Beef & Tomato Macaroni Soup

4.80 from 5 votes

Goulash Soup is a beef and macaroni soup, made with a rich broth, macaroni & veggies for a satisfying meal that's ready in under an hour.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Soup

Cuisine: American

Servings: servings

Author: Kristin Maxwell

Ingredients

1 pound lean ground beef
1 small onion diced (about 3/4 cup)
2 garlic cloves minced
1 teaspoon Italian seasoning
2 bay leaves
14 ounces canned diced tomatoes with the juice
32 ounces beef broth
1 cup water
2 tablespoons tomato paste
Dash of Worcestershire sauce
2 cups frozen mixed vegetables
2 cups uncooked macaroni
Salt and pepper to taste
Fresh chopped parsley option, for garnish

Instructions

Heat a large soup pot over medium heat. Add ground beef, onion and garlic. Cook until meat is no longer pink. Drain off any excess grease.
Stir in Italian seasoning and bay leaves and cook for one minute.
Add beef broth, water, tomatoes, Worcestershire and tomato paste to the pot. Stir to combine, then bring to a boil.
Cover and reduce heat to low. Simmer for 20-30 minutes. Taste and add salt and pepper as desired.
Pour in frozen vegetable and simmer for another 10 minutes.
Meanwhile, in a small pot, cook macaroni according to package directions. Drain, rinse and set aside. (We cook the macaroni separately so the starch doesn't thicken the soup, but you can cook it in the soup if you prefer).
Add macaroni to the soup. Ladle into bowls and garnish with fresh chopped parsley.

Notes

To freeze, store the macaroni and soup separately, in airtight containers in the refrigerator for up to 4-5 days. Reheat in a pot on the stove, and add the macaroni to the simmering soup for 5 minutes.

For leftovers, store the macaroni and soup separately, in airtight containers in the refrigerator for up to 4-5 days. Reheat in a pot on the stove, and add the macaroni to the simmering soup for 5 minutes.

Nutrition

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