Description

This hamburger macaroni soup is an easy, one-pot comfort food that combines ground beef, elbow macaroni, tomatoes, broth, and veggies into a filling, family-friendly dinner. Simmered to perfection and optionally topped with cheese, it’s quick to make, full of flavor, and perfect for busy weeknights or make-ahead meals. Whether you keep it light and tomato-based or add cheese for a cheeseburger soup twist, this dish is guaranteed to be a crowd-pleaser.

Ingredients

1 lb ground beef
1 cup elbow macaroni, uncooked
1 medium onion, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
4 cups beef broth
1 cup frozen corn
1 cup frozen green beans
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
1 tbsp olive oil

Instructions

· In a large pot or Dutch oven, heat olive oil over medium heat and cook the chopped onion until softened. Add minced garlic and cook for another minute until fragrant.

· Add ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.

· Stir in diced tomatoes, tomato sauce, and beef broth. Add basil, oregano, salt, and pepper. Mix well to combine.

· Bring the soup to a gentle boil, then reduce heat and let simmer for 10 minutes.

· Add the uncooked elbow macaroni, corn, and green beans. Stir everything together and continue to simmer until the macaroni is tender, about 10–12 minutes.

· Taste and adjust seasoning if needed. Serve hot with optional garnish like shredded cheese or chopped parsley.

Notes

Use lean ground beef to reduce excess grease.
For best texture in leftovers, cook and store pasta separately.
Stir occasionally while simmering to prevent sticking.
Freeze in individual portions for quick lunches or dinners.

Add cheese just before serving for best melt and texture.