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Beef And Tomato Macaroni Soup

Beef and Tomato Macaroni Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.