Beef and Tomato Macaroni Soup

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This Beef and Tomato Macaroni Soup recipe combines the goodness of tomato, flavorful ground beef and tender pasta to create a delicious, hearty soup that your family will love!

Beef and Tomato Macaroni Soup in a white bowl

Beef and Tomato Macaroni Soup


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When the summer starts to wane and most of the U.S. prepares for the end of daylight saving time, I like to “fall back” on old standby recipes, the comfort food that graces my table when the weather’s a bit cooler and changes in appetites seem to indicate there’s an impending hibernation!

This Beef Tomato Macaroni Soup is a fall standard at my house, and it’ll definitely get you in the mood for sweaters and dusting out your fireplace.

The soup starts with a lovely base of aromatics – onions, garlic, and bell peppers, sautéed a bit then browned along with ground beef.

Using an 80/20 combo instead of a leaner cut means maximum beefy flavor and a rich, meaty complement to this tomato-heavy soup.

Beef and Tomato Macaroni Soup into white bowls with crackers on the side

I use both diced tomatoes and a condensed tomato soup in my recipe.

Adding condensed soup is a great trick for incorporating tomato flavor, of course, but it also has built-in thickeners that lend wonderful body to each spoonful.

The addition of pasta means even more texture and makes this hearty soup a really filling lunch or supper.

To season the soup, I like a combination of chili powder and oregano.

Chili powder brings a subtle heat and slightly bitter component that balances the sweetness of the tomatoes. It also deepens the rich red color of this soup. Oregano, which is a member of the mint family, has a peppery bite that always pairs well with tomatoes.

What we usually find in the stores is actually a Mediterranean or Greek variety, but definitely use Mexican oregano if you can find it. It has a slightly more pronounced licorice flavor that adds a little complexity to this dish.

We love to serve this up with a side of the BEST Cheesy Bread EVER and a side salad for a perfect meal!

Beef and Tomato Macaroni Soup in a white bowl
3.8 from 118 votes
Servings: 8 Servings
Beef and Tomato Macaroni Soup
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Author: Kathleen
Course: Soup
Cuisine: American
Keyword: Beef and Tomato Macaroni Soup
This Beef and Tomato Macaroni Soup recipe combines the goodness of tomato, flavorful ground beef and tender pasta to create a delicious, hearty soup that your family will love!

  • 2 tbsp Vegetable Oil
  • 1 Medium Yellow Onion Finely Chopped
  • 1 Green Bell Pepper Finely Chopped
  • 2 Cloves Garlic Minced
  • 1 Pound Ground Beef
  • 2 tsp Chili Powder
  • 2 tsp Dried Oregano
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 cans Condensed Tomato Soup
  • 1 15 ounce can Diced Tomatoes Undrained
  • 32 Ounces Beef Broth
  • 4 Cups Water
  • 2 Cups Elbow Pasta Uncooked
  1. Heat the oil in a large pot. Saute onions, bell pepper and garlic until the vegetables begin to softened, about 5-6 minutes.
  2. Add the ground beef, breaking it up and cooking until there is no longer any pink. Drain off excess fat.
  3. Stir in chili powder, oregano, salt and pepper.
  4. Add condensed tomato soup, diced tomatoes with their juice, beef broth and water. Bring to a boil.
  5. Once boiling add the pasta. Reduce heat, cover and simmer until the pasta is just al dente.
  6. Adjust seasoning and serve.
Nutrition Information
Calories: 332, Fat: 15g, Saturated Fat: 7g, Cholesterol: 40mg, Sodium: 845mg, Potassium: 448mg, Carbohydrates: 31g, Fiber: 2g, Sugar: 3g, Protein: 16g, Vitamin A: 315%, Vitamin C: 18%, Calcium: 56%, Iron: 2.5%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

My Beef Tomato Macaroni Soup comes together really quickly on the stove, but you can also let it work its magic in the slow cooker if you want it ready and waiting on you when you get home after a busy day.  It’ll warm your insides, put smiles on your family’s faces, and give you plenty of leftover time for toasting some marshmallows!

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Beef and tomato macaroni soup in white bowls with crackers and a title
Two white balls of beef and tomato macaroni soup with crackers and a title


Kathleen is a recipe developer, passionate home cook and the author of the blog Gonna Want Seconds. She has been married to her best friend for 32 years and has two great kids, two Bernese Mountain Dogs, a Quarter Horse and a little green parrot. She is obsessed with cookbooks, cowboy boots, red wine and vintage costume jewelry. Kathleen’s recipes are all tried and true, tested and tweaked and, most importantly, family and friend approved!

55 comments on “Beef and Tomato Macaroni Soup”

  1. 5 stars
    Best recipe on pinterest by far. I cut recipe in half as i am one. So good that I am making second full batch to share. I am adding parboiled barley instead of mac. Thank you for sharing.

  2. 5 stars
    I plan to make this soup using ground round and Ditilini pasta. Some Worcestershire sauce and tomato paste too. And beans. It was fun reading all the comments. And suggestions.

  3. Making this right now. Smells so good! I am curious if I did something wrong as there seems to way too much liquid. Lol! I followed the recent exactly. It still tastes good!

