Beef and Macaroni Soup is a hearty, tomato-rich beef and pasta soup simmered in flavorful beef stock with herbs and mixed vegetables, then finished with a sprinkle of cheese and crusty bread on the side. It takes all the cozy flavors of hamburger–macaroni soup—savory ground beef, tender elbow pasta, and vegetables in a tomato-infused broth—and turns them into a complete one-pot meal that’s perfect for busy nights or cold-weather comfort.
This version leans into a richer profile with prime ground beef, sundried tomato puree for depth, Worcestershire sauce for umami, and garden vegetables for color and texture. Everything cooks in a single “soup cauldron,” so cleanup is minimal while the kitchen fills with that classic beef-and-tomato aroma everyone loves.
Why you’ll love this soup
Beef and Macaroni Soup is weeknight-friendly but still tastes like it has simmered much longer than it actually does. Browning the beef with onions, using a full six cups of beef stock, and adding both fresh tomatoes and sundried tomato puree give the soup a layered, robust base similar to popular beef-and-macaroni or hamburger vegetable soups. The Worcestershire, oregano, and basil add that familiar “Italian-ish” comfort note without having to reach for a long list of spices.
It is also a very practical recipe. The macaroni and vegetables cook directly in the broth, so you do not need separate pots, and the frozen mixed vegetables mean you can make this even when the crisper drawer is empty. Leftovers reheat well, and like many beef and tomato macaroni soups, the flavors often deepen by the next day.
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