
To microwave a portion, cover loosely and heat for 2–3 minutes, stirring halfway through. If it’s not hot enough, continue in 30–60 second increments, stirring each
time.
Taste and adjust the seasoning after reheating—sometimes a pinch of salt, more pepper, or a sprinkle of herbs really brings the flavors back to life.
Serving Suggestions
Beef & Tomato Macaroni Soup goes well with just about anything. Consider starting off with an appetizer, then serving the soup with a crusty loaf of bread or some crackers. A salad is always a good idea, and you can never go wrong with a vegetable side dish—or two! When the mood is right and the timing perfect, finish with a sweet dessert and a cup of coffee to razzle and dazzle.
FAQs
How do I prevent the soup from becoming too watery?
Simmer gently, uncovered for part of the cooking time, so that the liquid reduces slightly. You can also add a small spoonful of tomato paste for extra body and richness.
Is it possible to make Beef & Tomato Macaroni Soup spicier?
Absolutely! A pinch of red pepper flakes, a dash of hot sauce, or some chopped jalapeño can add heat without overpowering the classic flavors.
Can I adjust the thickness of the soup?
Yes! If the soup is too thin, let it simmer uncovered a little longer to reduce the liquid, or stir in a small handful of extra pasta or rice. If it’s too thick, add a splash of broth or water while reheating to reach the perfect consistency.
Can I make this in a slow cooker?
Sure! Brown the beef and sauté the veggies first, then transfer everything to the slow cooker. Cook on low for 4–6 hours, stirring occasionally, adding pasta in the last 20 minutes of cooking, and adjusting the liquid if needed.
How do I keep the vegetables from getting mushy?
Add sturdier vegetables like carrots and celery at the start, but softer ones (like peas or corn) toward the last 15–20 minutes of cooking. This keeps them full-bodied and hearty.
Notes
Beef & Tomato Macaroni Soup is the food equivalent of comfort and care in a bowl you scoop with a spoon. It’s perfect for a solo self-care session, or for sharing with friends across the table as bowls are refilled, jokes are swapped, and crusty bread is passed around. This is one recipe you’ll love adding to your meal-planning rotation.
Cozy Old-Fashioned Hamburger Soup
Ingredients
- 1 ½ lbs. Lean ground beef
- 1 Medium yellow onion diced
- 2 tsp. Garlic minced
- 1 can 28 oz. Diced tomatoes, with their juices
- 1 can 10.75 oz. Condensed tomato soup
- 4 cups Low-sodium beef broth
- 1 tsp. Dried thyme
- 2 dried Bay leaves
- 2 cups Frozen mixed vegetables like peas, carrots, corn, and green beans
- 2 cups Elbow macaroni noodles pre-cooked (optional)
- 1 tsp. White sugar optional, to cut tomato acidity
- ½ tsp. Coarse black pepper
- Salt to taste
Instructions
- Place a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Drop in the 1 ½ pounds of lean ground beef and the diced yellow onion.
- Cook for 6 to 8 minutes, using a firm wooden spoon to continuously break the beef apart into small, uniform crumbles, until the meat is thoroughly browned and the onions are soft and translucent.
- Stir in the minced garlic and cook for exactly 60 seconds until highly fragrant. Safely tilt the pot to ladle out and discard any heavy pooling grease, then return the vessel to the stove burner.
- Pour the canned diced tomatoes with their juices, condensed tomato soup, and beef broth directly into the pot with the beef. Use your wooden spoon to firmly scrape the bottom of the pot, dissolving all the savory, caramelized browned meat bits back into the liquid baseline.
- Stir in the dried thyme, bay leaves, frozen mixed vegetables, black pepper, and optional white sugar.
- Bring the soup up to a rolling boil over medium-high heat, then immediately reduce the flame to low. Clamp a tight lid over the top and let it simmer gently for 35 to 40 minutes, allowing the vegetable structures to soften and the savory herb oils to fuse completely into the broth.
- While the soup simmers, bring a separate medium pot of heavily salted water to a boil on your stovetop. Drop in the elbow macaroni and cook according to the package directions until al dente. Drain the pasta completely and set aside.
- Lift the lid from the stockpot and discard the bay leaves. Taste the broth and adjust with a pinch of additional salt and black pepper to your preference.
- Stir the pre-cooked elbow macaroni directly into the hot soup matrix right before serving, allowing the noodles to warm through for 2 minutes. Cooking the pasta separately and adding it at the end prevents the starches from soaking up all your savory broth during storage. Ladle hot into deep bowls.
