Pin
If it's cold out and you want something tasty that fills you right up, this is your go-to. You toss everything—juicy beef, macaroni, tomatoes, veggies—in one pot. Let it bubble away until those noodles soak up all that flavor. It's so comfy, my family never leaves leftovers behind.
The first time I put this together was when we finished bagging up leaves on a chilly day. The smell hit everyone as soon as we walked in. No one could wait—they grabbed bowls before I even had a chance to set forks out. Now it's the first thing I think of for something warm and homey.
Mouthwatering Ingredients
- Chopped parsley: sprinkle some for green, fresh notes on top
- Dried basil: a big herby punch that goes with tomato so well
- Shredded Parmesan cheese: toss on at the end if you want a cheesy vibe
- Macaroni noodles: elbow shapes work best but most short types do fine
- Beef broth or stock: stick with low sodium so you can make it as salty as you like
- Diced tomatoes: canned and good quality means natural sweet flavor
- Tomato paste: gives deeper tomato taste and thickens everything nicely
- Soy sauce: low sodium brings that deep savory flavor without getting too salty
- Mixed vegetables: use frozen for quickness, just make sure they're not frosty
- Ground beef: go for a lean blend so it's not greasy
- Bay leaves: a couple of these simmered in give a subtle earthy thing
- Garlic salt: kicks up the flavor so the beef pops from the start
Simple Step-by-Step Directions
- Serve and Top It Off:
- Take those bay leaves out, give the soup a taste, and fix the seasoning if you need to. Spoon into bowls, top with fresh parsley if you want, and let everyone pile on Parmesan. Now, dig in while it’s steamy.
- Simmer the Pasta:
- When the soup starts to bubble, pour in dry macaroni. Push the pasta down so it's mostly under the broth. Drop the heat, pop on a lid, and let it chill out for about fifteen minutes. Halfway through, give it a stir so the noodles don’t stick together. Check for that just-right bite.
- Build Everything Up:
- Glug in the beef broth first, then straight in with diced tomatoes (juice and all) and that tomato paste. Add soy sauce and then tip in your frozen veggie mix. Get it all blended and scrape up those good browned bits from the pot—those make the broth taste even better.
- Season Like Crazy:
- Once the beef’s browned, shake over dried basil, garlic salt, and throw in your bay leaves. Stir so every crumb gets coated. This is the base for all your flavor.
- Brown That Beef:
- Put the beef in a big soup pot or Dutch oven, turn up to medium-high, and break it up as it cooks. Let it get really brown, even a little crispy in spots. Pour off any extra grease so nothing ends up oily.
Pin
The way I like it best is to grate a big heap of Parmesan over the top right before serving. The cheese hugs the noodles and adds a rich, salty hit. It always reminds me of big, noisy Sunday meals back in the day—the kind of memories that stick.
Best Ways To Store
Let the soup cool off all the way before packing it up. Seal it tight and keep it in the fridge. You want to eat it within three days. If the noodles suck up extra broth and it gets thick, just splash in a bit more beef stock or water while you warm it up. Need to store it longer Freeze it in single servings for up to three months.
Swaps and Changes
No beef on hand Try using ground chicken or turkey for a lighter bowl. Out of macaroni Just grab another hearty pasta you’ve got around. Add even more veggies—think tossing in fresh spinach or a can of beans. Use what you’ve got—this dish is totally flexible.
Pin
Yummy Pairing Ideas
Scoop this up with a chunk of rustic bread or some soft rolls to get every last bit. Feeling wild Try it spooned over a pile of mashed potatoes for a stick-to-your-ribs twist. Top with fresh parsley or a shake of hot sauce if you want some pep.
Warm Cultural Origin
This dish takes you right back—classic American comfort built from stuff you probably have around. It came from stretching a simple stack of pantry items into something that feels like a treat. It's related to Italian pasta e fagioli and American goulash, just proof that basic, hearty food never goes out of style.
Recipe FAQs
- → How do I keep the macaroni from turning too soft?
Stop cooking the macaroni once it’s got a little bite left and don’t let it keep boiling. If you’re prepping in advance, boil the pasta by itself and mix it in right before you want to eat.
- → Which veggies taste good in this meal?
Grab a bag of frozen mixed veggies if you’re in a rush, or toss in things like carrots, green beans, corn, or peas. If you’re using fresh, drop them in the pot to simmer so they cook up nicely.
- → Is there a swap for ground beef?
For sure! Try ground turkey, chicken, or even a meat-free crumble if you want something lighter or vegetarian.
- → What's the best way to save extras?
Let it cool down, then stick it in a container with a good lid in the fridge for three days tops. Macaroni soaks up broth, so splash a little more in when you reheat it.
- → Will this hold up in the freezer?
Yep, you can freeze it for about three months. Let it cool down first, store in a freezer container, and warm it up later with more broth for best results.
- → What should I put on top for extra flavor?
Scatter some chopped parsley or grate some Parmesan on each bowl. If you like, toss on fresh basil or even a few cracks of pepper.