Beef and Tomato Macaroni Soup (Print Format)
Rich tomato broth, savory beef, and tender macaroni make this a comforting, family-friendly soup for cool nights.
# Ingredients:
→ Soup Base
01 -
2 tablespoons vegetable oil
02 -
1 medium yellow onion, finely chopped
03 -
1 green bell pepper, finely chopped
04 -
2 cloves garlic, minced
→ Protein and Seasoning
05 -
1 pound ground beef
06 -
2 teaspoons chili powder
07 -
2 teaspoons dried oregano
08 -
1 teaspoon salt
09 -
1/2 teaspoon black pepper
→ Liquids and Add-ins
10 -
2 (10.75-ounce) cans condensed cream of tomato soup
11 -
1 (15-ounce) can diced tomatoes undrained
12 -
32 ounces beef broth
13 -
4 cups water
14 -
2 cups uncooked pasta
# Steps:
01 -
Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Add the onion, green bell pepper, and garlic, cooking until the onion mixture softens, about 5-6 minutes.
02 -
Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until no pink remains, then drain excess fat.
03 -
Stir in chili powder, oregano, salt, and black pepper. Cook for 1-2 minutes over medium heat to bloom the spices.
04 -
Add the condensed tomato soup, diced tomatoes with juice, beef broth, and water. Bring the mixture to a boil.
05 -
Add the uncooked pasta, reduce the heat, cover, and simmer until the pasta is just al dente. Adjust seasoning as needed and serve hot.
# Tips:
01 -
Add a teaspoon or two of cumin for a chili-mac variation and top with shredded Mexican cheese blend and chopped cilantro.
02 -
Use homemade stock when available, or substitute with low-sodium store-bought stock for better salt control.
03 -
Better than Bouillon can be used in place of beef broth by mixing 1 ½ tablespoons into 32 oz. water.