Soups & Stews
This beef and tomato macaroni soup recipe delivers hearty comfort in every spoonful—tender beef, rich tomato broth, and perfectly al dente noodles working together for a meal that feels like a hug. The secret lies in slow-cooked beef that infuses the broth with deep umami flavor, while crushed tomatoes and aromatic herbs create a balanced, savory base. What sets this apart is the two-stage cooking process: first building layers of flavor in the broth, then incorporating the pasta at the very end to maintain that ideal texture.
What makes this recipe truly satisfying is its balance of protein, vegetables, and carbohydrates—no single component overpowers the others. The beef simmers until fork-tender, the tomatoes develop a natural sweetness, and the elbow macaroni absorbs just enough of that flavorful broth without turning mushy. This isn't just another soup; it's a complete, nourishing meal that comes together in one pot with minimal cleanup. The result is a soup that's rich enough to stand alone but light enough to enjoy any time of day.
By the time you're done, you'll have a steaming bowl of soup with tender beef chunks, vibrant tomato broth, and perfectly cooked noodles that hold their shape. The aroma alone—warm spices, slow-cooked beef, and simmering tomatoes—will have everyone gathering around the table. This recipe builds on classic techniques while adding modern touches like crushed tomatoes for depth and fresh herbs for brightness, ensuring every bowl tastes like it was made with love.
The best part? This soup scales beautifully for a family dinner or doubles easily for leftovers that taste even better the next day. Whether you're feeding a crowd or meal prepping for the week, this beef and tomato macaroni soup delivers restaurant-quality comfort without the fuss. Let's get started—your taste buds (and your dinner guests) will thank you.
Ingredients for beef and tomato macaroni soup
Heartwarming beef and tomato macaroni soup starts with these simple, flavor-packed ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast 🥩 | 1 ½ lb | Cut into 1-inch cubes |
| Elbow Macaroni 🍝 | 12 oz | Uncooked, al dente preferred |
| Crushed Tomatoes 🍅 | 28 oz | San Marzano preferred |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Carrots 🥕 | 3 medium | Peeled, chopped into chunks |
| Onions 🧅 | 1 medium | Diced, yellow or red |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube preferred |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano ideal |
| Bay Leaves 🌿 | 2 whole | Removed before serving |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
The chuck roast is non-negotiable here—it's the secret to that deep, meaty flavor. Grab it from the butcher section or pre-cubed from Costco if you're short on time. Look for good marbling, not lean cuts. The elbow macaroni should be high-quality—Barilla or De Cecco are my go-tos, but any good brand works. For the tomatoes, San Marzano cans make all the difference—they're sweeter and less acidic. If you can't find them, any good crushed tomatoes will do, but don't skimp on quality. The beef broth? Low-sodium so you can control the seasoning later.
No chuck roast? Stew beef or even brisket works in a pinch—just cut it into similar-sized pieces. Short on crushed tomatoes? Fresh tomatoes blended with a splash of broth gives a brighter flavor. The oregano can be fresh, but dried works just as well at half the amount. If you're feeling fancy, add a pinch of smoked paprika for depth. The bay leaves are easy to forget, but they add that classic soup flavor—just remember to remove them before serving. For the pasta, whole wheat adds extra texture if you're watching carbs. And if you're prepping ahead, cook the pasta separately and add it fresh at the end to keep it al dente.
This soup tastes even better the next day—3-4 days in the fridge, no problem. For freezer meals, portion it out before adding the pasta so you can cook noodles fresh when reheating. The broth keeps for up to 6 months frozen, so make extra. I always double the recipe because it's impossible to resist seconds. Store leftovers in airtight containers with a splash of broth on top to keep everything moist. And if you're serving a crowd, double the pasta—everyone loves seconds.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash another dish. Chuck roast and elbow macaroni simmer together—no separate pans, no fuss—just one pot that does all the work. The pasta soaks up the rich broth while the beef tenderizes, and honestly? I’m left with a single spoon to scrape.
- Deep Umami Bomb: That slow-cooked chuck roast? It melts into the crushed tomatoes and beef broth, creating a flavor so rich it feels like a hug. The carrots add just enough sweetness to balance the tang, and the elbow macaroni turns into little flavor sponges. Between us, this isn’t just soup—it’s a full meal in a bowl.
- Leftover Goldmine: This recipe actually improves the next day. The flavors meld even more overnight, and I’ve reheated it for lunch without a single complaint. My kids ask for it specifically on Wednesday mornings, and I’ve even frozen portions for those nights when takeout feels like too much effort.
