This one pot beef and tomato macaroni soup is a comforting, filling meal that comes together quickly and easily. Made with lean ground beef, tender vegetables, wholesome macaroni, and a rich tomato-based broth, it’s the kind of soup that feels like a complete dinner in a bowl. Perfect for busy weeknights, chilly evenings, or anytime you need something hearty and satisfying without a lot of cleanup.
Why You’ll Love This Recipe
This soup is made entirely in one pot, which means less time cleaning and more time enjoying your meal. It’s balanced with protein, vegetables, and pasta, making it both nourishing and filling. The flavors are simple but deeply comforting, with tomatoes, herbs, and spices creating a rich, savory base. It’s also very flexible, allowing you to adjust the thickness, spice level, or ingredients to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon canola oil
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
1 pound lean ground beef
5 cups low sodium beef broth
1 large can (798 ml / 28 oz) diced tomatoes, undrained
1 1/2 cups whole wheat macaroni pasta, uncooked
1 cup tomato sauce
Directions
Heat a large pot over medium-high heat and add the canola oil. Once the oil is hot, add the chopped carrots, onion, and celery. Cook, stirring often, for about 3 to 4 minutes until the vegetables begin to soften.
Add the Italian seasoning, minced garlic, salt, paprika, black pepper, and red pepper flakes. Stir well and cook for about 1 minute until fragrant.
Add the ground beef to the pot, breaking it up with a spoon. Cook for 2 to 3 minutes, stirring frequently, until the beef is lightly browned.
Pour in the beef broth and the diced tomatoes with their liquid. Stir to combine, bring the soup to a boil, then reduce the heat, cover, and simmer for 5 to 10 minutes, until the carrots are tender.
Stir in the uncooked macaroni pasta and the tomato sauce. Cover and cook, stirring often to prevent sticking, for about 7 to 8 minutes, or until the pasta is al dente. Serve hot.
Servings and timing
This recipe makes approximately 5 servings, with each serving about 1 1/2 cups.
Preparation time is about 10 minutes, and cooking time is around 20 minutes, making the total time roughly 30 minutes.
Variations
You can make the soup thinner by adding extra beef broth until it reaches your desired consistency. For a different protein, ground turkey or ground chicken can be used instead of beef. To increase the vegetable content, add frozen mixed vegetables, zucchini, or spinach near the end of cooking. If you prefer a different pasta shape, any small pasta will work, though cooking time may vary slightly.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for 3 to 5 days. To reheat, warm it gently on the stovetop or in the microwave until heated through. If the soup has thickened during storage, add a splash of beef broth or water to loosen it.
For freezing, it’s best to prepare the soup without the pasta. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, bring to a boil, add pasta, and cook until al dente.
FAQs
Can I cook the macaroni directly in the soup?
Yes, the macaroni cooks directly in the broth and absorbs flavor as it cooks.
Will the pasta get mushy if stored?
Over time, the pasta will continue to absorb liquid. Adding a little broth when reheating helps restore the texture.
Can I make this soup ahead of time?
Yes, it can be made ahead, but for best texture, consider cooking and adding the pasta just before serving.
Is this soup spicy?
It has very mild heat from the red pepper flakes, which can be adjusted or omitted.
Can I use regular macaroni instead of whole wheat?
Yes, regular macaroni works perfectly in this recipe.
What if I only have regular beef broth?
Regular beef broth is fine; just taste before adding extra salt.
Can I add more tomatoes?
You can add extra tomato sauce or diced tomatoes for a stronger tomato flavor.
Is this soup thick or brothy?
It’s fairly thick and hearty, but you can thin it with more broth if desired.
Can I double the recipe?
Yes, just use a large enough pot and stir frequently to prevent sticking.
What can I serve with this soup?
It’s filling on its own, but it pairs well with a simple salad or homemade bread.
Conclusion
One pot beef and tomato macaroni soup is a comforting, family-friendly meal that delivers big flavor with minimal effort. With simple ingredients, easy steps, and plenty of room for customization, it’s a reliable recipe you’ll want to make again and again. Whether served fresh or enjoyed as leftovers, this soup is a satisfying way to bring warmth and nourishment to the table.
One Pot Beef and Tomato Macaroni Soup is a hearty, comforting meal with lean ground beef, tender vegetables, whole wheat macaroni, and a rich tomato-based broth. Easy to prepare in a single pot, it’s perfect for weeknights or a filling family dinner.
Ingredients
1 tablespoon canola oil
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
¼ teaspoon paprika
¼ teaspoon black pepper
1 pinch red pepper flakes
1 pound lean ground beef
5 cups low sodium beef broth
1 large can (28 oz / 798 ml) diced tomatoes, undrained
1 ½ cups whole wheat macaroni pasta, uncooked
1 cup tomato sauce
Instructions
Heat canola oil in a large pot over medium-high heat. Add carrots, onion, and celery and cook 3–4 minutes until vegetables soften.
Add Italian seasoning, garlic, salt, paprika, black pepper, and red pepper flakes. Stir 1 minute until fragrant.
Add ground beef, breaking it up with a spoon, and cook 2–3 minutes until lightly browned.
Pour in beef broth and diced tomatoes with liquid. Stir, bring to a boil, then reduce heat, cover, and simmer 5–10 minutes until carrots are tender.
Stir in uncooked macaroni and tomato sauce. Cover and cook 7–8 minutes, stirring often, until pasta is al dente.
Serve hot.
Notes
Adjust thickness by adding extra beef broth for a thinner soup.
Substitute ground turkey or chicken for beef if desired.
Add extra vegetables like zucchini, spinach, or frozen mixed vegetables for more nutrition.
Any small pasta shape can be used; adjust cooking time as needed.
For freezing, omit pasta and add it when reheating.
