This simple but satisfying, hearty Beef and Tomato Macaroni Soup will be a repeat visitor to your dining table when the temperatures drop and appetites grow.
Time savers equal lifesavers in the kitchen, and a big pot of warm, soul-soothing soup is one of my fall favorites.
Most soups take minimal effort to put together with maximum flavor payoff, plus there are usually plenty of leftovers to dip into throughout the week between football practice, or shopping, or building Pinterest pages of my favorite holiday decorations.
My Beef and Tomato Macaroni soup, basically comfort in a bowl, fits the bill for sure, and you’re likely to find some bubbling away on the stovetop in my kitchen on any given Sunday.
This is a hearty soup with a thick, tomato-filled broth full of tender macaroni and beef, a real stick-to-your-insides meal that will give you plenty of energy to tackle your afternoon or a satisfied stomach ready to stretch out in the evenings and watch the fireplace crackle (even if it’s just one of those flickering on your TV screen).
The best part is that it’ll be ready to dish out in less time than it takes to find those big, roasting marshmallows buried in the back of your pantry.
The aromatic base starts with onions, garlic, and bell peppers which create a strong, flavor-packed foundation. Yellow or Spanish onions are my favorite all-purpose varieties since they have a good balance of strong, spicy flavor and a subtle sweetness. White onions will work well too, but I don’t recommend Vidalia or Walla Walla onions that really can be a little too sweet for this soup.
I know we all get in a hurry, and it may be tempting to skip this saute step, but it’s really an important part of building a flavorful soup or stew. Many ingredients won’t release all their flavor until they reach a high temperature (like higher than the boiling point of water or stock). The oil in your skillet will get hotter than that measly 212 degrees, so it’s the perfect tool for breaking down the aromatics and extracting all their flavors.
The ground beef in this dish is my go-to, favorite ratio, an 80/20 ground chuck, with tons of beefy flavor and a richness that holds up nicely in this soup against the tomatoes and forward-facing spices.
Rather than just using canned tomatoes, I like to incorporate cream of tomato soup. It adds mellow tomato flavor to balance the acidic diced version, plus it helps thicken the soup a little.
Cream of tomato soup also has a touch of milk or cream, which adds some additional richness and gives the soup a little more velvety mouthfeel. It mingles really well with the beef broth and adds that little hint of something special to this soup that others won’t quite be able to put their finger on.
Those spices I mentioned are chili powder and crushed oregano. Chili powder isn’t just ground chilies (that’s cayenne); it also has a little cumin, garlic powder, paprika, and oregano, among other things, so it adds a little heat plus tons of other flavors. I also love the way chili powder deepens the red color of this soup.
Oregano kinda goes great with any savory dish, so it’s a no-brainer for this soup, and the earthy quality really grounds the brightness of the tomatoes. Oregano means “joy of the mountain” in ancient Greek, and it’s a staple in the balmy Mediterranean (it also has four times the number of antioxidants as blueberries!).
Like most dried herbs you can get a head start on its flavor by rubbing it between your palms to release all the essential oils before you drop it into your soup. (There’s also a tradition of rubbing those leftover oils onto your skin if you want to dream about your future spouse, though I’m pretty sure I’d just dream about pizza.)
Macaroni is an obvious choice for all the beefy, tomato flavor going on in this soup. Everyone loves Chili Mac, of course, heck even Chef Boyardee knows what a classic combo this is!
You should note that if you’re ever in Italy, ordering maccheroni will get you a dish with long, straight tubular pasta.
The curved “elbow” style we love here in the states is called chifferi or gomiti. Although either will work in this recipe, elbow macaroni is what I usually have on hand and it’s more readily available in the grocery store. It’s also the perfect size for ensuring a well-rounded, equitable spoonful of beef, tomato chunks, and pasta.
Tubular pasta, in general, maximizes surface area for absorbing all the flavors of this soup and cooking it in the soup itself capitalizes on this.
I mentioned loving leftovers, and this soup is even better the next day. It’ll last 3 or 4 days in the fridge. Leftovers actually freeze really well too, and it’s always nice to have a container or two of soup in the freezer for those nights when you’re really strapped for time.
Just make sure you let it thaw and/or reheat it slowly so the macaroni doesn’t fall apart from all the stirring.
You can serve this with a big salad or even throw in a few handfuls of frozen green beans to make this a one-pot meal. It’s perfect for a quick family supper or while you’re sitting on the couch watching holiday Hallmark movies.
Just make sure you tuck a napkin into your collar to catch all the dribbles!
Recipe Notes For Beef and Tomato Macaroni Soup:
Chili-Mac – If you love chili mac as much as I do, you might try adding a teaspoon or two of cumin to this soup to give it a Mexican flair. You can even sprinkle a little shredded Mexican cheese blend on top before serving and garnish with a little chopped cilantro.
Broth – Homemade stock is always the best, but I don’t always have some in my fridge or freezer. There are tons of store-bought options that have homemade flavor, and you can also find low-sodium versions if you need to watch your salt intake. In a pinch, you can also use Better than Bouillon instead of beef broth. Just mix 1 ½ tablespoon into 32 oz. of water (you can even do this in the pot rather than dissolving the bouillon in the water first).
Beef Tomato Soup
- 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-ounces) can diced tomatoes undrained
- 32 ounces beef broth
- 4 cups water
- 2 cups uncooked pasta
- Heat the vegetable oil (2 tablespoons) in a large pot over medium-high heat. Add the onions (1), green bell pepper (1), and garlic (2 cloves) and saute until the onion mixture begins to soften about 5-6 minutes.
