30-Minute Beef and Tomato Macaroni Soup

This beef and tomato macaroni soup is the kind of meal that feels like it simmered all day but really takes about half an hour. Ground beef, tender macaroni, and a rich tomato broth come together in one pot for a dinner that’s both filling and comforting.

It’s the soup I turn to when the fridge is low and the evening is short. No fancy ingredients, no long simmer, just a solid bowl of something warm.

What Makes This Soup So Good

The broth is where it earns its keep. Tomato paste cooked down with the aromatics gives it a deep, almost sweet richness, while the crushed tomatoes keep it bright and a little acidic.

The macaroni soaks up all that flavor as it cooks, and the ground beef adds substance without making the soup heavy. A sprinkle of Parmesan at the end pulls it all together.

It’s endlessly forgiving. No matter if you swap the meat or pasta, it always comes out good enough that I keep a can of crushed tomatoes in the pantry just for nights like this.

Ingredients

• 1 lb ground beef: 80/20 gives the best flavor, but lean works too
• 1 tbsp olive oil: just enough to brown the beef
• 1 medium onion, diced: yellow or white
• 3 cloves garlic, minced: fresh, not jarred
• 2 tbsp tomato paste: this deepens the broth
• 1 (28 oz) can crushed tomatoes: fire-roasted adds an extra layer if you have them
• 4 cups beef broth: low-sodium so you control the salt
• 1 tsp Italian seasoning: or a mix of dried basil and oregano
• 1/2 tsp salt: plus more to taste
• 1/2 tsp black pepper: freshly ground
• 1 tsp sugar: optional, balances acidity
• 1 cup elbow macaroni: uncooked
• Grated Parmesan and fresh parsley, for serving

Variations / Substitutions

• Ground beef: swap for ground turkey or chicken; add 1 tbsp extra oil since they’re leaner
• Pasta shape: small shells, ditalini, or broken spaghetti all work; cook until tender according to package
• Add veggies: diced carrots and celery sautéed with the onion add more body
• Make it spicy: stir 1/4 tsp red pepper flakes in with the garlic
• Dairy-free: the soup is already dairy-free; just skip the Parmesan or use a vegan alternative
• Fresh herbs: replace dried Italian seasoning with a handful of chopped fresh basil stirred in right before serving

For a thicker, slower-simmered version, try my Sunday Beef Stew.

How to Make Beef and Tomato Macaroni Soup

Step 1: Brown the Beef

Set a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the 1 tbsp olive oil and then the 1 lb ground beef. Break the beef into large chunks with a wooden spoon and let it sear undisturbed for about 2 minutes. Then continue breaking it up and stirring for another 3 to 4 minutes, until no pink remains and you have a few browned bits stuck to the bottom of the pot. Drain off all but a thin film of fat, leaving just enough to cook the onions.

The sizzle will quiet down as the beef releases its moisture, then pick up again as it browns. Those dark spots on the bottom of the pot are pure flavor that will lift into the broth later.

Step 2: Sauté the Aromatics

Lower the heat to medium and add the diced onion to the pot with the beef. Cook, stirring now and then, for 3 to 4 minutes until the onion softens and turns translucent. Add the minced garlic and cook for 1 minute more, just until fragrant. Be careful not to let the garlic scorch, or it will turn bitter.

The kitchen should smell amazing by now, sharp and savory. If the bottom of the pot looks dry, add a splash of water to keep the garlic from burning.

Step 3: Build the Broth

Stir the 2 tbsp tomato paste into the beef and onion mixture and let it cook for about 1 minute, coating everything and taking on a deeper brick-red color. Pour in the 28 oz crushed tomatoes and the 4 cups beef broth, then add the 1 tsp Italian seasoning, 1/2 tsp salt, 1/2 tsp black pepper, and the 1 tsp sugar. Stir well and bring the soup to a boil over high heat.

The tomato paste step is small but makes a big difference. Cooking it for that minute takes the raw edge off and gives the whole soup a richer, more rounded taste.

