This hearty macaroni soup is a cost-effective and filling meal that combines lean protein with nutrient-dense vegetables. It is designed for easy preparation in a single pot, making cleanup simple and efficient.
List of ingredients
- 1/2 tablespoon olive oil Рused for saut̩ing the base vegetables.
- 1/2 medium onion, chopped – provides a fundamental savory aromatic base.
- 1 pound lean ground beef – the primary protein source for the soup.
- 4 cloves garlic, minced – adds pungent flavor and depth.
- 3 sticks celery, chopped finely – adds a subtle earthy crunch.
- 2 medium carrots, peeled and sliced – contributes natural sweetness and color.
- 4 cups beef broth – creates a rich and savory liquid base.
- 1 (28 ounce) can fire-roasted diced tomatoes with juices – adds smoky acidity and texture.
- 1 (12 ounce) can corn, drained – provides sweetness and a slight pop of texture.
- 1/4 teaspoon Italian seasoning – a blend of dried herbs for traditional flavor.
- 3/4 cup uncooked macaroni – the hearty starch that thickens the meal.
- 2 cups fresh baby spinach, loosely packed – adds a fresh, nutrient-rich finish.
- Salt and pepper to taste – essential for balancing and enhancing all flavors.
step-by-step instructions
- Sauté Beef and Onion: Add the olive oil, chopped onion, and lean ground beef to a large soup pot. Cook over medium-high heat for about 7 minutes, breaking the beef into small crumbles as it browns. Once cooked, spoon out most of the excess fat from the pot to keep the broth clear.
- Fragrance the Garlic: Stir in the minced garlic and cook for exactly 30 seconds. This brief cooking time ensures the garlic releases its aroma without burning, which would create a bitter taste.
- Simmer the Base: Add the beef broth, fire-roasted tomatoes, corn, and Italian seasoning to the pot. Increase the heat to high to bring the liquid to a boil. Once boiling, reduce the heat to a simmer and cover with the lid slightly ajar for 10 minutes to soften the vegetables.
- Cook the Pasta: Stir in the uncooked macaroni. Continue to simmer for 12-15 minutes until the pasta is tender. Stir the soup occasionally during this phase to prevent the macaroni from sticking to the bottom of the pot. You may need to adjust the heat slightly to maintain a steady simmer.
- Final Seasoning and Greens: Season the soup with salt and pepper according to your preference. Stir in the fresh baby spinach and let it wilt in the residual heat for a minute before serving.
Advanced Cooking Techniques for Better Flavor
Maximize the Maillard Reaction
When browning the ground beef, avoid stirring too frequently at first. Let the meat sear against the bottom of the pot to develop a brown crust, which creates deeper, more complex flavors. Break the meat apart only after it has had a chance to brown.
Precise Garlic Timing
Garlic contains high amounts of natural sugars that burn quickly. Adding it after the beef is browned and just before the liquids are added ensures the garlic is cooked through but stays sweet and fragrant. Never add garlic at the very beginning with the onions.
Controlling the Simmer
A true simmer occurs when small bubbles occasionally break the surface. If the soup boils vigorously while the pasta is cooking, the starch may release too quickly, making the broth overly cloudy. Keep the lid slightly open to allow some steam to escape and regulate the thickness.
Deglazing the Pot
When you add the beef broth, use a wooden spoon to scrape any browned bits of meat from the bottom of the pot. These browned particles, known as fond, are concentrated flavor packets that integrate into the broth to enhance the overall taste.
Ingredient Substitutions and Variations
Swapping Leafy Greens
While baby spinach is gentle and wilts quickly, you can use chopped kale or Swiss chard for a heartier texture. If using kale, add it during the last 5 minutes of the pasta cooking time, as tougher greens require more heat to soften.
Adjusting the Pasta Ratio
For those who prefer a thicker, more pasta-heavy soup, increase the macaroni to 1 cup. To prevent the soup from becoming too dry, add an additional cup of beef broth or water to maintain the proper liquid-to-solid balance.
Alternative Vegetable Additions
You can customize the vegetable profile by adding diced zucchini, green beans, or frozen peas. If using frozen peas, stir them in at the same time as the spinach to keep them bright green and prevent them from becoming mushy.
Enhancing the Broth Depth
For a richer flavor, replace one cup of beef broth with a small amount of tomato puree. This increases the thickness of the soup and intensifies the tomato base without changing the core flavor profile of the dish.
Optimal Serving and Pairing Ideas
Pairing with Crusty Breads
Serve this soup alongside a warm slice of sourdough or a toasted French baguette. The acidity of sourdough complements the savory beef broth, and the crusty texture provides a contrast to the tender macaroni.
Adding a Fresh Side Salad
A crisp garden salad with a light vinaigrette helps balance the richness of the beef and pasta. Use mixed greens, cucumbers, and cherry tomatoes with a lemon-olive oil dressing to cleanse the palate between spoonfuls.
Garnishing for Presentation
Freshly chopped parsley or basil added just before serving provides a pop of color and a fresh herbal note. A small sprinkle of freshly grated microbial-rennet parmesan cheese can also add a salty, savory dimension to the top of the bowl.
Serving in Warm Bowls
To keep the soup hot throughout the meal, warm your serving bowls in the oven or with hot water before plating. This prevents the broth from cooling too quickly, which is especially important for starch-heavy soups that thicken as they cool.
Storage and Preservation Guide
Refrigeration Best Practices
Store the leftover soup in airtight containers in the refrigerator for 3 to 4 days. Keep in mind that the macaroni will continue to absorb liquid while stored, which will significantly thicken the consistency of the soup.
