When the weather cools down and you’re craving something hearty, cozy, and irresistibly delicious, Beef & Tomato Macaroni Soup is the answer. This dish combines tender beef, savory tomato broth, and perfectly cooked pasta for a meal that feels like a warm hug on a chilly evening. It’s easy to make, perfect for feeding the whole family, and even better as leftovers!
Let me tell you why this recipe is a must-try: It’s one of those dishes that fills your kitchen with the most incredible aroma. As you stir the pot, you’ll find yourself sneaking a taste here and there (strictly for quality control, of course). Ready to dive into this comforting bowl of goodness? Let’s get cooking!
The Perfect Start: Preparing Your Ingredients
Before we begin, make sure you’ve got all your ingredients prepped and ready to go. This will make the cooking process smoother and more enjoyable. Here’s what you’ll need:
- Vegetable Oil (2 tablespoons): This serves as the base for sautéing your vegetables.
- Aromatic Vegetables: One medium yellow onion and one green bell pepper, finely chopped, along with two cloves of minced garlic, bring a depth of flavor to the soup.
- Ground Beef (1 pound): Adds protein and richness.
- Seasonings: Chili powder, dried oregano, salt, and black pepper give the soup a well-rounded, slightly spiced flavor profile.
- Tomato Goodness: Two cans of condensed cream of tomato soup and one can of diced tomatoes (undrained) create the robust tomato base.
- Liquids: Beef broth and water help thin the soup and make it the perfect consistency.
- Uncooked Pasta (2 cups): Elbow macaroni works perfectly, but feel free to experiment with other pasta shapes.
Step 1: Building the Flavorful Base
To start, grab your largest, sturdiest pot—this soup is going to feed a crowd (or leave you with leftovers you’ll be thankful for). Heat the vegetable oil over medium-high heat and toss in your chopped onion, green bell pepper, and garlic. Stir them around, letting them sizzle and soften for about 5-6 minutes. Your kitchen will already smell incredible at this point—this step lays the groundwork for all the cozy flavors to come.
Pro Tip: Stir occasionally, but let the veggies sit for a bit between stirs. This allows them to develop a slight caramelization, which enhances the overall flavor of the soup.
Step 2: Cooking the Beef
Once your veggies are softened and fragrant, it’s time to add the star of the show: the ground beef. Break it apart with your spoon or spatula as it cooks, making sure to brown it evenly. This step usually takes 6-8 minutes. If you notice excess fat pooling at the bottom of your pot, go ahead and carefully drain it—this helps keep the soup from feeling too greasy.
Why Brown the Beef Thoroughly? Browning the meat properly creates a layer of flavor that elevates the whole dish. Those little browned bits at the bottom of the pot? That’s flavor gold!
Step 3: Seasoning Magic
Now comes the fun part—adding the seasonings. Stir in chili powder, dried oregano, salt, and black pepper, and cook for another minute or two. This step lets the spices bloom, which means their flavors become more vibrant and aromatic. The key here is to stir constantly to prevent any burning.
Step 4: Adding the Liquid Love
With your beef seasoned to perfection, it’s time to transform the contents of your pot into a rich, hearty soup. Pour in the tomato soup, diced tomatoes (don’t drain them; that juice is liquid gold), beef broth, and water. Stir everything together until it’s well combined.
Increase the heat and bring the soup to a boil. Watching it bubble and steam is so satisfying because you know you’re just steps away from soup perfection.
The Heart of the Dish—Adding Pasta and Perfecting the Soup
Now that your beef and tomato base is bubbling away, it’s time to introduce the final ingredient that ties it all together: pasta. This step is where the magic happens. Let’s dive in!
Step 5: Cooking the Pasta to Perfection
Once the soup base has come to a gentle boil, reduce the heat to a simmer and stir in your uncooked pasta. Cover the pot and let it work its magic for 10-12 minutes. Make sure to stir occasionally—this keeps the pasta from sticking together or to the bottom of the pot.
Pro Tip: To avoid overcooking the pasta, check it at the 10-minute mark. You want it tender but with a slight bite (al dente). Remember, the pasta will continue to soften as the soup sits.
This step is what transforms the soup into a satisfying, hearty meal. The pasta absorbs the rich flavors of the broth while adding a comforting texture to every spoonful.
Step 6: Taste and Adjust
Here’s where you make the soup truly yours. Once the pasta is cooked, give the soup a good stir and a taste test. Adjust the seasonings if needed—perhaps a pinch more salt, a sprinkle of pepper, or even an extra dash of chili powder if you love a hint of heat.
Optional Add-Ins:
- For a slightly creamy twist, stir in a splash of heavy cream or half-and-half at this stage.
- Looking for extra veggies? Toss in a handful of fresh spinach or kale just before serving—they’ll wilt beautifully into the soup.
Step 7: Time to Serve!
Ladle the steaming soup into bowls and get ready to garnish! Here are a few ideas to take your Beef & Tomato Macaroni Soup to the next level:
- Grated Parmesan Cheese: Adds a salty, umami-rich finish.
- Chopped Fresh Parsley: Brightens the flavors and adds a pop of color.
- Sour Cream: A dollop swirled into the soup adds creaminess and tang.
- Crusty Bread: Serve with thick slices of bread to soak up all that flavorful broth.
