Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
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.