Easy Beef Tomato Macaroni Soup Recipes

This simple beef, tomato, and macaroni soup is the kind of bowl that feels like a warm hug on a busy weeknight—meaty, tomato-forward, and happily slurpable. It’s built around pantry basics (canned tomatoes, small pasta, and ground beef) but comes together with a few little techniques so the broth is rich, the macaroni keeps its bite, and the flavors feel deeper than the sum of their parts.

My husband calls this our “comfort soup” because he’ll happily take leftovers to work and always asks if there’s enough for lunch the next day. When the kids were little, this was my go-to for stormy evenings or when a piano practice ran late—one pot, a quick simmer, and everyone was fed without fanfare. It’s become a rotating favorite in our meal plan because it’s forgiving, kid-friendly, and somehow feels special even when you rush it.

Behind the Recipe

This recipe started as a way to use up a can of tomatoes and a handful of odds-and-ends pasta, but a few small choices made it a keeper: browning the ground beef well for savory depth, simmering just long enough to meld flavors without turning the macaroni to mush, and finishing with a splash of acid (vinegar or lemon) to brighten the broth. People often underestimate how much difference properly caramelized meat and a final bright note make. Also, don’t skip tasting and adjusting salt at the end—tomato-based soups often need that final nudge.

Shopping Tips

– Protein: Choose lean ground beef (80/20 or 85/15) for good flavor without excessive grease; drain any excess fat after browning if needed.
– Canned Goods: Use a good-quality crushed or diced tomato for body; if they offer a no-salt or low-sodium option, buy that to control seasoning.
– Grains/Pasta: Small shapes like macaroni, ditalini, or small shells work best—pick a pasta that holds up to simmering so it doesn’t turn to mush.
– Spices: Keep dried oregano, basil, and a bay leaf on hand; they layer nicely with tomato and are pantry staples for this soup.
– Fresh Herbs: A handful of parsley or basil at the end lifts the whole pot—buy a small bunch and add it just before serving.

Prep Ahead Ideas

– Brown the ground beef a day ahead and store it in an airtight container in the fridge; it reheats quickly and saves hands-on time.
– Chop the onion, carrot, and celery (if using) and keep them in a sealed container for 24–48 hours so you can start the pot fast.
– Measure spices into a small jar or resealable bag so everything is ready to dump in when you begin cooking.

Time-Saving Tricks

– Use a single wide pot to brown the beef and then build the soup—fewer pans to wash and faster transitions.
– Frozen diced onions or a pre-chopped mirepoix work well if you’re short on time; they soften quickly and add the same baseline flavor.
– Pre-shredded cheese (if topping) and jarred fresh herbs (minced basil/parsley) save minutes without a big flavor penalty.

Common Mistakes

– Overcooking the macaroni: I did this once and the soup turned gluey—cook pasta to just shy of al dente if you plan to store leftovers.
– Skipping the browning step: if you don’t brown the beef, the broth lacks depth; take the extra 5–7 minutes to caramelize it.
– Underseasoning: canned tomatoes can be a little flat—always taste before serving and add a pinch of salt, pepper, and a splash of vinegar or lemon to brighten.

What to Serve It With

✔Tips & Mistakes

Serve with crusty bread or garlic toast to sop up the tomato broth, and a simple green salad for a fresh contrast. If you add grated cheese on top, do it right at the table so it melts into the hot soup without clumping.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Swap ground turkey or chicken for beef for a lighter version—add an extra pinch of salt and a splash of Worcestershire for more umami.
– Make it vegetarian by using a plant-based ground meat or extra lentils and vegetable stock; add a tablespoon of soy sauce or miso for depth.
– Use gluten-free pasta if needed, but add it at the end and watch cooking time carefully so it doesn’t go mushy.
– For a creamier twist, stir in a dollop of sour cream or a splash of cream at the end, but note it changes the soup’s character from bright tomato to richer stew.

Frequently Asked Questions

Easy Beef Tomato Macaroni Soup Recipes

A delicious and hearty beef tomato macaroni soup perfect for a family meal.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lbs ground beef Use lean ground beef for a healthier option.
• ▢ 1 can diced tomatoes Canned tomatoes work well for this recipe.
• ▢ 1 cup elbow macaroni
• ▢ 4 cups beef broth You can use low-sodium beef broth.
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 0.5 teaspoon salt Adjust according to taste.
• ▢ 0.5 teaspoon black pepper Freshly ground is best.

Instructions

Preparation Steps

• In a large pot, brown the ground beef over medium heat until fully cooked.
• Drain excess fat and add the diced tomatoes, beef broth, garlic powder, onion powder, salt, and black pepper.
• Bring the mixture to a boil, then reduce heat and let simmer for 15 minutes.
• Add the elbow macaroni and cook for an additional 10 minutes or until the pasta is tender.
• Serve hot and enjoy your soup!

Notes

This soup is perfect for a quick weeknight dinner.