3cupscooked elbow macaroni OR 2 cups dry macaroni to add in at the end
salt and pepper as desired
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!
You can also do this in the Instant Pot!
Classic Beef & Tomato Macaroni Soup
Amount Per Serving
Calories 421Calories from Fat 108
% Daily Value*
Saturated Fat 4g20%
Vitamin A 315IU6%
Vitamin C 21.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.