Hearty Tomato Soup with Ground Beef and Macaroni
This one-pot hearty tomato soup with ground beef and macaroni makes a warm, vegetable-forward meal for one or two. It focuses on simple flavors, soft textures, and easy cleanup.
Cooking for one or two is easier when portions are small and steps are predictable. This recipe uses a single medium pot and common pantry items, so you spend less time washing dishes and more time eating.
Texture is easy to control. Cook the macaroni a bit longer for very soft pasta, chop vegetables small, or briefly mash some of the soup for a smoother mouthfeel.
Ingredients You’ll Need
- 1 tablespoon olive oil
- 6 ounces lean ground beef
- 1/3 cup small pasta such as elbow macaroni or small shells
You can serve this soup with a small side of soft bread, mashed potatoes, or a simple green salad if you like.
Step-by-Step Recipe
- Heat oil in a medium pot over medium heat and cook chopped onion, carrot, and celery until softened, about 5 minutes; add garlic and cook 30 seconds until fragrant.
- Add ground beef, break into small pieces and cook until no longer pink, then stir in tomato passata, broth, dried Italian seasoning, and a pinch of salt and pepper and bring to a gentle simmer.
- Add the pasta and simmer until tender, about 8 to 12 minutes, adjusting liquid as needed; taste and adjust seasoning, mash or blend part of the soup for a smoother texture, and serve warm with Parmesan or plain yogurt and chopped parsley if desired.
Tips and Easy Variations
Softening and chewing tips
- Cut vegetables smaller and cook until very soft for easier chewing
- Use small pasta or cook pasta 1 to 2 minutes longer than package directions for a softer texture
- Mash a portion of the soup or blend briefly for a smoother consistency
Make it lighter
- Use lean ground beef or swap for ground turkey to reduce fat
- Use low-sodium broth and limit added salt if you are watching sodium
- For a vegetarian version replace beef with cooked lentils or crumbled firm tofu and use vegetable broth
Speed and add-ins
- Use pre-chopped frozen mirepoix and quick-cooking pasta to save time
- Add a handful of baby spinach in the last 1 to 2 minutes so it wilts into the soup
- Finish with grated Parmesan or a dollop of plain yogurt when serving
Quick kitchen notes
- For softer texture, cook pasta longer or mash some of the soup before serving
- To reduce sodium, choose low-sodium broth and no-salt-added tomatoes
- When storing expect pasta to absorb liquid; add broth when reheating
Storage and Leftovers
Fridge
Cool the soup, then store in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze in meal-sized portions for up to 2 months and thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the texture.
Conclusion
Give this hearty tomato soup with ground beef and macaroni a try the next time you want a simple, comforting small-batch meal.
It is warm, filling, and easy to adjust for softer textures and lighter digestion.
FAQ
Can I use a different pasta?▶
Yes. Small shapes like shells, ditalini, or small elbows work best for a soft, even bite.
Can I make this without meat?▶
Yes. Replace ground beef with cooked lentils or firm crumbled tofu and use vegetable broth for a vegetarian version.
