Easy One-Pot Beef and Macaroni Soup (Ready in 35 Mins)

Some nights, you just need a bowl of something warm. Something filling. Something that doesn’t take forever to make.

This beef and macaroni soup is exactly that.

It comes together in 35 minutes, uses simple pantry staples, and tastes like it’s been simmering all day. I’ve made this on rushed Tuesday nights, lazy Sunday evenings, and everything in between. Every single time, the bowls come back empty.

The best part? It’s all made in one pot. No juggling pans. No mountain of dishes. Just one pot, a wooden spoon, and dinner on the table fast.

Why You’ll Keep Coming Back to This Recipe

Think of this soup like a classic beef stew’s easier, faster cousin. You get all the comfort, all the flavor, but without the hours of waiting.

Every spoonful has:

• Savory ground beef for a hearty, protein-packed base
• Tender elbow macaroni that soaks up all that rich broth
• Colorful vegetables tucked into every bite
• A deeply flavorful tomato-beef broth that tastes way more complex than the effort involved

It’s the kind of meal that makes your kitchen smell incredible. Don’t be surprised if your family wanders in asking, “What’s cooking?”

Ingredients Breakdown

Before we cook, let’s talk about what goes into this soup and why each ingredient matters.

Lean ground beef is the backbone of this dish. Using 90% lean or higher keeps the broth clean and rich without that greasy film on top.

Diced onion is your flavor foundation. It softens into the beef as it browns, adding a sweet, savory depth right from the start.

Beef broth is where the magic lives. Go low-sodium if you can, so you control the salt level yourself.

Canned diced tomatoes bring brightness and a gentle acidity that balances the richness of the beef. And please, do not drain them. That juice is pure flavor.

Tomato paste is the secret weapon here. Just two tablespoons give the broth a deep, almost smoky richness you can’t get any other way.

Worcestershire sauce is subtle but important. It adds a layered, savory note in the background that makes you wonder why the soup tastes so good.

Dried oregano and basil round everything out with earthy, herby warmth.

Elbow macaroni is the classic choice for a reason. Those little hollow tubes grab onto the broth and hold it right up to your mouth with every bite.

Frozen mixed vegetables add color, nutrition, and save you serious prep time. No chopping, no blanching. Just toss them straight in from the bag.

Recipe at a Glance

Full Ingredients Table

How to Make Beef and Macaroni Soup

Step 1: Brown the Beef and Onions

Grab your largest pot or Dutch oven. Place it over medium-high heat and let it warm up for about a minute.

Add the ground beef and diced onions together. Cook them side by side, breaking the beef into small crumbles with a wooden spoon as it browns.

You’re looking for no pink left in the meat. That usually takes about 5 to 7 minutes. The onions will soften and turn slightly golden right alongside the beef.

Once browned, carefully drain off any excess fat. This keeps the broth tasting clean and fresh rather than heavy.

Step 2: Build the Broth

Now comes the fun part.

Pour in the 6 cups of beef broth and use your wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Those little bits are packed with flavor. This technique is called deglazing, and it’s one of the easiest ways to make a soup taste like it came from a restaurant kitchen.

Next, pour in the canned diced tomatoes with all their juices. Add the 2 tablespoons of tomato paste and stir until it fully dissolves into the broth.

Step 3: Season and Simmer

Stir in the Worcestershire sauce, dried oregano, and dried basil.

Here’s a small tip that makes a real difference. Before adding the dried herbs, rub them between your palms first. That friction wakes them up and releases their oils, which means more flavor in your soup.

Bring everything to a full boil. Then reduce the heat to a gentle simmer and let it go for 5 minutes. This is where the broth starts to come alive. The flavors settle in, deepen, and start to taste like something that’s been cooking far longer than it has.

Step 4: Add the Pasta and Vegetables

After those 5 minutes, stir in the uncooked elbow macaroni and the frozen mixed vegetables at the same time.

