Beef and Tomato Macaroni Soup


Beef and Tomato Macaroni Soup | Cooking Classy

You may remember this as “Goulash” or “Cowboy Delight” but lets be honest, what kind of names are those for a dinner meal? Definitely not the classiest, but that doesn’t really matter I guess does it? What really matters is that this is one hundred percent, homestyle comfort food right here. Just like what mom used to make. I have been craving this stuff for years and everyone has always laughed and said “wait you like that stuff?” Yes, I love the stuff and I was out to prove it can be delicious, so today I’m sharing my version that’s a step up from some of the sugary ketchup versions your mom may have made :).

Also, if you are like me and can’t resist, feel free to stir in some frozen corn during the last few minutes of cooking to keep it authentic. This is a meal your whole family really will love. This is people food. Yes I love a really fancy meal on occasion but more than anything I just love the classics.


Beef and Tomato Macaroni Soup | Cooking ClassyBeef and Tomato Macaroni Soup | Cooking ClassyBeef and Tomato Macaroni Soup | Cooking Classy

Beef and Tomato Macaroni Soup

Yield: About 5 servings

Beef and Tomato Macaroni Soup


  • 1 lb lean ground beef
  • 2 Tbsp olive oil
  • 1 1/4 cups chopped yellow onion (1 small)1 cup chopped carrots (2 medium)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 3 cups low-sodium beef broth
  • 2 (8 oz) cans tomato sauce
  • 1 1/2 (14.5 oz) cans petite diced tomatoes
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp chopped fresh marjoram (or 1 tsp dried)
  • 2 tsp chopped fresh thyme (or 3/4 tsp dried)
  • 2 bay leaves
  • 1 1/4 cups (5.6 oz) dry small elbow pasta
  • 1 1/2 cups frozen corn (optional)
  • Fresh chopped parsley and finely grated parmesan cheese, for serving


  • Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. Pour mixture onto a plate.
  • Heat remaining 1 Tbsp olive oil in pot over medium-high heat, add beef, season with salt and pepper and cook until browned. Drain fat from beef.
  • Return sauteed veggies to pot along with beef broth, tomato sauce, tomatoes, Worcestershire, marjoram, thyme, bay leaves and season with salt and pepper to taste. Bring to a boil. Add in pasta, cover and reduce heat to medium,. Boil stirring occasionally, until pasta has cooked through, about 15 - 20 minutes. If adding corn, stir in corn during last 3 minutes of cooking.
  • Remove bay leaves, serve warm garnished with fresh parsley and parmesan cheese if desired.
  • Recipe source: Cooking Classy

Beef and Tomato Macaroni Soup | Cooking Classy


  • Leslie: I loved making this when I was little & even now. I like doing it when I was little because mom would let me make dinner while she supervised. Yum, now I want some! February 2, 2015 at 5:57pm Reply

  • Olivia – Primavera kitchen: I love all you soup and stew recipes. They are so colorful, flavorful and beautiful. This one is definitely a great choice for weeknight dinner this time of the year. Thanks for sharing it :-) February 3, 2015 at 5:18am Reply

  • Laura ~ Raise Your Garden: I honestly don’t know how essentually you made a ghoulish soup look like the most delicious thing on the planet, but you did. I would have never pulled that off! My hat goes off to you. February 3, 2015 at 5:42am Reply

    • Jaclyn: Thanks Laura, I was definitely nervous about it but luckily they turned out ok :). February 5, 2015 at 5:48pm Reply

  • April @ Girl Gone Gourmet: I never get tired of childhood favorites like this – there are memories and emotions tied up in dishes like these. Growing up we would have had something like this after a day of skiing or sledding, although my mom’s version wasn’t as pretty as yours- looks delicious! February 3, 2015 at 6:19am Reply

  • Jacqui: This sounds pretty good. I have been on a soup kick lately. February 3, 2015 at 7:07am Reply

  • Char Riippi: We have loved every soup we’ve tried from your site so looking forward to making this one.
    We like goulash so don’t think we can go wrong. February 3, 2015 at 3:08pm Reply

  • Jeanette: Looks amazing! Simple and nutritious. February 3, 2015 at 3:37pm Reply

  • ATasteOfMadness: I have been looking for recipes to use up my ground beef, and I think this is the recipe for me! This looks amazing! February 3, 2015 at 8:41pm Reply

  • Charlotte: This just looks so delicious I have to try it <3 Like a chili con carne with noodles! Yummie! February 4, 2015 at 9:16am Reply

  • ATasteOfMadness: Okay, I used up my ground beef for this recipe, and I have got to say, it was SO good!! Thanks again for this recipe! February 7, 2015 at 6:57pm Reply

    • Jaclyn: I’m so glad you liked it Cathleen! Thanks for leaving a review :)! February 8, 2015 at 7:03pm Reply

  • Ally: Made this for dinner last night – great recipe and super easy! February 9, 2015 at 7:40am Reply

  • Sadie: Can you freeze the leftovers or will the pasta go mushy? February 14, 2015 at 11:15am Reply

    • Jaclyn: If you keep the pasta separate that should be fine. February 23, 2015 at 7:01pm Reply

  • Jennifer: this hit the spot on a snowy night. I had everything on hand except for the beef broth. I improvised with a packet of au jus mix and 3 cups of water. delicious. Will make again. February 16, 2015 at 8:46pm Reply

    • Jaclyn: I am so glad this kept you warm on a cold night! :) February 18, 2015 at 1:41pm Reply

  • MrsYerby: Very delish, I remember having this growing up only made with venison instead of the ground beef. Both tasty!! I am big on canning, might be a great food storage item also. February 18, 2015 at 3:48pm Reply

  • Rachel: I made this yesterday and loved it! I have leftovers and the pasta absorbs a lot of the liquid, so I kept some extra beef broth on hand to add when reheating to make it soupy again. Thanks for the great recipe! February 24, 2015 at 7:24am Reply

  • Becca: This is delicious! I tried your chicken pot pie soup and it was so incredible I came back to see what else I could try. Thank you!

