Beef & Macaroni Tomato Soup, aka American Goulash Soup. Cozy, hearty, and very “one big pot on the stove” energy. Here’s a solid, classic version you can riff on:
🍲 Beef & Macaroni Tomato Soup (American Goulash Soup)
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth (or water + bouillon)
- 1 cup elbow macaroni (uncooked)
- 1 tbsp tomato paste (optional but recommended)
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- Optional: pinch of sugar (balances acidity)
- Optional add-ins: diced bell pepper, corn, peas
Instructions
- Brown the beef
In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat if needed. - Build the flavor
Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds. Add tomato paste and let it cook for 1 minute. - Soup it up
Stir in crushed tomatoes, diced tomatoes, beef broth, paprika, Italian seasoning, salt, and pepper. Bring to a gentle boil. - Add macaroni
Reduce to a simmer, add macaroni, and cook uncovered 8–10 minutes, stirring occasionally, until pasta is tender. - Taste & tweak
Adjust seasoning. Add a pinch of sugar if the tomatoes are too sharp.
Serving Ideas
- Top with shredded cheddar or Parmesan
- Serve with buttery bread or crackers
- Even better the next day (just add a splash of broth when reheating)
Pro Tips
- Want it thicker? Use less broth.
- Want it soupier? Add more broth.
- Feeding a crowd? This doubles easily.
- Freezer-friendly before adding pasta (add fresh pasta when reheating).
If you want a slow cooker, Instant Pot, or old-school Midwest grandma version, tell me the vibe 😏