Step 4: Cook the Pasta

Once the soup is boiling, add the 1 cup elbow macaroni and stir immediately so the pasta doesn’t clump. Lower the heat to keep the soup at a steady simmer. Cook for 8 to 10 minutes, stirring occasionally, until the macaroni is tender but still has a little bite. The broth will thicken slightly as the pasta releases its starch.

Stir more often toward the end of cooking so the pasta doesn’t settle on the bottom and stick. If the soup gets too thick before the pasta is done, add a splash of water or broth.

Step 5: Season and Serve

Remove the pot from the heat. Taste the broth and add more salt and pepper if it needs it. Ladle the soup into deep bowls and top with a generous shower of grated Parmesan and a scattering of fresh parsley. Serve right away while the cheese melts into the hot broth.

The soup will continue to thicken as it sits, so if you’re not serving it immediately, keep a little extra broth on the side to loosen it at the table.

Tips for the Best Beef and Tomato Macaroni Soup

• For a deeper, more savory broth, toss a Parmesan rind into the pot after you add the broth and fish it out before serving. It adds a subtle nutty richness without any extra work.
• If you plan on leftovers, undercook the pasta by 1 minute. It will continue to absorb liquid in the fridge and you won’t end up with mushy noodles the next day.
• Using fire-roasted crushed tomatoes instead of plain gives the soup a faint smokiness that pairs really well with the beef.
• Don’t skip the sugar unless your tomatoes are naturally sweet. It doesn’t make the soup sweet, just rounds off the acidic edge.

Scale this soup for more or fewer servings:

Storing and Reheating Leftovers

Refrigerate the soup in an airtight container for up to 4 days. The pasta will soak up broth as it sits, so when you reheat it, add a splash of water or beef broth to loosen it back to a soupy consistency. Reheat gently on the stovetop over medium heat, stirring often. You can also freeze the soup for up to 3 months; just leave out the pasta and add freshly cooked macaroni when you thaw and rewarm it for the best texture.

What to Serve with Beef and Tomato Macaroni Soup

A thick slice of crusty sourdough or a warm baguette is my first choice. It’s perfect for dunking and catching every last bit of broth. For a lighter side, a simple arugula salad with lemon vinaigrette cuts through the richness of the beef and tomato.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes, brown the beef and aromatics first, then transfer everything except the pasta to the slow cooker. Cook on low for 6 to 8 hours. Stir in the macaroni during the last 20 minutes and cook until tender.

Can I use fresh tomatoes instead of canned?

You can. You’ll need about 2 lbs of ripe tomatoes, peeled and chopped. Simmer the soup an extra 10 to 15 minutes to let them break down completely before adding the pasta.

How do I make it gluten-free?

Swap the macaroni for your favorite gluten-free elbow pasta and make sure your beef broth is labeled gluten-free. Everything else is naturally gluten-free.

What other vegetables can I add?

Diced carrots and celery are classics. Sauté them with the onion in Step 2 until softened before proceeding with the recipe.

Why did my pasta turn to mush?

It likely cooked too long or the soup boiled too hard. Keep the soup at a gentle simmer after adding the pasta and taste a noodle a minute before the recommended time to catch it while it’s still firm.

Beef and Tomato Macaroni Soup Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 4 cups beef broth
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar
• 1 cup elbow macaroni, uncooked
• Grated Parmesan and fresh parsley, for serving

Method

 

1. Heat oil in a large pot over medium-high heat. Add beef and cook, breaking it up, until browned, about 5 minutes. Drain excess fat.
2. Reduce heat to medium. Add onion and cook until soft, 3-4 minutes. Add garlic and cook 1 minute.
3. Stir in tomato paste and cook 1 minute. Pour in crushed tomatoes, broth, Italian seasoning, salt, pepper, and sugar. Bring to a boil.
4. Add macaroni, reduce heat to a simmer, and cook until pasta is tender, 8-10 minutes, stirring occasionally.
5. Remove from heat. Taste and adjust seasoning. Ladle into bowls and top with Parmesan and parsley.

Notes

If you’re making the soup ahead, slightly undercook the pasta so it stays firm when reheated. The soup thickens as it cools, so keep extra broth on hand to adjust the consistency.