Description
Hearty and flavorful Macaroni Soup loaded with lean ground beef, fresh vegetables, and tender pasta in a savory tomato and beef broth base. This comforting soup is perfect for a satisfying meal and easy to prepare in under 40 minutes.
Ingredients
Main Ingredients
- 1/2 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 pound lean ground beef
- 4 cloves garlic, minced
- 3 sticks celery, chopped finely
- 2 medium carrots, peeled and sliced
- 4 cups beef broth
- 1 (28 ounce) can fire-roasted diced tomatoes with juices
- 1 (12 ounce) can corn, drained
- 1/4 teaspoon Italian seasoning
- 3/4 cup uncooked macaroni
- 2 cups loosely packed fresh baby spinach
- Salt and pepper to taste
Instructions
- Cook the beef and onion: Heat olive oil in a large soup pot over medium-high heat. Add chopped onion and ground beef, breaking the beef up as it cooks. Cook for about 7 minutes until beef is browned. Spoon out most of the excess fat from the pot.
- Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Add vegetables and liquids: Add chopped celery, sliced carrots, beef broth, diced tomatoes with juices, drained corn, and Italian seasoning. Stir to combine.
- Simmer the soup: Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to low, cover the pot with the lid slightly open, and let simmer for 10 minutes.
- Cook the macaroni: Add the uncooked macaroni to the pot. Continue simmering with the lid slightly open, stirring occasionally to prevent sticking, until pasta is tender, about 12-15 minutes. Adjust heat as needed to maintain a gentle simmer.
- Finish and serve: Season soup with salt and pepper to taste. Stir in fresh baby spinach and allow it to wilt. Serve hot and enjoy your hearty macaroni soup!
Notes
- Be sure to stir occasionally after adding macaroni to prevent sticking to the bottom of the pot.
- Adjust salt and pepper depending on the saltiness of your broth and canned ingredients.
- You can substitute ground turkey or chicken for lean ground beef for a lighter version.
- For a vegetarian version, omit the beef and use vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American