Hi friend, I’m Rosie — your cozy kitchen companion from Asheville, where the mountain air starts to cool early and the evenings beg for something warm simmering on the stove.
There’s nothing quite like that moment when a soup pot starts to bubble — steam fogging up the windows, the smell of onions and garlic filling the air, and the kind of warmth that wraps around you like an old quilt. That’s where this One-Pot Hamburger Soup with Macaroni comes in — simple, hearty, and full of love.
This soup is the kind of weeknight miracle that feeds everyone with minimal fuss. It’s got tender ground beef, soft pasta, and a tomato-based broth that’s rich and deeply comforting without feeling heavy. Everything cooks together in one pot (yes, even the pasta), so cleanup is a breeze.
It reminds me of the soups my grandma used to make — the kind she’d call “stick-to-your-ribs good.” She’d toss in whatever veggies she had on hand and let it simmer all afternoon. These days, I don’t always have that kind of time, but this recipe delivers the same cozy feeling in a fraction of it.
Table of Contents
Why You’ll Love This One-Pot Hamburger Soup
This is the kind of recipe that checks every box — practical, flavorful, comforting, and crowd-pleasing. Here’s why I know you’ll love it:
- Classic comfort: It tastes like your favorite childhood soup but heartier and more balanced.
- Budget-friendly: Uses simple, inexpensive ingredients that stretch far.
- One pot, no mess: The pasta cooks right in the soup, soaking up all that savory broth.
- Family-friendly: Even picky eaters will ask for seconds.
- Perfect for meal prep: Tastes even better the next day.
- Customizable: Add extra veggies, switch the protein, or spice it up your way.
- Freezer-friendly: Make a double batch and save half for a busy night.
If cozy, simple, and delicious are your kitchen love language, this soup will make your heart happy.
Ingredients
For the Soup:
- 1 lb ground beef (85% lean)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef broth
- 1 cup uncooked elbow macaroni (or small pasta of choice)
- 1 cup frozen corn or peas (optional)
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
For Serving:
- Fresh parsley or basil, chopped
- Shredded cheddar cheese (optional)
Step-by-Step Instructions
1. Brown the beef
Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef, breaking it apart with a wooden spoon as it cooks. Let it brown evenly, about 6–8 minutes. Drain excess fat if needed.
2. Add the aromatics
Stir in the diced onion, garlic, carrot, and celery. Cook for 4–5 minutes until the veggies begin to soften and the kitchen starts to smell amazing.
3. Layer in flavor
Add Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper. Stir everything together so the spices coat the beef and vegetables.
4. Build the broth
Pour in diced tomatoes (with their juices), tomato sauce, and beef broth. Give it a stir, scraping the bottom of the pot to get every flavorful bit.
5. Simmer and add pasta
Bring the soup to a gentle boil, then stir in the uncooked macaroni. Reduce heat to medium-low and simmer uncovered for 8–10 minutes, or until the pasta is tender but not mushy.
6. Add veggies
Stir in frozen corn or peas, if using. Let them heat through for a couple of minutes.
7. Taste and adjust
Taste the soup and adjust the seasoning — maybe a little more salt, or a touch of black pepper for warmth.
8. Serve and enjoy
Ladle the soup into big bowls. Top with fresh parsley or basil, and sprinkle with shredded cheddar if you’re in the mood for extra comfort.
How to Serve One-Pot Hamburger Soup with Macaroni
This soup is the definition of cozy — hearty, flavorful, and ready to hug you from the inside out.
I love serving it in big, wide bowls with a little steam still curling up from the surface. The macaroni soaks up just enough broth to make every spoonful perfect — meaty, tomato-rich, and deeply satisfying.
You can keep it simple and serve with buttery dinner rolls or garlic bread, or pair it with a crisp green salad for freshness.
If you’re craving a restaurant-style cozy night in, discover great ideas like Olive Garden Zuppa Toscana for another bowl of comfort you can make right at home.
For a little extra flourish, top your soup with:
- A sprinkle of Parmesan or cheddar cheese
- A drizzle of olive oil or chili oil
- A spoonful of sour cream for a creamy twist
How to Store One-Pot Hamburger Soup with Macaroni
Like most soups, this one gets even better the next day. The flavors deepen, and the broth becomes richer and rounder.
To refrigerate:
- Let the soup cool completely before transferring to airtight containers.
- Store in the refrigerator for up to 4 days.
To freeze:
- For best results, freeze the soup without the pasta, since macaroni tends to absorb broth and soften too much when thawed.
- Freeze in labeled containers or freezer bags for up to 3 months.
- To reheat, thaw overnight in the fridge and rewarm on the stove. Then add freshly cooked pasta before serving.
To reheat:
- Reheat on the stovetop over low-medium heat. Add a splash of broth or water to loosen it.
If freezer-friendly soups are your thing, don’t miss our Creamy Chicken Gnocchi Soup — it’s another one-pot wonder that reheats like a dream.
Tips to Make the Best Hamburger Soup
- Use lean beef (85% or 90%).
It gives you flavor without too much grease. - Layer your seasonings.
Add spices with the meat for deeper flavor. - Cook pasta right in the broth.
