🥣 Hearty Beef Macaroni Soup
📋 Ingredients (Serves 6)
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1 lb ground beef
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1 tbsp olive oil (if needed)
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1 small onion, diced
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2 cloves garlic, minced
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2 carrots, diced
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2 celery stalks, diced
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4 cups beef broth
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1 can (15 oz) diced tomatoes
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1 can (15 oz) tomato sauce
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1 tsp Italian seasoning
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½ tsp paprika (optional)
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Salt & pepper, to taste
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1 cup elbow macaroni (uncooked)
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1 tbsp Worcestershire sauce (optional, for depth)
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1 cup frozen peas or green beans (optional)
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Chopped parsley or grated Parmesan, for garnish
🔧 Instructions
✅ 1. Brown the Beef
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In a large pot or Dutch oven, cook ground beef over medium heat until browned.
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Drain excess grease if needed.
✅ 2. Sauté the Veggies
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Add onion, carrots, and celery to the pot.
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Sauté for 4–5 minutes until softened.
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Stir in garlic and cook for 30 seconds until fragrant.
✅ 3. Add Liquids & Simmer
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Stir in beef broth, diced tomatoes, tomato sauce, Italian seasoning, paprika, and Worcestershire (if using).
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Season with salt and pepper.
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Bring to a boil, then reduce to a simmer.
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Cover and simmer for 15 minutes to let flavors develop.
✅ 4. Cook the Pasta
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Add elbow macaroni and cook uncovered for 8–10 minutes, or until pasta is tender.
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If using frozen peas or green beans, stir them in during the last 5 minutes.
✅ 5. Finish & Serve
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Taste and adjust seasoning as needed.
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Ladle into bowls and top with parsley, Parmesan, or even a sprinkle of crushed red pepper for kick.
🧠 Tips & Variations
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Make it ahead? Cook pasta separately and add just before serving to avoid sogginess.
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Swap ground beef for ground turkey, sausage, or diced chuck roast for different flavors.
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Add spinach, zucchini, or corn for extra veggie power.
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Want it creamier? Stir in ½ cup of heavy cream or a splash of milk before serving.
Let me know if you’d like a slow cooker version, gluten-free adaptation, or a printable recipe card!