    • Some pasta brands do absorb less liquid as they cook, so that could be one reason. For this recipe, reduce the liquid to your liking. Enjoy, Vicki!

  4. Hi,

    Not sure if you know the answer to this. Can I use tomato sauce instead of the tomato soup? I have lots of tomato sauce.


    • Hi Renee, we haven’t personally tried that but it should definitely work. Since tomato sauce is thicker you will want to add more water to thin the soup out to your liking! Also if your tomato sauce is preseasoned you may want to reduce the seasonings in the recipe to taste! Let us know how it turns out.

    • Hi Holly,

      It worked out fine. I did not add any more water other than the 4 cups that it said. the consistency looks similar to the picture. Thanks for helping me out!


  5. 4 stars
    Thank you for this recipe – you saved the day! I was planning on making meatballs and honestly just didn’t feel like it so I searched for a soup to make instead. I didn’t have regular tomato soup but I had a can of Progresso Basil Tomato soup so I used that. I also didn’t have a can of tomatoes but I had two kinds of salsa (hot and mild) so I put a large spoon of each in the soup. I used orzo for the pasta instead of macaroni.

    I also used a teaspoon of worcestershire to give it a little flavor.

    This is husband approved! I will used this recipe in the future!


  6. Would the nutritional numbers be per bowl or for the whole recipe. This looks delicious!

  7. Made this last week and it was a hit.
    My hubby loves Water Chestnuts and asked if I could add them next time, I reheated it with a can of sliced ones and he was right….Yummy!
    Added a nice crunch
    One question though…what serving size is the nutrional value based on, a one cup serving?


    • If you’re making it in the crockpot, you may want to cook the noodles separately and add them as you serve the soup Dawn. Enjoy!

  9. I would love to make this but there is way to much sodium in it. How can I cut the sodium count down?

  10. How can I make this without using tomatoes? I don’t mind the tomatoe taste( I love ketchup and marinara, etc) but don’t want chunks of tomatoes. 

    • I have only tried the recipe as written. You could use crushed or strained tomatoes in place. You could also try a tomato sauce, which may change the taste slightly.

  11. 5 stars
    Made this today and the only thing different is I doubled the recipe, added jalapeno peppers along with the green ones. It was a hit, delicious and will be making it again.

  12. 5 stars
    I absolutely love this recipe! Not a fan of green peppers, so I left them out and added a can of Kidney Beans. I also ended up subbing one can of tomato soup for tomato sauce on accident, but it turned out great! It’s so easy to make, I’m adding it into my regular dinner rotation!

    • The only odd thing about it, was it takes FOREVER to cool after serving (might be because of those beans I added). We were waiting a good 20 minutes before it cooled enough to eat. But it was well worth the wait!

    • So glad you loved it, I love the idea of adding beans to this soup! Thanks for sharing.

  13. 5 stars
    omg i just made this for dinner my family loved it!! im definitely working it into my soup rotation, lol very very good recipe!!

  14. 5 stars
    im making this recipe right now it smells so good!! i know my family is gonna love it!!!

  15. 5 stars
    Found and made this today. It was awesome! I only had ground pork so used that instead of the ground beef. Also I did not have a green pepper so I added a cup of finely diced carrot and a cup of diced mushrooms to use them up. Followed the rest of the recipe to a “T”. It was a great soup. It was even better after it had cooled and the pasta had absorbed more of the broth and flavors. It was then like a one pot pasta dish. So yummy in rainy Oregon today.

  16. Why do you pretend that you made these recipes up? This soup recipe , I was making working in a restaurant 49 years ago. Just curious

    • I’m sorry Lynn, I don’t see where we stated we made this recipe up. On this blog we share recipes we make for our families, this is one of them.

      It’s a classic, so glad you’ve been loving it for 49 years! 🙂 Have a great day.

    • 5 stars
      Why would you be like that . You either like it or not ,  don’t need to try to embarrass someone . 

    • 5 stars
      Look everyone I know has a recipe for this soup, where I come from in Canada, we call it goulash, I have been following Holly for a long time and nowhere does she say that she made these recipes up.  Check her blog and you will see that a lot of the recipes are from other bloggers.  So check your facts before you start accusing someone of doing something that they didn’t do.  Just relax and make some great food.

  17. I added a can of corn

  18. Is there a substitution for the tomato soup?

  19. We only added 21/2 cups water And a 3rd can of tomatoe soup !! I️t was delicious like a ghoulish the spices were excellent and Day 2 even better !! 

  20. Can the condensed soup be replaced with something else?

  21. I love this recipe! Perfect, cheap and filling, especially for me as a single mom to a picky toddler. I use crushed red pepper as a substitute for the chili powder and fire roasted tomatoes. 

  22. How long and what temp would I use on the slow cooker? Thanks & can’t wait to try this soon!

  23. Did you use the small or large can of tomato soup?

  24. Hannah you an always use ground turkey instead of beef like I did and I am diabetic also but then I also added some black beans for a lil more substance for my husband

  25. This soup was so great my whole family enjoyed it.

  26. Do you know what the carb count is for the tomato & Beef soup? Looks great but husband has diabetes so I have to be very careful.
    I wish people would give fat/calories & carb info along with the recipes when posting.

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