Go Back
Classic Beef & Tomato Macaroni Soup is more than just a meal; it's a warm embrace on a chilly day. This comforting dish combines the hearty flavors of ground beef and the tangy sweetness of tomatoes, enriched by the satisfying texture of macaroni. It stands as a beloved staple in homes across the globe, cherished for its simplicity, flavor, and nutritional value. This soup not only fills the stomach but also warms the heart, making it a go-to recipe for family dinners or cozy evenings spent indoors.

Classic Beef & Tomato Macaroni Soup Recipe

Warm up with a bowl of Classic Beef & Tomato Macaroni Soup! This hearty dish combines ground beef, tangy tomatoes, and tender macaroni to create the ultimate comfort food experience. Perfect for family dinners or cozy nights in, it's packed with nutrients and nostalgia. This recipe is easily customizable, ensuring that everyone can enjoy its delicious embrace. Discover how this beloved staple can warm both your stomach and your heart! #BeefSoup #ComfortFood #HomeCooking #MacaroniSoup #SoupRecipes #FamilyFavorites
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) ground beef

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

1 celery stalk, diced

1 can (14.5 oz) diced tomatoes (with juices)

4 cups beef broth

1 cup elbow macaroni, uncooked

1 tsp Italian seasoning

1 tsp paprika

Salt and pepper to taste

2 tbsp Worcestershire sauce

1 tsp olive oil

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

    Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.

      Stir in the minced garlic, diced carrots, and celery. Continue to sauté for another 5 minutes until the vegetables begin to soften.

        Add the diced tomatoes (with their juices), beef broth, Italian seasoning, paprika, Worcestershire sauce, and salt and pepper. Bring the mixture to a boil.

          Once boiling, reduce the heat to a simmer and add the uncooked elbow macaroni. Cook uncovered for about 8-10 minutes, or until the macaroni is tender.

            In the last few minutes of cooking, add the frozen peas and stir until heated through.

              Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6