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White serving bowl filled with filled with Hamburger Soup made with ground beef, tomatoes, macaroni noodles, peas, and carrots.
5 from 4 votes

Hamburger Soup Recipe (Beef and Macaroni Soup)

Comforting Hamburger Soup Recipe filled with lean ground beef and vegetables in a rich and flavorful tomato-based broth. A mix between goulash and beef stew, this delicious beef and macaroni soup is easy, budget-friendly, and reheats beautifully.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 servings
Calories: 313kcal


  • 2 tbsp olive oil
  • 1.5 lbs lean ground beef
  • 2 large yellow onions minced
  • 5 cloves garlic
  • 1 (28 ounce) can diced tomatoes
  • 1 (14 ounce) can tomato sauce
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 2 tsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 4 cups low-sodium beef broth
  • 2 cup water plus more if needed
  • 1 (15 ounce) can cannellini beans
  • 16 oz frozen peas and carrots
  • 8 oz elbow macaroni
  • fresh chopped parsley to garnish


  • Add 1 teaspoon of olive oil to a large heavy-bottomed Dutch oven or saucepot set over medium-high heat. Brown the ground beef and sprinkle with salt and pepper, to season. Once cooked, transfer beef to a fine mesh strainer to drain. Set aside.
  • Return pot to medium heat and add the remaining tablespoon of olive oil and minced onions. Cook the onions for 5-7 minutes, stirring frequently, or until starting to soften. And the garlic and cook until fragrant, approximately 30 seconds.
  • Stir in the chopped tomatoes and tomato sauce, Italian seasoning, salt, Worcestershire sauce, and soy sauce and cook for approximately 1 minute before adding the beef broth, cannellini beans, and entire bag of frozen peas and carrots. Mix thoroughly to combine. Increase heat to high and bring to a boil.
  • Add the ground beef back to the pot immediately reduce heat to low. Cover your pot with a tight-fitting lid and allow your soup to simmer for 10-15 minutes.
  • As the soup simmers, cook the macaroni noodles until al dente. Drain and set aside.
  • Season with additional salt and pepper, to taste. Serve each bowl with a scoop or two of cooked elbow macaroni noodles and fresh chopped parsley, if desired.


Calories: 313kcal | Carbohydrates: 32g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 885mg | Potassium: 791mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5385IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 3mg
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