Beefy tomato macaroni soup is the belly-warming recipe you want this fall

When you think soup, you probably think of it as a starter to a meal or a dish you would choose to keep things light. This beefy tomato macaroni soup is anything but light — it’s hearty, filling and comforting. Exactly what you want on a cold night.

This one-pot soup is an easy meal full of fresh tomatoes, ground beef and pasta. It’s perfect for a quick dinner with a toasty grilled cheese or as a lunch with a small green salad.

If you aren’t a fan of beef, try ground turkey. And if you need a gluten-free option for the macaroni, try quinoa pasta as a simple substitute.

Beefy tomato macaroni soup recipe

Serves 6

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 pound grass-fed, organic beef
• 1/2 small sweet onion, minced
• 3 garlic cloves, minced
• 2 tablespoons butter
• 2 tablespoons flour
• 4 cups diced fresh tomatoes
• 3 cups vegetable or chicken stock
• 1 teaspoon salt
• 2 tablespoons raw cane sugar
• 1 cup uncooked macaroni pasta
• Fresh parsley, for garnish
• Parmesan cheese, for garnish

Directions:

1. Heat a large soup pot over medium-high heat. Add in the olive oil, beef, onions and garlic, and cook for about 5 minutes or until the beef is no longer pink and the juices run clear.
2. Transfer the meat to a plate lined with paper towels to remove excess oil.
3. To the same pot over medium heat, add the butter and flour, and stir for 4 to 5 minutes to make a roux.
4. Once the roux is a golden brown color, add in the tomatoes, vegetable stock, salt, sugar, macaroni and cooked beef. Bring the mixture to a boil, and then reduce the heat to medium.
5. Cover the soup, and simmer for 20 minutes, stirring occasionally.
6. Once the soup is done simmering, ladle it into soup bowls, and garnish with fresh chopped parsley and Parmesan cheese.

More soup recipes

Slow cooker enchilada soup
Cantonese corn soup
Roasted broccoli, garlic and cheddar soup