It absorbs all the flavor — but don’t overcook. - Deglaze the pot.
After browning the beef, add a splash of broth to lift all those golden bits — that’s pure flavor. - Don’t skip the Worcestershire sauce.
It’s the secret to that rich, beefy flavor. - Make it heartier.
Add diced potatoes or extra pasta for a thicker, stew-like consistency. - Add brightness.
A squeeze of lemon juice or a few drops of hot sauce at the end lifts all the flavors. - Double it up.
This soup freezes beautifully, so make extra — future you will thank you!
Variations of One-Pot Hamburger Soup with Macaroni
This recipe is wonderfully flexible. Once you know the base, you can make it your own.
1. Cheeseburger Soup Twist
Add 1 cup shredded cheddar cheese and ½ cup heavy cream for a richer, creamier version that tastes like a liquid cheeseburger dream.
2. Spicy Kick
Add red pepper flakes or diced jalapeños with the onions for a little heat.
3. Veggie-Loaded Version
Toss in diced zucchini, spinach, or bell peppers for extra nutrients and color.
4. Southwest Style
Add black beans, corn, and a pinch of cumin and chili powder. Serve with avocado and a squeeze of lime.
5. Italian-Style
Swap the macaroni for ditalini or small shells, add basil, oregano, and finish with a sprinkle of Parmesan cheese.
If you love thick, cheesy soups, check out Creamy Cheeseburger Soup — it’s a spoonful of pure comfort on chilly nights.
FAQs
Q1: Can I make this with ground turkey or chicken instead of beef?
Absolutely! Use the same method, but add a splash of Worcestershire or soy sauce to boost flavor.
Q2: Can I make this in a slow cooker?
Yes — brown the beef and aromatics first, then transfer everything to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Add pasta in the last 30 minutes.
Q3: How do I keep the pasta from soaking up too much broth?
If you’re making this ahead, cook the pasta separately and add it when reheating.
Q4: What can I serve with hamburger soup?
Crusty bread, grilled cheese, or a simple salad all pair beautifully.
Q5: Can I make it gluten-free?
Yes — use gluten-free pasta and check that your broth and Worcestershire sauce are gluten-free.
Final Thoughts
There’s something special about simple soups like this — the kind that don’t ask for fancy ingredients but somehow turn into something wonderful.
This One-Pot Hamburger Soup with Macaroni tastes like the kind of dinner you make when the day’s been long and all you want is warmth. It’s hearty without being heavy, cozy without any fuss, and exactly what a family table needs when you’re craving real comfort.
Every spoonful feels familiar — tender pasta, flavorful beef, and that tomato-rich broth that hits all the right notes.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
One-Pot Hamburger Soup with Macaroni
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
A cozy, budget-friendly one-pot hamburger soup with tender macaroni, ground beef, and veggies in a rich tomato-beef broth. Hearty, family-friendly, and ready in about 35 minutes—perfect for busy nights or make-ahead lunches.
Ingredients
- 1 lb ground beef (85% lean)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (8 oz) tomato sauce
- 4 cups low-sodium beef broth (plus more as needed)
- 1 cup elbow macaroni (uncooked) or small pasta
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 3/4 tsp kosher salt, or to taste
- 1/4 tsp black pepper
- 1 cup frozen corn or peas (optional)
- FOR SERVING (optional): chopped fresh parsley or basil, shredded cheddar
Instructions
1. Heat a large pot or Dutch oven over medium. Add olive oil and ground beef; cook, breaking up with a spoon, until browned (6–8 minutes). Drain excess fat if needed.
2. Add onion, carrot, celery, and garlic. Sauté 4–5 minutes until softened and fragrant.
3. Stir in Worcestershire, Italian seasoning, smoked paprika, salt, and pepper. Cook 30 seconds to bloom spices.
4. Add diced tomatoes, tomato sauce, and beef broth. Scrape up browned bits from the pot; bring to a gentle boil.
5. Stir in the uncooked macaroni. Reduce heat to a lively simmer and cook uncovered 8–10 minutes, stirring occasionally, until pasta is al dente.
6. Stir in frozen corn or peas (if using) and simmer 1–2 minutes more. Adjust thickness with a splash of broth if desired.
7. Taste and adjust seasoning (salt/pepper). Ladle into bowls and top with parsley or cheddar, if you like. Serve hot.
Notes
For best texture if making ahead, cook pasta separately and add to bowls when serving (the pasta will keep absorbing broth over time).
Swap proteins: use ground turkey or chicken and add a splash of Worcestershire or soy sauce for depth.
Spice it up: add red pepper flakes, a dash of hot sauce, or a pinch of chili powder.
Veggie boost: add diced zucchini, bell pepper, or a handful of spinach in the last few minutes.
Freezer tip: freeze soup without pasta up to 3 months. Reheat and add freshly cooked pasta.
Slow cooker: brown beef with aromatics; add to slow cooker with tomatoes, sauce, broth, and seasonings. Cook LOW 6–7 hrs or HIGH 3–4 hrs. Stir in cooked pasta just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Soup
- Method: One-Pot, Stovetop
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 340
- Sugar: 7g
- Sodium: 980mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg