Hamburger Soup with Macaroni: Hearty Family Meal
You won’t believe how much my family loves this hamburger soup with macaroni! It’s the kind of meal that makes everyone rush to the dinner table.
I mean, what’s not to love? It’s super filling, easy on the wallet, and tastes like a warm hug in a bowl. The beef, veggies, and pasta all cook together in one pot.
So yeah, cleanup is a breeze too! We make this soup all the time, especially when we’re crazy busy and need something quick and yummy.
Ingredients You’ll Need
Here’s the good news – you probably have most of this stuff already! Just grab a few fresh things, and you’re all set. Check out the recipe card below for how much of each thing you need.
- Ground Beef: This gives you that rich, meaty taste that makes the soup so filling.
- Onion: Makes everything smell amazing and adds a nice sweet flavor to the mix.
- Garlic: A little garlic goes a long way to make this soup taste incredible.
- Diced Tomatoes: These create that yummy tomato base that holds everything together so well.
- Beef Broth: This is what makes the soup nice and rich with deep beefy flavor.
- Elbow Macaroni: The pasta makes this a real meal, not just a side dish.
- Mixed Vegetables: Carrots, celery, and green beans add color and make it healthier, too.
- Italian Seasoning: This herb mix brings all those cozy Italian flavors you’ll love.
How to Make Hamburger Soup with Macaroni
Okay, this is where the magic happens! Trust me, this soup is super easy to make and tastes AMAZING.
Step 1: Brown the Ground Beef
Brown ground beef in your pot over medium-high heat for about 6-8 minutes. Break it up with your spoon as it cooks until there’s no pink left.
Step 2: Saute the Aromatics
Add 1 diced onion and 3 minced garlic cloves to the beef. Cook for 3-4 minutes until the onion gets soft, and everything smells wonderful. Stir it now and then!
Step 3: Add Tomatoes and Broth
Pour in 1 can (28 oz) of diced tomatoes and 6 cups beef broth. Give it a good stir and scrape up any yummy brown bits from the bottom – that’s flavor gold!
Step 4: Add Vegetables and Seasonings
Stir in 2 cups diced carrots, 2 cups diced celery, 1.5 cups green beans, 2 tablespoons Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Mix it all up really well.
Step 5: Simmer the Soup
Bring it to a boil, then turn the heat down to medium-low. Let it bubble gently for 20 minutes until the veggies are nice and tender. Stir it once in a while.
Step 6: Cook the Macaroni
Add elbow macaroni to the soup. Keep simmering for 10-12 minutes until the pasta is cooked but still has a little bite. Stir often so it doesn’t stick!
Step 7: Adjust and Serve
Taste it and add more salt and pepper if you think it needs it. Then scoop it into bowls and serve while it’s hot – maybe with some crusty bread on the side!
Tips for the Best Hamburger Soup
- Drain excess fat after browning the beef if there’s a lot sitting in the pot.
- Don’t overcook pasta or it’ll get mushy – cook it just until it’s done.
- Add macaroni last minute if you’re making this ahead, so it stays nice and firm.
- Use good beef broth because it really makes a difference in how rich it tastes.
- Freeze without pasta for later and just add fresh pasta when you reheat it.
Variations and Substitutions
Want to switch things up? No problem! This soup is super flexible, and you can make it your own way.
- Ground Turkey or Chicken: Use these instead of beef for a lighter version that’s just as tasty.
- Gluten-Free Pasta: Swap in gluten-free noodles if you need to – works great and nobody will notice!
- Extra Vegetables: Throw in zucchini, bell peppers, or corn for more veggies and pretty colors.
- Spicy Kick: Add some red pepper flakes or jalapeños if your family likes things hot and spicy.
Frequently Asked Questions
Can I make hamburger soup ahead of time?
Yes! Make the soup without the pasta up to three days early. Keep it in the fridge and just add fresh cooked pasta when you’re ready to eat.
How do I store leftover hamburger soup?
Let it cool down, then put it in sealed containers in your fridge. It’ll stay good for about four days. Heat it up gently on the stove!
Can I freeze hamburger soup with macaroni?
Well, freeze the soup without pasta for up to three months. The pasta gets gross and mushy in the freezer, so add fresh pasta after you defrost it.
What to serve with hamburger soup?
This soup is awesome with crusty bread, garlic bread, or crackers on the side. A simple salad and some Parmesan cheese on top make it even better!
Can I use a different pasta shape?
Sure thing! Try little shells, ditalini, or rotini instead. Just check the pasta box to see how long to cook your chosen shape.
How can I make this soup thicker?
Let it simmer longer so some of the liquid cooks off. Or you can mash some veggies against the side of the pot to thicken it up naturally.
Is this soup kid-friendly?
Oh yeah, kids LOVE this soup! The flavors are mild, and the pasta makes it fun to eat. You can skip veggies that your kids don’t like, too.
Can I make this in a slow cooker?
Brown the beef and cook the onion and garlic first on the stove. Then dump everything in the slow cooker except the pasta and cook on low for 6 hours. Add pasta in the last 30 minutes – easy peasy!
Hamburger Soup with Macaroni: Hearty Family Meal
Ingredients
- 1.5 pounds ground beef 80/20
- 1 large onion diced
- 3 cloves garlic minced
- 1 can (28 oz) diced tomatoes
- 6 cups beef broth
- 2 cups carrots diced
- 2 cups celery diced
- 1.5 cups green beans trimmed and cut
- 1.5 cups elbow macaroni
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
Equipment
- Large Dutch oven (7-quart)
- Wooden Spoon
Instructions
- Brown ground beef in a Dutch oven over medium-high heat until no pink remains throughout.
- Toss in the diced onion and minced garlic, and cook until they smell amazing.
- Pour in the diced tomatoes and beef broth, then stir everything together really well.
- Add the carrots, celery, green beans, Italian seasoning, salt, pepper, bay leaf, and Worcestershire sauce.
- Bring the whole thing to a boil, then turn down the heat and simmer for twenty minutes.
- Add the macaroni and keep simmering until the pasta is nice and tender, about ten minutes.
- Take out the bay leaf, taste it, and add more salt if you want before serving hot.
Notes
- Drain the extra fat from the beef after cooking if there’s lots of grease in there.
- Add the pasta right before eating if you made this soup early, so it doesn’t get mushy.
- You can freeze this without pasta for 3 months and add fresh pasta when you reheat.
- Go for low-sodium broth if you’re watching salt – you can always add more salt later on.
- Leftovers taste even better the next day, after all the flavors hang out together in the fridge!