- Budget-Friendly Powerhouse: Chuck roast is affordable, crushed tomatoes stretch miles, and beef broth makes this dish cost-effective without sacrificing taste. I’ve fed four people for under $10, and the leftovers stretch into another meal. It’s the kind of recipe that makes grocery day feel like a win.
Step-by-step instructions for beef and tomato macaroni soup
Here's how to build a hearty, umami-packed soup with tender beef and perfectly al dente noodles.
Sear the Chuck Roast for Deep Flavor
Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Pat the 1.5 lb chuck roast dry with paper towels and add it to the pot in a single layer. Let it sear undisturbed for 3-4 minutes until a deep golden crust forms.
This crust is flavor gold—it's what gives your soup that rich, caramelized depth. Once browned on one side, turn the meat and repeat on all sides until evenly browned. You'll end up with about 1-inch cubes of beautifully seared beef. Remove the meat and set it aside temporarily—we'll return it later.
Build the Flavor Base with Vegetables
In the same Dutch oven, add the diced onion and cook for 3-4 minutes until softened and translucent. Add the chopped carrots and cook for another 3 minutes, stirring occasionally. Here's where the magic happens: add the 2 tablespoons tomato paste and stir vigorously to coat the vegetables completely.
This creates a flavorful paste that clings to everything, forming the foundation of your soup. After 1 minute, add the 4 cloves minced garlic and 1 teaspoon dried oregano, stirring for 30 seconds until fragrant. The garlic should smell pungent but not burned—this is your cue to move quickly before it turns bitter.
Simmer the Broth with Tomatoes
Pour in the 4 cups beef broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the 28 ounces crushed tomatoes, 2 whole bay leaves, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer uncovered for 30 minutes.
During this time, the flavors will meld beautifully. You'll notice the broth deepening in color and developing a rich, tomatoey aroma. The bay leaves will infuse subtle earthy notes, and the tomatoes will break down slightly, creating a velvety texture. This is where the soup's character really starts to develop—don't rush this step.
Cook the Beef and Pasta Together
Return the seared chuck roast to the pot and add the 12 ounces elbow macaroni. Stir gently to distribute the noodles evenly. The pasta should cook in the soup's liquid, so you don't need to pre-boil it separately. Bring the soup back to a gentle simmer and cook for 15-18 minutes, stirring occasionally.
You're aiming for al dente pasta—firm to the bite with a slight resistance. Test a noodle by tasting it or cutting one in half. The beef should also be tender enough to easily pull apart with a fork. If the soup looks too thick, add ½ cup hot water to loosen it. The pasta will continue cooking slightly even after you remove it from heat.
Finish and Garnish
Once the pasta is al dente and the beef is tender, remove the 2 bay leaves and stir in the 0.25 cup chopped fresh parsley. Taste and adjust seasoning if needed—this is your chance to balance the flavors. The soup should be rich but not overly salty, with a perfect harmony of tomato, beef, and herbs.
Ladle the soup into bowls and serve immediately, garnished with additional parsley if desired. The aroma alone will make your kitchen smell like a cozy Italian trattoria. Each spoonful delivers tender beef, al dente pasta, and a velvety tomato broth that's packed with umami flavor—this is comfort food at its finest.
Pro Tips For Making Beef And Tomato Macaroni Soup
- SEAR THE CHUCK ROAST: After burning three batches of this soup, I finally learned to sear the chuck roast in two batches—cut it into 1.5-inch chunks first, then brown them in a heavy pot over medium-high heat with 1 tablespoon of oil. The crust locks in flavor and prevents the meat from turning to mush later. (Yes, even if you're impatient like me.)
- SALT THE BROTH FIRST: I used to add salt only at the end, and the soup always tasted flat. Instead, season the beef broth before adding it to the pot—aim for 1.5 teaspoons per 4 cups, plus a pinch of black pepper. The salt dissolves fully and penetrates every bite, especially when the pasta soaks it up.
- COOK PASTA AL DENTE: This isn’t the prettiest method, but it’s the tastiest: boil the elbow macaroni in salted water until it’s just firm to the bite (about 1 minute less than package instructions). Finish cooking in the soup—it’ll absorb the broth perfectly without turning mushy. (Your future self will thank you.)
