Ingredients
1 pound prime ground beef
½ cup finely chopped red onion
6 cups rich beef stock
14 ounces fresh chopped tomatoes
2 tablespoons sundried tomato puree
1 teaspoon traditional Worcestershire sauce
½ teaspoon crushed oregano
½ teaspoon dried sweet basil
1 ½ cups uncooked elbow pasta
1 ½ cups quick-freeze garden vegetables
Salt and freshly cracked black pepper, to taste
Freshly shredded cheese, for serving (optional)
These ingredients mirror many classic beef and macaroni soup recipes that use ground beef, onion, beef broth, tomatoes, tomato paste or puree, Worcestershire sauce, dried herbs, elbow macaroni, and frozen mixed vegetables. Sundried tomato puree plays the same role as tomato paste in boosting tomato depth, and frozen garden vegetables mimic the mixed vegetable blends often used in hamburger vegetable soups.
Step-by-step instructions
Start by building the flavor base. In a large, heavy soup pot, combine the prime ground beef and finely chopped red onion over medium-high heat. Cook, breaking up the beef with a spoon, until the meat is nicely browned and the onion is soft and translucent. As in other beef-and-macaroni soups, draining or skimming off excess fat at this stage keeps the broth from being greasy and lets the beef flavor shine without heaviness.
Once the beef is browned and the fat has been skimmed, pour in the rich beef stock. Add the chopped fresh tomatoes, sundried tomato puree, Worcestershire sauce, crushed oregano, and dried sweet basil. Stir everything together well, scraping up any browned bits from the bottom of the pot to dissolve them into the broth. Bring the mixture up to a gentle boil, then reduce the heat and let it simmer for about 5 minutes so the flavors start to mingle and the tomatoes soften.
Next, add the body of the soup. Stir in the uncooked elbow pasta and the quick-freeze garden vegetables, making sure the pasta is submerged in the broth so it cooks evenly. Let the soup simmer for about 8 minutes, stirring occasionally, until the macaroni is just tender to the bite (al dente) and the vegetables are heated through and tender. This timing aligns with many one-pot beef and macaroni soups where the pasta cooks directly in the broth to absorb flavor.
When the pasta is cooked, taste the soup and season with salt and freshly cracked black pepper to suit your palate. Worcestershire sauce and beef stock already contribute salt, so adjust gradually until the flavors feel balanced. If the soup seems thicker than you like—pasta will soak up liquid as it cooks—you can stir in a bit more stock or hot water to reach your preferred consistency.
Ladle the hot soup into bowls. If desired, sprinkle freshly shredded cheese (cheddar, mozzarella, or an Italian blend all work well) over the top so it melts slightly into the hot broth. Serve with warm crusty bread or dinner rolls to soak up the tomato-rich broth and make this a complete, cozy meal.
What each ingredient adds
Prime ground beef is the heart of this soup, providing richness, protein, and that nostalgic “hamburger soup” flavor. Most beef and macaroni soups call for lean or regular ground beef so you get plenty of flavor without excessive grease, with fat drained off after browning.
Red onion brings a gentle sweetness and color, and browning it with the beef helps form a flavorful base similar to many hamburger macaroni soups that start with onion, garlic, and beef.
Rich beef stock forms the backbone of the broth. Using a full six cups gives the soup enough liquid to cook the pasta and vegetables while still leaving a spoonable, brothy final texture, as seen in other beef-and-pasta soup recipes.
Fresh chopped tomatoes supply brightness and a bit of acidity, while sundried tomato puree intensifies the tomato character and adds a slightly sweet, concentrated depth similar to tomato paste. Worcestershire sauce brings umami notes from its fermented ingredients, echoing its frequent appearance in hamburger soup and beef stew recipes to deepen flavor.
Crushed oregano and dried sweet basil layer in familiar Italian-style herb notes that complement tomato and beef, very much like the herb blends used in beef and tomato macaroni soup.
Elbow pasta makes the soup hearty and turns it into a full meal. Many beef and macaroni soups cook the pasta directly in the broth so it absorbs flavor, but also caution that it continues to soften as the soup stands.
Quick-freeze garden vegetables—typically a mix like peas, carrots, corn, and green beans—add color, sweetness, and extra nutrition with minimal prep. Frozen mixed vegetables are widely used in hamburger vegetable and macaroni soups for convenience.
Freshly shredded cheese on top adds creaminess and a slight richness that melts into the hot broth, similar to cheeseburger-style soups that finish with cheese for extra comfort.