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!
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.
How to make Tomato Macaroni Soup
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.
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.
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.
Looking for more ground beef recipes?
One Pot Beef and Tomato Macaroni Soup
written by Ashley Fehr
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
- 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!
Nutrition Information
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Ariana says
Really great recipe! I have already made it once and I’m planning on making it again. I was thinking of adding a can of great northern beans and black beans, would that be good??
The Recipe Rebel says
Hi Ariana! So glad you enjoyed the recipe! Thank you for this kind review! I’m sure you could add beans!
Divine says
Hello!
What is the serving size for this recipe? I can’t wait to make this!
The Recipe Rebel says
Hi! It’s 1/5 of the recipe. I have not measured it out in cups. Hope you enjoy it!
Laurie says
This soup is apparently a staple where I grew up, but I never had it then! This is actually the first time I’ve tried to make it myself – your recipe is so easy to follow! It’s coming to the boiling stage now, so I will come back and deliver my verdict on the flavor! Thanks for posting this!
Laurie says
Hubby is VERY pleased with this soup! Again, thank you so much!
The Recipe Rebel says
So glad to hear Laurie! Thank you!
Clara +Vera kids says
Me and my sister each got to pick a dinner to make and I chose this. It was very good, though we added a bit more salt to boost the flavor.
It can go up to 8 servings. It was very good and tasty.
Clara +Vera
The Recipe Rebel says
Hi! So glad you enjoyed the recipe! Thank you for this review!
Elizabeth Weiss says
It is delicious ! I love it . Good Job.
Ashley Fehr says
Thanks Elizabeth!
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.
Ashley Fehr says
Thanks Ian!
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!
Md says
I add the pasta at the very end or as needed. Pasta in bowl, soup on top, that way the pasta stays fresh. Freeze the soup without the pasta!
The Recipe Rebel says
Thanks for the feedback!
Stacy says
It supposed to be sugar free yet it reads 6 grams of sugar??
Ashley Fehr says
There is sugar naturally occurring in the vegetables
JEANETTE WHETZEL says
Have you tried this in the instant pot? I would love to try it both way’s.
Ashley Fehr says
I haven’t, but I think it would work perfectly!
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.
Ashley Fehr says
Oh I like that idea! 😉 I hope you enjoy it!
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.
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?
Stacey @ Bake.Eat.Repeat. says
I have never had macaroni soup – but it looks pretty amazing! Super cold and snowy here today so I’m kinda craving this now!
Ashley Fehr says
Thanks Stacey!
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!
Izzy @ She Likes Food says
This looks delicious! I would totally go for this on a chilly day too! I love that you looked forward to the weekends so you could have this soup, haha!
Ashley Fehr says
Lol! Those were pretty rare weekends, but even still — it was a pretty big deal to eat at the canteen!
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
Ashley Fehr says
Haha! It is COLD here now but supposed to be warm again this weekend. I totally hear you on the crazy weather!
Jessica @ A Kitchen Addiction says
It’s still cold here, so this soup looks like the perfect way to warm up in the evenings! Love hearty soups like this!
Ashley Fehr says
Me too! Thanks Jessica!
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!
Ashley Fehr says
You know I don’t even know how much we did either, I think anything with macaroni just reminds me of childhood!
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!
Ashley Fehr says
Lol! I was totally a nerd, too. I only tried so I would fit in somewhat with allllll the other kids!
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!
Ashley Fehr says
There is something about macaroni soup that just makes me feel like a kid again. It’s one of our favorites!