- BLOOM THE TOMATOES: Dump the crushed tomatoes into the pot after the meat has browned and the carrots have softened. Let them simmer uncovered for 5 minutes first—this deepens their flavor and cuts the acidity. Skip this, and the soup will taste like a can of tomatoes, not a home-cooked meal.
Storing and reheating your leftovers
Refrigerator Storage
Let your soup cool to room temperature for no more than 2 hours before transferring it to airtight containers—I love using glass Pyrex containers with snap-on lids. Store it in the fridge at 40°F or below for up to 4 days. The flavors actually deepen overnight as the ingredients meld together. Just
Freezer Storage
This soup freezes beautifully for up to 3 months without losing quality. I recommend using quart-sized freezer bags or airtight containers with tight-sealing lids. For best results, freeze it before adding the pasta—this way, you can cook fresh noodles when reheating. Label your containers with the date so you can keep track of freshness. The broth alone can even last up to 6 months if frozen properly. ❄️
Stovetop Reheating
My preferred method for reheating is on the stovetop because it brings back that restaurant-quality texture. Transfer the soup to a pot and heat over medium-low heat, stirring occasionally. If the soup looks thick, add ¼ cup hot water or broth to loosen it. Bring it to a gentle simmer and cook for 8-10 minutes, stirring frequently. Taste and adjust seasoning—it often needs a pinch of salt after reheating. The pasta should be heated through, but not mushy. 🔥
Microwave Reheating
For a quick lunch, microwave reheating works in a pinch. Transfer the soup to a microwave-safe bowl and cover it with a damp paper towel. Heat on 70% power for 3-4 minutes, stirring halfway through. If the soup seems too thick, add a splash of water or broth. Let it sit for 1 minute after heating to allow flavors to meld again. The pasta might soften slightly, but it's still delicious. Stir in extra parsley after reheating for freshness. ⏱️
Freezer-to-Stovetop
When reheating from frozen, transfer the soup directly to a pot from the freezer. Add ½ cup extra broth or water to help it thaw and heat evenly. Cook over medium-low heat for 12-15 minutes, stirring occasionally. If you froze the soup without pasta, cook 12 oz elbow macaroni separately in boiling water for al dente, then mix it in at the end. This method ensures your soup is just as hearty as the first time. 💫
Serving Leftovers
Leftovers taste even better the next day! Serve with a sprinkle of grated Parmesan cheese or a dollop of sour cream for extra richness. Pair it with a crusty baguette or a side salad for a complete meal. If you're prepping for a crowd, double the recipe—it's impossible to resist seconds. The beauty of this soup is that it reheats perfectly, making it ideal for meal prep. 🍽️
Nutrition facts
Frequently asked questions
Can I substitute ground beef for chuck roast?
You can use ground beef, but the texture and flavor will differ. Ground beef cooks faster and won't give you those tender, meaty chunks that make this soup so satisfying. If you must substitute, use 1 lb lean ground beef and brown it thoroughly before adding the other ingredients. For best results, stick with chuck roast—it's worth the effort for that melt-in-your-mouth tenderness.
How do I adjust the spice level for kids?
For milder flavor, reduce the oregano to ½ teaspoon and skip the black pepper. You can also omit the tomato paste or use 1 tablespoon instead of 2—it's what gives the soup its depth. If you're worried about salt, use ½ teaspoon instead of 1.5 teaspoons and let kids add their own pinch at the table. The natural sweetness of the tomatoes will still shine through.
Why does my pasta turn mushy when cooking in the soup?
This usually happens when the pasta cooks too long or the soup isn't hot enough. Always cook the pasta in the soup over medium-low heat and stir occasionally to prevent sticking. Test the pasta after 12 minutes—it should be al dente. If your soup is too thick, add ½ cup hot water to loosen it. The key is patience: the pasta will finish cooking slightly even after you remove it from heat.
Can I make this soup in an Instant Pot?
Sauté the beef, onions, and carrots as directed, then add all remaining ingredients except the pasta. Seal the lid and cook on High Pressure for 20 minutes. Quick-release the pressure, stir in the pasta, and cook on Keep Warm for 5 minutes. The Instant Pot version cooks faster but may need a splash of water if it's too thick. The flavors will still be rich and comforting.
What's the best way to make this soup vegetarian?
Replace the beef with 1 lb mushrooms (cremini or portobello) sliced and 1 cup lentils (cooked or canned). Use vegetable broth instead of beef broth and add 1 teaspoon smoked paprika for depth. The tomatoes and herbs will carry the dish beautifully. For extra protein, stir in ½ cup crumbled feta cheese at the end.