Description
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 65mg