    Thanks also for putting the measured amounts for the chopped veggies…so many recipies just say ‘2 carrots’ or ‘medium onion.’ I’m a baker, not really a cook, so I have a hard time winging it and knowing what amounts are best. February 27, 2015 at 3:27pm Reply

  • Peter: Where is your New England chowder soup? Do you make one please? March 4, 2015 at 4:46am Reply

  • Tinka: Will try this soup today! Thanks for the recipe!
    Greetings from Germany
    Tinka March 6, 2015 at 4:02am Reply

  • Emily: So I have made this already and my husband and I loved it! Do you think this could be doubled or even tripled? If so, do you think the times would change much for the recipe? Thanks in advance! March 6, 2015 at 9:18pm Reply

    • Jaclyn: I think it would be just fine to double it and the cooking times shouldn’t change by much maybe just a little longer. I’m glad you and your husband loved it! March 7, 2015 at 8:32pm Reply

  • Peter: Why have you deleted 3 of my comments/questions that I had? They were respectable I don’t understand why you did it.If you want to be a blogger,it is your responsebility to answer as well sometimes. March 8, 2015 at 9:29am Reply

    • Jaclyn: They were likely just marked as spam if they didn’t get through, sorry! I try to respond to as many comments as I can. I’ve probably only intentionally deleted 2 comments in 2 years of blogging when people were being completely disrespectful. March 8, 2015 at 4:24pm Reply

  • Britt: If I threw all the ingredients into a crockpot and let cook all day, would that work? After cooking the ground beef first, of course. August 24, 2015 at 7:36am Reply

    • Jaclyn: I think that would be fine but I’d wait until the last 15 minutes or so to add the pasta so it doesn’t turn to mush. August 27, 2015 at 7:40pm Reply

  • felicia | Dish by Dish: Hi Jaclyn!

    I’d love to include your beef & tomato macaroni soup in a soup roundup I’m doing for Parade Magazine.

    If you’re fine with that, could I use one of your gorgeous photos with a link back to your original post (

    Let me know!
    Thanks so much! October 8, 2015 at 2:15pm Reply

    • Jaclyn: That would be great, thanks! October 8, 2015 at 5:24pm Reply

  • Kent Ferguson: Brilliant! I used oregano and basil instead of marjoram and thyme and added a few chilli peppers but still turned out absolutely delicious. December 9, 2015 at 5:19pm Reply

  • Ron: I am seeing lots of carrots in the picture instead of corn June 25, 2016 at 9:44pm Reply

  • Diana: Tried this recipe and loved it but i had one problem. The consistency wasn’t soup. More like hamburger helper. I followed the recipe exactly. I ended up adding more beef stock. Any suggestions? August 29, 2016 at 7:23am Reply

  • Rebecca: This looks great and I’m going to make it tonight, but I wondered what the cans of ‘tomato sauce’ were. In the UK we have chopped tomatoes And plum but not just a sauce? Or do you mean tomato ketchup
    Thanks September 14, 2016 at 12:58am Reply

  • Carolyn: I have been making this for years, it is a staple in VT.!! One suggestion I have for the macaroni, cook it separate and after you drain it add a drizzle of olive oil to it to keep it from sticking. Keep it in a baggie separate from your goulash and let your family or guests take the amount they want themselves. This way the pasta won’t overcook and your goulash will retain it’s liquid. September 28, 2016 at 2:31pm Reply

  • Wendy Sagstetter: This soup is phenomenal! I made it this morning – easy and very, very tasty. I followed pretty much everything to the tee except I put in 28 oz of the diced tomatoes and instead of just corn at the end of the recipe, I had frozen mixed vegetables. They added a pop of color and it was wonderful. My husband said the soup was FANTASTIC. Definitely hsppy I found your recipe and will save for further use. Thank you! November 15, 2016 at 6:56am Reply

  • Noreen B.: My family really enjoyed this soup! I did alter the recipe a bit, however. I added about a quarter of a bag of fresh spinach right at the end. I had a fresh cabbage in the fridge also, so I thinly sliced about a quarter of it and added it to the simmering soup, before adding the pasta. This added to the cooking time by about 20 minutes. By the time the macaroni was cooked, it was not the consistency of soup. But it was extremely tasty and satisfying. Will make this again! November 17, 2016 at 4:09am Reply

    • Jaclyn: Thanks for the great feedback Noreen! November 17, 2016 at 9:29am Reply

  • Tammy: Very tasty! I followed the recipe exactly; it’s a keeper. January 7, 2017 at 4:39pm Reply

    • Jaclyn: I’m glad you loved it Tammy! January 13, 2017 at 3:21pm Reply

  • rebecca: Question, in the photo there are carrots in the soup but there are no carrots in the recipe? And vice versa, there is corn in the recipe but I cannot see corn in the photo? Sorry but I am a very visual person and go by photos firstly. March 5, 2017 at 10:17am Reply

  • Michelle: Delicious! The seasonings are fantastic. March 28, 2017 at 10:50am Reply

    • Jaclyn: Thanks Michelle! Glad you loved it! April 18, 2017 at 1:28pm Reply

Add your comment:

Copyright 2017 Cooking Classy
Design by cre8d