Leaves are falling (or at least tourists are dwindling here in California), so it must be fall! This simple but satisfying, hearty Beef and Tomato Macaroni soup will be a repeat visitor to your dining table when the temperatures drop and appetites grow.
Time savers equals life savers in the kitchen, and a big pot of warm, soul-soothing soup is one of my fall favorites.

Most soups take minimal effort to put together with maximum flavor payoff, plus there are usually plenty of leftovers to dip into throughout the week between football practice, or shopping, or building Pinterest pages of my favorite holiday decorations.

My Beef and Tomato Macaroni soup, basically comfort in a bowl, fits the bill for sure, and you’re likely to find some bubbling away on the stovetop in my kitchen on any given Sunday.

This is a hearty soup with a thick, tomato-filled broth full of tender macaroni and beef, a real stick-to-your-insides meal that will give you plenty of energy to tackle your afternoon or a satisfied stomach ready to stretch out in the evenings and watch the fireplace crackle (even if it’s just one of those flickering on your TV screen).

The best part is that it’ll be ready to dish out in less time than it takes to find those big, roasting marshmallows buried in the back of your pantry.

The aromatic base starts with onions, garlic, and bell peppers which create a strong, flavor-packed foundation. Yellow or Spanish onions are my favorite all-purpose varieties since they have a good balance of strong, spicy flavor and a subtle sweetness. White onions will work well too, but I don’t recommend Vidalia or Walla Walla onions that really can be a little too sweet for this soup.

I know we all get in a hurry, and it may be tempting to skip this saute step, but it’s really an important part of building a flavorful soup or stew. Many ingredients won’t release all their flavor until they reach a high temperature (like higher than the boiling point of water or stock). The oil in your skillet will get hotter than that measly 212 degrees, so it’s the perfect tool for breaking down the aromatics and extracting all their flavors.
Macaroni is an obvious choice for all the beefy, tomato flavor going on in this soup. Everyone loves Chili Mac, of course, heck even Chef Boyardee knows what a classic combo this is!

You should note that if you’re ever in Italy, ordering maccheroni will get you a dish with long, straight tubular pasta.

The curved “elbow” style we love here in the states is called chifferi or gomiti. Although either will work in this recipe, elbow macaroni is what I usually have on hand and it’s more readily available in the grocery store. It’s also the perfect size for ensuring a well-rounded, equitable spoonful of beef, tomato chunks, and pasta.

Tubular pasta in general maximizes surface area for absorbing all the flavors of this soup, and cooking it in the soup itself capitalizes on this.

I mentioned loving leftovers, and this soup is even better the next day. It’ll last 3 or 4 days in the fridge. Leftovers actually freeze really well too, and it’s always nice to have a container or two of soup in the freezer for those nights when you’re really strapped for time.

Just make sure you let it thaw and/or reheat it slowly so the macaroni doesn’t fall apart from all the stirring.

You can serve this with a big salad or even throw in a few handfuls of frozen green beans to make this a one-pot meal. It’s perfect for a quick family supper or while you’re sitting on the couch watching holiday Hallmark movies.

Just make sure you tuck a napkin into your collar to catch all the dribbles!

  • Vegetable OIl - 2 Tablespoons
  • Yellow Onion , Finely Chopped - 1 Medium
  • Green Bell Pepper, Finely Chopped - 1
  • Cloves Garlic, Minced - 2
  • Ground Beef - 1 Pound
  • Chili Powder - 2 Teaspoons
  • Dried Oregano - 2 Teaspoons
  • Salt - 1 Teaspoon
  • Black Pepper - 1/2 Teaspoon
  • Condensed Cream of Tomato Soup - 2 Cans
  • Can Diced Tomatoes-Undranied - 1 (15 Ounces) Can
  • Beef Broth - 32 Ounces
  • Water - ???Quantity
  • Uncooked Pasta - 2 Cups

    1. Heat the Vegetable oil  in a large pot over medium-high heat. Add the onions, green bell pepper and garlic and saute until the onion mixture begins to softened, about 5-6 minutes. Add the ground beef, crumbling with a wooden spoon, cook until there is no longer any pink. Drain off excess fat. Add the chili powder, oregano, salt and pepper and cook over medium heat for 1-2 minutes.
    2. Add condensed cream of tomato soup, diced tomatoes with their juice and beef broth. Bring to a boil, add pasta. Reduce heat and cover and simmer until the pasta is just al dente. Adjust Seasoning and serve

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