Description
Beef & Tomato Macaroni Soup is the ultimate comfort food, blending savory ground beef, tangy tomatoes, and tender pasta into a hearty, satisfying dish. Perfect for chilly evenings or when you need a quick, family-friendly dinner, this soup is simple to prepare and endlessly customizable.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (10.75-ounce) cans condensed cream of tomato soup
- 1 (15-ounce) can diced tomatoes, undrained
- 32 ounces beef broth
- 4 cups water
- 2 cups uncooked pasta
Instructions
- Prepare the Base: Heat the vegetable oil in a large pot over medium-high heat. Sauté the onion, bell pepper, and garlic until softened, about 5-6 minutes.
- Cook the Beef: Add the ground beef, breaking it apart with a spoon. Cook until no pink remains, then drain excess fat.
- Add Seasonings: Stir in chili powder, oregano, salt, and black pepper. Cook for 1-2 minutes to enhance the spices.
- Incorporate Liquids: Add tomato soup, diced tomatoes with juice, beef broth, and water. Stir well and bring to a boil.
- Cook Pasta: Add the pasta and reduce the heat to a simmer. Cover and cook until the pasta is al dente, about 10-12 minutes.
- Taste and Adjust: Adjust seasoning if necessary. Serve hot with your favorite garnishes.
Notes
- Prevent Overcooked Pasta: If you plan to store leftovers, cook the pasta separately and add it to each serving when reheating.
- Customizations: Swap beef with ground turkey, use vegetable broth for a vegetarian option, or add extra vegetables like zucchini or spinach for added nutrition.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Enhancements: Garnish with shredded cheese, fresh parsley, or a dollop of sour cream for added richness.