Beef and Macaroni Soup

This hearty soup can be made with leftover or fresh ground beef, cooked with tender veggies, canned tomatoes, elbow macaroni and a handful of Italian herbs and spices.

Why We Love This Recipe It’s crowd pleasin’ – kids and adults both love this tomato-based pasta filled Macaroni Soup
It’s the perfect way to use up leftover ground beef (even leftover taco meat works in this recipe)!
The ingredients are simple and you probably have most of them in the pantry already meaning this easy soup can be made at a moments notice!
Best of all, the prep is quick. While the beef is browning, measure the remaining ingredients and it comes together in no time!

Tried & True Tips : This hearty soup is easy to prepare. But for the best results every time I have a few simple tips!
If adding in fresh potatoes or carrots be sure to parboil them first. Or add before the pasta so they have time to cook as they take longer than frozen veggies.
When adding additional spices, be sure to start small and add more if necessary. Remember that the flavors will become more potent as the soup simmers.
If making this soup to freeze, cook the pasta on the side or leave it out. This will prevent it from going soft when thawing and reheating.

It’s the perfect way to use up leftover ground beef (even leftover taco meat works in this recipe)! The ingredients are simple and you probably have most of them in the pantry already meaning this easy soup can be made at a moments notice! Best of all, the prep is quick. While the beef is browning, measure the remaining ingredients and it comes together in no time!

Ingredients

 

1 pound lean ground beef
½ cup ketchup
2 large cans of chopped or diced tomatoes
2 tbsp Worcestershire Sauce
2 tsp onion powder
3 tsp minced garlic
7 ¼ cups of beef broth
2 tbsp brown sugar
1 tsp Italian Seasoning
Salt and pepper to taste
2 cups dry macaroni pasta
Cheese for garnish, if desired

Instructions

FIRST STEP:
In a large Dutch oven or stock pot, add in the ground beef, garlic and onion powder
Cook until the beef is no longer pink
SECOND STEP:
Add in the broth, tomatoes, Worcestershire Sauce, brown sugar, Italian seasoning and ketchup
Bring to a boil, then lower the heat and simmer for 10 minutes
THIRD STEP:
Add in the dry macaroni pasta and cook for an additional 15 minutes
FOURTH STEP:
Top with shredded cheese of choice, if desired
Enjoy!

Beef and Macaroni Soup

0 from 0 votes

Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• 1 pound 1 lean ground beef

• ½ cup ketchup

• 2 large 2 cans of chopped or diced tomatoes

• 2 tbsp 2 Worcestershire Sauce

• 2 tsp 2 onion powder

• 3 tsp 3 minced garlic

• 7 7 ¼ cups of beef broth

• 2 tbsp 2 brown sugar

• 1 tsp 1 Italian Seasoning

• Salt and pepper to taste

• 2 cups 2 dry macaroni pasta

• Cheese for garnish, if desired

Directions

• In a large Dutch oven or stock pot, add in the ground beef, garlic and onion powder
• Cook until the beef is no longer pink
• SECOND STEP:
• Add in the broth, tomatoes, Worcestershire Sauce, brown sugar, Italian seasoning and ketchup
• Bring to a boil, then lower the heat and simmer for 10 minutes
• THIRD STEP:
• Add in the dry macaroni pasta and cook for an additional 15 minutes
• FOURTH STEP:
• Top with shredded cheese of choice, if desired
• Enjoy!

Follow US on Pinterest

Follow @middleeastsector on Pinterest