- Add the ground beef (1 pound), crumbling with a wooden spoon, cook until there is no longer any pink. Drain off excess fat.
- Add the chili powder (2 teaspoons), oregano (2 teaspoons), salt (1 teaspoon), and pepper (1/2 teaspoon) and cook over medium heat for 1-2 minutes.
- Add condensed cream of tomato soup (2 (10.75-ounce) cans), diced tomatoes with their juice (1 (15-ounces) can), beef broth (32 ounces), and water (4 cups).
- Bring to a boil, add pasta (2 cups). Reduce heat and cover and simmer until the pasta is just al dente. Adjust seasoning and serve.
Fans Also Made:
More Delicious Hearty Soups?
- Lasagne Soup – Rich tomato based soup loaded with Italian sausage, pasta, mushroom, and spinach!
- Vegetable Beef Soup – This is loaded with tender chunks of beef, incredibly rich broth, and all the right veggies!
- Cheeseburger Soup – Loaded with chunks of meat, veggies, and cheesy broth!
- Hamburger Soup – Home-style, hearty meal loaded with chunks of meat and veggies!
- Tomato and Basil Soup – Perfect for summer or winter, infused with a depth of flavors!
- Italian Sausage Soup – Savory sausage, pasta and more merge to create one of the best Italian Sausage Soup recipes around. A taste of Florence without leaving your kitchen!
- 15 Bean Soup – Grandma’s Easy Old Fashioned Recipe for 15 Bean Soup is perfect for cool winter nights. Warm, Thick and Hearty with a punch of smoky flavor in every bite!
- Chicken Taco Soup – brings all the best taco flavors into a family friendly, hearty, healthy soup! Stovetop, Slow-cooker, and Instant Pot versions included!
- Spinach Soup – is so rich and creamy- your family won’t mind eating their veggies! Quick to make & hearty enough for a meal, it looks pretty on the table too!
- Crock Pot Beef Stew – This warm, savory crock pot beef stew blends everything you want your family to eat with tantalizing flavor that brings them running and satisfies the soul.
- Busy Day Soup – comforting bowl that comes together quickly with little effort and just a handful of hearty, easy-to-find ingredients.
More Easy and Beefy Recipes…
- Hobo Dinner– Our hobo dinner is a perfect summer meal made over the campfire but gets even better as the nights become cooler. Potatoes, onions, carrots, and beef come together with a creamy sauce to create a wonderful comfort food dinner.
More Macaroni Recipes…
- Pioneer Woman Mac and Cheese is so creamy and comforting, you’ll feel your worries melt away with every bite. Perfect as a side dish or main course!
- Macaroni and Cheese -extreme – a buttery golden breadcrumb crust top coupled with a rich, gooey inside and three different cheeses.
Source: Gonna Want Seconds. First Published on CentslessMeals
Just use 2 cans regular condensed tomato soup. No difference!
You could add a little milk if you wanted, but definitely not necessary! It’s delicious 😋
I just used 1 8oz can of tomato paste and it turned out great. It’s the 2nd time I’ve made it 1st time I made with tomato soup 2nd time I didn’t have any and used the tomato paste and couldn’t tell a difference.
Thanks for sharing your tweaks, Mary! I’m glad you like this 🙂
Holly McMahon says
This was delicious! I just added a half pound of Italian turkey and a cup more of beef broth! So good!
So happy you enjoyed Holly!
Richard Lee Kolp says
Isn’t cream of tomato just adding milk to the tomato soup. That’s how I’ve been making and loving this recipe.
I just add two cans of regular condensed tomato soup and it turns out great!
Mary Pannel says
I didn’t have any cream of tomato soup so I just used 1 can of 8oz tomato paste and it turned out great!
Lynn Tremblay says
Hi, I can’t see that being only 4 servings. Is that a misprint? thank you.
Hi Lynn. This is always a hard question for me. I have some big eaters in my family so I generally will error on the side of fewer servings. It very well may contain more servings for your family! <3
Lynn Tremblay says
Thank you for the reply, I meant that seems like a whole lot more than only 4 servings to me. I love this soup so making a big amount won’t go to waste here…lol..
Evelyn C says
Delicious I hv MD it 3 times I love it if u like goulash this is way above goulash
Wow, that’s amazing! Thank you so much, Evelyn 🙂
C. L. Stewart says
I’m not sure about that. I don’t put chili powder in my goulash.
It is a very good soup , easy and quick to make . Thanks for sharing
Thank you too, Marie!
Would love to make this but sadly Cream of Tomato is nowhere to be found in my area.
Me too! : ( : (
Johanne Cardinal says
You could use milk and tomatoe paste mixed together.
I’ve made this twice and both times I use regular condensed tomato soup and it turns out perfect!
Quick question – do you reconstitute the tomato soup?
Hey Cathy. Great question! No, you don’t. It’s used as an ingredient 🙂
Walter Grogan says
Tomato bisque by Campbell’s is what you need to buy as I don’t think cream of tomato is available.. it’s essentially the same thing
Thanks for the tip I will try that!
Terence Bonfonti says
Made it today and let me tell you it was banging. I gave some to my neighbors and one said it was delicious she even came back for seconds. The only think I changed in Recipe was the chili powder because i didn’t have any. And use cayenne pepper but only use one teaspoon.
Terence, so happy you and your friends enjoyed this soup!!!
Any replacement for cream of tomato I can’t find it.
Sorry, I don’t have a replacement for it 🙁