Description
Warm, hearty, and packed with flavor, this Beef and Macaroni Soup is the perfect comfort food for chilly days. With tender beef, savory broth, and perfectly cooked pasta, it’s a family favorite that nourishes and satisfies.
Ingredients
- 1 lb ground beef
- 1 cup elbow macaroni
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup chopped spinach (optional)
- Shredded cheese for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic, cooking until soft and fragrant (2–3 minutes).
- Brown the Beef: Add ground beef, breaking it up with a spoon. Cook until browned, then drain excess fat if needed.
- Add Vegetables: Stir in diced carrots and celery, cooking for 1 minute.
- Add Broth and Tomatoes: Pour in beef broth and diced tomatoes. Bring to a boil, then reduce heat and let simmer.
- Season the Soup: Add Italian seasoning, salt, and pepper. Taste and adjust seasoning if needed.
- Cook the Pasta: Stir in elbow macaroni and cook for 8–10 minutes or until pasta is tender.
- Optional Greens: Stir in chopped spinach or kale in the final minutes of cooking.
- Serve: Ladle into bowls and top with shredded cheese if desired. Serve warm with crusty bread.
Notes
1️⃣ Pasta Texture: Cook the pasta just until al dente to prevent it from becoming mushy, especially if you’re planning to store leftovers. Consider cooking pasta separately and adding it when serving if freezing the soup.
2️⃣ Flavor Boost: For a richer flavor, let the soup simmer for an extra 10–15 minutes before adding the pasta. This allows the flavors to develop fully.
3️⃣ Customization: This recipe is highly versatile! Swap ground beef for turkey, chicken, or sausage, and feel free to add extra vegetables like bell peppers or zucchini for added nutrition and flavor.
- Prep Time: 10 MIN
- Cook Time: 25 MIN