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One Pot Beef and Tomato Macaroni Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 6 reviews

This One Pot Beef and Tomato Macaroni Soup is a hearty and comforting dish combining lean ground beef, fresh vegetables, and whole wheat macaroni in a flavorful tomato and beef broth base. It’s perfect for a quick, nutritious meal that comes together in under 30 minutes with minimal cleanup.

  • Total Time: 28 minutes
  • Yield: 5 servings

Ingredients

Vegetables and Seasonings

  • 3 large carrots, peeled and finely chopped
  • 1 medium onion, finely chopped
  • 1 rib celery, finely chopped
  • 2 teaspoons Italian seasoning
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 pinch red pepper flakes

Proteins and Liquids

  • 1 tablespoon canola oil
  • 1 lb lean ground beef
  • 5 cups low sodium beef broth
  • 798 ml canned diced tomatoes (28 oz, 1 large can)
  • 1 cup tomato sauce

Pasta

  • 1 1/2 cups whole wheat macaroni pasta, uncooked

Instructions

  1. Sauté Vegetables: Heat a large pot over medium-high heat and add the canola oil. When the oil is hot, add the chopped carrots, onion, and celery. Cook and stir until the vegetables have softened slightly, about 3-4 minutes.
  2. Add Seasonings: Stir in Italian seasoning, minced garlic, salt, paprika, black pepper, and red pepper flakes. Cook for 1 minute to release the flavors.
  3. Brown the Beef: Add the lean ground beef to the pot. Stir frequently to crumble the meat and cook until it is lightly browned, about 2-3 minutes.
  4. Add Broth and Tomatoes: Pour in the low sodium beef broth and canned diced tomatoes. Bring the mixture to a boil, then cover and cook for 5-10 minutes until the carrots are tender.
  5. Cook Pasta: Stir in the whole wheat macaroni and tomato sauce. Cover the pot and cook, stirring often to prevent sticking, until the pasta is al dente, about 7-8 minutes.
  6. Serve: Once the pasta is cooked through, serve the soup hot for a delicious, filling meal.

Notes

  • Stir frequently during the pasta cooking step to prevent the macaroni from sticking to the pot.
  • Use whole wheat macaroni for added fiber and nutrition.
  • Adjust the level of red pepper flakes to control the spiciness.
  • Low sodium beef broth helps keep the sodium content in check.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://iamstarved.com/one-pot-beef-and-tomato-macaroni-soup-recipe/