Old Fashioned Beef And Macaroni Soup

This old-fashioned beef and macaroni soup is a childhood classic. It is loaded with pasta, ground beef, veggies, tomato sauce, and beans. YUMMY! I just learned that this dish is also called “Cowboy Soup” and I have no idea why it is called that name. 🙂

Beef And Macaroni Soup

This lovely comforting soup is a perfect dish for a chilly night. I top it with some parmesan cheese or fresh parsley and serve it with crusty Italian bread; so delicious!

I love everything about this mac and beef soup recipe; it is healthy, flavourful and super easy to make.

This recipe is a good way to use any leftover ground beef you have. I even sometimes make it with ground chicken if that's what I have on hand.

Oh, I almost forgot one of the most important things I love about this dish: it is made in one pot, which means easy cleaning after cooking.

Beef And Macaroni Soup Ingredients

• Minced beef: I used extra lean ground beef.
• Celery: Chopped into small chunks.
• Carrots: To give your dish a crunchy texture.
• Onion: It will give your soup a rich umami flavor.
• Olive oil: To saute the veggies, use any kind you have.
• Garlic: I absolutely love to add garlic because it gives my soup a delicious flavor.
• Crushed tomato: Canned or fresh. I used canned.
• Tomato sauce: Any kind you prefer.
• Kidney beans: I recommend draining them well.
• Chicken broth/stock: You can use water instead if you like.
• Pasta: Uncooked, use ditalini or elbow.
• Italian seasoning: To give the dish an earthy, piney flavor.
• Salt and ground black pepper: To taste.
• Parsley (optional): To garnish.

“See the recipe card for full information on ingredients and quantities.”

How To Make Old Fashioned Beef And Macaroni Soup?

One (Cooke The Beef): Heat the oil on medium then add the meat. Break it into small pieces and cook for about 4-5 minutes until it becomes brown. Transfer the meat to a bowl then set aside.

Two (Saute' The Veggies): In the same pot, add carrots, celery, onion, and minced garlic. Sauté for 3-4 minutes or until the veggies become soft.

Three (Add The Tomato Sauce): Return the minced beef back to the pot with the veggies. Add chopped tomatoes and tomato sauce, stir everything.

Four (Simmer): Next add in the kidney beans, chicken broth, salt, ground black pepper and Italian seasoning. Let everything simmer for about 10 minutes.

Five (Add The Pasta): Finally, stir in the pasta. Keep cooking until the pasta is fully cooked (about 10-13 minutes). Garnish with chopped parsley then serve.

Tips and Variations

• You can use any small pasta such as elbow, mini penne, ditalini, or small shells.
• You may add green beans, peas, spinach or any other veggies you prefer to this dish.
• Use ground chicken or turkey instead of beef.
• Substitute Italian seasoning with dried basil or thyme.
• Add some parmesan or mozzarella cheese to your soup to make it super creamy.

Storage

• If you make this soup ahead of time, I recommend not adding in the pasta until you’re about ready to eat otherwise the pasta will become mushy. 
• To store this soup, just put it in the fridge for 2-3 days, well covered.
• This soup freezes and reheats well, without adding the pasta, of course. So, if I make a big patch to freeze, I don't add the pasta.

More Macaroni Recipes

• Macaroni Pudding Recipe
• Old Fashioned Baked Macaroni And Cheese Recipe
• Macaroni Bechamel (Egyptian Baked Pasta)
• Simple Macaroni Salad With Mayo

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