Warm, comforting, and bursting with flavor, this Tomato Macaroni Soup is a quick and satisfying meal that feels like a hug in a bowl. Juicy tomatoes, tender macaroni, and a rich, savory broth come together in just 25 minutes, making it perfect for busy weeknights or cozy evenings. The creamy texture and tangy-sweet tomato base are balanced with a hint of richness, while the hearty macaroni adds a delightful bite. Packed with protein and fiber, it’s a nourishing dish that’s as wholesome as it is delicious.
Each spoonful delivers a medley of vibrant flavors, from the bright acidity of tomatoes to the subtle creaminess that ties it all together. With under 15 minutes of prep, this soup is a lifesaver for anyone craving something quick yet deeply satisfying. The aroma alone will have your kitchen smelling like a cozy bistro, and the vibrant color makes it as appealing to the eyes as it is to the taste buds. Whether you’re feeding a crowd or enjoying a quiet night in, this soup is sure to become a go-to favorite.
What You’ll Need for Tomato Macaroni Soup
- 1 pound ground beef (or substitute with ground turkey for a lighter option)
- 1 onion, diced (yellow or white onions work best)
- 3 (15 ounce) cans beef broth (or use vegetable broth for a vegetarian version)
- 14 ounces diced tomatoes (canned or fresh)
- 1 cup ketchup (choose low-sodium if preferred)
- 6 ounces tomato paste (adds richness and thickness)
- 1 cup shredded carrots (pre-shredded or freshly grated)
- 3 Tablespoons steak sauce (A1 or similar brand)
- 1 Tablespoon brown sugar (adjust to taste)
- 1 Tablespoon Worcestershire sauce (optional for a tangy kick)
- ½ teaspoon dried basil (or 1 teaspoon fresh basil, finely chopped)
- ½ teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- Salt and pepper, to taste
- 1 ½ cups elbow macaroni, cooked (al dente, about 7-8 minutes boiling time)
How to Make Tomato Macaroni Soup
- Brown the beef and onions: In a skillet over medium-high heat, cook the ground beef and diced onions until the beef is browned and the onions are softened, about 5-7 minutes. Drain any excess fat and set aside.
- Combine the soup base: In a large stockpot, add the beef broth, diced tomatoes, ketchup, tomato paste, shredded carrots, steak sauce, brown sugar, Worcestershire sauce, dried basil, garlic powder, salt, and pepper. Stir well to combine.
- Bring to a boil: Cook the mixture over medium-high heat until it reaches a boil, stirring occasionally.
- Simmer: Reduce the heat to low and add the cooked ground beef and onions. Let the soup simmer for 10 minutes to allow the flavors to meld.
- Add the macaroni: Stir in the cooked elbow macaroni and heat through for 2-3 minutes.
- Serve: Ladle the soup into bowls and enjoy warm. Garnish with fresh herbs or grated cheese if desired.
Perfect Pairings: Serving Suggestions
This hearty Tomato Macaroni Soup is a meal on its own, but you can elevate it with a few simple sides. Serve it with a slice of crusty garlic bread or a side salad for a complete, satisfying meal. For a cozy touch, sprinkle some grated Parmesan cheese or fresh parsley on top before serving. Pro tip: A dollop of sour cream or a sprinkle of shredded cheddar adds a creamy, indulgent twist!
Leftovers Made Easy: Storage and Reheating
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of beef broth or water if the soup thickens too much. Note: The macaroni may absorb some liquid, so adjust the consistency as needed. For longer storage, freeze the soup (without the macaroni) for up to 2 months and cook fresh pasta when ready to serve.
Quick Fixes: Time-Saving Tips
Short on time? Use pre-shredded carrots or frozen diced onions to cut down on prep. You can also brown the ground beef and onions ahead of time and store them in the fridge for up to 2 days. Bonus tip: Cook the macaroni while the soup simmers to save even more time. This recipe is flexible and forgiving, so don’t stress—it’ll still taste amazing!
Mix It Up: Recipe Variations
Feel free to customize this soup to suit your taste! Swap ground beef for ground turkey or Italian sausage for a different flavor profile. Add a handful of spinach or kale for extra greens, or toss in some diced bell peppers for a pop of color and crunch. If you’re feeling adventurous, try adding a pinch of red pepper flakes for a subtle kick. The possibilities are endless!
Tomato Macaroni Soup Recipe
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 3 15 ounce beef broth
- 14 ounces diced tomatoes
- 1 cup ketchup
- 6 ounces tomato paste
- 1 cup shredded carrots
- 3 Tablespoons steak sauce
- 1 Tablespoon brown sugar
- 1 Tablespoon Worcester sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
- 1 1/2 cups elbow macaroni, cooked
Instructions
- In a skillet over medium high heat, brown ground beef and diced onions; drain and set aside.
- In a large stock pot, mix add beef broth, diced tomatoes, ketchup, tomato paste, carrots, steak sauce, brown sugar, Worcestershire, basil, garlic powder, salt, and pepper and cook over medium high heat.
- Bring to a boil then reduce heat to low. Add beef and onion and simmer for 10 minutes.
- Add cooked macaroni and serve.