Macaroni Soup

This macaroni soup recipe is simple to make, warming, and filling! It’s loaded with plenty of veggies, ground beef, and a delicious tomato broth.

I’ve been on a soup kick lately, and I love it. I plan on getting plenty more soups on here before winter is over (so like May for me jk… but close)! I already have lots on the blog (check out my soup category if you’re in a browsing mood), but there’s always room for more. 😛

I love soups like this because they’re healthy and satisfying. The combo of the protein/carbs/fiber will keep tummies full for hours. This is also a great dairy-free option. It’s also just plain tasty, so you should be able to keep picky eaters at bay with this one!

How to make macaroni soup

1. Brown the beef and onions in a soup pot and drain any excess fat;
2. Stir in the garlic, followed by the celery, carrots, beef broth, diced tomatoes, corn, and Italian seasoning;
3. Bring the soup to a boil and simmer for 10 minutes (this will soften the veggies);
4. Stir in the macaroni and cook for an additional 12-15 minutes; 
5. Add the spinach and season the soup with salt & pepper as needed. 

Easy peasy!

(Full ingredients and instructions can be found in the recipe card below)

Recipe notes & tips:

• This beef and tomato macaroni soup is pretty forgiving… feel free to add/swap veggies as needed. Try kale instead of spinach if you prefer.
• The pasta will soak up the broth the longer you leave it. You may need to add more beef broth to leftovers if you find they’re a bit too dry. 
• If you’re planning on freezing the bulk of this recipe, I suggest adding the pasta after you thaw & reheat it so it doesn’t get soggy.
• If you want this soup to be more pasta-heavy, add another cup of water or broth and increase the pasta to 1 cup uncooked.

Love macaroni? Try my Homemade Hamburger Helper Recipe or this Classic Macaroni Salad.

Other soups you may enjoy:

• Easy Hamburger Soup
• Easy Stuffed Pepper Soup Recipe
• Minestrone Soup Recipe
• Easy Pasta e Fagioli
• Sausage and Vegetable Soup
• Easy Lasagna Soup Recipe
• Sausage and Sweet Potato Soup

I hope you will enjoy this simple beef and macaroni soup!

Made this recipe? Leave me a comment and tag me #saltandlavender on Instagram. 

5 from 2 votes

Print

Macaroni Soup

This macaroni soup recipe is simple to make, warming, and filling! It's loaded with plenty of veggies, ground beef, and a delicious tomato broth.

Course Soup

Cuisine Italian American

Keyword beef macaroni soup, hamburger macaroni soup, macaroni soup recipe

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Calories 260 kcal

Author Natasha Bull

Ingredients

• 1/2 tablespoon olive oil
• 1/2 medium onion chopped
• 1 pound extra lean ground beef
• 4 cloves garlic minced
• 3 sticks celery chopped finely
• 2 medium carrots peeled & sliced
• 4 cups beef broth
• 1 (28 fluid ounce) can fire-roasted diced tomatoes with juices
• 1 (12 fluid ounce) can corn drained
• 2 dashes Italian seasoning
• 3/4 cup uncooked macaroni
• 2 cups (loosely packed) fresh baby spinach
• Salt & pepper to taste

Instructions

1. Add the oil, onion, and beef to a large soup pot. Cook for about 7 minutes over medium-high heat, breaking the beef up as you go along. Spoon out most of the excess fat.

2. Stir in the garlic and cook for 30 seconds.

3. Add the remaining ingredients except for the macaroni, spinach, and salt & pepper.

4. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer (covered, with the lid slightly ajar) for 10 minutes.

5. Add the macaroni in and continue to simmer until it's tender (about 12-15 minutes). You may need to increase the heat to get it going again. Cover the pot again with the lid slightly ajar. I stir the soup a couple of times while it's cooking so the pasta doesn't stick to the bottom of the pot.

6. Season the soup with salt & pepper as needed and stir in the spinach (let it wilt). Serve & enjoy!

Recipe Notes

• If you want this soup to be more pasta-heavy, add another cup of water or broth and increase the pasta to 1 cup uncooked.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition Facts

Macaroni Soup

Amount Per Serving

Calories 260 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 47mg16%

Sodium 966mg42%

Potassium 886mg25%

Carbohydrates 27g9%

Fiber 3g13%

Sugar 5g6%

Protein 23g46%

Vitamin A 4579IU92%

Vitamin C 19mg23%

Calcium 96mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.