This homemade beef and tomato macaroni soup is the perfect cold weather chill chaser!

Hamburger macaroni soup is a wholesome recipe made with seasoned ground beef, elbow macaroni, and chopped veggies all simmered in a savory tomato and beef broth. It’s an easy one pot recipe that is hearty and delicious, yet so simple to make!

close up of Beef and Tomato Macaroni Soup 

Easy One Pot Recipe!

  • Tomato macaroni soup is a simple one-pot soup that goes from the stovetop to the table in minutes!
  • Make and take to a tailgate party or holiday potluck and serve with a side of garlic bread or shredded cheddar cheese!
  • Stretch the budget and use up leftover meat and vegetables.

Ingredients and Variations

GROUND BEEF: Use fresh or leftover ground beef, but chicken or Italian sausage works, too! If time is short, use a bag of frozen meatballs

PASTA: Elbow macaroni is a fun shape that holds the tomato broth well, but any short pasta will do. Egg noodles or shells are also good choices!

SOUP: Whisk in a little milk for a creamy tomato soup base.

VEGGIES: Why not add veggies like mushrooms, diced potatoes, zucchini or even chopped baby kale for extra color and nutrition! Short on time? Toss in a bag of frozen mixed vegetables!

tomato soup , onion , pepper , garlic , tomatoes , pasta , beef , broth and seasonings with labels to make Beef and Tomato Macaroni Soup

How to make Macaroni Soup

  1. Saute onions, bell peppers, and garlic in oil (as per the recipe below).
  2. Add ground beef, cook and drain off excess fat. Stir in seasonings.
  3. Add soup, diced tomatoes, beef broth, and water. Bring to a boil.
  4. Add pasta, reduce heat, cover, and simmer until pasta is al dente.

process of adding ingredients together to make Beef and Tomato Macaroni Soup

Leftovers

Beef and tomato macaroni soup tastes better the next day! Keep it covered in the refrigerator for up to 4 days and reheat it on the stove, and add fresh pasta, if desired. Freeze chilled soup in zippered bags for up to 2 months. 

Tips & Ideas

  • Cook the pasta separately, add to each individual bowl, then add the soup on top. The soup base can be easily refrigerated, or frozen, and reheated without fear of the pasta becoming becoming mushy.
  • Make this recipe into a casserole! Simply decreasing the amount of beef broth and add extra pasta. Spread into a casserole dish, cover with shredded cheddar cheese, and place under the broiler until the cheese is melted and bubbly.
  • Serve this delish soup with a cucumber radish salad, a spinach strawberry salad, and a basket loaded with cheesy bread! 

bowls of Beef and Tomato Macaroni Soup

Other Hearty Soup Recipes To Try!

close up of Beef and Tomato Macaroni Soup
4.72 from 98 votes↑ Click stars to rate now!
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Beef and Tomato Macaroni Soup

Make this easy and hearty macaroni soup with tomatoes, flavorful ground beef and tender pasta.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 Servings
Author Kathleen

Equipment

Ingredients  

  • 2 tablespoons vegetable oil
  • 1 medium yellow onion chopped fine
  • 1 green bell pepper chopped fine
  • 2 cloves garlic Minced
  • 1 pound ground beef
  • 2 teaspoon chili powder
  • 2 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cans condensed tomato soup
  • 1 can diced tomatoes 15 ounce can, undrained
  • 32 ounces beef broth
  • 2 cups water
  • 2 cups elbow pasta uncooked

Instructions 

  • In a large pot, saute onions, bell pepper and garlic in oil until the vegetables begin to softened, about 5-6 minutes.
  • Add ground beef and scramble fry until no pink remains. Drain off excess fat.
  • Stir in the chili powder, oregano, salt and pepper.
  • Add condensed tomato soup, diced tomatoes, beef broth and water. Bring to a boil.
  • Once boiling add the pasta. Reduce heat, cover and simmer until the pasta is just al dente.
  • Adjust seasoning to taste and serve.

Video

4.72 from 98 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 315kcal | Carbohydrates: 42g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 1115mg | Potassium: 912mg | Fiber: 3g | Sugar: 9g | Vitamin A: 561IU | Vitamin C: 27mg | Calcium: 63mg | Iron: 3mg

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

Course Soup
Cuisine American

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Beef and Tomato Macaroni Soup in the pot and in bowls with writing

 

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About the author

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!
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Comments

  1. 5 stars
    Excellent soup, my family love it. Served it with fresh Italian bread and garlic butter. Will definitely be making this again!

  2. 5 stars
    The flavor was delicious. I used Ground Turkey instead of beef and I have to say the Turkey ended up a bit dry. Also I used 2 cups of water instead of the full 4. There was definitely still enough liquid in it. Next time I will cut the recipe in half since the full one is enough to feed an army!

  3. 5 stars
    My daughter and I enjoyed this soup so much. I am definitely going to make it again soon, however, less pasta next time, as I was letting the soup cool before putting it into the fridge, the pasta kept swelling and swelling , I ended up eating the next days with a fork. Was still delicious tho

    1. So glad you and your daughter love the soup! Another option would be to keep the noodles out, and add them only as serving. This works well when you’ll have lots of leftovers. Enjoy!

    2. 5 stars
      I cook my noodles separately the day before and then add them to the soup once it’s hot. Helps with the swelling.

      We love this soup!

  4. 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.

  5. 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.

  6. 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!

    1. 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!

  7. 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.

    Renee

    1. 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.

    2. 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!

      Renee

  8. 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!

    Michelle

  9. 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?

    1. This recipe makes 8 servings. Each serving would be approximately 2 1/2 cups. Enjoy Judith!

  10. I PUT MINE IN SLOW COOKER COOKED PEPPPERS AND HAMBURGER ON STOVE THEN ADDED TO THE SLOW COOKER AND THE REST OF THE INGREDIENTS. ONCE IT GET GOING HAVENT DECIDED TO PUT NOODLES IN OR COOK ON STOVE THEN PUT IN

    1. 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!

  11. 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. 

    1. 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.

      1. Just put the tomatoes in a blender. I do that when I know someone doesn’t like the tomatoes in chunks , it will be like tomato juice!

  12. 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.

  13. 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!

    1. 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!

  14. 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!!

      1. omg yes!!! ive made it so many times since i posted that first comment, lol. its becoming part of my regular soup rotation every year.!! im actually making it again tonight, lol. it tends to thicken up if its not eaten all the first night, but its ok because it turns into an awesome pasta dish!!, unless i add more broth, then it gets soupy again, lol

  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

    1. 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.

    2. 5 stars
      Why would you be like that . You either like it or not ,  don’t need to try to embarrass someone . 

    3. 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. 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 !! 

  18. 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. 

  19. 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

  20. 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.