Managing Pasta Texture
To avoid mushy pasta in leftovers, consider cooking the macaroni separately and adding it to the broth only when reheating. This ensures the pasta retains a slight bite and doesn’t dissolve into the soup over several days.
Effective Reheating Methods
When reheating on a stovetop, add a splash of beef broth or water to restore the original consistency. Heat slowly over medium-low heat, stirring occasionally to ensure the macaroni and vegetables are heated evenly without burning the bottom.
Microwave Reheating Tips
Place the soup in a microwave-safe bowl and cover it with a damp paper towel to retain moisture. Heat in 1-minute intervals, stirring in between, to avoid hot spots and ensure the beef and pasta are heated thoroughly.
Make-Ahead and Meal Prep Advice
Prepping Vegetables in Advance
You can chop the onions, carrots, and celery and store them in a sealed container for up to 3 days. This significantly reduces the active prep time on the day of cooking, allowing you to move straight to the sautéing phase.
Storing the Soup Base
Cook the soup completely without adding the macaroni or spinach. Store this base in the fridge or freezer. When ready to eat, simmer the base, add the pasta to cook in the liquid, and stir in the fresh spinach at the end.
Freezing the Base
The vegetable and beef base freezes well for up to 3 months. Avoid freezing the soup with the macaroni already in it, as the pasta will lose its structure and become excessively soft upon thawing and reheating.
Batch Cooking for the Week
Prepare a double batch of the soup base to save time during the week. Divide the base into individual portions and cook a fresh serving of pasta for each meal to ensure the highest quality texture and flavor.
Troubleshooting Common Issues
Solving Overly Thick Soup
If the soup becomes too thick due to the pasta absorbing the liquid, stir in additional beef broth or water 1/4 cup at a time. Continue adding liquid until the soup reaches your preferred consistency.
Correcting Bland Flavor
If the soup tastes flat, add a teaspoon of lemon juice or a small splash of apple cider vinegar. The acidity cuts through the richness of the beef and brightens the flavors of the carrots and tomatoes.
Preventing Overcooked Pasta
Start checking the macaroni 2 minutes before the suggested cooking time. Because different brands of pasta have varying cook times, tasting the noodles frequently ensures they reach an al dente texture rather than becoming overcooked.
Handling Excess Grease
If the soup appears oily despite skimming the beef, you can use a wide-mesh skimmer or a spoon to remove the fat bubbles from the surface of the broth just before adding the spinach.
Frequently Asked Questions
Can I use a different pasta?
Yes, you can use small shells, ditalini, or orzo. Ensure the pasta is small and sturdy so that it distributes evenly throughout the soup and does not overpower the vegetables.
How do I make this soup leaner?
Use 93% lean ground beef or ground turkey breast. If using turkey, you may need to add an extra pinch of salt or a bit more Italian seasoning to compensate for the milder flavor of the poultry.
Can I use frozen vegetables?
Frozen corn and frozen mixed vegetables work well. Add them during the simmering stage. If using frozen spinach, squeeze out the excess water before stirring it in to avoid thinning the broth.
Is it possible to make this slow cooker friendly?
You can brown the beef and onions first, then add all ingredients except the macaroni and spinach to a crockpot for 4-6 hours on low. Add the pasta and spinach during the last 20-30 minutes of cooking.
Can I substitute the beef broth?
Vegetable broth is a suitable alternative for a lighter taste. Ensure the substitute broth is unsalted if you are sensitive to sodium, as canned tomatoes and corn often contain salt.
Print
Hearty Ground Beef and Macaroni Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Dairy-Free
Description
This macaroni soup recipe is simple to make, warming, and inexpensive! It’s loaded with plenty of veggies and ground beef, and it has a delicious tomato broth.
Ingredients
- 1/2 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 pound lean ground beef
- 4 cloves garlic, minced
- 3 sticks celery, chopped finely
- 2 medium carrots, peeled & sliced
- 4 cups beef broth
- 1 (28 ounce) can fire-roasted diced tomatoes with juices
- 1 (12 ounce) can corn, drained
- 1/4 teaspoon Italian seasoning
- 3/4 cup uncooked macaroni
- 2 cups fresh baby spinach, loosely packed
- Salt & pepper to taste
Instructions
- Step 1: Add the oil, onion, and beef to a large soup pot. Cook for about 7 minutes over medium-high heat, breaking the beef up as you go along. Spoon out most of the excess fat.
- Step 2: Stir in the garlic and cook for 30 seconds.
- Step 3: Add the remaining ingredients except for the macaroni, spinach, and salt & pepper.
- Step 4: Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer (covered, with the lid slightly open) for 10 minutes.
- Step 5: Add the macaroni in and continue to simmer until it’s tender (about 12-15 minutes). You may need to increase the heat to get it going again. Cover the pot again with the lid slightly open. I stir the soup a couple of times while it’s cooking so the pasta doesn’t stick to the bottom of the pot.
- Step 6: Season the soup with salt & pepper as needed and stir in the spinach (let it wilt). Serve & enjoy!
Notes
This soup is quite chunky and the pasta will soak up the broth the longer it sits, so you may need to add extra beef broth to leftovers. Another option is to cook the pasta separately if you know you will be having lots of leftovers or plan on freezing the bulk of the soup. If you want this soup to be more pasta-heavy, add another cup of water or broth and increase the pasta to 1 cup uncooked.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian American
Nutrition
- Serving Size: 1 serving
- Calories: 259 kcal
- Sugar: 5 g
- Sodium: 966 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 47 mg