Beefy Tomato Macaroni Soup Recipes

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GOULASH SOUP - BEEF AND TOMATO MACARONI SOUP



Goulash Soup - Beef and Tomato Macaroni Soup image

Beef and Tomato Macaroni Soup is one of the most comforting soups out there! It's filled with flavorful, pieces of grounnd beef, sweet tomatoes, hearty macaroni and a herbed broth. Destined to become a dinnertime staple!

Provided by Jaclyn

Categories     Main Course

Time 55m

Number Of Ingredients 16

1 lb lean ground beef
2 Tbsp olive oil
1 1/4 cups chopped yellow onion ((1 small))
1 cup chopped carrots (2 medium)
2 cloves garlic (, minced)
Salt and freshly ground black pepper
3 cups low-sodium beef broth
2 (8 oz) cans tomato sauce
1 1/2 (14.5 oz) cans petite diced tomatoes
1 Tbsp Worcestershire sauce
1 Tbsp chopped fresh marjoram ((or 1 tsp dried))
2 tsp chopped fresh thyme ((or 3/4 tsp dried))
2 bay leaves
1 1/4 cups (5.6 oz) dry small elbow pasta
1 1/2 cups frozen corn ((optional))
Fresh chopped parsley and finely grated parmesan cheese (, for serving)

Steps:

  • Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. Pour mixture onto a plate.
  • Heat remaining 1 Tbsp olive oil in pot over medium-high heat, add beef, season with salt and pepper and cook until browned. Drain fat from beef.
  • Return sauteed veggies to pot along with beef broth, tomato sauce, tomatoes, Worcestershire, marjoram, thyme, bay leaves and season with salt and pepper to taste. Bring to a boil. Add in pasta, cover and reduce heat to medium,. Boil stirring occasionally, until pasta has cooked through, about 15 - 20 minutes. If adding corn, stir in corn during last 3 minutes of cooking.
  • Remove bay leaves, serve warm garnished with fresh parsley and parmesan cheese if desired.

Nutrition Facts : Calories 479 kcal, Carbohydrate 57 g, Protein 26 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 59 mg, Sodium 1022 mg, Fiber 8 g, Sugar 13 g, ServingSize 1 serving

BEEFY TOMATO PASTA SOUP



Beefy Tomato Pasta Soup image

If you're a fan of Italian fare, you'll like this chunky combination from Nancy Rollag, Kewaskum, Wisconsin. "I enjoy this satisfying soup, and it's easier to fix than lasagna," she writes.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 13

1 pound ground beef
2 medium green peppers, cut into 1-inch chunks
1 medium onion, cut into chunks
2 garlic cloves, minced
5 to 6 cups water
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 tablespoon brown sugar
2 to 3 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked spiral pasta
Croutons, optional

Steps:

  • In a Dutch oven, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer. Drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. , Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired.

Nutrition Facts : Calories 207 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 718mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

BEEF MACARONI SOUP



Beef Macaroni Soup image

You'll love my quick version of classic beef macaroni soup. Loaded with veggies and pasta, it's just as good as if you made it all from scratch. -Debra Baker, Greenville, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 6

1 pound ground beef
2 cups frozen mixed vegetables
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1/4 teaspoon pepper
1/2 cup uncooked elbow macaroni

Steps:

  • In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.

Nutrition Facts : Calories 260 calories, Fat 11g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 357mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein.

BEEFY TOMATO AND MACARONI SOUP



Beefy Tomato and Macaroni Soup image

Provided by Laura

Number Of Ingredients 14

1 lb. ground beef
1 small-medium onion, diced
5 cups beef broth, this is just under 3 (15 oz) cans
1 (14 oz) can petite diced tomatoes
1 (10 3/4 oz) can tomato soup
1 (6 oz) can tomato paste
1/2 cup shredded carrots
3 Tbsp A1 steak sauce
1 Tbsp brown sugar
1 Tbsp worcestershire sauce
1/2 tsp dried basil
1/2 tsp garlic powder
salt and pepper to taste
1 1/2 cups dry macaroni, cooked

Steps:

  • In a stock pot, brown ground beef and onion together until beef is fully cooked. Drain off any excess grease.
  • Then mix in the beef broth, diced tomatoes, tomato soup, tomato paste, carrots, steak sauce, worcestershire, basil, garlic, salt, and pepper. Bring to a boil.
  • Reduce to a simmer and simmer for 10 minutes.
  • Add cooked macaroni and cooked until heated. At this point if the soup is too thick for you, feel free to add water to get the right consistency. I like it fairly thick. Serves 5-6.

BEEFY TOMATO MACARONI SOUP



BEEFY TOMATO MACARONI SOUP image

This soup is so easy to put together. Combine ground beef, onions, garlic , jarred spaghetti sauce, chicken stock, small pasta and seasonings and you have the most delicious soup. This will become part of your regular rotation soups.. it's a must try!

Provided by Barbara M.

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb ground beef
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced (I used a squirt of minced garlic)
2 teaspoons salt
1/4 teaspoon ground black pepper
1 (24 ounce) jar spaghetti sauce, any type
1 (8 ounce) can rotel, undrained (can be omitted if you prefer not a spicy kick)
1 teaspoon oregano or 1 teaspoon Italian spices
1 pinch ground cayenne pepper (optional but good)
4 cups chicken stock (not broth)
1/2 cup whipped cream cheese, at room temperature
1 cup small macaroni noodles (ditalini or small shells)
1/4 cup chopped fresh basil, divided

Steps:

  • In a large pot heat the olive oil over medium heat.
  • Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens.
  • Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink.
  • Next add the salt, pepper, oregano and the one shake of cayenne pepper to the beef and stir to combine.
  • Now pour in the chicken stock, pasta sauce and Rotel. Stir and bring to a simmer for 10 minutes.
  • Whisk in the cream cheese until smooth then add 1/2 of the fresh basil.
  • Pour in the pasta, stir and let cook for 10 minutes, covered, stirring halfway through cooking.
  • Spoon into bowls and garnish with the leftover basil.
  • *Note: The cream cheese will look lumpy when it first goes in -- WITH A WIRE WHISK, keep whisking it and it will blend until you see no white cream cheese left.

Nutrition Facts : Calories 440, Fat 24.3, SaturatedFat 8.6, Cholesterol 72.1, Sodium 1502.4, Carbohydrate 31.4, Fiber 2.6, Sugar 9.7, Protein 22.9

MACARONI, BEEF AND TOMATO SOUP



Macaroni, Beef and Tomato Soup image

This is a meal in itself. You can cut the recipe in half if you find it too big but it freezes very well. Everyone loves this recipe. Smells great when cooking - and it is very quick to make.

Provided by Nan in Ontario

Categories     < 60 Mins

Time 40m

Yield 20 serving(s)

Number Of Ingredients 10

3 lbs lean ground beef
6 medium onions, chopped
3 stalks celery, chopped
1 teaspoon salt
1 teaspoon pepper
4 (28 ounce) cans tomatoes (I use diced tomatoes.)
2 (10 ounce) cans tomato soup
10 -15 cups beef broth
3 -4 cups uncooked macaroni
1/2 teaspoon Worcestershire sauce

Steps:

  • Saute ground beef, onions and celery.
  • Add salt, pepper and tomatoes, tomato soup, beef broth, macaroni and worcestershire sauce.
  • Bring to a boil then simmer for 18 minutes.
  • Divide into containers and freeze if so desired.

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