Description
A comforting and hearty Beef and Macaroni Soup that comes together in about 30 minutes, making it a perfect weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 medium carrots (peeled and diced)
- 2 celery ribs (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)
- Fresh parsley (chopped) for garnish
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery, cooking for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds.
- Push the veggies to the side of the pot, add the ground beef, salt, pepper, and Italian seasoning. Cook for 5–6 minutes until browned, breaking the beef apart with a spoon.
- Stir in the diced tomatoes and tomato sauce, followed by the beef broth and water. Bring to a gentle boil and scrape the bits off the bottom for flavor.
- Once boiling, reduce heat to low, cover, and simmer for 15 minutes.
- Stir in the elbow macaroni and corn (if using). Cook uncovered for another 8–10 minutes until the pasta is tender.
- Adjust seasoning if needed, ladle into bowls, and garnish with fresh parsley before serving.
Notes
Feel free to customize with additional vegetables or spices to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg