I still remember the first time I made Beef and Macaroni Soup—it was one of those chilly evenings when the house felt just a little too quiet, and the kids were begging for something warm and filling. The aroma of simmering beef mingled with the soft, comforting swell of macaroni pasta dancing in the broth. That’s when I realized how this hearty beef soup was going to be a game changer in our weekly meal routine. It’s amazing how a single pot can bring such warmth and satisfaction, transforming a simple dinner into a cozy family moment.
This Beef and Macaroni Soup quickly became a staple in our home, not just because it’s delicious but because it’s one of those homemade soup recipes that feel like a warm hug after a long day. I remember the “aha” moment when I finally found the perfect balance between tender beef chunks and perfectly cooked macaroni pasta soup, creating that rich, satisfying stew-like texture that everyone loves. Let me tell you, we’ve all had those moments where the pasta ends up mushy or the beef a bit tough, but with a bit of practice, this soup has proven to be a soul-soothing meal that fits into our busy family life like a glove.
Having this easy beef and pasta soup on my stovetop means I don’t have to stress about what to make after a whirlwind day. Whether it’s a rushed weekday dinner or a weekend hangout, I keep coming back to this comforting beef stew for its simplicity and heartiness. I can even link you to some lovely variations, like an onion beef fried rice dish we adore or the slow cooker corned beef recipe that pairs beautifully with the cozy vibes of homemade soup.
If you’re on the fence about trying this Beef and Macaroni Soup, don’t be! It’s a straightforward recipe that fills your kitchen with inviting aromas and gives you a chance to craft a meal your family will thank you for. Trust me, once you’ve made this macaroni pasta soup, it’s going to be on your favorites list just like it is on mine. So, grab your apron, and let’s dive into this hearty beef soup adventure together!
Ingredients:
Here’s my go-to lineup of ingredients for making the perfect Beef and Macaroni Soup that always hits the spot in my kitchen:
- 1 pound ground beef (I usually pick lean ground beef to keep things hearty without too much grease)
- 1 medium onion, finely chopped (adds the perfect sweetness and depth)
- 2 cloves garlic, minced (fresh garlic packs so much flavor)
- 4 cups beef broth (I recommend using a good-quality broth—you can usually find this near the soups at your grocery store; sometimes I use homemade broth to make it extra special)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup macaroni pasta (shells or elbows—whatever your family likes!)
- 2 carrots, peeled and diced (for that subtle sweetness and color)
- 2 stalks celery, diced (classic soup flavor enhancer)
- 1 teaspoon dried basil (a little herb magic!)
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons olive oil or vegetable oil
Here’s a little Beef and Macaroni Soup trick I picked up from my mom: sauté the onions and garlic in oil first until they’re nice and golden. It really brings out the flavor before adding the beef. When shopping, if you find a good sale on ground beef or if your local farmer’s market is offering stew meat, those are fantastic options for this comforting beef stew. If you want to save some prep time, pre-chopped frozen carrot and celery mixes work wonders too.
Leftover veggies or ingredients from last meals? Throwing in a bit of that into the soup is a great way to reduce waste and enhance the flavor of this homemade soup recipe. To store unused ingredients, keep your broth chilled tightly sealed in the fridge; fresh vegetables should be kept in airtight containers for a couple of days. And this macaroni pasta soup is pretty forgiving if you need to make it ahead and store it — just be sure to keep the pasta separate if you don’t want it mushy, then combine when reheating.
If you’re curious about ingredient alternatives or want to see a few tweaks, check out some tips from this easy hamburger soup post that inspired me to make this beef soup even better!
How to Make – Step-by-Step:
Now, let me walk you through making this Beef and Macaroni Soup—you’re going to love how simple and satisfying this easy beef and pasta soup comes together.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add your chopped onion, sautéing until translucent and lightly golden. This slowly builds the flavor foundation. (Tip: This is where I often multitask—setting the table or prepping other side dishes.)
- Add minced garlic and cook for about 1 minute until fragrant. Be careful not to burn it; garlic can go from lovely to bitter quickly.
- Toss in the ground beef and cook until no longer pink. Break the meat apart as it browns. Adding salt and pepper here helps season the beef right from the start. Don’t rush this step; browning the beef well adds richness to your hearty beef soup that you can smell filling the kitchen.
- Add diced carrots and celery, cooking for another 3-4 minutes until veggies start to soften. I learned the hard way with Beef and Macaroni Soup that rushing this step leads to limp veggies or undercooked bites—not fun for the kids!
- Pour in the beef broth and diced tomatoes with their juice, then sprinkle in the basil and oregano. Give everything a stir and bring it all to a simmer. At this point, you’ll notice your kitchen transforms as the savory aroma of this comforting beef stew fills the air.
- Cover and let it simmer on low heat for about 20 minutes. This allows all the flavors to mingle and the beef to tenderize fully.
- Now, stir in the macaroni pasta. I usually add it last because pasta cooks quickly and you don’t want mushy noodles! Cook for an additional 8-10 minutes, uncovered, stirring occasionally. Keep an eye on it—it’s done when the pasta is tender but still slightly firm.
