Beef and Macaroni Soup

Step 4: Cook the Macaroni

1. When the beef is tender, add the macaroni pasta to the simmering soup.
2. Cook according to the package instructions, usually 8–10 minutes, until the pasta is al dente.
3. If using frozen peas, add them during the last 5 minutes of cooking.

Step 5: Final Touches

1. Taste the soup and adjust salt and pepper if needed.
2. Remove from heat and sprinkle fresh parsley on top for a bright, fresh flavor.
3. Let the soup rest for a few minutes before serving—this allows the flavors to meld beautifully.

Tips for the Perfect Beef and Macaroni Soup

• Use beef with some fat—it adds richness to the broth.
• Brown the beef well; it significantly improves the depth of flavor.
• Don’t overcook the macaroni; it should be tender but not mushy.
• For an extra kick, add a pinch of crushed red pepper or smoked paprika.
• This soup stores well in the fridge and tastes even better the next day.

Serving Suggestions

Serve your Beef and Macaroni Soup hot with a slice of crusty bread or a green salad. It’s also excellent as a make-ahead meal that reheats beautifully, making it perfect for busy weeknights.

With this method, you get a rich, savory soup that combines tender beef, wholesome vegetables, and comforting pasta—all in one pot. It’s easy to make, deeply satisfying, and perfect for family meals.

If you want, I can also create a shortcut version of this recipe with times, ingredients, and steps condensed into a one-page “quick guide” format that’s easy to follow while cooking. Do you want me to do that?