Description
A comforting and easy one-pot Beef & Tomato Macaroni Soup recipe. Perfect for a quick weeknight meal, this hearty soup is packed with flavor and simple to make.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 (28 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 cup elbow macaroni (uncooked)
- 1/2 cup shredded cheddar cheese (optional, for topping)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- 2. Add the chopped yellow onion to the pot and cook until softened, about 5 minutes, stirring occasionally.
- 3. Stir in the minced garlic and cook for 1 minute more until fragrant.
- 4. Pour in the beef broth and add the diced tomatoes (with their juice), oregano, basil, black pepper, and salt. Bring the mixture to a simmer.
- 5. Stir in the uncooked elbow macaroni. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the macaroni is tender, stirring occasionally to prevent sticking.
- 6. Taste and adjust seasoning as needed. Serve hot, garnished with shredded cheddar cheese and fresh parsley, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed as the pasta absorbs liquid.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g