One Pot Beef and Tomato Macaroni Soup
"Enjoy the simplicity of One Pot Beef and Tomato Macaroni Soup—a flavorful and comforting dish made in a single pot. Easy, hearty, and delicious!"
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Servings: 5
Equipment
Large Pot
Ingredients
- 1 tablespoon Canola Oil
- 1 lb Lean Ground Beef
- 1 medium Onion Finely Chopped
- 1/4 teaspoon Black Pepper
- 5 cups Low Sodium Beef Broth
- 1 cup Tomato Sauce
- 1 teaspoon Minced Garlic
- 3 Large Carrots Peeled and Finely Chopped
- 1 rib Celery Finely Chopped
- 1 pinch Red Pepper Flakes
- 1 teaspoon Salt
- 1/4 teaspoon Paprika
- 1 1/2 cups Whole Wheat Macaroni Pasta Uncooked
- 2 teaspoons Italian Seasoning
- 798 ml Canned Diced Tomatoes 28 oz, 1 large can
Instructions
- Heat a large pot over medium-high heat and add canola oil. Once the oil is hot, add carrots, onion, and celery. Cook and stir until the vegetables have slightly softened, which takes about 3-4 minutes.
- Add Italian seasoning, garlic, salt, paprika, pepper, and pepper flakes. Cook for an additional 1 minute.
- Incorporate the ground beef, stirring to crumble, and cook until it is lightly browned, approximately 2-3 minutes.
- Pour in the broth and tomatoes, bringing the mixture to a boil. Cover and cook for 5-10 minutes, allowing the carrots to soften.
- Stir in the pasta and tomato sauce. Cover and cook, stirring frequently (be cautious as the macaroni can adhere to the bottom), until the pasta reaches al dente, around 7-8 minutes. Serve and enjoy!
Notes
Avoid draining the canned tomato, as the liquid is an integral part of the soup's base.
Experiment with the consistency according to your preference. While my version tends to be more like a "stoup," if you desire a thinner soup, add more beef broth to achieve the desired thickness.
Feel free to choose a different pasta shape if you have a preference, although it will no longer strictly be tomato macaroni soup. Any short pasta shape will work well in this recipe.