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