Soups, Stews & Chili

Old Fashioned Beef and Macaroni Soup

By Clara ·
November 1, 2026

The beef browns against the bottom of the pot while the onion softens, and the kitchen starts to smell like a soup that’s been simmering much longer than it has. Old Fashioned Beef and Macaroni Soup gets its comfort from that browned beef and a tomato-rich broth, with elbow macaroni to make each bowl hearty without turning it into a stew.

I like that the vegetables, tomatoes, and pasta all cook in the same pot, but they don’t all go in at once. The vegetables get a little time to soften first, and the broth simmers before the macaroni joins it. That order lets the soup build flavor while keeping the elbows from sitting in hot liquid longer than they need to.

When it’s ready, the broth is savory and tomatoey, the carrots still have a little shape, and the tender macaroni makes each spoonful feel like a meal.

Why the Macaroni Goes In Only After the Broth Simmer

Elbow macaroni changes the soup as it cooks. The noodles take on the seasoned broth, and a little starch gives the liquid more body. That’s welcome in a soup meant to be filling, but the pasta needs a shorter stretch in the pot than the vegetables and tomato base do.

Putting the elbows in before the broth simmers would leave them cooking through that whole flavor-building stage, and they’d be more likely to turn soft before dinner. Waiting until the broth has simmered keeps the timing manageable: the soup develops its base first, then the pasta cooks just until tender. It also helps preserve the distinction between the broth, vegetables, and noodles instead of letting everything blur into a thick, overcooked pot. This is still a brothy soup, not a pasta casserole; the macaroni should make it substantial without taking over the bowl.

The Ingredients That Give This Soup Its Old-Fashioned Shape

• Ground beef — The 85% lean beef gives the broth a savory base without leaving an excessive amount of fat behind. Choose fresh beef with a bright, clean smell; the standard grocery-store package works well here. Breaking it into small pieces as it cooks helps it brown evenly.
• Onion, carrots, and celery — This trio gives the soup its familiar vegetable backbone. The onion softens quickly, while the carrots and celery bring sweetness and a little texture. Cut them into similarly sized pieces so they cook at roughly the same pace.
• Tomato paste and canned tomatoes — Tomato paste lends concentrated tomato flavor, while the diced tomatoes leave distinct pieces in the broth and the tomato sauce smooths out the base. Canned tomatoes are dependable here; there’s no need to pay extra for a premium brand. For a more uniform texture, crushed tomatoes are a useful swap.
• Low-sodium beef broth — It keeps the beef flavor at the center and leaves room for the measured kosher salt. A regular low-sodium store brand is fine. Vegetable broth works as a substitute, though the finished soup will taste less beef-forward.
• Elbow macaroni — Its short shape fits easily on a spoon and holds the broth in its curves. Standard dried elbows are a good choice; gluten-free elbows can stand in for a gluten-free version, though their texture and cooking time vary by brand.

Build the Soup in Stages, Then Cook the Macaroni Last

Brown the Beef and Onion

Set a 6-quart pot over medium-high heat and cook the ground beef with the diced onion for 6 to 8 minutes, breaking the beef into small pieces as it cooks. Look for browned beef rather than large gray clumps, and cook until it reaches 160°F. Drain the excess fat before adding the vegetables; leaving a pool behind can make the broth feel greasy.

Soften the Vegetables Before Adding Garlic

Add the diced carrots and celery and cook for 4 to 5 minutes, stirring occasionally. They should begin to soften but still hold their shape, since they’ll continue cooking in the broth. Add the minced garlic and cook for 30 seconds; keep it moving so it doesn’t scorch and turn bitter.

Cook the Tomato Base, Then Simmer

Stir in the tomato paste and cook for 1 minute, letting it coat the vegetables and beef. Add the beef broth, diced tomatoes, tomato sauce, bay leaf, oregano, kosher salt, and black pepper. Bring the pot to a boil over high heat, then reduce the heat and simmer uncovered for 15 minutes; a steady, gentle simmer is better than a vigorous boil.

Cook the Elbows Until Tender

Stir in the macaroni and bring the soup back to a gentle boil. Cook for 8 to 10 minutes, until the elbows are tender, checking them near the shorter end of that range so they don’t pass the texture you want. Remove the bay leaf before serving. If the pasta still has a firm center, give it another minute and check again.

Swaps That Change the Soup Without Losing Its Character

Questions That Come Up When Making Beef and Macaroni Soup

Old Fashioned Beef and Macaroni Soup

Old fashioned beef and macaroni soup simmers ground beef, vegetables, tomatoes, and broth into a hearty one-pot meal. Elbow macaroni cooks right in the savory tomato broth until tender.

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Prep Time 15 minutes mins

Cook Time 37 minutes mins

Total Time 52 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef 85% lean
• 1 yellow onion medium, diced
• 2 carrots medium, peeled and diced
• 2 celery ribs diced
• 2 cloves garlic minced
• 2 tbsp tomato paste
• 6 cups low-sodium beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 bay leaf
• 1 tsp oregano dried
• 0.5 tsp salt kosher
• 0.25 tsp black pepper
• 1.5 cups macaroni elbow

Method

 

1. In a 6-quart pot over medium-high heat, cook the ground beef and onion for 6 to 8 minutes, breaking up the beef, until browned and it reaches 160°F.
2. Drain excess fat.
3. Add the carrots and celery and cook for 4 to 5 minutes, stirring occasionally.
4. Add the garlic and cook for 30 seconds.
5. Stir in the tomato paste and cook for 1 minute.
6. Add the beef broth, diced tomatoes, tomato sauce, bay leaf, oregano, salt, and pepper, and bring to a boil over high heat.
7. Reduce the heat and simmer uncovered for 15 minutes.
8. Stir in the macaroni and bring the soup back to a gentle boil.
9. Cook for 8 to 10 minutes, stirring often, until the macaroni is tender.
10. Remove the bay leaf before serving.

Notes

For the best texture, cook the macaroni until just tender. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the macaroni can become mushy. Use gluten-free elbow macaroni for a gluten-free swap.