Hearty Beef and Macaroni Soup That Disappears Every Single Time
There are some recipes that earn a permanent spot in your dinner rotation after just one try, and this beef and macaroni soup is absolutely one of them. Rich, tomato-based broth loaded with seasoned ground beef, tender elbow macaroni, and a colorful mix of bell peppers and tomatoes — it is the kind of meal that warms you from the inside out and has everyone at the table asking for more before they have even finished their first bowl.
Think of it as a cross between classic American goulash and a deeply satisfying beef soup. It comes together in one big pot, uses simple pantry ingredients, and somehow manages to taste like it has been simmering all day even when it has only been on the stove for about forty minutes. Fair warning though — make a big batch. A big one. You have been told.
Ingredients
- 1 ½ pounds lean ground beef
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 medium carrots, peeled and diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup water
- 1 ½ cups dry elbow macaroni
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Method
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until fully browned and no pink remains. Season generously with salt and pepper. Drain any excess fat if needed and set the beef aside.
- In the same pot, add the diced onion, carrots, green bell pepper, and red bell pepper. Sauté over medium heat for about five to six minutes until the vegetables begin to soften and the onion becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
- Add the tomato paste and stir it into the vegetables, letting it cook for two minutes to deepen its flavor.
- Return the browned ground beef to the pot. Pour in the crushed tomatoes, diced tomatoes, beef broth, and water. Stir everything together well.
- Add the Worcestershire sauce, smoked paprika, Italian seasoning, onion powder, and garlic powder. Stir to combine and bring the soup to a gentle boil.
- Once boiling, add the dry elbow macaroni directly into the pot. Stir well, reduce the heat to medium, and cook uncovered for about ten to twelve minutes, stirring occasionally, until the pasta is tender and has absorbed some of that incredible broth.
- Taste and adjust seasoning with more salt, pepper, or a pinch of red pepper flakes if you like a little heat. If the soup thickens too much as it sits, simply stir in a splash of extra broth or water to loosen it up.
- Ladle into bowls, garnish with fresh parsley if desired, and serve piping hot with crusty bread on the side.
Tips for the Best Results
For maximum flavor, do not skip browning the beef properly. Letting it get a good sear before adding the vegetables builds a deep savory base that carries through the entire soup. Also, if you plan on having leftovers, consider cooking the pasta separately and adding it to individual bowls when serving. Macaroni tends to absorb liquid and soften further as it sits, so keeping it separate helps maintain the perfect texture when reheating.
Make It Your Own
This soup is incredibly forgiving and easy to customize. You can swap the ground beef for ground turkey to lighten it up, toss in a can of kidney beans for extra heartiness, or stir in a handful of spinach at the end for some added greens. A sprinkle of shredded cheddar or Parmesan on top right before serving takes it over the top and makes it feel even more indulgent. However you make it, just remember — double the recipe. You will thank yourself later.
