This Hearty Beef and Bean Macaroni Soup is a rich, flavorful one-pot meal combining tender ground beef, macaroni pasta, beans, and vegetables in a tomato-based broth. Perfect for chilly evenings, it’s both filling and comforting, ideal for feeding a crowd or preparing ahead for the week.

Why You’ll Love This Recipe

One-pot comfort meal that’s easy to prepare
Rich and savory tomato broth with tender beef and pasta
Full of protein and fiber from beef and beans
Family-friendly and great for leftovers
Perfect for batch cooking and meal prep

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground beef
Elbow macaroni
Onion, finely chopped
Garlic, minced
Carrots, diced
Celery, diced
Canned diced tomatoes
Tomato paste
Canned red kidney beans or mixed beans, drained and rinsed
Beef broth or stock
Olive oil
Italian seasoning
Paprika
Salt and black pepper
Fresh parsley for garnish (optional)

directions

Brown the beef: In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat if needed.
Sauté vegetables: Add chopped onion, carrots, and celery to the pot. Cook until softened, about 5–6 minutes. Stir in garlic and cook for another 30 seconds.
Add tomatoes and broth: Stir in tomato paste and cook for 1 minute. Add diced tomatoes and beef broth. Mix well and bring to a simmer.
Season and simmer: Stir in Italian seasoning, paprika, salt, and pepper. Simmer uncovered for 10–15 minutes to develop flavor.
Cook the pasta: Add macaroni and continue simmering until pasta is tender, about 8–10 minutes. Stir occasionally to prevent sticking.
Add beans: Stir in drained beans and cook for an additional 2–3 minutes until heated through.
Serve: Ladle into bowls and garnish with chopped parsley if desired. Serve hot.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Spicy version: Add red pepper flakes or chopped jalapeño
Vegetarian: Omit beef and double the beans or add lentils
Cheesy option: Top each bowl with shredded cheddar or Parmesan
Different pasta: Use small shells or ditalini instead of macaroni
Smoky depth: Add a dash of smoked paprika or a splash of Worcestershire sauce

storage/reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days
Reheating: Warm on the stovetop or in the microwave with a splash of broth or water to loosen
Freezing: Freeze without pasta (to prevent mushiness) for up to 2 months. Add freshly cooked pasta when reheating

FAQs

Can I cook the pasta separately?

Yes, especially if you plan to store leftovers. This helps avoid over-soft pasta.

Can I use canned soup as a base?

You can, but homemade broth and fresh vegetables offer a much richer flavor.

What type of beans works best?

Kidney beans, cannellini beans, or a mixed bean medley all work well.

Is this soup gluten-free?

Use gluten-free pasta to make the recipe gluten-free.

Can I make this in a slow cooker?

Yes, brown the beef and sauté the veggies first, then cook on low for 6–7 hours, adding pasta near the end.

Does it freeze well with pasta in it?

Not ideally—pasta may become mushy. Freeze without pasta and add fresh when reheating.

Can I add more vegetables?

Absolutely—zucchini, spinach, or bell peppers are great additions.

What can I substitute for beef?

Use ground turkey, chicken, or a plant-based ground meat alternative.

Can I use fresh tomatoes instead of canned?

Yes, but you’ll need to simmer longer and may need to adjust the liquid levels.

How do I make it creamier?

Stir in a splash of heavy cream or a dollop of sour cream before serving.

Conclusion

Hearty Beef and Bean Macaroni Soup is the definition of satisfying home-cooked comfort. With a rich tomato broth, tender pasta, protein-packed beans, and ground beef, it’s a nourishing and crowd-pleasing soup you’ll want to make again and again—especially when the weather turns cool.