Cozy Beef and Macaroni Soup
As the autumn leaves turn golden and the air fills with crispness, there’s nothing quite as comforting as a warm bowl of soup. This Beef and Macaroni Soup takes me back to childhood days spent in my grandmother’s cozy kitchen, where the simmering pot on the stove filled the air with rich, savory aromas. Each spoonful felt like a warm hug on a chilly day, reminding me of her love and the cozy gatherings around the dinner table. If you’re looking for an easy weeknight dinner that brings a touch of nostalgia and warmth to your family, this is the recipe you’ll want to cherish. So, grab your pot and prepare for the comforting embrace of home-cooked goodness. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just under 30 minutes, making it perfect for busy weeknights.
- Family-Friendly: Even the pickiest eaters will love this hearty soup filled with tender pasta and seasoned beef.
- Versatile Ingredients: Use what you have on hand with options for various veggies and seasonings.
- Comfort in a Bowl: Just the right balance of flavors to warm you from the inside out.
- Make-Ahead Friendly: Prepare a big batch and enjoy leftovers for lunch or dinner throughout the week.
Ingredients You’ll Need for Beef and Macaroni Soup
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 medium carrots (peeled and diced)
- 2 celery ribs (diced)
- 3 cloves garlic (minced)
- 1 pound ground beef (85% lean)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 2 cups water
- 1 cup elbow macaroni (uncooked)
- 1 cup frozen corn (optional)
- Fresh parsley (chopped, for garnish)
How to Make Beef and Macaroni Soup
Sauté Vegetables: Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until the vegetables soften. Finally, add minced garlic and cook for 30 seconds more, allowing the fragrant aroma to fill your kitchen.
Brown the Beef: Push the vegetables to the side of the pot. Add ground beef and cook until browned, breaking it apart with a spoon for about 5–6 minutes. Drain any excess grease if needed, ensuring the soup maintains a rich flavor without being greasy.
Season and Build Flavor: Stir in salt, black pepper, and dried Italian seasoning to the beef and veggies. Then, add the diced tomatoes (with juice), tomato sauce, beef broth, and water. Bring the mixture to a gentle boil — this is where the magic begins!
Simmer: Reduce heat to low, cover, and allow the soup to simmer for 15 minutes. This step helps the flavors blend beautifully, filling your home with delightful scents.
Cook Pasta: Stir in the uncooked elbow macaroni and corn (if using). Continue cooking uncovered for 8–10 minutes, or until the pasta is tender. Remember to stir occasionally to prevent sticking — the last thing you want is clumpy macaroni!
Finish and Serve: Taste the soup and adjust seasoning if needed. Ladle the warm soup into bowls and garnish with fresh chopped parsley before serving. It’s time to cozy up and enjoy!
Delicious Variations to Try
- Add Greens: Toss in a couple of handfuls of wilted spinach or kale for a nutritious boost.
- Spicy Kick: Kick up the flavor with a pinch of red pepper flakes or some diced jalapeños.
- Creamy Addition: Stir in a dollop of sour cream or a splash of heavy cream for a rich, creamy texture.
- Different Pastas: Experiment with other pasta shapes like shells, penne, or even gluten-free varieties for a unique twist.
Chef Emma’s Helpful Tips
- Make Ahead: This soup is great for meal prep! Make a big pot and store leftovers in the fridge for up to 3-4 days.
- Ingredient Swaps: Don’t have beef? Substitute with ground turkey or plant-based ground to keep it lighter.
- Storage Suggestions: Freeze portions in airtight containers for quick lunches or dinners. It’ll last for about 3 months in the freezer.
- Perfect for Leftovers: Reheat gently on the stove or in the microwave, adding a bit of broth or water if it thickens too much.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: Approximately 290
- Carbohydrates: 30g
- Sugar: 6g
- Fat: 12g
- Protein: 18g
- Sodium: 800mg
Common Questions Answered
Can I make this ahead?
Absolutely! This soup tastes even better the next day, making it perfect for meal prepping.
Can I use different ingredients?
Definitely! Feel free to swap the ground beef for turkey, and mix in any vegetables you love or have on hand.
How do I store leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
How long does it last?
The flavors meld beautifully, but for the best texture, enjoy it within a week when refrigerated.
A Cozy Closing Note
As you stir this delightful Beef and Macaroni Soup, let the comforting aroma fill your home with warmth and love. This recipe isn’t just a meal; it’s an experience—a way to gather family around the table and share stories over a cozy bowl of goodness. Save this Beef and Macaroni Soup to your comfort food board so it’s ready when you need a cozy treat!
Cozy Beef and Macaroni Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A comforting bowl of Beef and Macaroni Soup that takes you back to childhood with its rich flavors and warm aromas.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 medium carrots (peeled and diced)
- 2 celery ribs (diced)
- 3 cloves garlic (minced)
- 1 pound ground beef (85% lean)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 2 cups water
- 1 cup elbow macaroni (uncooked)
- 1 cup frozen corn (optional)
- Fresh parsley (chopped, for garnish)
Instructions
- Sauté Vegetables: Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until the vegetables soften. Finally, add minced garlic and cook for 30 seconds more.
- Brown the Beef: Push the vegetables to the side of the pot. Add ground beef and cook until browned, breaking it apart with a spoon for about 5–6 minutes.
- Season and Build Flavor: Stir in salt, black pepper, and dried Italian seasoning. Then, add the diced tomatoes (with juice), tomato sauce, beef broth, and water. Bring the mixture to a gentle boil.
- Simmer: Reduce heat to low, cover, and allow the soup to simmer for 15 minutes.
- Cook Pasta: Stir in the uncooked elbow macaroni and corn (if using). Continue cooking uncovered for 8–10 minutes, or until the pasta is tender.
- Finish and Serve: Taste the soup and adjust seasoning if needed. Ladle the warm soup into bowls and garnish with fresh chopped parsley before serving.
Notes
Great for meal prep! Store leftovers in the fridge for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
