Description
A comforting and easy Creamy Ground Beef and Macaroni Tomato Soup recipe from Six Sisters’ Stuff. Perfect for weeknight dinners, this hearty soup is packed with flavor and requires minimal effort. Find out why this recipe works, get ingredient lists, step-by-step instructions, serving suggestions, and helpful tips for storage and leftovers. This is a home cook favorite for a reason!
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups beef broth
- 1 cup elbow macaroni, uncooked
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional: A pinch of red pepper flakes for a little heat
- Optional: Fresh parsley, chopped, for garnish
Instructions
- 1. In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- 2. Add the chopped onion to the pot with the browned beef and cook until softened, about 5-7 minutes.
- 3. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- 4. Pour in the crushed tomatoes and beef broth. Stir well to combine, scraping any browned bits from the bottom of the pot.
- 5. Add the uncooked elbow macaroni, dried basil, dried oregano, salt, and pepper. If you like a little heat, this is where you’d add the optional red pepper flakes.
- 6. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the macaroni is tender and cooked through. Stir occasionally to prevent the macaroni from sticking to the bottom of the pot.
- 7. Once the pasta is cooked, stir in the milk and Parmesan cheese. Heat gently, stirring constantly, until the cheese is melted and the soup is creamy. Do not boil after adding the milk, as it can cause the milk to curdle.
- 8. Taste and adjust seasoning if needed, adding more salt or pepper as desired.
- 9. Ladle the soup into bowls and garnish with fresh parsley if you are using it.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to restore consistency. Avoid boiling after adding milk. Freezing is possible, but macaroni texture may change; freeze for 2-3 months and thaw in refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Calculating...
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