Tomato and Beef Macaroni Soup Recipe

There are certain dishes that feel like a warm hug in a bowl, and for me, this Tomato and Beef Macaroni Soup is the quintessential example. It’s the meal I turn to on a chilly, rain-soaked evening when the world feels a bit overwhelming. It’s the scent that instantly transports me back to my childhood kitchen, where a big, simmering pot on the stove was the promise of a comforting and deeply satisfying dinner. The first time I made this specific version for my own family, following the steps passed down and tweaked over the years, the reaction was pure magic. The usual dinner table chaos subsided, replaced by the happy sounds of spoons clinking against bowls and appreciative murmurs. My husband declared it “liquid nostalgia,” and my kids, who can be notoriously picky, asked for seconds before their first bowl was even empty. This recipe is more than just a list of ingredients; it’s a legacy of warmth, a one-pot wonder that combines a rich, savory tomato and beef broth, tender vegetables, and those delightfully plump macaroni noodles into something truly special. It’s simple, hearty, and imbued with a love that you can taste in every single spoonful.

A Hearty History: More Than Just a Soup

This beloved dish, often called Beef and Macaroni Soup, is a close cousin to another American classic: American Goulash. While traditional Hungarian Goulash is a slow-cooked stew of meat and vegetables seasoned heavily with paprika, its American counterpart evolved into a simpler, quicker one-pot meal. Italian immigrants arriving in the U.S. brought their love for pasta and rich tomato sauces, and as cultures mingled, these elements began to merge with classic American beef stews. The result was a hearty, budget-friendly dish combining ground beef, tomatoes, and pasta—a perfect meal for feeding a large family.

Our Tomato and Beef Macaroni Soup is the soupy, even more comforting iteration of this culinary tradition. It takes all the beloved elements of American Goulash—the savory beef, the rich tomato base, the tender pasta—and transforms them into a soul-warming soup. It’s a dish born from practicality and comfort, a testament to the simple, rustic cooking that defines so much of American home cuisine. When you make this soup, you’re not just cooking dinner; you’re participating in a long tradition of creating nourishing, love-filled meals from simple, wholesome ingredients.

The Anatomy of the Perfect Comfort Soup

The beauty of this soup lies in its straightforward ingredients, but the quality of each component plays a significant role in the final flavor. Understanding why each ingredient is chosen will help you make the best soup of your life.

• The Beef: 80/20 ground beef is the ideal choice. The 20% fat content renders down during cooking, infusing the entire soup with a rich, beefy flavor. Using leaner beef (like 90/10) will result in a less flavorful broth and a drier meat texture. Ground chuck is an excellent specific cut to ask for.
• The Aromatics (The Flavor Base): The “holy trinity” of yellow onion, carrots, and celery forms the foundation of our soup’s flavor. Sautéing them slowly allows their natural sugars to release, creating a sweet and savory base. Fresh garlic added at the end provides a pungent, aromatic kick that is essential.
• The Tomato Component: A combination of canned crushed tomatoes and tomato paste creates a deep, multi-layered tomato flavor. The crushed tomatoes provide a luscious texture and bright acidity, while the tomato paste, when sautéed, offers a concentrated, rich, umami-packed sweetness that plain tomatoes alone cannot achieve. Using high-quality canned tomatoes, like San Marzano, can make a noticeable difference.
• The Liquid: Using a quality beef broth instead of just water is a non-negotiable step for a truly savory soup. It reinforces the beefy flavor and adds a depth that water simply cannot provide.
• The Herbs and Spices: A classic blend of Italian seasoning, dried oregano, and bay leaves provides a familiar, comforting aroma. A touch of smoked paprika adds a subtle smokiness that complements the beef and tomato beautifully.
• The Pasta: Elbow macaroni is the traditional choice for a reason. Its small, tubular shape is perfect for capturing the rich broth in every bite.

