Macaroni Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
259 kcal
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Course
Soup
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Cuisine
Italian-American Fussion
Macaroni Soup
Description
Macaroni Soup combines lean ground beef with aromatics such as onion, garlic, celery, and carrots, which are cooked in olive oil to build the soup's base. Fire-roasted diced tomatoes add depth and a smoky note, while canned corn brings a touch of sweetness. The soup simmers with beef broth and Italian seasoning for a balanced savory flavor. Macaroni pasta is added partway through cooking to soak up the broth and soften to a tender texture. Fresh baby spinach is stirred in at the end to add color and freshness without overcooking.
The texture is chunky, with the meat and vegetables complementing the soft pasta. Because pasta absorbs liquid over time, the broth may need replenishing if the soup is stored as leftovers. Simmering the soup with the lid slightly open helps develop the flavors and prevents the macaroni from sticking to the pot.
This soup serves as a comforting meal that provides protein, vegetables, and starch in one bowl. It can be served on its own or with bread to complement the robust broth. Adjust seasoning to taste before serving, and stir in fresh spinach to retain its tender bite.
For leftovers, it is advisable to add extra broth before reheating to compensate for absorbed liquid. Alternatively, cooking the pasta separately if planning to freeze or store the soup can help maintain texture and prevent over-softening.
Ingredients
- 1/2 tablespoon olive oil
- 1/2 medium onion chopped
- 1 pound ground beef lean
- 4 cloves garlic minced
- 3 ticks celery chopped finely
- 2 medium carrot peeled & sliced
- 4 cups beef broth
- 1 (28 ounce) diced tomatoes with juices, fire-roasted, canned
- 1 (12 ounce) corn drained, canned
- 1/4 teaspoon Italian seasoning
- 3/4 cup macaroni uncooked
- 2 cups spinach fresh, baby, loosely packed
- salt to taste
- black 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 open) 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 open. 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!
Notes
- Macaroni absorbs broth over time, so add extra beef broth when reheating leftovers to maintain soup consistency.
- To keep pasta texture for freezing or storing, consider cooking macaroni separately and adding it when serving.
- For a more pasta-heavy soup, increase the liquid and macaroni quantities accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 23g | 46% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 966mg | 40% |
| Potassium | 887mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4581IU | 92% |
| Vitamin C | 19mg | 21% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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