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One Pot Beef and Tomato Macaroni Soup

Prep Time 10 mins
Total Time 28 mins
Servings 5 servings

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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!

overhead image of macaroni soup with ladle stuck in

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!

It is at the top of our list when the first chilly days come, along with this Chicken Tortellini Soup, this Cabbage Soup and this Sausage Tortellini Soup!

Just don’t forget to make a batch of Mom’s Homemade Buns to dunk in all that delicious broth 😉

Tomato Macaroni Soup ingredients and substitutions:

  • 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.
metal ladle scooping beef and tomato macaroni soup

How to make Tomato Macaroni Soup

This one-pot, hearty dinner comes together in under 30 minutes!

  1. 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.
  2. Mix in ground beef, stirring to crumble, and cook until lightly browned.
  3. Add in broth and tomatoes, then bring to a boil. Cover and cook until the carrots have softened.
  4. Stir in pasta and tomato sauce, then cover and cook until the pasta is al dente, stirring often.

Can you cook macaroni in soup?

Yes! No need to cook it first. The macaroni cooks directly in the soup!

Tips and tricks for making Tomato Macaroni 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.
overhead image of beef tomato macaroni soup with spoon stuck in

Serving suggestions

I recommend serving this beef and tomato macaroni soup right away for the best pasta texture.

Feel free to also bulk your meal up with a simple green salad, some of our favorite Easy Broccoli Salad or a few homemade breadsticks.

How to store

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.

Can I freeze Tomato Macaroni Soup?

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

4.67 from 3 votes
This One Pot Beef and Tomato Macaroni Soup is a classic! It’s a healthy, one pot meal made in 30 minutes or less and loaded with vegetables.
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Cuisine American
Course Main Course, Soup
Servings 5 servings
Calories 377cal

Ingredients

  • 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

Instructions

  • 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.

Notes

This recipe makes approximately 5 1.5 cup servings.

Nutrition Information

Calories: 377cal | Carbohydrates: 47g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1481mg | Potassium: 1516mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6587IU | Vitamin C: 22mg | Calcium: 114mg | Iron: 6mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Ian says

    I was just so lost without your videos Ashley! I did find the tomato a bit over-powering though and I’ll have to amend the recipe in the future. But it is a tasty and satisfying recipe. Thank you.

  2. Bruce Brown says

    The flavor was great, but the noodles just kept soaking up the moisture even after I took it off the heat. In the end, there was no broth left, just soggy noodles that fell apart. I used gluten free noodles, so that might have been my problem. So, I advise against that.

    • Ashley Fehr says

      Hi Bruce! Gluten free noodles do tend to be pasta when they are boiled in salted water alone, and then added to a recipe. I would recommend doing it that way if you are using gluten free pasta to ensure it doesn’t fall apart!

  3. Christine @ myblissfulmess says

    Ok so what if it’s mid July? This soup looks amazing and I want some. LOL It is stormy right now in the southern half of Indiana, so I think that justifies soup. I’ll just tell everyone I’m testing it for fall.

  4. Maha Khan says

    Wow This Is great recipe.I love Your Way of making Recipe.I am going to make this recipe for my family now.

  5. Phan Hang says

    I am going to try this soup soon and if i want to taste more spicy, is it possible to season chilli power?

  6. shaz says

    Looks totally amazing! Ive been doing one pot recipes for over a month now , I bought myself a large low cast iron dish and have never looked back! the recipes I find including ones ive made of yours are delish! the whole family love them. This one I have already printed out ready to make! You have totally changed my way of cooking , as well as washing up! I did how ever have a argument with my house mate over grating carrots ! I said can you grate them for me quickly please… to which he did , and the following week I had to grate them as he was out he come home to find me using the food processor ! lol , (To which I totally forgot I had) HONEST! He was not happy as I made him grate them by hand … I just forgot I had one! lol so he was slightly unimpressed ..hahahaha

    • Ashley Fehr says

      Hahaha! The food processor is so awesome for grating veggies! It makes it so super quick. I’m so happy to hear you’re enjoying what you’ve found here!

  7. Cheyanne @ No Spoon Necessary says

    It was HOT here yesterday, but now it’s back to chilly again (crazy arse weather), so this soup is totally screaming my name!! I mean, beef and tomato MACARONI soup?! Yeah, gimme dat! Looks amazing, as always, girlie! Pinned! Cheers! <3

  8. marcie says

    Your high school days sound fun, and aren’t food memories the best kind? This soup definitely looks like something I would crave on a regular basis, and we never had soup like this at our school canteen!

  9. Liz @ Floating Kitchen says

    Love the video, Ashley! This soups looks so cozy. It’s definitely still Winter over here, so I’m still loving all the soups. And I wasn’t much for sports either. I was definitely more of a nerd! Lol!

  10. Gayle @ Pumpkin 'N Spice says

    Now this is my kind of soup! I haven’t had a version like this in years, and now I’m totally intrigued! What a great way to bring back memories of high school, too. It’s cold here today, so I just want to dig into this deliciousness!

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