Comforting Macaroni Soup Recipe with Savory Broth and Veggies

Why you’ll love it

This hamburger macaroni soup is both nourishing and satisfying. The balance of protein, carbohydrates, and fiber helps keep you full for hours, and because it’s dairy-free it suits many diets. It’s flavorful enough to win over picky eaters while still being simple to prepare.

Built from affordable pantry staples, this recipe stretches a little ground beef into a comforting, veggie-forward soup. With carrots, corn, and fresh spinach added near the end, it’s wholesome and family-friendly. Much of the cooking is hands-off, so it’s a fuss-free weeknight winner.

What you’ll need

• Olive oil – for sautéing.
• Onion and garlic – aromatic base; a sweet or yellow onion works well.
• Ground beef – lean varieties keep the soup lighter.
• Celery, carrots, and spinach – for texture, color, and nutrients.
• Beef broth – adds depth to the tomato broth.
• Canned fire-roasted tomatoes and corn – convenient and flavorful.
• Italian seasoning – an easy blend of dried herbs.
• Macaroni – small pasta holds up nicely in soup.

Tools for this recipe

Nothing fancy is required: a large soup pot or Dutch oven and a ladle are all you need to get started. A garlic press is handy if you prefer not to mince by hand.

How to make macaroni soup

Below is a clear step-by-step overview. Full ingredient amounts and detailed instructions are in the recipe card further down.

Start by heating oil in a large pot. Add the chopped onion and ground beef and cook over medium-high heat until the beef is browned, breaking it up as it cooks. Spoon out most of the excess fat. Stir in the garlic and cook briefly until fragrant.

Add the celery, carrots, beef broth, fire-roasted tomatoes (with juices), drained corn, and Italian seasoning. Bring the mixture to a boil, then reduce the heat and simmer, covered with the lid slightly open, until the vegetables begin to soften.

Stir in the uncooked macaroni and simmer until the pasta is tender, about 12–15 minutes, stirring occasionally so it doesn’t stick. Season with salt and pepper, then fold in the fresh spinach and let it wilt before serving.

Substitutions and variations

• Swap vegetables as needed—kale can replace spinach for a heartier texture.
• To make the soup more pasta-forward, add an extra cup of water or broth and increase the pasta to 1 cup uncooked.
• Use half ground beef and half Italian sausage for a bolder flavor.

What to serve with macaroni soup

• Serve with fresh bread—French or sourdough are great for sopping up the tomato broth.
• A crisp green salad pairs nicely; a simple vinaigrette or creamy pesto dressing complements the soup.

Leftovers and storage

• Refrigerate leftovers in a covered container for 3–4 days. Note that the pasta will absorb broth over time; add extra beef broth when reheating if needed.
• If you plan to freeze the soup or keep most of it for later, cook or add the pasta when reheating so it doesn’t become soggy.