The recipe for Beef and Macaroni Soup was born in my kitchen on a blustery, gray afternoon when the wind howled and we all needed a warm hug from the inside out. I remember staring into the fridge, seeing ground beef and carrots, and dreaming of something that combined the cozy familiarity of my grandma’s vegetable soup with the kid-friendly comfort of mac and cheese. As the onions and beef sizzled in my Dutch oven, that savory, mouthwatering aroma began to build. Adding the broth and tomatoes filled the air with a rich, tomatoey steam, and finally, stirring in the dry macaroni felt like a promise of good things to come. The result was a hearty, soul-satisfying one-pot wonder that instantly earned a permanent spot in our family’s cold-weather rotation.
Why You’ll Love This Recipe
You are going to adore this recipe because it solves the eternal “what’s for dinner?” question with minimal fuss and maximum comfort. It’s a complete meal in a single pot, packed with savory beef, tender vegetables, and perfectly cooked pasta, all swimming in a deeply flavorful broth. It’s incredibly forgiving—you can clean out your veggie drawer—and it’s guaranteed to please both picky kids and hungry adults. It’s the kind of soup that simmers away while you tidy up, filling your home with the most inviting smell and leaving you with a pot of pure, unpretentious happiness.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef (85/15 or 90/10 works well)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups beef broth (low-sodium recommended)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 cup dry elbow macaroni
- Salt and freshly ground black pepper, to taste
- Optional for serving: Grated Parmesan cheese, chopped fresh parsley
Let’s talk ingredients. Using low-sodium beef broth is my number one tip. It allows you to control the salt level perfectly, especially since the tomatoes and tomato sauce also contain salt. You can always add more, but you can’t take it out! For the vegetables, dice them to a similar, small size so they cook evenly. I’ve tried big chunks, and they just don’t integrate as well. The dry herbs are essential for building that classic, Italian-inspired soup base, but if you have fresh, use them! One tablespoon of fresh chopped oregano or basil added at the end is fantastic. And don’t skip the bay leaf—it adds a subtle, earthy depth that you’ll miss if it’s not there.(See the next page below to continue…)