Ingredient notes and easy variations
Chili powder and oregano give this soup a familiar, tomato-chili flavor profile, and the optional cumin adds a subtle smokiness and depth similar to taco or chili-style soups. If you prefer a more Italian-leaning flavor, you can swap oregano and chili powder for Italian seasoning and paprika, aligning with some goulash-style macaroni soups.
Elbow macaroni is the classic shape, but other small pastas like ditalini, small shells, or rotini work well as long as you adjust cooking time to the package directions. The corn adds sweetness and extra texture; you can also stir in peas, green beans, or diced carrots following similar beef-and-vegetable soup patterns.
For a richer tomato base, adding 1 tablespoon of tomato paste when browning the beef and spices will deepen the color and flavor, a common tip in beef and tomato soups. If you want a lighter version, ground turkey or chicken can replace the beef; many hamburger soup recipes successfully use lean ground poultry with the same seasonings and liquids.
You can also adjust heat levels. Using a pinch of red pepper flakes or a bit more chili powder will create a spicier soup, while keeping the chili powder mild and omitting cumin will give a gentler, kid-friendly bowl.
Storage, freezing, and reheating
Like other beef and macaroni soups, this soup keeps well in the refrigerator for several days. Cool it to room temperature, then transfer to airtight containers and refrigerate; general soup storage guidelines suggest 3–4 days for best quality and food safety. The pasta will continue to absorb some liquid, so the soup may thicken as it sits.
For freezing, portion the cooled soup into freezer-safe containers, leaving a little headspace for expansion. Many beef-and-tomato macaroni soups and similar hamburger soups can be frozen for about 2–3 months while maintaining good flavor and texture. Because pasta softens more after freezing, expect a slightly softer macaroni once reheated; if you want firmer pasta for freezer meals, you can undercook it slightly before freezing.
Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of broth or water if the soup has become very thick. Stir occasionally to ensure even heating, and always bring leftover soup back to a simmer so it is piping hot before serving.
FAQs
Why does the pasta keep soaking up the broth?
Pasta naturally absorbs liquid as it sits, especially in starchy soups like beef and macaroni soup. This is why many recipes suggest serving soon after the macaroni is cooked or adding extra broth when reheating leftovers to restore a soupier consistency.
Can I cook the pasta separately?
Yes. Some cooks prefer to boil the macaroni separately and add it to individual bowls, ladling the hot beef and tomato broth over the top. This method keeps the pasta firmer and avoids over-thickening the soup during storage.
Can I make this in a slow cooker?
You can adapt this recipe by browning the beef, onion, pepper, and garlic on the stovetop, then transferring them with the spices, tomatoes, and broth to a slow cooker and cooking on low for several hours. Add the macaroni near the end and cook just until tender to avoid mushy pasta.
Is this soup kid-friendly?
Most versions of beef and tomato macaroni soup are considered kid-friendly because the flavors are familiar—tomato, mild spices, beef, and pasta. To make it more appealing to sensitive palates, use the lower end of chili powder, skip the cumin, and keep the soup on the milder side.
Beef & Tomato Macaroni Soup brings together savory ground beef, sweet vegetables, tangy tomatoes, and tender pasta in one comforting pot that feels like a cross between soup and pasta night. It is easy, flexible, and freezer-friendly—exactly the kind of recipe home cooks return to whenever they need a reliable, family-pleasing dinner.