This Beef Macaroni Soup recipe is the epitome of comfort food, combining hearty ground beef, tender macaroni, and a rich tomato-based broth into a warming and satisfying meal. Perfect for chilly evenings, this soup is not only delicious but also easy to make, making it a great option for both weeknight dinners and meal prep for the week ahead.
In a large pot, brown the ground beef over medium heat. Drain excess fat.
Add diced onion and minced garlic to the pot; cook until onions are translucent.
Stir in beef broth, chopped tomatoes, ketchup, Worcestershire sauce, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add elbow macaroni and cook until pasta is tender, about 10-15 minutes. Season with salt and pepper to taste.
Slow Cooker Method:
Brown the ground beef in a skillet; drain. Transfer to slow cooker.
Add onion, garlic, beef broth, tomatoes, ketchup, Worcestershire sauce, and Italian seasoning to the slow cooker. Stir to combine.
Cook on low for 6-8 hours. Add macaroni in the last 30 minutes of cooking.
Add beef broth, tomatoes, ketchup, Worcestershire sauce, and Italian seasoning. Seal and cook on high pressure for 8 minutes.
Quick release, add macaroni, seal again, and cook on high pressure for 4 minutes. Quick release and season.
Notes
For a thicker soup, consider blending part of the tomatoes before adding them to the pot.
This soup can be stored in the refrigerator for up to 3 days or frozen (without the pasta) for up to 3 months. Reheat on the stove and add freshly cooked pasta before serving.
Adjust the spiciness of the soup to your liking by adding chili flakes or reducing the Worcestershire sauce.
Keyword Comfort Food, Easy Recipe, Family Dinner, Hearty Soup