A Soup to Warm the Soul (and Fingers, If You Spill)
Alright, so let me confess something upfront: this beef and macaroni soup? It’s practically the official dish of my childhood winters. My mom would start it on the stove while hollering at us to take our muddy boots off, and honestly, nothing hit the spot after an after-school snowball fight like sloshing down a massive bowl of this stuff. (The dog, I should add, was also a big fan, though she always tried to swipe the noodles.) It’s one of those things I thought was boring as a kid, but now—oh man, nothing tastes more like home. And if you burn your tongue on that first spoonful? Join the club. We have tea towels.
Why I Keep Making This (and Keep Eating Leftovers, Too)
I make this when I want something filling that doesn’t require 85 weird ingredients. My family kind of loses its collective mind at the smell alone (seriously, I’ve caught them hovering around the stove pretending not to be waiting). It’s forgiving, so you can toss in whatever sad veg is left in your fridge, or make a proper grocery store run and do it up big. Sometimes, I admit, the macaroni goes a bit soft if you let it sit too long – but you know what? It just makes it more comforting, in my book. The only real trouble I had was remembering to start the pasta after the soup had simmered for a while, instead of tossing it in at the beginning and creating soggy mush. (Live and learn, right?)
What You’ll Need (and What You Can Sub)
- 1 pound (about 450g) ground beef – I use whatever’s on sale, but my neighbor swears by the leaner stuff
- 1 medium onion, chopped – red or white, doesn’t matter much, and once I used a shallot because I ran out (no one noticed)
- 2 cloves garlic, minced – garlic powder in a pinch, about 1/2 tsp
- 2 medium carrots, diced (or just a big ol’ handful of baby carrots, if you don’t want to peel anything)
- 2 celery stalks, chopped – or skip entirely, I won’t tell
- 1 can (14.5 oz/410g) diced tomatoes – any brand, even the weird generic one with the dented can works fine
- 6 cups beef broth (homemade if you’re feeling fancy, bouillon cubes on lazier nights)
- 1 cup elbow macaroni – or any short pasta you dig, I’ve used shells and penne when that’s all I had
- 1 teaspoon Italian seasoning (sometimes I wing it with a pinch of oregano and thyme)
- Salt and pepper to taste (I always start light, since my broth is salty as heck)
- 1 tablespoon olive oil, for the pan
- Optional: 1 cup frozen peas or corn (I throw these in to make it look like I ate vegetables)
How I Throw It Together (Sometimes While On a Work Call)
- First, grab a big pot or Dutch oven and heat the olive oil over medium-high. Add your ground beef, mash it about with a spoon, and cook until it’s brown and crumbly. Sometimes I get impatient and leave a few pink bits, but you really want it mostly cooked. Drain off the fat if it looks like a swimming pool.
- Dump in the onions, carrots, and celery. Cook for about 4-5 minutes, stirring here and there. Things will start smelling pretty good. Toss in garlic for the last minute – it burns fast, so don’t wander off (speaking from experience).
- Stir in the canned tomatoes, beef broth, Italian seasoning, salt, and pepper. Give everything a good mix. Crank the heat a bit, bring it up to a boil, then knock the heat back down and let it simmer, uncovered, for 15-20 min. This is when I usually sneak a taste, worrying the kids will barge in and catch me.
- Add the macaroni – just dump it straight in, no need to cook it first. Stir, then simmer for another 10 minutes or so, until the pasta is al dente. Don’t fret if it looks a bit thin; the noodles will soak up more broth as it sits.
- If you want peas or corn, toss them in now; let them heat through for 2-3 min. Taste, and add more salt and pepper if needed—but keep in mind, the spoon will be boiling so don’t burn your face off like I always do.
- Serve hot. Extra points for a handful of shredded cheese or a dollop of sour cream on top (my family votes for cheese, every single time).
Notes That Took Me Way Too Many Tries to Learn
- If you use really tiny pasta shapes, check them a couple minutes early—they can go from perfect to mush before you know it.
- Sometimes I’ve added a splash of Worcestershire sauce for a savory kick, but only if the urge strikes.
- If you’re reheating this the next day (which I highly recommend), you might need to add a splash of water or broth; the noodles are thirsty little things.
