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
- Brown the beef and onions in a soup pot and drain any excess fat;
- Stir in the garlic, followed by the celery, carrots, beef broth, diced tomatoes, corn, and Italian seasoning;
- Bring the soup to a boil and simmer for 10 minutes (this will soften the veggies);
- Stir in the macaroni and cook for an additional 12-15 minutes;
- 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.
Macaroni Soup
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
- 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.
- Stir in the garlic and cook for 30 seconds.
- Add the remaining ingredients except for the macaroni, spinach, and salt & pepper.
- 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.
- 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.
- Season the soup with salt & pepper as needed and stir in the spinach (let it wilt). Serve & enjoy!
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.
Maria says
So delicious and so easy! We all loved it. Will definitely be making it again.
Natasha says
Wonderful!! Thank you!
Tanya says
In your soup recipes it says onion. Can you tell what
Color onion to buy? Red, yellow?
Thanks
Natasha says
It doesn't really matter. In general, for cooking, I use sweet (Vidalia) or yellow onions. White would be fine too. I tend to stick to using red onions for raw applications (like salads).
Lisa says
Absolutely delicious! Next time I’ll use Bison and I added some fresh Parmesan on top.
Natasha says
So glad you liked it! Love the bison and parm idea!
Anna Clark says
This soup is so easy and tasty. I've made it twice. I don't have beef broth so I used chicken broth both times. For meat, I used ground beef the first time and ground turkey the second time. For leafy vegetables, I substituted spinach with kale. (My son eat spinach omelet pretty much every morning. So, I thought kale would be a good substitute so my son could get in a different variety of vegetables. Since kale takes longer to cook than spinach, I put it in at the same time with corn.) I also added swiss chard the 2nd time I made the soup. I think you can pretty much add any veges you like to eat! I like carrots to be a bit softer, so next time I would cook carrots for 5-7 minutes before adding the pasta and other vegetables. Thank you for sharing this recipe!!
Natasha says
I'm so happy you enjoy this soup! Yes, it's definitely easy to change up ingredients. Thanks for your review, Anna! 🙂
Zue307 says
I made it the night before. We loved it and no left overs!
Natasha says
Awesome!!
Bridget says
This soup was easy & so delicious! Instead of meat, I used a package of plant-based ground "beef" I had in the freezer that I didn't know what to do with and it turned out great. Unfortunately I forgot to put the spinach in at the end :(. All your recipes look so good! We are trying the One Pan Gnocchi alla Vodka next.
Natasha says
I'm so glad that it worked out with the "beef". I often forget to add in spinach or some ingredient when I'm cooking haha. It's all good. Hope you enjoy the gnocchi recipe too! XO
Jamie says
Will this work with chicken broth? When in [...]
Natasha says
Absolutely! Hope you enjoy the soup, Jamie! (I edited your comment because bloggers have been told that using words associated with the current events may negatively impact our Google rankings so I am erring on the side of caution).
Gloria says
Made this during the [...], it was cold and rainy in Texas, and this was the perfect dinner! came together so easily, with things I already had in the pantry/fridge. Thank you so much for sharing recipes like this that provide comfort and perfection for a meal.
Natasha says
I'm so glad you enjoyed it, Gloria! Thanks for much for leaving me a comment. 🙂 (I edited your comment because bloggers have been told not to use buzzwords associated with the current events because it may affect our search rankings, so I am erring on the side of caution)
Jessoca says
Would this work if I used pork instead?
Natasha says
Sure!
Erin says
I made this today for my husband and I and we loved it! Tons of flavour, and it’s nice and hearty. It’s certainly still soup season in Canada!
Natasha says
I'm so happy you enjoyed it! Yup, I'm in Edmonton and it's still not spring here.
Mary Martin says
I made this last week and we loved it. My husband is making it again today! Very flavorful!!
Natasha says
Yay!! So glad it was a hit. Thanks so much for letting me know!
Benna says
How many servings per recipe? This looks wonderful!
Natasha says
Thanks! About 6 servings. But of course it’s subjective.