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Beef and Tomato Macaroni Soup

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 Servings
Calories 400 kcal

Ingredients

  • 1 large yellow onion , chopped
  • 2 tbsp butter
  • 2 lb . ground beef
  • 4 stalks celery , chopped
  • 5 medium carrots , chopped
  • 4 cloves garlic , minced
  • 8-10 cups beef stock , depending on desired consistency
  • 28 oz . crushed tomatoes
  • 28 oz . tomato sauce
  • 30 oz . petite diced tomatoes
  • 3 tbsp worcestershire
  • 2-3 tbsp marjoram , mincd
  • 3 tbsp thyme , minced
  • 2 bay leaf
  • salt and pepper , to taste
  • 8 servings elbow macaroni pasta
  • handful parsley , chopped
  • parmesan , grated

Instructions

  1. In a 10 qt. stock pot, cook the beef and crumble apart as it cooks. Once browned, remove from heat and set aside.
  2. Add 2 tbsp butter to the pot and add the onion, carrot and celery. Cook covered for 7-8 minutes until translucent.
  3. Add the garlic and cook for several minutes on medium high heat until fragrant.
  4. Stir in the fresh thyme and marjoram, cook for another minute.
  5. Transfer the cooked beef back into the pot and add the diced tomatoes, crushed tomatoes, tomato sauce, Worcestershire, bay leaf, beef stock and fresh parsley.
  6. Bring the soup to a low boil, then bring down the heat to the lowest setting.
  7. Cook for about 35-45 minutes on low, covered. Stir occasionally.
  8. During the last 10 minutes of cooking, cook the pasta as directed on the package.
  9. Pour a serving of pasta into each of the serving bowls. Ladle the soup over the pasta.
  10. Garnish with grated parmesan cheese and fresh thyme and serve.