Description
This Creamy Beef and Macaroni Soup is a comforting embrace in a bowl, perfect for chilly days. With savory ground beef and tender macaroni enveloped in a rich, creamy broth, it’s destined to become a family favorite.
Ingredients
Scale
- 1 lb Ground Beef (80/20 or 90/10)
- 1 cup Elbow Macaroni
- 1 can Canned Diced Tomatoes (undrained)
- 4 cups Beef Broth (low-sodium recommended)
- 1 cup Heavy Cream
- 1 Onion (finely diced)
- 2 Carrots (finely diced)
- 2 Celery Stalks (finely diced)
- 3 cloves Garlic (minced)
- Salt (to taste)
- Black Pepper (to taste)
- Italian Seasoning (to taste)
- 1 Bay Leaf (optional)
- Cheese (optional, shredded cheddar or Monterey Jack)
Instructions
- Prep Your Ingredients: Before you even turn on the stove, chop your onion, carrots, and celery into small, uniform pieces. Mince your garlic. Measure out your beef broth, diced tomatoes, and heavy cream.
- Brown the Ground Beef: In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add your ground beef, breaking it up with a spoon as it cooks. Brown the beef thoroughly until no pink remains, about 5-7 minutes. Drain any excess fat from the pot and set the beef aside.
- Sauté the Aromatics: Reduce the heat to medium. Add a little more olive oil to the pot if needed. Toss in your chopped onion, carrots, and celery. Sauté them until they start to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Build the Flavor Base: Return the cooked ground beef to the pot with the sautéed vegetables. Stir in any desired seasonings like Italian seasoning, salt, and pepper. Optionally, add a tablespoon of tomato paste and cook for a minute.
- Add Liquids and Tomatoes: Pour in the beef broth and add the can of diced tomatoes (undrained). Stir well and bring the soup to a gentle simmer. If using, add the bay leaf now.
- Cook the Macaroni: Once the soup is simmering, add the elbow macaroni directly to the pot. Stir well and cook uncovered according to the package directions for al dente pasta, typically 7-10 minutes.
- Finish with Cream and Cheese: Once the macaroni is cooked, remove the bay leaf if used. Reduce the heat to low and stir in the heavy cream. If adding cheese, stir it in until melted and smooth. Heat gently for another 2-3 minutes without boiling.
- Taste and Serve: Taste the soup and adjust seasonings as needed. Ladle into bowls and serve immediately, garnished with fresh parsley or extra shredded cheese if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: To prevent mushy macaroni, cook it for the minimum time stated on the package. For added flavor, consider a dash of Worcestershire sauce or red pepper flakes. You can also add extra vegetables like spinach or peas for more nutrition.