Tomato Beef Macaroni Soup
A hearty and nostalgic dish, this tomato-based beef and macaroni soup is brimming with tender vegetables, savory ground meat, and comforting pasta. Ideal for family dinners or chilly evenings, it's both satisfying and easy to prepare.
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Servings: 6
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground beef approximately 85% lean
- 1 cup dry elbow-shaped pasta
- 1 medium yellow onion finely chopped
- 2 medium carrots peeled and finely diced
- 2 stalks of celery chopped into small pieces
- 3 cloves garlic crushed or minced
- 1 can 14.5 ounces diced tomatoes, including the liquid
- 1 can 15 ounces tomato purée or sauce
- 4 cups beef stock or broth
- 2 cups cold water
- 1 cup frozen corn kernels optional
- 1 teaspoon Italian herb blend dried
- 1 teaspoon fine salt or more to taste
- ½ teaspoon ground black pepper
- Chopped fresh parsley for garnish
Instructions
- Warm the olive oil in a large stockpot over medium heat. Once heated, add the chopped onion, diced carrots, and celery pieces. Sauté for about 4 to 5 minutes, stirring occasionally, until the vegetables have softened. Stir in the minced garlic and cook for an additional 30 seconds.
- Move the cooked vegetables to the side of the pot. Place the ground beef in the cleared space and cook for approximately 5 to 6 minutes, using a spoon to break it apart as it browns. Drain off any surplus fat if necessary.
- Incorporate the salt, pepper, and dried Italian herbs. Stir to distribute the seasonings evenly. Add the canned diced tomatoes with their juices, tomato sauce, beef broth, and water. Mix thoroughly and bring to a low boil.
- Lower the heat to a simmer. Cover the pot and allow the soup to cook gently for 15 minutes so the flavors meld.
- Add the elbow macaroni and corn, if using. Continue simmering, uncovered, for another 8 to 10 minutes, or until the pasta reaches desired tenderness. Stir periodically to prevent sticking.
- Taste and adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley.
Notes
For a thicker soup, reduce the water slightly. To make ahead, cook the pasta separately and add it just before serving to maintain texture.