Hey there, soup lovers!
Looking for a cozy meal that warms you up from the inside out? I’ve got a treat for you!
Today, I’m sharing my go-to recipe for tomato soup with macaroni.
It’s classic comfort food that’s easy to whip up and oh-so-delicious.
Perfect for chilly days or when you just want something hearty and satisfying.
Grab your spoon, and let’s dive in!
Possible Ingredient Alternatives
For the minced beef, ground turkey or plant-based crumbles can be used as alternatives. Ground turkey offers a leaner option with similar texture, while plant-based crumbles cater to vegetarian or vegan diets. Adjust cooking time slightly, as these alternatives may cook faster than beef.
Concentrated beef stock can be replaced with vegetable stock for a vegetarian version, or low-sodium beef broth for a healthier option. Use the same amount as called for in the recipe. If using broth instead of concentrated stock, reduce other liquid components slightly to maintain the desired consistency.
Macaroni elbows can be substituted with other small pasta shapes like shells or rotini, or with gluten-free pasta for those with gluten sensitivities. Whole wheat pasta can also be used for added fiber. Cook these alternatives according to package instructions, as cooking times may vary from regular macaroni.
| Preparation Time | 20-30 minutes |
| Cooking Time | 480-600 minutes |
| Total Time | 500-630 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-1900
- Protein: 110-120 g
- Fat: 70-80 g
- Carbohydrates: 150-160 g
Ingredients
- 1 pound minced beef
- 1 cup diced onion
- 3 minced garlic cloves
- 6 cups concentrated beef stock
- One 28-ounce can diced tomatoes
- One 28-ounce can whole tomatoes
- 1/2 cup ketchup
- 1 1/2 tablespoons worcestershire sauce
- 1-2 tablespoons brown sugar, adjust to taste
- 1 teaspoon italian herb mix
- 3 cups cooked macaroni elbows or 2 cups uncooked macaroni
- Salt and pepper, to your liking
Step 1: Brown the Beef and Aromatics
In a medium frying pan over medium heat, brown 1 pound of ground beef alongside 1 cup of diced onion and 3 minced cloves of garlic.
Cook until the beef is no longer pink and the onions are translucent.
Drain any excess grease, and if desired, rinse the beef with hot water to further remove any remaining grease.
Afterward, transfer the beef mixture to a large crockpot.
Step 2: Add Broth and Seasonings
Add 6 cups of very strong beef broth, one 28-ounce can of chopped tomatoes, one 28-ounce can of whole tomatoes, 1/2 cup of ketchup, 1 1/2 tablespoons of Worcestershire sauce, 1-2 tablespoons of brown sugar (adjust to taste), and 1 teaspoon of Italian seasoning to the crockpot.
Taste the mixture and adjust the sugar and Worcestershire sauce according to your preference if necessary.
Step 3: Slow Cook the Soup
Place the lid onto the crockpot and cook the soup on low heat for 8-10 hours.
This slow cooking process will allow the flavors to meld beautifully and the beef to become tender.
Step 4: Add Macaroni
When ready to serve, decide whether you’d like to add dry or pre-cooked macaroni.
If using dry, add 2 cups of dry macaroni to the crockpot and cook for an additional 20-25 minutes until the pasta is al dente.
If using pre-cooked macaroni, add 3 cups directly into the soup, allowing it to heat through before serving.
Step 5: Instant Pot Variation
For Instant Pot preparation, use the sauté function to brown the ground beef and onions until the beef is no longer pink.
Add the garlic towards the end and cook for another minute for flavor.
Then, proceed with adding all the same ingredients as described in Step 2, seal the pot, and cook under pressure for a quicker version of this hearty dish.
