This Tomato Macaroni Soup is a hearty and healthy one-pot meal that’s ready in under 30 minutes. It’s packed with tender ground beef, whole wheat macaroni pasta, veggies, tomato sauce, and more!
Tomato Macaroni Soup is one of my all time favorites (and I have a lot of favorite soup recipes!).
It’s hearty, healthy, and packed with protein, veggies and whole grain pasta. It’s a soup that eats like a meal!
Just don’t forget to make a batch of Mom’s Homemade Buns to dunk in all that delicious broth 😉
- Canola Oil: used to cook the veggies, beef, and seasonings together before adding the other soup ingredients.
- Carrot, Onion, and Celery: the veggie trio, called a mirepoix, that’s often used in soups to add flavor, texture, and color.
- Italian Seasoning, Salt, Paprika, Black Pepper, and Red Pepper Flakes: an earthy, sweet, slightly spicy seasoning blend.
- Minced Garlic: gives the soup a kick of nutty flavor.
- Ground Beef: I recommend using lean ground beef so the soup isn’t overly oily. If you are using a fattier ground beef, you’ll want to drain the grease after you cook the meat.
- Beef Broth: I use a low sodium beef broth. If you’re using regular beef broth, you may want to adjust the amount of salt you use in the seasoning blend.
- Canned Diced Tomatoes: don’t drain the liquid. It works into the soup as part of the broth!
- Macaroni Pasta: I use whole wheat macaroni pasta but regular macaroni pasta will work as well. Whatever you use, cook it al dente according to package directions. It will continue to cook in the hot broth even after you turn off the heat.
- Tomato Sauce: helps to thicken the broth and add more tomato flavor.
This one-pot, hearty dinner comes together in under 30 minutes!
- Heat a large pot over medium-high heat, add in canola oil, heat, then add in carrots, onion, and celery. Cook until the veggies are softened slightly. Add Italian seasoning, garlic, salt, paprika, pepper, and pepper flakes, and cook for 1 minute.
- Mix in ground beef, stirring to crumble, and cook until lightly browned.
- Add in broth and tomatoes, then bring to a boil. Cover and cook until the carrots have softened.
- Stir in pasta and tomato sauce, then cover and cook until the pasta is al dente, stirring often.
Yes! No need to cook it first. The macaroni cooks directly in the soup!
- Don’t drain the canned tomato. The liquid is used as part of the base for the soup.
- Play around with consistency. I’ll admit, my version of tomato macaroni soup is more like stoup, but if you prefer a thinner soup, simply add more beef broth to thin it out.
- If you prefer another pasta shape, feel free to use a different one—although it will no longer be tomato macaroni soup. Any short pasta shape will work!
- Increase the nutritional value of the soup by mixing in other veggies. Frozen mixed veggies work great!
- To make this vegetarian, swap the beef out for a meatless variety or for cooked beans. Try black beans, northern beans, kidney beans, etc.
- Try this with another meat like ground turkey or chicken, if preferred.
I recommend serving this beef and tomato macaroni soup right away for the best pasta texture.
Leftover tomato macaroni soup will last in an airtight container in the fridge for 3-5 days.
To reheat, simply microwave or warm on the stove until heated through. If the soup has thickened too much, add a splash of beef broth to thin it out.
You can freeze this soup, but I recommend doing so without the pasta added. To do this, prepare as directed but leave the pasta out. Instead, cool completely, place in an airtight container or freezer-safe bag, then freeze for up to 3 months.
When you’re ready to enjoy, thaw the soup in the fridge overnight, then bring to a boil on the stove, add the pasta, and cook al dente.
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One Pot Beef and Tomato Macaroni Soup
- 1 tablespoon canola oil
- 3 large carrots peeled and finely chopped
- 1 medium onion finely chopped
- 1 rib celery finely chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 pinch red pepper flakes
- 1 lb lean ground beef
- 5 cups low sodium beef broth
- 798 ml canned diced tomatoes (28 oz) 1 large can
- 1 1/2 cups whole wheat macaroni pasta, uncooked
- 1 cup tomato sauce
- Heat a large pot over medium high heat and add canola oil. When oil is hot, add carrots, onion, and celery, cook and stir until vegetables have softened slightly, about 3-4 minutes.
- Add Italian seasoning, garlic, salt, paprika, pepper and pepper flakes and cook 1 minute.
- Add ground beef, stirring to crumble, and cook until lightly browned, about 2-3 minutes.
- Add broth and tomatoes and bring to a boil. Cover and cook for 5-10 minutes until carrots have softened.
- Stir in pasta and tomato sauce. Cover and cook, stirring often (be careful because the macaroni can stick to the bottom!) until pasta is al dente, about 7-8 minutes. Serve.
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