Name: Hearty Hamburger Macaroni Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 16 ounces ground beef (lean); 1½ teaspoons garlic salt; 1 teaspoon dried basil; 2 bay leaves; 6½ cups beef broth or stock (low sodium); 28 ounces diced tomatoes, undrained; 6 ounces tomato paste; 2 tablespoons soy sauce (low sodium); 12 ounces mixed vegetables (frozen bag: e.g. carrots, corn, green beans); 1¾ cups macaroni noodles; Garnish: chopped parsley (optional); Garnish: shredded Parmesan cheese (optional)

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This hearty hamburger macaroni soup is a comforting one-pot meal loaded with ground beef, tender macaroni, mixed vegetables, and tomatoes in a rich, seasoned broth. It’s warm, filling, and incredibly easy to prepare — all ready in about 30 minutes. Whether I'm making it for a quick weeknight dinner or meal prepping for the week, this soup always hits the spot.

Why You’ll Love This Recipe

I love how this soup brings together simple pantry staples and transforms them into a satisfying, nourishing bowl of comfort. It’s incredibly versatile — I can easily swap out ingredients based on what I have on hand. Plus, it all comes together in one pot, making cleanup a breeze. This recipe is also family-friendly, budget-friendly, and freezer-friendly, which makes it a go-to when I need a meal that checks all the boxes.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

16 ounces ground beef (lean)
1½ teaspoons garlic salt
1 teaspoon dried basil
2 bay leaves
6½ cups beef broth or stock (low sodium)
28 ounces diced tomatoes, undrained
6 ounces tomato paste
2 tablespoons soy sauce (low sodium)
12 ounces mixed vegetables (frozen bag: e.g. carrots, corn, green beans)
1¾ cups macaroni noodles
Garnish: chopped parsley (optional)
Garnish: shredded Parmesan cheese (optional)

Directions

I start by browning the ground beef in a large pot or Dutch oven over medium‑high heat. Once browned, I drain off the excess grease and season the meat with garlic salt, dried basil, and bay leaves, stirring to combine the flavors.
Next, I pour in the beef broth, diced tomatoes with their juices, tomato paste, soy sauce, and mixed vegetables. I give everything a good stir and bring it just to a boil.
Once the soup starts boiling, I add the macaroni noodles, then reduce the heat to a simmer. I cover the pot and let it cook for 10 to 15 minutes, just until the noodles are tender and al dente.
Finally, I serve the soup warm and top each bowl with fresh chopped parsley and a sprinkle of Parmesan cheese for extra flavor, if I have them on hand.

Servings and timing

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

I sometimes like to mix things up by using ground turkey, sausage, or even shredded chicken instead of ground beef. If I have fresh vegetables in the fridge, I’ll use those instead of frozen — I just cook them a little longer to soften. For a twist, I replace the macaroni with diced potatoes to make it more of a stew. It’s also easy to spice it up with a dash of hot sauce or red pepper flakes if I’m craving heat.

Storage/Reheating

Once the soup cools down completely, I store the leftovers in an airtight container in the fridge for up to 3 days. Since the noodles and veggies soak up liquid over time, I usually add a splash of broth or water when reheating to bring it back to the right consistency. If I want to freeze it, I let it cool fully and transfer it to a freezer-safe container. It keeps well in the freezer for up to 3 months.

FAQs

What kind of ground meat works best for this soup?

I usually go with lean ground beef, but ground turkey, chicken, or sausage also work great and bring different flavors to the dish.

Can I use different pasta shapes instead of macaroni?

Absolutely. I’ve used shells, rotini, and even small penne before. Just keep an eye on the cooking time, as it may vary slightly depending on the pasta shape.

How can I make this soup gluten-free?

To make it gluten-free, I swap the regular macaroni for gluten-free pasta and double-check that the soy sauce and broth are certified gluten-free.

Is this soup spicy?

No, this recipe isn’t spicy. But if I want a little heat, I’ll add crushed red pepper flakes or a few dashes of hot sauce to the pot.

Can I make this soup in advance?

Yes, this soup is perfect for making ahead. I just keep in mind that the pasta will continue to absorb the liquid, so I might need to add extra broth when reheating to bring it back to a soup-like consistency.

Conclusion

This hamburger macaroni soup is one of those no-fuss meals I love to have in my back pocket. It’s fast, filling, and full of flavor. Whether I’m cooking for the family, prepping meals for the week, or stocking the freezer for busy days, this soup never disappoints.

Hearty Hamburger Macaroni Soup

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Author: Sue
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Main Dish / Soup
Method: One‑Pot / Stovetop
Cuisine: American
Diet: Halal

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Description

Hearty one‑pot soup with ground beef, macaroni, vegetables and tomatoes in a seasoned broth, ready in about 30 minutes.

Instructions

Brown the ground beef in a large pot or Dutch oven over medium‑high heat. Drain off the grease. Season with garlic salt, dried basil, and bay leaves. Stir to combine.
Pour in the beef broth, diced tomatoes (undrained), tomato paste, soy sauce, and mixed vegetables. Stir and bring just to a boil.
Add the macaroni noodles, then reduce heat to a simmer. Cover and cook for 10‑15 minutes or until noodles are cooked to al dente.
Serve warm, with a sprinkle of chopped parsley and/or shredded Parmesan cheese if desired.

Notes

Storage: Let leftovers cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Note: noodles and vegetables absorb liquid over time; may need extra broth or water when reheating.
Freezing: Cool completely, then transfer to a freezer‑safe, airtight container. Soup stays good frozen for up to 3 months.
Variations: You can swap in different veggies; use fresh vegetables (may need longer cooking time); use ground turkey, sausage, or chicken instead of beef; or substitute potatoes for the macaroni to make a stew‑like version.