Why You’ll Love This Recipe
This soup is warm, filling, and family-friendly. It’s easy to make with everyday ingredients and comes together in under an hour. The macaroni adds a fun, satisfying twist to traditional hamburger soup, and the leftovers are just as good—if not better—thanks to the flavors melding over time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Onion
- Garlic
- Carrots
- Celery
- Diced tomatoes (canned or fresh)
- Tomato paste
- Beef broth or stock
- Elbow macaroni
- Dried oregano
- Dried basil
- Bay leaf
- Salt and pepper
- Olive oil
- Fresh parsley (optional, for garnish)
Directions
- Brown the beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
- Sauté the vegetables: Add chopped onion, garlic, carrots, and celery to the pot. Cook for 5–6 minutes until softened.
- Build the broth: Stir in tomato paste, diced tomatoes, oregano, basil, salt, and pepper. Cook for 1–2 minutes, then pour in beef broth and add the bay leaf. Bring to a boil.
- Simmer: Reduce heat and simmer the soup for 20–25 minutes, or until the vegetables are tender and the broth is flavorful.
- Add macaroni: Stir in elbow macaroni and cook for 8–10 minutes, or until pasta is tender. Stir occasionally to prevent sticking.
- Serve: Remove bay leaf, taste, and adjust seasoning as needed. Ladle into bowls and garnish with chopped parsley if desired.
Servings and timing
Servings: 6
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes
Variations
- Cheesy version: Stir in shredded cheddar cheese before serving for a cheesy twist.
- Spicy kick: Add a dash of hot sauce, chili flakes, or diced jalapeños.
- Vegetable boost: Add corn, peas, zucchini, or green beans.
- Lean option: Use ground turkey or chicken instead of beef.
- Low-carb: Swap macaroni for cauliflower florets or use a low-carb pasta alternative.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta may absorb some of the broth, so add a splash of water or broth when reheating. Warm gently on the stovetop or microwave in 1-minute intervals, stirring in between. For freezing, store soup without the pasta and add fresh macaroni when reheating for the best texture.
FAQs
Can I use different pasta shapes?
Yes, rotini, penne, or shells work well too. Just adjust cooking time accordingly.
How do I keep the pasta from getting mushy?
Slightly undercook the pasta or cook it separately and add just before serving.
Can I make this soup ahead of time?
Absolutely. Prepare the soup without pasta, refrigerate, then reheat and add pasta when serving.
Can I freeze this soup?
Yes, but for best results, freeze it without the macaroni and add freshly cooked pasta when reheating.
What’s the best ground meat to use?
Lean ground beef (85–90%) works best, but you can also use ground turkey or a mix of meats.
How can I make it gluten-free?
Use gluten-free pasta and ensure your broth and tomato products are certified gluten-free.
Can I add beans?
Yes, kidney beans or cannellini beans are great additions for extra protein and fiber.
Is this soup kid-friendly?
Very! It’s flavorful but mild and easy to eat with the small pasta pieces.
Can I cook it in a slow cooker?
Yes, cook the beef and vegetables first, then transfer to a slow cooker with broth and seasonings. Cook on low for 4–6 hours. Add pasta in the last 30 minutes.
What can I serve with it?
Serve with crusty bread, garlic toast, or a side salad for a complete meal.
Conclusion
Hamburger Soup with Macaroni is a cozy, satisfying dish that brings comfort and convenience to your dinner table. With simple ingredients, rich flavors, and easy prep, it’s a perfect go-to recipe for chilly nights, busy days, or anytime you want a warm bowl of home-cooked goodness. Make a big batch—you’ll be glad you did.
PrintHamburger Soup with Macaroni
Hamburger Soup with Macaroni is a hearty, family-friendly one-pot meal made with ground beef, vegetables, and tender elbow macaroni simmered in a rich tomato-beef broth. It’s comforting, budget-friendly, and perfect for busy weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 (14.5 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 6 cups beef broth or stock
- 1 cup elbow macaroni
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in tomato paste, diced tomatoes, oregano, basil, salt, and pepper. Cook for 1–2 minutes to develop flavor.
- Pour in beef broth and add the bay leaf. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
- Stir in elbow macaroni and cook for 8–10 minutes, stirring occasionally, until pasta is tender.
- Remove bay leaf, adjust seasoning, and garnish with parsley if desired. Serve hot.
Notes
- To prevent mushy pasta, slightly undercook it or cook it separately and add just before serving.
- For freezing, store soup without pasta and add fresh macaroni when reheating.
- Customize with extra veggies, beans, or a spicy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 6g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
