Easy Ground Beef and Macaroni Soup (Print version)
A cozy one-pot ground beef and macaroni soup with tomatoes, vegetables, herbs, and tender elbow pasta.
# Ingredients:
For the soup base
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) lean ground beef
03 -
1 medium yellow onion, diced
04 -
2 medium carrots, diced
05 -
2 celery ribs, diced
06 -
3 cloves garlic, minced
07 -
2 tablespoons tomato paste
For the broth and pasta
08 -
1 can (14.5 oz or 411 g) diced tomatoes, with juices
09 -
1 can (15 oz or 425 g) tomato sauce
10 -
5 cups (1.2 L) low-sodium beef broth, plus more as needed
11 -
1 tablespoon Worcestershire sauce
12 -
1 teaspoon Italian seasoning
13 -
1 bay leaf
14 -
1 teaspoon kosher salt, plus more to taste
15 -
1/2 teaspoon black pepper
16 -
1 cup (115 g) dry elbow macaroni
17 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it into small pieces, until browned through. Spoon off excess fat if needed.
02 -
Add the onion, carrots, and celery. Cook for 5-6 minutes, stirring often, until the onion softens. Add the garlic and cook for 1 minute.
03 -
Stir in the tomato paste and cook for 1-2 minutes, until it darkens slightly and coats the beef and vegetables.
04 -
Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, bay leaf, salt, and pepper. Bring to a boil, then reduce to a steady simmer for 12-15 minutes.
05 -
Stir in the dry macaroni. Simmer uncovered for 9-11 minutes, stirring often, until the pasta is just tender.
06 -
Remove the bay leaf. Taste and adjust salt and pepper. Add more broth if the soup is thicker than you like, then serve hot with parsley.
# Good to know:
01 -
For leftovers, cook the macaroni separately and add it to each bowl.
02 -
Add 1 extra cup of broth if you prefer a looser, brothier soup.