Description
This hearty Beef & Tomato Macaroni Soup combines savory ground beef, rich tomatoes, and tender elbow macaroni in a flavorful broth seasoned with Italian herbs and smoked paprika. Ready in just 35 minutes, it’s a comforting and satisfying meal perfect for weeknight dinners. Garnished with fresh parsley and grated Parmesan, this soup pairs wonderfully with crusty bread or a fresh salad.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (6 oz) tomato paste
- 6 cups beef broth (or chicken broth)
- 1 cup elbow macaroni (or small pasta)
- 1 teaspoon Italian seasoning
- ½ teaspoon sugar (optional)
Garnishes
- Fresh parsley, chopped (optional garnish)
- Grated Parmesan cheese (optional garnish)
Instructions
- Brown the Beef: Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it into crumbles, until browned and cooked through. Drain excess grease from the pot to reduce fat content.
- Sauté Onions and Garlic: Add the diced onion to the pot with the beef and sauté for 3–5 minutes until softened and translucent. Stir in minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn it.
- Add Tomatoes and Broth: Stir in the diced tomatoes with their juices, tomato paste, and beef broth. Season with salt, black pepper, smoked paprika if using, and Italian seasoning. Mix well and bring the mixture to a gentle boil over medium heat.
- Simmer with Pasta: Reduce the heat to low and stir in the elbow macaroni. Let the soup simmer uncovered for 10–12 minutes until the pasta is tender, stirring occasionally to prevent the macaroni from sticking to the bottom of the pot.
- Adjust Seasoning: Taste the soup and if needed, adjust the seasoning by adding more salt, pepper, or a pinch of sugar to balance the acidity of the tomatoes.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley and grated Parmesan cheese if desired. Serve immediately with crusty bread or a fresh salad for a complete meal.
Notes
- You can substitute chicken broth with beef broth for richer flavor or vegetable broth for a lighter option.
- Smoked paprika is optional but adds a nice smoky depth to the soup.
- If you prefer a thicker soup, use less broth or add more tomato paste.
- Leftovers can be stored in an airtight container in the refrigerator up to 3 days or frozen for up to 3 months.
- For a spicier kick, add a pinch of red pepper flakes when adding the seasonings.
