Beef and Macaroni Soup

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.

Course Soup

Cuisine Italian

Keyword Beef, Macaroni, Pasta, Soup

Prep Time 30

Cook Time 30

Servings Servings

Calories 456

Author Spooning & Forking Couple

Equipment

1 Dutch Oven
1 Chopping Board
1 Kitchen Knife

Ingredients

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