Tips for the Best Beef & Tomato Macaroni Soup
- Choose the Right Pasta: Elbow macaroni is a classic choice, but feel free to experiment with small shells, ditalini, or even rotini for a fun twist.
- Storage and Reheating: This soup thickens as it sits, so if you’re saving leftovers, be sure to add a splash of beef broth or water when reheating to bring it back to the perfect consistency.
- Customize the Protein: Ground turkey, chicken, or even Italian sausage can be swapped in for the ground beef to mix things up.
Delicious Variations to Try
- Cheesy Delight: Add a handful of shredded cheddar or mozzarella cheese right before serving for a gooey, cheesy finish.
- Vegetarian Version: Skip the ground beef and substitute with a plant-based protein like lentils or chickpeas. Use vegetable broth instead of beef broth to keep it vegetarian-friendly.
- Spicy Kick: For those who love heat, stir in a teaspoon of red pepper flakes or a splash of hot sauce.
Frequently Asked Questions and the Final Touches
As we wrap up this journey into the world of hearty, comforting Beef & Tomato Macaroni Soup, let’s address some of the most common questions about this recipe. From tips on perfect preparation to creative serving ideas, we’ve got you covered!
FAQ Section
1. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors have more time to meld. However, the pasta will absorb more liquid as it sits, so you may need to add a bit of extra beef broth or water when reheating.
2. Can I freeze this soup?
Yes, you can freeze it! For best results, cook the soup without the pasta and freeze the base. When you’re ready to enjoy it, thaw the soup, bring it to a simmer, and then add fresh pasta. This prevents the pasta from becoming mushy after freezing and reheating.
3. What type of pasta works best?
Elbow macaroni is a classic, but small shells, ditalini, or even mini farfalle are great options. Choose a sturdy pasta that holds its shape well during cooking.
4. Can I use fresh tomatoes instead of canned?
Of course! Substitute the canned diced tomatoes with about 1 ½ cups of fresh tomatoes, chopped. You may need to adjust the seasoning and add a pinch of sugar to balance the acidity, depending on the sweetness of your tomatoes.
5. How can I make this recipe gluten-free?
Swap the regular pasta for your favorite gluten-free pasta, and double-check that your tomato soup and broth are gluten-free (some brands may contain hidden gluten).
6. What’s the best way to reheat leftovers?
Reheat the soup on the stovetop over low to medium heat, stirring occasionally. Add a splash of broth or water if it has thickened too much. You can also reheat individual portions in the microwave in 1-2 minute intervals, stirring in between.
7. Can I add other vegetables to this soup?
Definitely! Diced carrots, celery, zucchini, or even peas are great additions. Add firmer vegetables earlier in the cooking process so they have time to soften, and toss in more delicate veggies like spinach or peas toward the end.
Conclusion: A Bowl of Comfort Awaits
Beef & Tomato Macaroni Soup is more than just a recipe—it’s an experience. It’s the aroma of simmering broth that fills your home, the warmth of the first spoonful, and the joy of gathering around the table to share something truly special with loved ones. Whether it’s a chilly evening, a busy weeknight, or a lazy weekend, this soup is the perfect companion.
Print
Beef & Tomato Macaroni Soup
- Total Time: 45 minutes
Description
This hearty, comforting soup is the perfect blend of rich tomato flavor, tender macaroni, and seasoned beef. It’s an easy one-pot meal that’s ideal for weeknights or chilly days when you crave something warm and satisfying.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 (10.75-ounce) cans condensed cream of tomato soup
- 1 (15-ounce) can diced tomatoes, undrained
- 32 ounces beef broth
- 4 cups water
- 2 cups uncooked pasta
Instructions
1️⃣ Prepare the Base:
Heat the vegetable oil in a large pot over medium-high heat. Add the onion, green bell pepper, and garlic. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2️⃣ Cook the Beef:
Add the ground beef to the pot, breaking it apart with a spoon or spatula. Cook until no pink remains, about 6-8 minutes. Drain excess fat if needed.
3️⃣ Add the Seasonings:
Stir in chili powder, dried oregano, salt, and black pepper. Cook for 1-2 minutes to allow the spices to bloom and infuse the beef with flavor.
4️⃣ Incorporate the Liquids:
Pour in the tomato soup, diced tomatoes (with their juice), beef broth, and water. Stir well to combine. Increase the heat and bring the soup to a boil.
5️⃣ Cook the Pasta:
Add the uncooked pasta to the pot. Reduce the heat to a gentle simmer and cover the pot. Cook for 10-12 minutes, or until the pasta is tender but still slightly firm (al dente). Stir occasionally to prevent sticking.
6️⃣ Taste and Adjust:
Taste the soup and adjust the seasoning with additional salt or pepper, if necessary.
7️⃣ Serve and Enjoy:
Ladle the hot soup into bowls and serve with your favorite garnishes, such as grated Parmesan cheese, chopped fresh parsley, or a dollop of sour cream.
Notes
- Pasta Options: Elbow macaroni works perfectly, but you can substitute with other short pasta like ditalini or small shells.
- Add Veggies: For extra nutrition, toss in some frozen peas, corn, or chopped spinach during the last 5 minutes of cooking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or broth if the pasta absorbs too much liquid.
- Freezing Tip: If you plan to freeze, cook the pasta separately and add it when reheating to prevent it from becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6-8
