This post may contain affiliate links. Please read our disclosure policy.
Easy Beef and Macaroni Soup is a rich and delicious soup, made with a hearty tomato beef broth, tender macaroni & vegetables. It’s classic comfort food and a hearty, satisfying meal that’s ready in under about 45 minutes.
Beef and Macaroni Soup, aka Goulash Soup, is rich and hearty, and full of beef and tomato flavor. To make it a complete meal I added some veggies, and to keep it simple I used frozen ones. You could use some fresh veggies if you have them on hand, but we are going for an easy weeknight meal here.
What’s in Beef and Macaroni Soup?
- Ground beef – I use ground sirloin (90/10) since it’s leaner than other types of ground beef. But you could use whatever you normally buy.
- Onion and garlic to flavor the meat.
- Spices – Italian seasoning and bay leaves. Also fresh parsley added at the end.
- Diced tomatoes and tomato paste
- Beef broth
- Worcestershire sauce
- Frozen mixed vegetables – you can also use a mix fresh and canned.
- Macaroni – traditional for goulash, but small shells, orecchiette or ditalini pasta will work.
How to Make it
- Cook the ground beef with some onion and garlic and then drain. Add the Italian seasoning and bay leaves and and cook for another minute.
- Add tomatoes, broth. and remaining ingredients Pour in diced canned tomatoes, beef broth and a dash of Worcestershire for a deeper, richer flavor. Add 2 cups of frozen vegetables and bring the soup to a boil.
- Simmer. Reduce the heat, cover the pot, and let the soup simmer for 20-30 minutes.
- Cook the pasta. While the soup is simmering, cook the pasta in boiling, salted water. Drain and set aside.
- Serve. Add a scoop of macaroni to each individual bowl. Ladles the hot soup over the macaroni. Garnish with fresh parsley.
Expert Tips and FAQs
- I recommend cooking the macaroni separately and adding it to each individual bowl as you serve. Pasta tends to continue to soak up liquid even after it’s been cooked and cooled, so keep that in mind.
- To keep it simple, use frozen mixed vegetables. You can add them to the soup frozen. If you want to use canned, that’s fine, too.
Store the macaroni and soup separately, in airtight containers in the refrigerator for up to 4-5 days. Reheat in a pot on the stove, and add the macaroni to the simmering soup for 5 minutes.
This soup will freeze beautifully in an airtight container for up to 6 months. Thaw overnight in the fridge and heat on the stove. Don’t freeze the pasta, make some fresh when you reheat the soup.
More Beefy Soup Recipes
Beef & Tomato Macaroni Soup
- 1 pound lean ground beef
- 1 small onion diced (about ¾ cup)
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 14 ounces canned diced tomatoes with the juice
- 32 ounces beef broth
- 1 cup water
- 2 tablespoons tomato paste
- Dash of Worcestershire sauce
- 2 cups frozen mixed vegetables
- 2 cups uncooked macaroni
- Salt and pepper to taste
- Fresh chopped parsley
- Heat a large soup pot over medium heat. Add ground beef, onion and garlic. Cook until meat is no longer pink. Drain off any excess grease.
- Stir in Italian seasoning and bay leaves and cook for one minute.
- Add beef broth, water, tomatoes, Worcestershire and tomato paste to the pot. Stir to combine, then bring to a boil.
- Cover and reduce heat to low. Simmer for 20-30 minutes. Taste and add salt and pepper as desired.
- Pour in frozen vegetable and simmer for another 10 minutes.
- Meanwhile, in a small pot, cook macaroni according to package directions. Drain, rinse and set aside. (We cook the macaroni separately so the starch doesn't thicken the soup, but you can cook it in the soup if you prefer).
- Add macaroni to the soup. Ladle into bowls and garnish with fresh chopped parsley.
- Also delicious with shredded cheddar, mozzarella or Parmesan cheese sprinkled on top!
- To freeze, store the macaroni and soup separately, in airtight containers in the refrigerator for up to 4-5 days. Reheat in a pot on the stove, and add the macaroni to the simmering soup for 5 minutes.
- For leftovers, store the macaroni and soup separately, in airtight containers in the refrigerator for up to 4-5 days. Reheat in a pot on the stove, and add the macaroni to the simmering soup for 5 minutes.