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Beef Macaroni Soup

You'll love my quick version of classic beef macaroni soup. Loaded with veggies and pasta, it’s just as good as if you made it all from scratch. —Debra Baker, Greenville, North Carolina
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    5 servings


  • 1 pound ground beef
  • 2 cups frozen mixed vegetables
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) beef broth
  • 1/4 teaspoon pepper
  • 1/2 cup uncooked elbow macaroni


  • In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.

Test Kitchen Tips
  • This versatile recipe is great for picky eaters (especially those who don't like garlic and onions), but also easy to spice up. Chili powder, paprika, onion powder and garlic powder are tasty additions. Start with 1/4 teaspoon of any or all, and increase to taste.
  • Substitute any short pasta for the elbow macaroni. Shells and wagon wheels are fun shapes for this kid-friendly soup.
  • Nutrition Facts
    1 cup: 260 calories, 11g fat (4g saturated fat), 58mg cholesterol, 357mg sodium, 19g carbohydrate (5g sugars, 5g fiber), 21g protein.


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    Average Rating:
    • Kristy
      Oct 3, 2020

      Love this!! So easy to make and my kids love it also!!

    • Diane
      Nov 13, 2019

      Not my favorite, very Bland I don't think I'll make it again

    • Jennifer
      Oct 27, 2019

      A hearty soup with lots of meat and vegetables. Pros: Fast and easy with good size portions Cons: My husband and I felt it needed a few more spices. I added some garlic powder and onion powder.

    • carol
      Oct 19, 2019

      my aunt janie used to make this! it brought back a lot of memories. Thanks for sharing!

    • coco49
      Oct 16, 2019

      In place of the diced tomatoes I used 2 cans of Ro-Tel and also in place of the beef broth I used V8 Vegetable juice; ( I don't measure, I just added what I thought would be enough)

    • maball
      Jul 8, 2019

      So quick and really good for how fast it is. I would double the broth and add salt and parsley. Overall really good in a pinch!

    • cshenry1
      Oct 1, 2017

      Thanks Debra and reviewers who offered suggestions. i started with the basic recipe but waited to add the tomatoes until the end. I substituted quick barley for the macaroni, used 4 cups of water and 4 beef bouillon cubes instead of the beef broth and added these spices: 1 t. garlic powder, 1 t. onion powder, 1 t. thyme, and 1.5 t. oregano. I will make this again, but may try holding the tomato, adding 1/3 c. lentils, and adding more broth for a beefy flavored soup. What a versatile recipe for fall!I

    • jazzygal
      Sep 10, 2017

      It was really simple to make. I added and extra can of beef broth and added garlic, smoked paprika, onions and a bay leaf to it. I crumbled a sweet corn muffin in it for a little sweetness. Not bad

    • nkneve
      Aug 24, 2017

      Great soup to start with. This is a great basic recipe. Everyone has different tastes so add what makes you happy. I do not add my macaroni to the soup because I do not like mushy macaroni. I cook mine separately and add it to my bowl when I am ready to eat. I also add grated Parmesan or Romano cheese on top. Umm, good! ??

    • ddbs
      Jun 16, 2017

      No comment left