No need to thaw the veggies. They’ll cook perfectly right in the hot broth.

Simmer everything together for 10 to 12 minutes, stirring occasionally so the pasta doesn’t stick to the bottom.

Taste a noodle. When it’s tender and cooked through, you’re done.

Season generously with salt and black pepper to taste.

Step 5: Serve It Up

Ladle this soup into deep bowls while it’s piping hot.

It pairs beautifully with crusty garlic bread on the side. A simple green salad rounds things out if you want something fresh alongside the richness of the broth.

Storage Tips (This Part Matters)

Here’s something worth knowing before you make a big batch.

Pasta is basically a sponge. The longer it sits in liquid, the more broth it absorbs. By the next day, those elbow noodles can turn soft and bloated, and the broth level drops noticeably.

The fix? It’s simple.

Cook the macaroni separately in salted boiling water. Keep it stored apart from the soup base. When it’s time to serve leftovers, just scoop some pasta into a bowl and ladle the hot beef broth over the top. Your noodles stay perfectly firm for days.

For refrigerating, let the soup cool completely, then transfer it to an airtight container. It stays fresh for 3 to 4 days in the fridge.

For freezing, skip the pasta entirely. Freeze just the beef and vegetable broth base in a sealed container. It keeps well for up to 3 months. When you’re ready to eat, thaw the base, heat it up, and cook a fresh batch of macaroni to go with it.

Frequently Asked Questions

Can I use a different type of pasta? Absolutely. Any short pasta shape works well here. Fusilli, small shells, penne, or rotini are all great options. Just check the package cooking time, since some shapes take a minute or two longer than elbows.

Can I use fresh vegetables instead of frozen? Yes, fresh vegetables work great. Carrots, celery, and green beans are all solid choices. Just chop them small and add them to the pot before the pasta, since fresh vegetables need more time to soften than frozen ones do.

How do I make the broth thicker? This soup has a traditional, broth-forward consistency. If you want something closer to a stew, let it simmer uncovered for an extra 5 minutes. The starch from the pasta will naturally thicken things up. A little extra tomato paste helps too.

Can I swap out the ground beef? Yes. Ground turkey and ground chicken both work wonderfully here and soak up the savory broth just as well. Just make sure to brown whatever meat you use fully before adding the liquids.

This beef and macaroni soup has saved dinner in my house more times than I can count. It’s fast, it’s filling, and it genuinely tastes like you put in way more effort than you did.

I hope it does the same for you.

One-Pot Beef and Macaroni Soup

A comforting, hearty soup that tastes like it simmered all day but comes together in just 35 minutes. Perfect for busy weeknights or lazy Sundays.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 servings

Ingredients

  

• 1 pound lean ground beef 90% lean or higher preferred
• 1/2 cup onion diced; yellow or white
• 6 cups beef broth low-sodium preferred
• 14 ounces canned diced tomatoes do not drain
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 1/2 cups elbow macaroni uncooked
• 1 1/2 cups frozen mixed vegetables no need to thaw
• salt and black pepper to taste

Instructions

 

• In a large pot or Dutch oven over medium-high heat, brown the ground beef and diced onions together until no pink remains (about 5-7 minutes). Drain off any excess fat.
• Deglaze the pot by pouring in the beef broth and scraping up the browned bits from the bottom. Stir in the undrained diced tomatoes and tomato paste until the paste is dissolved.
• Add the Worcestershire sauce, dried oregano, and dried basil (rub the herbs between your palms to release the oils). Bring to a boil, then reduce heat and simmer for 5 minutes.
• Stir in the uncooked elbow macaroni and frozen mixed vegetables. Simmer for 10-12 minutes, stirring occasionally, until the pasta is tender.
• Season with salt and pepper to taste and serve hot.

Notes

To prevent the pasta from getting soggy in leftovers: Cook the macaroni separately and store it apart from the broth. Combine them only when serving.

Keyword Ground Beef, Macaroni, One Pot