Macaroni Soup

Macaroni Soup

This macaroni soup recipe is simple to make, warming, and filling! It's loaded with plenty of veggies, ground beef, and a delicious tomato broth.

 #Macaroni #Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 260 kcal
Author Natasha Bull

Ingredients

• 1/2 tablespoon olive oil
• 1/2 medium onion chopped
• 1 pound extra lean ground beef
• 4 cloves garlic minced
• 3 sticks celery chopped finely
• 2 medium carrots peeled & sliced
• 4 cups beef broth
• 1 (28 fluid ounce) can fire-roasted diced tomatoes with juices
• 1 (12 fluid ounce) can corn drained
• 2 dashes Italian seasoning
• 3/4 cup uncooked macaroni
• 2 cups (loosely packed) fresh baby spinach
• Salt & pepper to taste

Instructions

• Add the oil, onion, and beef to a large soup pot. Cook for about 7 minutes over medium-high heat, breaking the beef up as you go along. Spoon out most of the excess fat.
• Stir in the garlic and cook for 30 seconds.
• Add the remaining ingredients except for the macaroni, spinach, and salt & pepper.
• Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer (covered, with the lid slightly ajar) for 10 minutes.
• Add the macaroni in and continue to simmer until it's tender (about 12-15 minutes). You may need to increase the heat to get it going again. Cover the pot again with the lid slightly ajar. I stir the soup a couple of times while it's cooking so the pasta doesn't stick to the bottom of the pot.
• Season the soup with salt & pepper as needed and stir in the spinach (let it wilt). Serve & enjoy!

Recipe Notes

1. If you want this soup to be more pasta-heavy, add another cup of water or broth and increase the pasta to 1 cup uncooked.
2. Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

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