This easy one pot Hamburger Macaroni Soup recipe is hearty, delicious and ready to enjoy in 30 minutes! This soup is loaded with macaroni, vegetables, ground beef and tomatoes all simmered in a perfectly seasoned broth. This rich and hearty soup is sure to be a new family favorite!
Love soup? Make sure to try my Zuppa Toscana Soup, Chicken Enchilada Soup and Crockpot Chili!
Hamburger Macaroni Soup Recipe
You will love this classic Beef and Macaroni Soup. It’s warm, delicious, hearty and comforting: perfect for the colder months of the year. There is no doubt that the best way to warm up on a cool night is with a bowl of this easy Macaroni Soup made with veggies and ground beef. Seriously perfect comfort food, it’s delicious on it’s own or serve with some crusty bread and a side salad.
There’s nothing better than a steamy bowl of soup served with a side of freshly baked bread or rolls. Try my famous Dinner Rolls , these buttery Homemade Crescent Rolls or this Beer Bread!
Fall and winter are the ideal seasons for soup. With fall comes the deep, undeniable cravings for hot bowls of soup. Whether it’s our favorite Crockpot Chili or a steaming bowl of Zuppa Toscana soup, there’s just no better way to warm up on chilly days than with a big bowl of soup.
This soup is particularly delicious and hearty thanks to the macaroni and beef. It’s definitely a fall soup recipe that will keep you full and satisfied.
What To Serve With Macaroni Soup
This easy soup recipe is warm and comforting, loaded with macaroni, vegetables and ground beef. This soup can be eaten on its own or with some sort of homemade bread or roll on the side. Here are some ideas:
- Dinner Rolls
- Homemade Biscuits (these sweet potato biscuits are also delicious with soup)
- Crescent Rolls
- Irish Soda Bread
- Molasses No Knead Bread
This soup is also perfect served with a nice side salad. Easy peasy!
Hamburger Soup Ingredients
Hamburger Macaroni Soup is a classic soup that’s perfect for fall and winter. It has delicious, homey ingredients that you’d find in your favorite comfort food! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:
- ground beef – Opt for a nice lean ground beef or you can make this soup with ground turkey, ground chicken, sausage, or any other type of meat that will hold up well in a soup.
- garlic salt
- dried basil
- bay leaves
- beef broth or stock – chicken or vegetable broth can also be used. Low sodium broth or stock is preferred.
- diced tomatoes – don’t drain the tomatoes, the whole can needs to be used. undrained
- tomato paste – Tomato sauce can also be used in a pinch.
- soy sauce – adds great flavor to the soup.
- mixed vegetables – you’ll need a frozen 12 ounce bag of mixed veggies. I would recommend using the frozen bag of carrots, corn, and green beans. However, you can choose another combination of vegetables, or even use fresh vegetables if you prefer. Fresh vegetables will likely require more cooking time.
- macaroni noodles – Any type of small shaped pasta can work for this recipe. I especially recommend small shell pasta, as it is works great in this recipe.
- chopped parsley or Parmesan cheese
The recipe calls for canned diced tomatoes, but if you want to use fresh tomatoes, feel free to do so. You will need to add a bit of extra water or beef broth to make up for the liquid that would have been in the can.
How To Make Beef and Macaroni Soup
- Brown the ground beef in a large pot or dutch oven. Drain the grease.
- Season with garlic salt, dried basil and bay leaves. Stir to combine.
- Stir in the beef broth, diced tomatoes, tomato paste, soy sauce and mixed vegetables. Bring just to a boil.
- Add in the macaroni noodles and then reduce heat to a simmer.
- Cover and cook for 10 to 15 minutes or until noodles are cooked to al dente.
- Serve warm with a sprinkle of chopped parsley.
How do I drain the ground beef once it’s cooked in the saucepan?
The easiest way to drain browned beef is to scoop out any pooled grease with a spoon (high fat beef is most likely to produce excess grease) and then use a few paper towels. Stick one or two paper towels into the saucepan. Move them around with the mixing spoon, focusing on areas where the most grease has pooled. Your paper towel will absorb the grease. Once done, throw away the paper towels.
Let leftovers cool completely and then transfer to an airtight container and refrigerate for up to 3 days. Be aware that much of the liquid will get absorbed into the noodles and vegetables while in the refrigerator, so it might not be as “soupy” once you reheat it. Feel free to add a little extra liquid in the form of broth or water.
To Freeze: Let soup cool completely and then transfer to a freezer safe, airtight container. The soup is good frozen for up to 3 months.
Trish’s Tips and Tricks
Nothing better than a hot bowl of soup on a chilly night. An easy soup recipe that’s comforting, satisfying, and oh so good! Here are some tricks to making this soup your own:
- Swap in different veggies. There are lots of great frozen vegetable blends available so try a few out and see which is your favorite.
- Substitute chopped potatoes for the macaroni for a more “stew-like” take on this soup recipe.
- Ditch the ground beef in favor of ground turkey, sausage or chicken for a unique flavor twist.
More Soup Recipes
- Instant Pot Chicken Noodle Soup
- Chicken Enchilada Soup
- Beer Cheese Soup
- Sausage Kale Soup Recipe
- Turkey and Wild Rice Soup
- Zuppa Toscana
How To Make Macaroni Soup
Hamburger Macaroni Soup
- 16 ounces ground beef len
- 1 ½ teaspoons garlic salt
- 1 teaspoon dried basil
- 2 bay leaves
- 6 ½ cups beef broth or stock, low sodium
- 28 ounces diced tomatoes undrained
- 6 ounces tomato paste
- 2 tablespoons soy sauce low sodium
- 12 ounces mixed vegetables frozen bag
- 1 ¾ cups macaroni noodles
- chopped parsley optional garnish
- shredded Parmesan cheese
- Brown the ground beef in a large pot or dutch oven over medium high heat. Drain the grease off of the beef and then season it with garlic salt, dried basil, and bay leaves. Stir to combine.
- Pour in the beef broth, diced tomatoes, tomato paste, soy sauce and mixed vegetables. Stir and bring just to a boil.
- Add in the macaroni noodles and then reduce heat to a simmer. Cook covered for 10 to 15 minutes or until noodles are cooked to al dente.
- Sprinkle with chopped parsley, optional, and serve warm.
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