There’s nothing quite like a pot of soup simmering on the stove to turn an ordinary day into something special, is there? This Grandma-Style Hearty Beef and Macaroni Soup is the kind of recipe that feels like a warm, comforting hug. It’s packed with tender beef, wholesome vegetables, and hearty macaroni in a rich, savory broth. It’s a meal that asks so little of you but gives back so much comfort.
Top Reasons To Make It
This soup is truly a gift to your future self. It’s a complete, nourishing meal all in one pot, which makes cleanup a breeze. And let’s be honest, we could all use one less dish to wash. It’s wonderfully forgiving and flexible, allowing you to use what you have in the fridge. Plus, it makes fantastic leftovers. The flavors just get better and better the next day. It’s the ultimate solution for a healthy, satisfying dinner on a busy weeknight.
Ingredients
- 1 ½ pounds stew beef, cut into ½-inch pieces: For that rich, beefy flavor.
- 1 tablespoon olive oil: To brown the beef and build a savory base.
- 1 large yellow onion, diced: Adds a sweet, aromatic foundation.
- 2 large carrots, peeled and diced: For a pop of color and natural sweetness.
- 2 celery stalks, diced: Brings a lovely earthy flavor to the broth.
- 3 cloves garlic, minced: Because everything’s better with garlic.
- 6 cups low-sodium beef broth: The liquid gold that forms our savory soup base.
- 1 (15-ounce) can tomato sauce: Adds body and a touch of tangy richness.
- 1 (14.5-ounce) can diced tomatoes, undrained: For more tomato flavor and texture.
- 1 teaspoon dried oregano: A classic herb that pairs perfectly with beef.
- 1 bay leaf: For a subtle, underlying depth of flavor.
- 1 cup dry elbow macaroni: The classic, comforting pasta choice.
- Salt and freshly ground black pepper: To taste, at the very end.
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Pat the beef pieces dry with a paper towel and season lightly with salt and pepper. Working in batches to avoid crowding, brown the beef on all sides. This should take about 5-7 minutes per batch. Transfer the browned beef to a clean plate.
- Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, until the vegetables begin to soften. Add the garlic and cook for one more minute, until fragrant.
- Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and tomato sauce. Add the diced tomatoes with their juices, oregano, and the bay leaf. Give everything a good stir.
- Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 1 hour and 15 minutes, or until the beef is beautifully tender.
- Stir in the dry macaroni. Continue to simmer, uncovered, for another 10-12 minutes, or until the pasta is cooked to al dente. The soup will thicken slightly as the pasta cooks.
- Remove the pot from the heat. Take out the bay leaf and discard it. Taste the soup and season with additional salt and pepper as needed. Let it sit for 5 minutes before serving—this allows the flavors to settle beautifully.
Comforting Variations & Substitutions
This recipe is a wonderful starting point for your own kitchen creativity. For a lighter version, you can easily use ground turkey instead of beef. If you’re out of macaroni, small shells or ditalini pasta work just as well. Feel free to stir in a couple handfuls of fresh spinach or kale during the last 5 minutes of cooking for a boost of greens. And if you have a Parmesan rind in the fridge, toss it in while the soup simmers for an incredible umami depth.
Crockpot Cooking Tips
This soup is a dream for the slow cooker, making it one of our favorite crockpot soup recipes. After browning the beef and sautéing the vegetables on the stove, transfer everything to your crockpot. Add the broth, tomato sauce, diced tomatoes, and herbs. Cook on LOW for 7-8 hours or on HIGH for 3-4 hours. About 20-30 minutes before serving, stir in the dry macaroni and continue cooking until the pasta is tender. So simple.
Serving Ideas & Pairings
This hearty soup is a meal all on its own, but a little something on the side never hurts. A thick, buttery slice of crusty bread is perfect for dipping. For a lighter option, a simple side salad with a tangy vinaigrette provides a lovely fresh contrast. And honestly, a handful of oyster crackers or a sprinkle of grated Parmesan cheese on top is my absolute favorite finishing touch. So good.
Storage & Reheating
Let the soup cool completely before storing. It will keep in an airtight container in the refrigerator for 3-4 days. The pasta will continue to absorb liquid, so you’ll likely need to add a splash of broth or water when reheating gently on the stovetop. You can also freeze this soup for up to 3 months, but for best texture, I recommend freezing it without the pasta. Just cook the macaroni fresh when you’re ready to serve.
Frequently Asked Questions
- Can I make this soup ahead of time? Absolutely. In fact, it’s one of those healthy soup recipes that tastes even better the next day. Just wait to add the pasta until you reheat and serve it to prevent it from getting too soft.
- Is this a healthy dinner recipe? It certainly is! It’s packed with protein, vegetables, and whole grains from the pasta, making it a balanced and comforting meal.
- My soup got too thick in the fridge. What should I do? This is perfectly normal! The pasta soaks up the broth. Just add a little more beef broth or water when you reheat it until it reaches your desired consistency.