This creamy ground beef and macaroni soup is one of those recipes that feels like it takes forever but honestly comes together in about half an hour. It’s the kind of weeknight dinner that tastes like comfort in a bowl, packed with tender pasta, seasoned beef, and vegetables that everyone at the table actually wants to eat.
What I love most is how forgiving this soup is, you probably have most of these ingredients in your pantry or freezer right now. There’s no fancy technique, no stress, just simple flavors layered together to make something that feels way more impressive than the effort you put in.
The Ingredient Lineup
This recipe uses everyday ingredients that come together beautifully. Ground beef, onion, and garlic form the savory base, while broth and tomatoes create a rich, comforting liquid that coats every piece of pasta and vegetable.
- Lean ground beef: One pound gives you plenty of hearty protein without making the broth greasy. Brown it well to develop flavor.
- Beef broth: Six cups creates the soul of this soup. Use a good quality broth if you can, it really does make a difference in the final taste.
- Canned diced tomatoes: Don’t drain these; the juice is liquid gold for your broth. One 14-ounce can is perfect.
- Elbow macaroni: Cook it just slightly under done so it doesn’t turn mushy as it sits in the hot broth. You can swap in small pasta shapes like shells or rotini if that’s what you have.
- Frozen mixed vegetables: There’s no need to thaw them first. They add color, nutrition, and a little sweetness that balances the savory broth beautifully.
How to Make Creamy Ground Beef and Macaroni Soup
Here’s how to build this soup step by step, it’s straightforward and honest.
Step 1: Brown the Beef and Aromatics
Heat a large pot over medium-high heat and add your ground beef along with the diced onion. Cook, breaking the beef apart with a spoon, until it’s no longer pink and the onion is soft, about 5 to 7 minutes. Drain off any excess fat, then stir in your minced garlic and cook for just 30 seconds until fragrant.
Step 2: Build the Broth Base
Pour in the beef broth, the entire can of diced tomatoes with its juice, tomato paste, Worcestershire sauce, oregano, basil, and bay leaf. Stir everything together so the tomato paste dissolves evenly into the liquid. Bring the mixture to a boil, then lower the heat and let it simmer gently for about 5 minutes.
Step 3: Add Pasta and Vegetables
Stir in the uncooked elbow macaroni and the frozen mixed vegetables. The vegetables don’t need thawing, they’ll cook right in the hot broth. Simmer for 8 to 10 minutes, stirring occasionally, until the pasta is tender but not mushy.
Step 4: Season and Finish
Taste the soup and season with salt and pepper as needed. Remove the bay leaf, then ladle into bowls and top with shredded Parmesan cheese if you like. Serve while it’s hot and steaming.
Serving Suggestions
- Serve with warm dinner rolls or crusty bread for soaking up every last bit of broth.
- Pair with a simple green salad dressed with vinaigrette to balance the richness of the soup.
- Add a grilled cheese sandwich on the side for a classic, cozy combination.
- Top each bowl with fresh herbs like parsley or a sprinkle of fresh basil for brightness and color.
- More Soup Recipes to round out the menu
Pro Tips for Success
- Cook your pasta just slightly al dente, it will continue to soften as it sits in the hot broth, so don’t let it get too tender on the stove.
- Drain that excess fat from the beef carefully; a greasy broth won’t feel as satisfying or fresh.
- If you don’t have Worcestershire sauce, a splash of soy sauce or even a bit of balsamic vinegar adds similar depth.
- Make this soup ahead and refrigerate it, the flavors actually get better as they sit together overnight.
- Stir in a splash of cream or a dollop of sour cream at the end if you want to make it extra creamy and rich.
Make Ahead and Storage
Store
Let any leftovers cool completely, then transfer to an airtight container and refrigerate for up to 4 days. The pasta will absorb more broth as it sits, so you might want to add a splash of broth when you reheat.
Freeze
This soup freezes beautifully for up to 3 months if you cook the pasta just slightly under done. Freeze in portions in freezer bags or containers for grab-and-go dinners.
Reheat
Thaw overnight in the refrigerator if you have time, then warm gently on the stove over medium heat, stirring occasionally. Add a bit more broth if it’s thicker than you like. You can also reheat from frozen on the stovetop over low heat, stirring frequently.
For more on safe storage, see the USDA ground beef food-safety guidelines.
Tools for This Recipe
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
What Makes This Recipe Special
- Ready in under 35 minutes from start to finish, perfect for busy weeknights
- Made with pantry staples you likely already have on hand
- One pot means one pot to wash, which is always a win in my book
- Hearty and filling enough to be a complete meal on its own
- Freezes beautifully for easy future dinners
More Easy Recipes
- Homemade Cabbage Soup
- Stampede Soup – A Hearty Favorite
- Homemade Pasta e Fagioli – Better Than Olive Garden
Creamy Ground Beef and Macaroni Soup
Ingredients
Equipment
Method
- Add ground beef and onions to a large pot. Cook the beef until it is no longer pink. Drain any excess fat, then stir in the garlic.
- Pour in the beef broth, tomatoes, tomato paste, Worcestershire, oregano, basil, and bay leaf. Stir to combine. Bring the mixture to a boil and simmer for 5 minutes.
- Add the elbow macaroni and vegetables, stir, and simmer for 8-10 minutes or until the macaroni is tender.
- Season with salt and pepper (to taste) and top with shredded parmesan cheese if desired.
