Creamy Ground Beef and Macaroni Tomato Soup – Six Sisters’ Stuff Recipe

This Creamy Ground Beef and Macaroni Tomato Soup is the kind of meal that just feels like a hug in a bowl. It’s hearty, comforting, and surprisingly simple to put together, making it a regular in my rotation, especially on those cooler evenings when a warm meal is just what’s needed.

Why This Creamy Ground Beef and Macaroni Tomato Soup Works

This soup is a winner because it hits all the right notes: savory ground beef, tender macaroni, and a rich, creamy tomato broth. It’s a complete meal in a bowl, offering protein, carbs, and essential nutrients.

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 4 cups (32 ounces) beef broth
• 1 cup elbow macaroni, uncooked
• 1/2 cup evaporated milk
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Optional: Shredded cheddar cheese for topping

Gathering these ingredients is the first step towards a delicious bowl of comfort. Most of these are likely already in your pantry or can be found at your local grocery store without any fuss.

How to Make It

1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
2. Add the chopped onion to the pot with the ground beef and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Pour in the crushed tomatoes and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
4. Add the uncooked elbow macaroni, dried basil, and dried oregano to the pot. Season with salt and black pepper to taste.
5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the macaroni is tender. Stir occasionally to prevent sticking.
6. Once the macaroni is cooked, stir in the evaporated milk. Heat through gently for a few minutes, but do not boil after adding the milk.
7. Taste and adjust seasonings as needed.

Following these steps will bring you to a wonderfully creamy and satisfying soup. The process is straightforward, making it an accessible recipe for cooks of all levels.

Nutrition at a Glance

• Calories: Approximately 350-450 per serving (will vary based on exact ingredient amounts and fat content of beef)
• Protein: Good source from ground beef and broth
• Carbohydrates: From macaroni and tomatoes
• Fat: Content depends on the leanness of the ground beef
• Vitamins and Minerals: Provided by tomatoes, onions, and garlic

This soup offers a good balance of macronutrients, making it a satisfying and relatively complete meal. The exact nutritional values can vary significantly depending on the specific ingredients used, such as the fat content of the ground beef and the type of broth.

How to Serve It

• Serve hot, ladled into bowls.
• Garnish with shredded cheddar cheese, a dollop of sour cream, or fresh parsley.
• Pair with crusty bread, garlic toast, or a simple side salad for a complete meal.

This soup is a meal in itself, but it truly shines when complemented with the right accompaniments. Crusty bread is my top choice; it’s perfect for dipping into that rich, creamy broth. A good quality sourdough or a simple baguette works wonderfully.

Don’t miss this delicious recipe: High-Protein Ground Beef Casserole

Common Mistakes

• Overcooking the macaroni: It can become mushy and break down too much in the soup.
• Boiling after adding evaporated milk: This can cause the milk to curdle, affecting the texture and appearance.
• Not browning the beef properly: Insufficient browning can lead to a less flavorful soup.
• Under-seasoning: The soup may taste bland without adequate salt and pepper.
• Using weak broth: A flavorful broth is essential for the soup’s overall taste.

Avoiding these common pitfalls ensures a consistently delicious bowl of soup. Paying attention to cooking times and ingredient additions is key to achieving the best texture and flavor. I’ve learned these lessons through trial and error, and they’ve made my soup-making process much more reliable.

Storage and Reheating

• Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, gently warm the soup on the stovetop over low heat, stirring frequently, until heated through. You may need to add a splash of broth or water if the soup has become too thick.
• Microwave reheats are also possible; heat in intervals, stirring between each, until desired temperature is reached.

Proper storage and reheating are crucial for maintaining the quality and taste of this soup. Refrigerating it promptly after cooling helps to preserve its freshness. When reheating, the goal is to warm it through without overcooking the pasta or causing the creamy base to separate. A gentle, slow heating process is always best for creamy soups.

Leftover Ideas

• Stuffing for baked potatoes: Mix leftover soup with cooked shredded chicken or extra ground beef and spoon over baked potatoes.
• Casserole base: Use as a binder for a simple pasta bake by combining with cooked pasta, cheese, and a little extra broth, then baking until bubbly.
• Savory pie filling: Thicken slightly if necessary, then use as a filling for pot pie or pasties.
• Another bowl of soup: Of course, the simplest and often most satisfying way to enjoy leftovers is just to have another comforting bowl.

Leftovers are a treasure, and this Creamy Ground Beef and Macaroni Tomato Soup is wonderfully adaptable to new forms. These ideas are great for extending the meal and giving it a fresh twist, making it feel like a new dish rather than just a repeat..

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