Description
A comforting and hearty beef and macaroni soup that is perfect for a cozy family dinner. This soup is loaded with ground beef, vegetables, macaroni, and flavorful herbs, creating a delicious and satisfying meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (15 ounces) diced tomatoes with juices
- 1 can (15 ounces) tomato sauce
- 6 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 cups elbow macaroni, uncooked
- 1 1/2 cups frozen corn or peas
- Salt and black pepper to taste
For Garnish:
- 1/4 cup fresh parsley, chopped
Instructions
- Heat the olive oil: In a large soup pot, heat the olive oil over medium heat.
- Brown the beef: Add the ground beef to the pot and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Sauté vegetables: Add the onion, carrots, and celery to the pot. Sauté for 5 minutes until softened.
- Add seasonings: Stir in the garlic, diced tomatoes, tomato sauce, beef broth, basil, oregano, and paprika. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Cook the macaroni: Add the macaroni to the pot and cook until tender, about 10 minutes.
- Finish the soup: Stir in the corn or peas and season with salt and pepper. Remove from heat and let rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
- For extra flavor, add Worcestershire sauce or soy sauce while simmering.
- Substitute ground turkey or chicken for a lighter version.
- Leftovers thicken as the pasta absorbs liquid, so add extra broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 7 g
- Sodium: 860 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 50 mg
