Easy Beef Tomato Macaroni Soup Recipes
I love soups that feel like a hug from a slightly tipsy aunt — comforting, a little saucy, and makes you forgive dinner for being late. This Easy Beef Tomato Macaroni Soup Recipes is exactly that: beefy, tomato-ey, with macaroni swimming around like it owns the place. It’s cozy, pantry-friendly, and forgiving of my impatient stirring (read: occasional burning). Try it because it’s fast, crowd-pleasing, and doubles as perfect cold-weather therapy. Also it’s my go-to when I’ve burned the toast and need redemption.
Once my husband decided to “help” by caramelizing onions. He left them in the pan for so long they could’ve charged rent. He insists burnt-on onions add character. The kids ate it anyway and declared it “mystery soup,” which frankly sounds like a hit TV series. I pretended to be annoyed, took the credit for the flavors, and we all ate bowls of humble brag in our lap. Moral: never underestimate a household kitchen chaos boost.
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Why You’ll Love This Easy Beef Tomato Macaroni Soup Recipes
– It tastes way fancier than the 20 minutes it takes to make it. Pretend you simmered it for hours. I won’t tell.
– Leftovers reheat like a champ — which is good because you’ll definitely have leftovers. Maybe.
– Uses humble pantry staples so you can flex your adulting muscles without actually going grocery shopping.
– Comfort food that doesn’t require a casserole dish or a motivational speech.
Time-Saving Hacks
– Use frozen pre-chopped onions and garlic paste. The flavor is basically the same and your knife won’t judge you.
– Brown pre-cooked ground beef (such as from a packet) or use leftover roast — fewer minutes, fewer pans.
– Cook the macaroni right in the pot with the soup. One pot = one heroic unplugged dishwasher protest.
– Swap fresh tomatoes for a can of crushed tomatoes and a splash of balsamic for instant depth.
– If you’re truly desperate, toss in pre-shredded cheese at the end instead of grating. Yes, it clumps. I forgive you.
Serving Ideas
– Serve with grilled cheese for dunking. It’s practically required by soup law.
– Keep it casual: crusty bread and butter. No one’s judging if you eat bread as a utensil.
– Serve with a big green salad if you’d like to pretend this is healthy. Add wine if the kids drove you nuts.
– Sprinkle with parmesan and red pepper flakes for drama and street cred.
What to Serve It With
– Crusty baguette, buttered or not (but always buttered).
– Simple Caesar or arugula salad if you’re trying to earn points.
– Oven-roasted vegetables for when you’ve got energy to spare.
Tips & Mistakes
– Don’t overcook the macaroni unless you like mush with vibes. Al dente is your friend.
– If the soup tastes flat, a splash of vinegar or a pinch of sugar wakes it up. Yes, sugar in tomato — it works.
– Taste as you go. I say this like it’s a philosophy and not my frequent mistake.
– If your beef is dry, a spoonful of tomato paste adds instant umami redemption.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keeps well for 3–4 days in an airtight container. Reheat gently so the pasta doesn’t turn into sad mush.
– Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make it vegetarian: swap beef for lentils or firm tofu. Texture will be flirtatious.
– Add chopped spinach or kale at the end for color and a smug sense of virtue.
– Use small shells, ditalini, or elbow macaroni depending on what your pantry is hoarding.
Frequently Asked Questions
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Easy Beef Tomato Macaroni Soup Recipes
Ingredients
Main Ingredients
- 1 lb ground beef 85% lean is best
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 2 cups tomatoes, diced canned or fresh
- 4 cups beef broth
- 1 cup macaroni elbow or any small shape
- 1 tbsp olive oil for sautéing
- 1 tbsp Italian seasoning
- 0.5 tsp salt to taste
- 0.25 tsp black pepper to taste
Instructions
Preparation Steps
- In a large pot, heat olive oil over medium heat. Add ground beef, onion, and garlic. Cook until the beef is browned.
- Drain excess fat if necessary. Stir in diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring to a boil.
- Add macaroni and reduce heat to a simmer. Cook for an additional 15 minutes, or until macaroni is tender.
- Serve hot, garnished with parsley if desired.