Classic Beef & Tomato Macaroni Soup
This Beef & Tomato Macaroni Soup is one of the best soups you can make, especially for colder weather as it warms you right up. It’s easy to make and a classic from my childhood. I hope you like it!
When we were in the States last winter we stopped in at a little place on the I-15 that we have driven by countless times. Oh, don’t ask me where or what it’s called, but it’s a rest stop that has a small little town by it. I would know it to look at it and while we always stop to stretch our legs, we’ve never eaten at the small roadside restaurant. Until this last trip, that is.
While everything on the menu was nice, not fancy, just a decent clubhouse and salad, the soup of the day reminded me of one of my very favorite, old fashioned soups that I hadn’t eaten in years.
Talk about comfort food, this beefy macaroni and tomato soup is seriously the best thing I have tasted all fall! There’s a reason it’s a timeless classic!
Ingredients
- 1 pound ground beef
- 1 cup onion diced
- 3 cloves garlic minced
- 6 cups very strong beef broth
- 1- 28 ounce can Chopped Tomatoes
- 1- 28 ounce can whole Tomatoes
- 1/2 cup ketchup
- 1 1/2 Tbsp Worcestershire sauce
- 1-2 tablespoons brown sugar to taste if you have a sweeter ketchup you may not need it
- 1 teaspoon Italian seasoning
- 3 cups cooked elbow macaroni OR 2 cups dry macaroni to add in at the end
- salt and pepper as desired
Instructions
- In a medium frying pan, brown the ground beef, onion and garlic until ground beef is no longer pink. Drain the grease (I also like to rinse it with hot water to remove most of the grease) and place in a large crockpot.
- Add the broth, cans of chopped and whole tomatoes, Worcestershire, ketchup,brown sugar (if wanted) and Italian seasoning. Add more sugar and Worcestershire to taste if needed. Place the lid on the crockpot and cook on low for 8-10 hours.
- When you are ready to serve, either add the dry macaroni and let cook for 20-25 minutes OR add cooked macaroni. Let the macaroni heat through and serve!
- Instant Pot Directions
- Press the saute button and fry the ground beef and onions until the beef is no longer pink. Add in the garlic. Fry for another minute or so. Drain the grease.
- Use the Instant Pot like the slow cooker, using the slow cook button and the instructions above OR
- Add in the remaining ingredients except for the macaroni. Cook on the SOUP setting for 10 minutes. ( this really helps get the beef flavor going.) Release the pressure manually.
- Add the DRY macaroni, (not cooked or it will be mush!) then cook for 10 minutes on the SOUP setting again. Release manually or with the NPR ( naturally)
- Serve and enjoy!
Recipe Source:thekitchenmagpie.com