Complete Ingredients List

For the Tomato and Beef Macaroni Soup (Yields 6-8 hearty servings):

• 2 lbs 80/20 ground beef
• 1 large yellow onion, finely chopped
• 2 medium carrots, peeled and diced small
• 2 celery stalks, diced small
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 8 cups (64 ounces) low-sodium beef broth
• 2 cups water
• 2 bay leaves
• 2 teaspoons Italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 ½ cups uncooked elbow macaroni
• 1 tablespoon Worcestershire sauce (optional, but highly recommended)
• Freshly chopped parsley, for garnish
• Shredded cheddar or Parmesan cheese, for serving (optional)

Step-by-Step Instructions for a Perfect Pot of Soup

This is a true one-pot meal. Following these steps will ensure a seamless cooking process and a delicious result.

1. Brown the Beef: In a large Dutch oven or heavy-bottomed stockpot, cook the ground beef over medium-high heat. Use a wooden spoon or spatula to break the meat apart as it cooks. Continue cooking until it is thoroughly browned, about 8-10 minutes.
2. Drain the Fat: Once browned, carefully tilt the pot and use a spoon to remove all but about 2 tablespoons of the rendered fat. Do not discard all of it; this remaining fat is full of flavor and will be used to cook the vegetables.
3. Sauté the Aromatics: Add the chopped onion, carrots, and celery to the pot with the beef. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This step builds the primary layer of flavor.
4. Bloom the Garlic and Tomato Paste: Add the minced garlic and tomato paste to the pot. Stir constantly and cook for another 1-2 minutes until the garlic is fragrant and the tomato paste has darkened slightly in color. This “blooming” step cooks off the raw taste of the paste and deepens its flavor.
5. Deglaze and Combine: Pour in about a cup of the beef broth and use your spoon to scrape up any browned bits (fond) that are stuck to the bottom of the pot. These bits are concentrated flavor. Once the bottom is scraped clean, pour in the remaining beef broth, the water, and the can of crushed tomatoes.
6. Season and Simmer: Add the bay leaves, Italian seasoning, dried oregano, smoked paprika, salt, and pepper to the pot. Stir everything together until well combined. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer for at least 45 minutes, or up to 1.5 hours. The longer it simmers, the more the flavors will meld and deepen.
7. Cook the Macaroni: After the soup has simmered and the flavors have developed, bring the soup back up to a rolling simmer over medium heat. Add the uncooked elbow macaroni directly to the pot. Cook, stirring occasionally, for about 8-10 minutes, or until the pasta is tender to your liking (al dente). Be careful not to overcook it, as it will continue to soften as it sits in the hot broth.
8. The Finishing Touches: Once the pasta is cooked, remove the pot from the heat. Fish out and discard the two bay leaves. Stir in the optional tablespoon of Worcestershire sauce—this adds a wonderful, subtle depth and brightness.
9. Taste and Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the hot soup into bowls and garnish with freshly chopped parsley and a sprinkle of shredded cheese, if desired.

Nutrition Facts

• Servings: 6-8 servings
• Calories per serving (approximate): 450-550 kcal (This is an estimate and will vary based on the leanness of the beef and specific brands of ingredients used).

Preparation and Cooking Time

• Preparation Time: 15 minutes (for chopping vegetables)
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes

How to Serve Tomato and Beef Macaroni Soup

This soup is a star on its own, but the right accompaniments and toppings can turn it into an unforgettable meal.

• The Perfect Toppings Bar:
  • Set out small bowls of various toppings so everyone can customize their own bowl. This is especially fun for kids.
  • Cheese: Shredded sharp cheddar, Monterey Jack, or a classic sprinkle of grated Parmesan.
  • Creaminess: A dollop of sour cream or full-fat Greek yogurt to add a cool, tangy contrast.
  • Crunch: Classic oyster crackers, saltines, or crunchy croutons.
  • Freshness: Finely chopped fresh parsley, chives, or even a little fresh basil.
  • Heat: A few dashes of your favorite hot sauce or a sprinkle of red pepper flakes for those who like it spicy.
• Classic Side Dish Pairings:
  • Crusty Bread: A warm, crusty baguette or sourdough bread is absolutely essential for sopping up every last drop of the delicious broth.
  • Grilled Cheese Sandwiches: For the ultimate comfort food combination, serve smaller bowls of soup alongside gooey, buttery grilled cheese sandwiches for dipping.
  • Simple Green Salad: A crisp green salad with a simple vinaigrette provides a fresh, acidic counterpoint to the richness of the soup.

