Description
This hearty Beef & Tomato Macaroni Soup recipe combines ground beef, tomatoes, and tender elbow macaroni in a flavorful broth. Perfect for a comforting meal, this one-pot soup is seasoned with smoked paprika, Italian herbs, and garnished with fresh parsley and Parmesan cheese to elevate its taste.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (6 oz) tomato paste
- 6 cups beef broth (or chicken broth)
- 1 cup elbow macaroni (or small pasta)
- 1 teaspoon Italian seasoning
- ½ teaspoon sugar (optional)
Garnishes
- Fresh parsley, chopped (optional garnish)
- Grated Parmesan cheese (optional garnish)
Instructions
- Brown the beef: Heat a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking it into crumbles, until browned. Drain excess grease to keep the soup from getting oily.
- Sauté the onions and garlic: Add diced onion to the pot and sauté for 3–5 minutes until softened and translucent. Stir in minced garlic and cook for another 1 minute until fragrant, enhancing the soup’s aroma.
- Add tomatoes and broth: Pour in the diced tomatoes with their juices, tomato paste, beef broth, salt, pepper, smoked paprika (if using), and Italian seasoning. Stir well to combine and bring the mixture to a gentle boil.
- Simmer with pasta: Reduce the heat to low, then stir in the elbow macaroni. Allow the soup to simmer gently for 10–12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot. Cook until the pasta is tender.
- Adjust seasoning: Taste the soup and adjust the seasoning as needed. Add additional salt, pepper, or a pinch of sugar if desired to balance out the acidity from the tomatoes.
- Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese if preferred. Serve hot with crusty bread or a fresh salad alongside for a complete meal.
Notes
- Using beef broth intensifies the beef flavor, but chicken broth can be used as a lighter alternative.
- Smoked paprika is optional but adds a nice smoky depth to the soup.
- Drain excess grease after browning the beef to keep the soup from becoming too greasy.
- Add pasta last and simmer just until tender to avoid mushy noodles.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
