Beef and Macaroni Soup
Warm and comforting beef and macaroni soup filled with ground beef, tender pasta, and nutrient-packed vegetables in a delicious broth.
Ingredients
For the soup
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 pound ground beef (85% lean)
- 1 teaspoon salt Or to taste
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 2 cups water
- 1 cup elbow macaroni (uncooked)
- 1 cup frozen corn (optional) For added sweetness
- to taste Fresh parsley, chopped For garnish
Instructions
Preparation
- Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Cook for about 4–5 minutes, stirring occasionally, until they soften.
- Toss in the minced garlic and sauté for an additional 30 seconds until fragrant.
- Push the softened vegetables to the side of the pot. Add the ground beef, breaking it apart with a spoon. Cook for about 5–6 minutes until it’s browned. Drain off any excess grease if needed.
- Stir in salt, pepper, and Italian seasoning. Add the diced tomatoes (juice included), tomato sauce, beef broth, and water. Bring the mixture to a gentle boil.
- Lower the heat to low, cover, and let it simmer for 15 minutes.
- Stir in the uncooked elbow macaroni and corn (if using). Continue cooking, uncovered, for about 8–10 minutes, or until the pasta is tender.
- Taste the soup and adjust the seasoning if necessary. Ladle into bowls and sprinkle with fresh parsley before serving.
Notes
For added flavor, consider topping the soup with freshly grated Parmesan cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.