- Taste and adjust seasoning with salt and pepper. Sometimes, a little extra salt or pepper is just what the soup needs to wake up your taste buds.
Don’t worry if your Beef and Macaroni Soup looks a little thin at first; the pasta thickens it up nicely as it cooks. Plus, this soup keeps well, so if you want to make it ahead, you can always add an extra splash of broth when reheating. While the soup simmers, I love catching up on a quick clean-up or prepping fresh bread to go with it (sometimes this reminds me of this Mississippi Beef and Noodles, which also has beef and pasta goodness).
For troubleshooting or slow cooker tips, here’s a helpful external resource on easy slow cooker corned beef that has some crossover ideas for low effort beef soups you might love.
Serving:
My family gets particularly excited when I bring out the pot of Beef and Macaroni Soup because it feels like such a comforting beef stew on a plate. The kids love it with a sprinkle of shredded cheese or a nice crusty bread that soaks up that rich broth perfectly. I often pair it with fresh salads or lightly steamed green beans—the simplicity balances the heartiness of the macaroni pasta soup wonderfully.
This soup is perfect for those cozy winter nights, but honestly, it works just as well anytime you want a little homemade soup recipe that packs flavor and warmth. We also like making this dish when hosting casual get-togethers because it’s satisfying, inexpensive, and feeds a crowd!
For an inviting presentation, serve in large bowls garnished with fresh herbs like parsley or thyme. It makes this easy beef and pasta soup look extra special without much effort. If you happen to have extra Beef and Macaroni Soup on hand, it reheats beautifully—sometimes I add a pinch of fresh spinach or kale to use up whatever greens are lurking in the fridge, giving the soup a seasonal twist.
Whenever I bring this to potlucks, I get so many questions and compliments—guests often ask me for the recipe after tasting this hearty beef soup. It reminds me of some of the recipes shared by Paula Deen on Facebook, which also emphasize good meat for a rich soup base.
FAQs:
Great question! I usually add the macaroni toward the end of cooking (last 8-10 minutes), so it stays tender but doesn’t go overboard. You can even cook pasta separately and add it just before serving if you’re worried about leftover mushiness.
Absolutely! We’ve done both, and stew beef gives you those lovely chewy bites that some family members prefer. Just brown the stew beef longer and simmer a bit more to get it nice and tender.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. If frozen, you might want to add fresh pasta after thawing just to keep that texture spot on.
I get that! Sometimes my kids prefer the pasta and beef mashed slightly, so I use smaller macaroni shapes. You can also blend a portion and then mix back in for a creamier version.
You can, but the soup obviously tastes more like beef with beef broth. If you don’t have beef broth, vegetable broth works in a pinch but the flavor won’t be as rich.
Add a pinch of red pepper flakes when cooking the onions and beef. Sometimes, I add a splash of hot sauce at the end for a little kick.
I swear by sautéing the onions and garlic first and using good-quality broth. Oh, and don’t skip simmering long enough—that’s where the magic happens!
For even more helpful cooking tips, I found this beefy macaroni soup recipe on Facebook inspiring for someone looking to spice up their usual routine.
My Final Thoughts:
This Beef and Macaroni Soup recipe holds a special spot in my heart because it’s more than just a meal—it’s a flavorful tradition that brings my family together when life feels hectic. There’s something incredibly rewarding about stirring a pot full of comforting beef stew that satisfies everyone’s hunger and hugs their souls at the same time.
My Beef and Macaroni Soup Pro Tips:
- Always brown your beef well to develop deep flavor.
- Add macaroni last and keep an eye on cooking time to avoid mushy noodles.
- Don’t be afraid to season with a little extra salt and pepper at the end; it wakes up the whole dish.
Over the years, I’ve tried a few fun variations with my family: swapping elbow macaroni for shells or mini bow ties, adding diced bell peppers for extra crunch, or turning this soup into a spicy version by adding jalapeños. My kids adore the classic with cheese on top, while my husband loves when I sneak in extra herbs and veggies.
If you make this Beef and Macaroni Soup your own, I promise you’re in for a cozy, delicious experience that’s easy to fit into any day. Plus, once you get the hang of it, you might want to check out some other family favorites like this onion beef fried rice or turn leftovers into something special with slow cooker corned beef.
Give it a try—your family will think you’re a kitchen hero, and you’ll savor every hearty spoonful. Remember, the best soup comes from the heart (and a little patience!). Enjoy every bite of your Beef and Macaroni Soup journey.
Beef and Macaroni Soup
A hearty and comforting Beef and Macaroni Soup that combines tender beef, tender pasta, and flavorful vegetables in a savory broth. Perfect for a satisfying dinner any day of the week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 lb ground beef
- 1 cup elbow macaroni
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté until translucent.
- Add ground beef, breaking it apart with a spoon. Cook until browned and no longer pink.
- Add diced carrots and celery; cook for 5 minutes until slightly tender.
- Pour in beef broth and diced tomatoes. Stir in dried basil and oregano. Bring to a boil.
- Reduce heat and simmer for 15 minutes to develop flavors.
- Add elbow macaroni and cook until tender, about 8–10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
For added richness, stir in a splash of heavy cream just before serving or top with grated Parmesan cheese.