This comforting Macaroni Soup is a hearty, flavorful dish perfect for chilly days or when you need something warm and soothing. It combines tender macaroni, ground meat, vibrant vegetables, and a rich broth to create a satisfying one-pot meal that the whole family will love. Whether you serve it as a lunch or a light dinner, this macaroni soup is easy to make and packed with nutrients, making it a great choice for any time you crave some cozy comfort food.
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef or ground turkey
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 bell pepper (red or green), diced
- 1 can (15 oz) diced tomatoes
- 4 cups beef or chicken broth
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1 1/2 cups uncooked elbow macaroni
- 1 cup frozen peas or corn (optional)
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Meat
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef or turkey, breaking it apart with a spatula, and cook until browned, about 5-7 minutes. Drain excess fat if needed.
- Sauté the Vegetables
- Add the chopped onion, minced garlic, diced carrots, celery, and bell pepper to the pot. Cook for 5-6 minutes, or until the vegetables begin to soften.
- Add Broth and Seasoning
- Stir in the diced tomatoes, broth, water, oregano, basil, paprika, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for 15 minutes to allow the flavors to meld.
- Cook the Macaroni
- Add the uncooked elbow macaroni to the pot and stir. Let the soup simmer for another 10-12 minutes, or until the pasta is tender.
- Add Peas or Corn (Optional)
- Stir in the frozen peas or corn during the last 5 minutes of cooking if desired. Allow them to cook until heated through.
- Serve
- Ladle the soup into bowls and top with grated Parmesan cheese and chopped parsley, if desired. Serve warm with crusty bread on the side.
Cook Notes & Tips
- Macaroni: If you plan to make the soup ahead of time, cook the macaroni separately and add it when serving to prevent it from becoming mushy.
- Vegetables: Feel free to add other vegetables you enjoy, such as zucchini or spinach, to make this soup even heartier.
- Broth: Use low-sodium broth to control the salt level in the soup, and adjust the seasoning according to your taste.
Recipe Variations
- Vegetarian Macaroni Soup: Omit the ground meat and use vegetable broth. Add extra vegetables like mushrooms, zucchini, or chickpeas for added protein and flavor.
- Spicy Version: Add 1/4 teaspoon of red pepper flakes or cayenne pepper for a spicy kick.
- Cheesy Macaroni Soup: Stir in 1/2 cup of shredded cheddar cheese before serving for a creamy, cheesy version of the soup.
Frequently Asked Questions (FAQs)
Q: Can I use another type of pasta? A: Absolutely! You can use any small pasta shape you prefer, such as ditalini, small shells, or even mini penne.
Q: How do I store leftovers? A: Store leftover macaroni soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, adding extra broth if needed.
Q: Can I freeze macaroni soup? A: Yes, but it’s best to freeze the soup without the pasta, as it can become mushy when thawed. Cook the pasta fresh when reheating.
This Macaroni Soup is the perfect cozy meal for those times when you need something warm and satisfying. It’s easy to make, packed with veggies, and has tender pasta in every bite. Whether you’re serving it to your family for dinner or making a big batch to enjoy throughout the week, this soup is guaranteed to bring comfort to the table. Enjoy the hearty flavors and make this simple yet delicious dish part of your regular meal rotation!
