Tomato Macaroni Soup is one of my all time favorites (and I have a lot of favorite soup recipes!). It’s hearty, healthy, and packed with protein, veggies and whole grain pasta. It’s a soup that eats like a meal! It is at the top of our list when the first chilly days come, along with this Chicken Tortellini Soup, this Cabbage Soup and this Sausage Tortellini Soup! Just don’t forget to make a batch of Mom’s Homemade Buns to dunk in all that delicious broth 😉
Tomato Macaroni Soup ingredients and substitutions:
Canola Oil: used to cook the veggies, beef, and seasonings together before adding the other soup ingredients. Carrot, Onion, and Celery: the veggie trio, called a mirepoix, that’s often used in soups to add flavor, texture, and color. Italian Seasoning, Salt, Paprika, Black Pepper, and Red Pepper Flakes: an earthy, sweet, slightly spicy seasoning blend. Minced Garlic: gives the soup a kick of nutty flavor. Ground Beef: I recommend using lean ground beef so the soup isn’t overly oily. If you are using a fattier ground beef, you’ll want to drain the grease after you cook the meat. Beef Broth: I use a low sodium beef broth. If you’re using regular beef broth, you may want to adjust the amount of salt you use in the seasoning blend. Canned Diced Tomatoes: don’t drain the liquid. It works into the soup as part of the broth! Macaroni Pasta: I use whole wheat macaroni pasta but regular macaroni pasta will work as well. Whatever you use, cook it al dente according to package directions. It will continue to cook in the hot broth even after you turn off the heat. Tomato Sauce: helps to thicken the broth and add more tomato flavor.
How to make Tomato Macaroni Soup
This one-pot, hearty dinner comes together in under 30 minutes!
Can you cook macaroni in soup?
Yes! No need to cook it first. The macaroni cooks directly in the soup!
Tips and tricks for making Tomato Macaroni Soup
Don’t drain the canned tomato. The liquid is used as part of the base for the soup. Play around with consistency. I’ll admit, my version of tomato macaroni soup is more like stoup, but if you prefer a thinner soup, simply add more beef broth to thin it out. If you prefer another pasta shape, feel free to use a different one—although it will no longer be tomato macaroni soup. Any short pasta shape will work! Increase the nutritional value of the soup by mixing in other veggies. Frozen mixed veggies work great! To make this vegetarian, swap the beef out for a meatless variety or for cooked beans. Try black beans, northern beans, kidney beans, etc. Try this with another meat like ground turkey or chicken, if preferred.
Serving suggestions
I recommend serving this beef and tomato macaroni soup right away for the best pasta texture. Feel free to also bulk your meal up with a simple green salad, some of our favorite Easy Broccoli Salad or a few homemade breadsticks.
How to store
Leftover tomato macaroni soup will last in an airtight container in the fridge for 3-5 days. To reheat, simply microwave or warm on the stove until heated through. If the soup has thickened too much, add a splash of beef broth to thin it out.
Can I freeze Tomato Macaroni Soup?
You can freeze this soup, but I recommend doing so without the pasta added. To do this, prepare as directed but leave the pasta out. Instead, cool completely, place in an airtight container or freezer-safe bag, then freeze for up to 3 months. When you’re ready to enjoy, thaw the soup in the fridge overnight, then bring to a boil on the stove, add the pasta, and cook al dente.
Looking for more ground beef recipes?
Shepherd’s Pie
Dorito Taco Salad
One Pot American Goulash
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