On a rainy Tuesday evening I remember scraping together bits from the fridge to calm hungry kids and this simple bowl of Hamburger Macaroni Soup became the quiet fix, warm broth, tender macaroni, and browned beef felt like a homemade hug that took less than an hour and left enough for lunches the next day.
Why You’ll Love It
This recipe works on busy nights when you want cozy without fuss, it stretches a little ground beef into a filling family meal, and leftovers reheat well for quick lunches, great for kids and grownups who like a familiar, savory soup.
Serves 4
Prep Time: 15 |
Cook Time: 30 |
Total Time: 45
Ingredients
- 1 lb ground beef (80/20)
- 1 cup dry elbow macaroni (about 2 cups cooked)
- 1 medium onion, finely chopped (about 1 cup)
- 2 medium carrots, sliced thin (about 1 cup)
- 2 celery stalks, sliced (about 1 cup)
- 3 cloves garlic, minced
- 1 14 oz can diced tomatoes with juices
- 6 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian seasoning
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Heat a large pot over medium heat, add olive oil and chopped onion, cook until softened about 4 minutes.
- Add garlic, carrots, and celery, cook 3 minutes until slightly tender.
- Push vegetables to the side, add ground beef and brown, breaking it up with a spoon, cook until no pink remains about 6 minutes.
- Stir in tomato paste and diced tomatoes, then add beef broth and Italian seasoning, bring to a simmer.
- Add dry elbow macaroni, simmer gently until pasta is tender about 10 to 12 minutes, stir occasionally to prevent sticking.
- Taste and season with salt and pepper, remove from heat and stir in half the parsley.
- Ladle into bowls, sprinkle remaining parsley on top, serve with a slice of crusty bread.
Recipe Variations
- Veggie Forward Replace half the beef with canned white beans and add chopped zucchini for more vegetables and a lighter texture.
- Cheesy Finish Stir in 1 cup shredded cheddar at the end for a richer, creamier soup.
- Spicy Kick Add 1/2 teaspoon crushed red pepper flakes with the Italian seasoning for a warm heat.
- Low Carb Swap Replace macaroni with 2 cups small cauliflower florets and reduce broth to 5 cups for a lower carb option.
Make Ahead: You can brown the beef and chop the vegetables up to 24 hours ahead and store them separately in airtight containers in the fridge, combine and finish the soup on the day, or make the full soup and refrigerate up to 3 days, reheat gently and add a splash of broth if pasta has absorbed too much liquid.
Frequently Asked Questions
Can I use ground turkey instead of beef
Yes, ground turkey works fine, brown it the same way but watch for leaner meat drying out and add a little olive oil if needed
Will the macaroni get soggy if I refrigerate leftovers
Pasta will absorb broth and soften, store soup separately from any extra bread and add a splash of broth or water when reheating to revive texture
Can I freeze Hamburger Macaroni Soup
You can freeze it but cooked pasta can become softer after thawing, for best results freeze the soup without pasta and cook fresh pasta when you reheat
Hamburger Macaroni Soup
This recipe works on busy nights when you want cozy without fuss, it stretches a little ground beef into a filling family meal, and leftovers reheat well for quick lunches, great for kids and grownups who like a familiar, savory soup.
Ingredients
- 1 lb ground beef (80/20)
- 1 cup dry elbow macaroni (about 2 cups cooked)
- 1 medium onion, finely chopped (about 1 cup)
- 2 medium carrots, sliced thin (about 1 cup)
- 2 celery stalks, sliced (about 1 cup)
- 3 cloves garlic, minced
- 1 14 oz can diced tomatoes with juices
- 6 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian seasoning
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Heat a large pot over medium heat, add olive oil and chopped onion, cook until softened about 4 minutes.
- Add garlic, carrots, and celery, cook 3 minutes until slightly tender.
- Push vegetables to the side, add ground beef and brown, breaking it up with a spoon, cook until no pink remains about 6 minutes.
- Stir in tomato paste and diced tomatoes, then add beef broth and Italian seasoning, bring to a simmer.
- Add dry elbow macaroni, simmer gently until pasta is tender about 10 to 12 minutes, stir occasionally to prevent sticking.
- Taste and season with salt and pepper, remove from heat and stir in half the parsley.
- Ladle into bowls, sprinkle remaining parsley on top, serve with a slice of crusty bread.
Conclusion
This Hamburger Macaroni Soup is a practical weeknight solution that feels like a warm bowl from childhood, it is forgiving, quick to pull together, and easy to vary depending on what you have on hand, trust the simple steps, make it your own with spices or extra vegetables, and enjoy the comfort of a meal that stretches well and keeps the whole household satisfied.
