One snowy morning at 6:58 a.m., Dad started frying beef like it was bacon. The sizzle was sharp, the onions were sweet, and the whole kitchen smelled way too good for that hour. By evening, those leftovers morphed into my first pot of Beef and Macaroni Soup. Cozy, filling, and, honestly, the kind of dinner that makes you wonder why breakfast foods get all the glory.

Ingredients for Beef and Macaroni Soup

• 1 lb lean ground beef (450 g)

• 1 tbsp olive oil (15 ml)

• 1 medium onion, diced (150 g)

• 2 garlic cloves, minced

• 2 carrots, diced (150 g)

• 2 celery stalks, diced (100 g)

• 1 can diced tomatoes (14.5 oz / 411 g)

• 6 cups beef broth (1.4 L)

• 1 tsp dried oregano

• ½ tsp dried thyme

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 cup elbow macaroni (120 g)

• 2 tbsp tomato paste

• Optional: ½ cup frozen peas (75 g)

Texture? Brothy but hearty. Sound? That bubbling simmer, soft but steady. Smell? Like Grandma’s house on a snow day.

Step-by-Step Instructions for Beef and Macaroni Soup

1. Heat oil in a big pot over medium.

2. Add beef, cook until browned, breaking up clumps.

3. Stir in onion, carrots, celery, garlic. Cook 5 minutes.

4. Add tomato paste, stir for 1 minute.

5. Pour in broth and canned tomatoes.

6. Season with oregano, thyme, salt, pepper.

7. Bring to boil. Reduce heat, simmer 15 minutes.

8. Add macaroni, cook until tender (8–10 minutes).

9. Stir in peas, simmer 2 minutes. Taste and adjust seasoning.

10. Serve hot with bread or crackers.

Boom! Dinner that feeds a crowd, even if it’s just you on the couch.

Pro Tips & Variations for Beef and Macaroni Soup

1. Tomato-Beef Depth

Once at 11:47 p.m., I splashed a spoonful of ketchup into the pot (don’t laugh). Soup tasted like old-school diner beefy-tomato magic.

2. Cheesy Twist

Sprinkle shredded cheddar on top before serving. It melts into the hot broth and clings to the macaroni — stretchy comfort.

3. Spice It Up

Stir in ½ tsp chili flakes or a splash of hot sauce. Perfect when you want cozy but with a kick.

Storage & Food Safety

• Fridge: Store covered up to 4 days.

• Reheat: Warm on stove or microwave until 165°F. Add broth if too thick.

• Freezer: Freeze portions up to 2 months. Thaw overnight in fridge.

Note: Pasta keeps softening as it sits. If freezing, cook macaroni separately and add when reheating.

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Nutrition & Serving Ideas

Per Serving (1 of 6)

Serve It With

• Toasted garlic bread.

• Grilled cheese sandwich (seriously, dunk it).

• Side salad with ranch.

• Or just a mug of soup during hockey overtime.

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FAQs

Q: Can I use ground turkey instead of beef?
Sure. It’ll be lighter but still tasty. Add a splash of Worcestershire to deepen flavor.

Q: Can I make this gluten-free?
Yes. Use GF pasta and check broth labels. Same cozy result.

Q: Why did my macaroni get mushy?
It probably sat too long in hot broth. Next time, cook pasta separately and add before serving.

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👩‍🍳 Written from my ladysuniverse kitchen, where beef and macaroni soup once doubled as both dinner and tomorrow’s breakfast.

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