Description
This hearty One-Pot Beef and Macaroni Soup is a comforting dish filled with ground beef, tender macaroni, and a flavorful tomato-based broth. Perfect for a cozy meal, it’s easy to make, packed with flavor, and requires minimal cleanup.
Ingredients
– 1 pound ground beef
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 (15-ounce) can diced tomatoes
– 1 (15-ounce) can tomato sauce
– 4 cups beef broth
– 1 teaspoon Italian seasoning
– 1/2 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup elbow macaroni
– 1/2 cup frozen corn (optional)
– 1/2 cup chopped bell pepper (optional)
– 1/4 teaspoon red pepper flakes (optional)
– 1 tablespoon Worcestershire sauce
– 1/2 cup shredded cheddar cheese (for garnish)
– Chopped parsley (for garnish)
Instructions
1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add diced onion and minced garlic, sautéing until softened, about 2-3 minutes.
3. Stir in the diced tomatoes, tomato sauce, and beef broth.
4. Add Italian seasoning, paprika, salt, black pepper, and red pepper flakes if using.
5. Bring the mixture to a boil, then reduce heat and let simmer for 10 minutes.
6. Stir in elbow macaroni, Worcestershire sauce, corn, and bell pepper. Simmer for another 10-12 minutes or until the pasta is tender.
7. Taste and adjust seasoning if needed.
8. Serve hot, garnished with shredded cheddar cheese and chopped parsley.
Notes
– For a thicker soup, reduce the broth by 1/2 cup.
– Leftovers can be stored in an airtight container in the fridge for up to 3 days.
– The macaroni may absorb liquid over time; add extra broth when reheating if needed.
– Substitute ground turkey or chicken for a lighter version.
– Add extra veggies like carrots or zucchini for more nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg