Classic Beef & Tomato Macaroni Soup

Talk about comfort food, this beefy macaroni and tomato soup is seriously the best thing I have tasted all fall! There’s a reason it’s a timeless classic!

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Site Index Beef Ground beef Ground beef soup Macaroni Soup Vintage recipe

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This Beef & Tomato Macaroni Soup is one of the best soups you can make, especially for colder weather as it warms you right up. It’s easy to make and a classic from my childhood. I hope you like it!

Beef & Tomato Macaroni Soup is super easy to make

What I love about this method is that you pre-cook the noodles (morning of, day before, it doesn’t matter) and then you add them in at the end of the day, just long enough to heat them up. The soup simmers all day long if you want, then when you come home, you have it waiting for you. Just add the pre-made noodles and there’s dinner!

Precooked noodles make this a snap!

Precook your noodles the day before or the morning of and just add them in during the process at the end to heat them up. It’s that easy!

Other Delicious Beef Soup Recipes

Beef & Tomato Macaroni Soup Tips & Tricks

  • My biggest suggestion for this recipe is to drain and rinse the ground beef. You can see that this soup has a bit of grease in it (and oh…that is what makes it so lovely!) but a lot of recipes don’t even have you drain it. I suggest doing so as you don’t want a ton of grease in your soup.
  • The stronger the beef broth the more beefy your soup will end up and a little extra Worcestershire sauce helps with that as well! I prefer adding in dry macaroni 30 minutes before serving but if you are in a time crunch at the end of the day, pre-cook and then add the pasta in.

Happy Cooking!


Classic Beef & Tomato Macaroni Soup

Talk about comfort food, this beefy macaroni and tomato soup is seriously the best thing I have tasted all fall! There’s a reason it’s a timeless classic!
4.94 from 127 votes
Prep Time
15 minutes
Cook Time
8 hours
Total Time
8 hours 15 minutes
Main Course
Karlynn Johnston


  • 1 pound ground beef
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 6 cups beef broth very strong
  • One 28 ounce can Chopped Tomatoes
  • One 28 ounce can whole Tomatoes
  • 1/2 cup ketchup
  • 1 1/2 tablespoons Worcestershire sauce
  • 1-2 tablespoons brown sugar to taste if you have a sweeter ketchup you may not need it
  • 1 teaspoon Italian seasoning
  • 3 cups cooked elbow macaroni OR 2 cups dry macaroni to add in at the end
  • salt and pepper as desired


Crockpot Directions

  • In a medium frying pan, brown the ground beef, onion and garlic until ground beef is no longer pink. Drain the grease (I also like to rinse it with hot water to remove most of the grease) and place in a large crockpot.
  • Add the broth, cans of chopped and whole tomatoes, Worcestershire, ketchup,brown sugar (if wanted) and Italian seasoning. Add more sugar and Worcestershire to taste if needed. Place the lid on the crockpot and cook on low for 8-10 hours.
  • When you are ready to serve, either add the dry macaroni and let cook for 20-25 minutes OR add cooked macaroni. Let the macaroni heat through and serve!

Instant Pot Directions

  • Press the saute button and fry the ground beef and onions until the beef is no longer pink. Add in the garlic. Fry for another minute or so. Drain the grease.
  • Use the Instant Pot like the slow cooker,  using the slow cook button and the instructions above OR
  • Add in the remaining ingredients except for the macaroni. Cook on the SOUP setting for 10 minutes. ( this really helps get the beef flavor going.) Release the pressure manually.
  • Add the DRY macaroni, (not cooked or it will be mush!)  then cook for 10 minutes on the SOUP setting again. Release manually or with the NPR ( naturally)
  • Serve and enjoy!

Recipe Video

Recipe Notes

You can also do this in the Instant Pot!

Nutrition Information

Calories: 385kcal, Carbohydrates: 48g, Protein: 19g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 890mg, Potassium: 474mg, Fiber: 2g, Sugar: 7g, Vitamin A: 84IU, Vitamin C: 3mg, Calcium: 50mg, Iron: 2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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Site Index Beef Ground beef Ground beef soup Macaroni Soup Vintage recipe

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Ken says

    Just wanted to say hi and how much I enjoy your delicious meals.
    I’m sort of new at this but I’ll learning.
    I’ve had some excellent meals using your recipes.
    Keep up the great work.
    Ken from Canada5 stars

  2. Jan says

    Mmmmmmm. I had to change some things, used penne didn’t have elbow. Didn’t have enough beef broth mixed up some bullion used that. Husband really liked it too. he made the comment, nice change of pace…I can just taste this on a cold winter day!5 stars

  3. Frank says

    I’ve made this several times. Delicious just as-is and so easy! I cook the macaroni separately and put the macaroni and soup together bowl-by-bowl. This lets me store the leftover pasta and soup separately so the pasta doesn’t get mushy. Because, with this method, the pasta is not getting cooked in the soup (absorbing some liquid), I reduce the beef broth to four cups instead of six, still keeping it extra strong.

    85% lean ground turkey substitutes well for the beef, reducing saturated fat, and is still delicious. I also add a teaspoon of liquid smoke and a teaspoon of smoked paprika. For family members who like things a little spicy, they can cayenne pepper powder to individual bowls. The flavors pair beautifully!5 stars

  4. Kenneth Weaver says

    I am deleting you because it is so difficult to go direct to the receipts ingredients. I don’t need to read or schroll thru 14 pages of detail. I just need to see the receipt1 star

    • Shawna K says

      Remember bloggers earn money from ads and a good story (like you’d hear from the coin of you were learning the reopening person) with the recipe gives room for the ads too.

      You can click on ‘jump to recipe’
      Then sometimes I click on ‘print’ and see just the recipe that way.

      These recipes are worth it!

    • Shawna says

      Remember bloggers earn money from ads and a good story (like you’d hear from the coin of you were learning the reopening person) with the recipe gives room for the ads too.

      You can click on ‘jump to recipe’
      Then sometimes I click on ‘print’ and see just the recipe that way.

      These recipes are worth it!5 stars

    • Christine says

      My picky Italian roommate requests this soup! I used 1-14oz can of Chopped Tomatoes, 1-14oz can of petite diced tomatoes and less ketchup. I had to add more beef broth after 2 cups of dry elbow macaroni soaked up the broth. Sprinkled with parmesan cheese and we are eating this for a week , great soup 🍲

    • Tracy says

      Mr. Kenneth Weaver,
      If you can imagine, these types of websites are for everyone to use and enjoy. If you don’t need to look at step by step instructions and pictures, you have an option to “jump to recipe” at the top of the recipe page. I certainly don’t think it is necessary to give a 1/5 star rating. Not fair of you. By the way how about proofreading your reviews before you send. You’ve used the word “receipt” twice in your review instead of the word “recipe.”5 stars

      • Christine says

        Believe it or not, back in the 17 and 1800’s a recipe was called a receipt! Mr. Kenneth Weaver was very rude!5 stars

    • lisa hall says

      lol ummm ok but i had no problems getting the recipe..

  5. PodunkMama says

    The first time I made it my husband ate it for dinner, as well as the next day’s breakfast, lunch, and dinner–AGAIN! To make the stronger beef broth stronger, I use a carton of beef broth liquid and 3 beef bullion cubes. I also used a can of petite diced tomatoes instead of the whole tomatoes. It has become one of my family’s top 3 favorite soups! Thank you for this DELICIOUS recipe! I’m off to make it again for a COLD WINTER DAY!

    • Jan says

      Second time to make this soup, my husband really enjoyed it as did I!
      all the ingredients I love…very good soup thank you!!!😋5 stars

  6. TM says

    Thank you for the recipe. I made this in a dutch oven on the stove top. I used this recipe as a base to use up a leftover roast! I diced up the leftover meat and added the roasted veggies at the end, after the pasta was done so they wouldn’t be so soft. This comes together very quickly and is a lovely homey dish. I guess mine was more of a stew. My substitutions aside from the roast beef were to trade 1 cup of wine for water and to use better than bullion. I also added drippings and sauce from my roast and sauteed the onion with some diced celery, carrot, and a couple of mushrooms.5 stars

  7. Carol says

    My family had a completely different version of this where you cooked beef short ribs to make the beef broth then added canned tomatoes and macaroni. My family didn’t use a lot of seasoning so it was just salt and pepper to taste.5 stars

  8. Keith H says

    “The whole blinkin’ family…” That is *so* British, Karlynn, (and definitely doesn’t sound American to me), so I’m supposing it has lingered on in Canada. Anyway, this soup is in the Instant Pot right now, so fingers crossed. Inflation has gone worst-in 30-years crazy here in England, so recipes that are tasty and meaty, butd don’t break the bank, are just the ticket right now.5 stars

  9. Leslie Kelley says

    Recipe is just what I was looking for-no celery and yes please Worchestire sauce! I am going to make it with diced hot dogs vs ground beef for a change up.5 stars

  10. Mary Tognazzini says


    • Kent says

      Just buy a small jar of Better than Bouillon beef broth. It’s super condensed broth, it’s a paste that you either add to water or I would just add it to that beef broth. I would just add a tablespoon of it to the recipe and see what you think. If you need more, then add more. I add a really big tablespoon of it to my chili and it really gives it a beefy background.

      • Tonia says

        I definitely agree with having Better Than Bouillon on hand. They also make an amazing ham base, I keep several flavors.
        Also, specific to beefyness, I keep a small jar of inexpensive decaf instant coffee crystals in my spice cabinet. I learned the trick a million years ago – just a few small sprinklings of crystals to taste. Beef, chocolate, coffee, they all share similar flavor profiles.

  11. Jennie says

    Karlynn, I only have an Instant Pot now. Do you think this soup would turn out better if I used the pressure cook or the slow cook function? If need be, I have a tempered, vented glass lid from another kitchen pot that I could use to slow cook, if that’s preferable to the regular IP lid.

    I look forward to hearing your thoughts re slow vs pressure cook for this recipe. And does the lid make a difference?

    Your Beef, tomato & mac soup is SO on tomorrow’s menu! 🙂


    • Jennie says

      Ended up going with your pressure cook instructions and the soup turned out perfectly. 😀
      Only adjustments I made were seasonings to my family’s tastes added to pot before pressure cook time: half jalapeno de-seeded & minced; more fresh garlic + a tsp dry; and an extra tsp of crushed dry rosemary.

      Dinner was easy and yummy. Thanks Karlynn!5 stars

  12. Donna Merrill says

    Omg! Exactly how my Mom made it and I hadn’t made since my mom died.
    But I have since seeing yours and it is one of my Favorites for winter! I also add carrots and celery to mine and a touch of cayenne for an extra kick with pre cooked macaroni on the side so not to get mushy5 stars

  13. Cheryl B says

    This was so good. Thank you! When I read you’d rather burn down your house than clean I knew this would be tasty! Plus, I thought, I’m not the only one that thinks – should I burn or clean?5 stars

  14. RLS says

    I appreciate everyone’s reviews and thoughts, however…..I prefer to read reviews based on other people’s thoughts on the ACTUAL soup, not what ifs or what maybe? I’m not a food snob, just a mom trying to cook a meal for my family based on facts

    • Nikki Reuer says

      I made this tonight. It was delish!!! Here is what I changed based on my food preferences and my families. Instead of a second can of whole tomatoes, I used the same sized can of tomato juice and tossed some extra diced tomatoes in (I love tomato). Used 5 cups of beef broth, and 1 cups beef consume with an added shot of beef bouillon. I also added carrots and cooked 1.5 cups of macaroni beforehand and added 1/2 cup at the end of the cook. Was DELISH!!!

  15. MEL says

    Just found your site and looking forward to try some of your recipes. Thank you

  16. Tarra says

    I did this on the stove rather than the crock pot and it was perfect! Two cartons of Campbell’s broth and an extra tbsp of powdered broth to make it stronger. Delicious! Will definitely continue to make this!5 stars

    • Denise says

      Campbells soup makes a double strength beef broth in a 10oz can.5 stars

  17. Ashley says

    What do I do with the whole tomatoes when it is done cooking? Will they cook down? Do I remove them? Chop them? Thanks for any feedback!

    • Cassie says

      I would also like to know what we are supposed to do with the whole tomatoes…

    • P Carpenter says

      The Whole Tomatoes in the recipe actually come in a can.
      These will cook down in the pot. I guess you can
      cut them up before you pour them into the mixture. Personal preference.4 stars

  18. Trudy says

    I am making this tomorrow! Thank you for having a slow cooker recipe that isn’t finished cooking in 4 hours!!! What full time working parent gets home in 4 hours!?

  19. Sheri says

    Can I substitute any other seasoning as I don’t care for the Italian mix?

  20. Diane DeRochie-Larose says

    What an easy soup to make in the Instant Pot I cut up my veggies & cooked the ground beef the day before so I just had to add them in when I was ready to make the soup. It s a favourite in our house with the cold weather upon us5 stars

    • Dena says

      I also made this as a stovetop recipe, let it simmer for a while before adding dry noodles. I blended the whole tomatoes before adding (bc that’s what I do for a similar recipe). I added diced tomatoes as is. I don’t know if that’s the “intent” of this recipe but it turned out great. I love the addition of Italian seasoning, brown sugar and worcestershire.4 stars

  21. Kelli Hennessey says

    Made this soup last night, and all five of us loved it. Didn’t decide to make it until 4 pm, still yummy! One of my girls has IBS so I left out the garlic but kept in the onion, which she picked out. Worked for all us – great recipe!5 stars

    • Gina says

      If you put the onion in a little mini chopper for a minute or so, it will reduce the onion to almost a paste… You can add it, get all the flavor and she’ll never realize it’s in there. Some people just don’t like the texture of cooked onion :).5 stars

  22. Catalina says

    This is what I would like to have for dinner tonight!

  23. Sandi says

    What a delicious looking soup. I think my kids would devour this.

  24. Delaney | Melanie Makes says

    I want to eat some of this right now!

4.94 from 127 votes (83 ratings without comment)

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