Description
A hearty and comforting family favorite, this Beef and Macaroni Soup is the perfect weeknight meal. It features tender ground beef, aromatic vegetables, and classic elbow macaroni simmered in a rich tomato-beef broth. This one-pot dish is nourishing, easy to prepare, and budget-friendly, making it a reliable staple for any busy household looking for a warm and satisfying dinner option.
Ingredients
1 tbsp Olive oil
1 medium Onion, diced
2 medium Carrots, diced
2 ribs Celery, diced
3 cloves Garlic, minced
1 pound Ground beef (85% lean)
1 tsp Salt
1/2 tsp Black pepper
1 tsp Italian seasoning
14.5 oz Diced tomatoes
15 oz Tomato sauce
4 cups Beef broth
2 cups Water
1 cup Elbow macaroni
1 cup Frozen corn
Fresh parsley for garnish
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the onion, carrots, and celery, cooking until softened.
Stir in the garlic and cook until fragrant.
Add the ground beef, breaking it apart with a spoon until browned; drain excess fat if necessary.
Stir in the salt, pepper, and Italian seasoning.
Pour in the diced tomatoes with their juices, tomato sauce, beef broth, and water.
Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
Add the elbow macaroni and cook until al dente, about 8-10 minutes.
Stir in the frozen corn and cook for an additional 2-3 minutes.
Garnish with fresh parsley before serving.
Notes
Butter can be used in place of olive oil for a richer flavor. Dried basil or oregano are great substitutes if you do not have Italian seasoning. If you have leftovers, the pasta will absorb some liquid; add a splash of water or broth when reheating.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American