5 Essential Tips for the Best Beef Macaroni Soup

1. Don’t Rush the Simmer: The 45-minute (or longer) simmer time before you add the pasta is not just for cooking the vegetables; it’s for melding the flavors. This is when the beef, tomatoes, and aromatics all get to know each other and create a broth that is deep, rich, and cohesive. Rushing this step will result in a soup that tastes like its individual components rather than a harmonious whole.
2. For Perfect Leftovers, Cook the Pasta Separately: While the one-pot method is easy, the macaroni will continue to absorb liquid as it sits in the fridge, often becoming mushy. For the best texture in leftovers, cook the macaroni in a separate pot of salted water. Store the soup and the cooked pasta in separate containers in the refrigerator. To serve, simply combine a portion of soup and pasta in a bowl and reheat in the microwave or on the stove.
3. The Secret Ingredient for Brightness: Don’t skip the optional Worcestershire sauce or, alternatively, a small splash of red wine vinegar or balsamic vinegar stirred in at the very end. A little bit of acid added after cooking brightens up all the rich, savory flavors and cuts through the fat, making the entire soup taste more vibrant and less heavy.
4. Make it Your Own with Variations: This recipe is a fantastic canvas for customization.
   • Add More Veggies: A cup of frozen corn, green beans, or peas can be added in the last 15 minutes of simmering.
   • Add Beans: A can of drained and rinsed kidney beans or pinto beans added with the broth makes the soup even heartier.
   • Spice it Up: Add ½ teaspoon of red pepper flakes along with the other spices for a little background heat.
   • Change the Pasta: Ditalini, small shells, or rotini are all great substitutes for elbow macaroni.
5. Freezes Beautifully (Without the Pasta): This soup is a fantastic candidate for a freezer meal. For the best results, make the entire soup recipe except for the macaroni. Let the soup base cool completely, then transfer it to freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to eat, thaw the soup base in the refrigerator overnight, reheat it on the stove until simmering, and then cook a fresh batch of macaroni to add to the soup.

Frequently Asked Questions (FAQ)

Q1: Can I use ground turkey or chicken instead of ground beef?
Yes, you absolutely can. If using ground turkey or chicken, which are much leaner, you will need to add a tablespoon or two of olive oil to the pot when sautéing the vegetables to compensate for the lack of rendered fat. The overall flavor will be lighter but still delicious. Using chicken broth instead of beef broth is also recommended when using poultry.

Q2: My soup seems too thick/thin. How can I adjust it?
This is an easy fix. If your soup is thicker than you’d like (especially after the pasta has absorbed some liquid), simply stir in more beef broth or water until it reaches your desired consistency. If the soup is too thin, you can let it simmer, uncovered, for an additional 15-20 minutes before adding the pasta to allow some of the liquid to evaporate and concentrate the flavors.

Q3: Can I make this soup in a slow cooker?
Yes, this soup adapts well to the slow cooker. First, brown the beef with the onions, carrots, celery, and garlic in a skillet on the stovetop as directed. Drain the fat. Transfer the beef and vegetable mixture to the slow cooker. Add all the remaining ingredients except for the macaroni. Cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, stir in the uncooked macaroni and turn the slow cooker to high, cooking until the pasta is tender.

Q4: Is this soup gluten-free?
The soup base itself is naturally gluten-free. To make the entire dish gluten-free, simply substitute the elbow macaroni with your favorite gluten-free pasta. Be sure to cook the gluten-free pasta according to its package directions, as cooking times can vary significantly. Also, double-check that your brand of Worcestershire sauce and beef broth are certified gluten-free.

Q5: What is the difference between this soup and American Goulash?
The two dishes are very similar and share a common heritage. The primary difference is the consistency. American Goulash is typically a thick, saucy one-pot pasta dish, more akin to a casserole, with just enough sauce to coat the meat and pasta. Tomato and Beef Macaroni Soup, as the name implies, is much soupier, with a significantly higher ratio of broth to other ingredients, designed to be eaten with a spoon.

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