Soup Experiments (Including One Flop)
- Once swapped ground turkey for the beef. It was… fine, but kinda bland? Needed way more spice.
- Used leftover rotisserie chicken and chicken broth instead of the beef stuff, and honestly, it was delicious (my mother-in-law was impressed, and she’s tough to please).
- Tried throwing in some kale once. It wilted into sad green strands. Wouldn’t do that again. Spinach was better, but only at the very end.
Don’t Sweat the Equipment
Big pot’s best (the heavier the better, keeps the bottom from burning if you get distracted—trust me, I do). But honestly, I once made this in a tall skillet when every darn pot was in the dishwasher. Worked fine, just had to stir more gently.
Fridge Wisdom – How to Store It
Keep leftovers (if you have any; we rarely do) in an airtight container in the fridge for up to 3 days. The noodles get softer but it’s still great, especially at midnight. It does freeze too, but sometimes the pasta gets a little weird when thawed, so I usually eat it up before it comes to that.
How I Like to Serve It
Bowlfuls, obviously. Sometimes with buttered crackers or the fanciest bread I can get my hands on (which is just baguette from the store, let’s be real). On Saturdays, my dad always made garlic toast to go with it and now my kids think that’s the only proper way. A sprinkle of grated cheese on top—cheddar or parmesan if I’m feeling flush—turns this from “eh, soup” to WOW.
Things I’ve Learned the Hard Way (Pro-ish Tips)
- Don’t add the pasta too early. Just… don’t. I did, and ended up with a pot of beefy paste. Not the good kind.
- Always give the soup a stir now and then or the noodles clump up at the bottom in a giant raft. Ask me how I know (I regret nothing—well, maybe a little).
Got Questions? So Do My Friends
- Can I make this ahead?
- Absolutely. In fact, like a lot of soups, I swear it gets tastier overnight; just add a bit more broth when you reheat, since the noodles love to soak it up.
- How do I keep the pasta from getting mushy?
- Actually, I find it works better if you cook the macaroni separately and add it just before serving. But, if you like softer pasta, just toss it in with the rest—no shame!
- Can I use gluten-free pasta?
- I have done it! Just watch the timing because that stuff cooks fast—and sometimes falls apart. Maybe undercook a hair if you try this route.
- Can I double the recipe?
- For sure—just make sure your pot is big enough (my mistake last Thanksgiving was thinking a 4-quart would cut it… ha, nope).
- Wait, there’s no potato in this?
- I’ve had people add diced spuds and they swear by it. I just don’t, out of pure laziness. But go wild. It’s your kitchen.
And well, if all else fails, just remember: a bowl of beef and macaroni soup fixes most things, especially after a long, chilly day. Or at least it takes the edge off. Stick a spoon in and see for yourself!
Ingredients
- 1 pound (about 450g) ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 can (14.5 oz/410g) diced tomatoes
- 6 cups beef broth
- 1 cup elbow macaroni
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: 1 cup frozen peas or corn
Instructions
-
1First, grab a big pot or Dutch oven and heat the olive oil over medium-high. Add your ground beef, mash it about with a spoon, and cook until it’s brown and crumbly. Sometimes I get impatient and leave a few pink bits, but you really want it mostly cooked. Drain off the fat if it looks like a swimming pool.
-
2Dump in the onions, carrots, and celery. Cook for about 4-5 minutes, stirring here and there. Things will start smelling pretty good. Toss in garlic for the last minute – it burns fast, so don’t wander off (speaking from experience).
-
3Stir in the canned tomatoes, beef broth, Italian seasoning, salt, and pepper. Give everything a good mix. Crank the heat a bit, bring it up to a boil, then knock the heat back down and let it simmer, uncovered, for 15-20 min. This is when I usually sneak a taste, worrying the kids will barge in and catch me.
-
4Add the macaroni – just dump it straight in, no need to cook it first. Stir, then simmer for another 10 minutes or so, until the pasta is al dente. Don’t fret if it looks a bit thin; the noodles will soak up more broth as it sits.
-
5If you want peas or corn, toss them in now; let them heat through for 2-3 min. Taste, and add more salt and pepper if needed—but keep in mind, the spoon will be boiling so don’t burn your face off like I always do.
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6Serve hot. Extra points for a handful of shredded cheese or a dollop of sour cream on top (my family votes for cheese, every single time).
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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