Beef and Macaroni Soup

This Beef and Macaroni Soup is the very definition of comfort food. We’re talking proper, stick-to-your-ribs fare that’ll warm you from the inside out. Think tender beef mince, patiently browned with sweet red onions, setting the stage for a symphony of flavour. We’re building a rich, deeply savoury broth here and that means a good glug of beef stock, the vibrant tang of fresh tomatoes, and a spoonful of sun-dried tomato puree for depth.

Now, a dash of Worcestershire sauce adds that je ne sais quoi, that little something special that makes you go back for more. And because we’re all about layers of flavour, a pinch of oregano and sweet basil brings an aromatic warmth to the party. Elbow macaroni, cooked al dente, of course, adds a lovely chewiness, and a generous handful of frozen veg brings colour and freshness to the bowl.

But here’s the thing: this soup is all about simple pleasures. It’s a celebration of good ingredients, cooked with love and attention. Every spoonful is a mini adventure – the rich broth, the tender beef, the perfectly cooked pasta, and those vibrant veggies all singing in harmony.

And the best part? This recipe is your playground. Swap in your favourite veg, try different pasta shapes, or add a pinch of chilli flakes for a bit of a kick. A swirl of cream for extra indulgence? Go for it! A grating of Parmesan for a salty bite? Why not!

This is everyday cooking at its best, the kind of recipe you’ll come back to time and time again. It’s easy enough for a midweek supper, yet special enough for a lazy weekend lunch. Serve it with a hunk of crusty bread for dipping, and get ready for empty bowls and happy smiles all round. This, my friends, is a hug in a bowl.

Beef and Macaroni Soup

Spooning & Forking Couple

This hearty Beef and Macaroni Soup is a comforting classic, perfect for chilly evenings. Tender beef, flavorful vegetables, and perfectly cooked pasta simmer in a rich, savory broth. A sprinkle of cheese and a side of crusty bread make it a complete and satisfying meal.

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Soup

Cuisine Italian

Servings 4 Servings

Calories 456 kcal

Equipment

• 1 Dutch Oven
• 1 Chopping Board
• 1 Kitchen Knife

Ingredients

  

1x2x3x

• 450 g Prime Ground Beef
• 1 Red Onion
• 1.4 l Beef Stock
• 400 g Tomatoes Chopped
• 2 tbs Tomato Puree
• 1 tsp Worcestershire Sauce
• 1 tsp Oregano Dried
• 1 tsp Basil Dried
• 180 g Elbow Pasta
• 340 g Garden Vegetables Frozen

Instructions

 

• In a large pot or Dutch oven, brown the ground beef and red onion together over medium heat. Cook until the beef is no longer pink and the onion is softened. Drain off any excess fat.
• Pour in the beef stock, and add the chopped tomatoes, sundried tomato puree, Worcestershire sauce, oregano, and basil. Stir well to combine.
• Bring the mixture to a boil, then reduce heat and simmer for 5 minutes to allow the flavors to meld.
• Add the elbow pasta and frozen vegetables to the pot. Simmer for about 8 minutes, or until the pasta is cooked through but still firm to the bite.
• Season to taste with salt and freshly ground black pepper.
• Serve hot, topped with grated cheese (if desired) and crusty bread.

Nutrition

Calories: 456kcalCarbohydrates: 57gProtein: 41gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 70mgSodium: 848mgPotassium: 1657mgFiber: 7gSugar: 7gVitamin A: 5202IUCalcium: 97mgIron: 6mg

Keyword Beef, Macaroni, Pasta, Soup

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