Macaroni And Tomato Soup
A comforting and hearty soup combining tender elbow macaroni, savory ground beef, and rich tomato flavor. This dish is perfect for a quick weeknight dinner or a cozy lunch, offering a satisfying blend of creamy tomato and meaty goodness that appeals to both kids and adults alike.
Ingredients
Instructions
- Cook the elbow macaroni until al dente, then drain and set aside.
- Cook the ground beef with chopped onion until browned, then drain excess fat.
- Add the milk to the tomato soup and heat until warm.
- Combine the cooked macaroni and the ground beef mixture with the tomato soup and milk mixture. Heat through and serve.
Tips & Substitutions
For a creamier soup, consider adding a splash of heavy cream or a dollop of sour cream before serving. If you prefer a vegetarian version, substitute the ground beef with cooked lentils or mushrooms. Adding spices like garlic powder or Italian seasoning can elevate the flavor. For a kick, a dash of hot sauce works well. This dish also pairs nicely with a side salad or crusty bread.
Serving Suggestions
Serve your macaroni and tomato soup with a sprinkle of grated cheese on top for added flavor. It pairs beautifully with crusty bread or a simple green salad for a complete meal. For a heartier option, consider serving it alongside a slice of Dad's Meat Loaf, which complements the flavors well. Enjoy with a glass of iced tea for a refreshing touch.
Storage & Reheating
Leftover macaroni and tomato soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over low heat, stirring occasionally, until heated through. You can also use the microwave, heating in 30-second intervals while stirring to ensure even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Macaroni And Tomato Soup contains roughly 600 calories, with 14g protein, 85g carbohydrates, and 23g fat. It is an excellent source of iron (37% of the Daily Value), protein (28% of the Daily Value), and vitamin C (28% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 490mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat macaroni instead of elbow macaroni?
Yes, whole wheat macaroni is a great substitute and will add extra fiber to the dish. Just keep an eye on the cooking time, as whole wheat pasta may take a minute or two longer to reach al dente compared to traditional elbow macaroni.
What can I add to make the soup more nutritious?
You can add vegetables like spinach, carrots, or bell peppers to increase the nutritional value. Simply sauté them with the onions and beef until tender. Additionally, incorporating some beans or peas can provide more protein and fiber, making it a heartier meal.
Is this recipe suitable for freezing?
Yes, this macaroni and tomato soup can be frozen. Allow it to cool completely, then transfer it to a freezer-safe container and store for up to 3 months. To reheat, thaw overnight in the refrigerator and gently warm on the stovetop or microwave, adding a splash of milk if needed to restore creaminess.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).