If you’re anything like me, you know there’s something incredibly comforting about a warm, hearty soup that fills your kitchen with inviting aromas and your belly with cozy satisfaction. That’s exactly why I’m so excited to share this Beef Goulash Soup with Tomato and Pasta Recipe with you. It’s a fan-freaking-tastic bowl of tender ground beef, tangy tomatoes, soothing herbs, and tender pasta that comes together in one pot. Perfect for weeknights or cozy weekends, this soup hits all the right notes—rich, flavorful, and fuss-free. Stick around, because you’ll find some tips and tricks here that make it go from good to absolutely memorable.

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Why You’ll Love This Recipe

One-Pot Wonder: Everything cooks in one pot, making cleanup a breeze and flavors meld beautifully.
Family-Friendly Comfort: My family goes crazy for this rich and savory soup, and yours will too.
Customizable Ingredients: You can easily add veggies like corn or swap herbs to suit your taste.
Perfect Weeknight Meal: Ready in under an hour, it’s great for busy evenings when you want something homemade.

Beef Goulash Soup with Tomato and Pasta Recipe - Recipe Step

Ingredients You’ll Need

The ingredients in this soup are straightforward and accessible, each playing a vital role in creating a deep, layered flavor. I love using lean ground beef so it’s hearty but not greasy. Fresh herbs like marjoram and thyme really brighten up the rich tomato base, and the small elbow pasta soaks up all that goodness perfectly.

Beef Goulash Soup with Tomato and Pasta Recipe - Ingredients

Lean ground beef: Choose lean to avoid too much grease—your soup stays vibrant, not oily.
Olive oil: I use extra virgin for flavor, but any light olive oil works great.
Yellow onion: Adds subtle sweetness and depth once sautéed.
Carrots: Provide natural sweetness and texture to balance the tomato tang.
Garlic: A must-have for that aromatic punch.
Salt and black pepper: Essential for seasoning throughout the process.
Low-sodium beef broth: The base that ties it all together and allows you to control saltiness.
Tomato sauce: Rich and smooth, a classic goulash staple.
Petite diced tomatoes: For texture and freshness—don’t skip these!
Worcestershire sauce: Adds umami depth and complexity.
Fresh marjoram: If fresh isn’t available, dried works—just adjust quantity accordingly.
Fresh thyme: Same as marjoram, fresh enhances the earthiness.
Bay leaves: Infuse gentle, subtle herbal notes.
Small elbow pasta: Perfect size for slurping and soaking up the broth.
Frozen corn (optional): I add this for a sweet pop and color—totally up to you.
Fresh parsley and finely grated parmesan cheese: To garnish and elevate the final presentation and flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to mix things up with this Beef Goulash Soup with Tomato and Pasta Recipe depending on what we have on hand or the season. Feel free to make it your own and tailor the flavors to your family’s favorites.

Add veggies: I sometimes toss in diced bell peppers or zucchini along with the carrots for extra nutrition and color.
Swap pasta: No elbow macaroni on hand? Tiny shells or small rotini work just as well.
Make it heartier: For a more filling meal, add cooked beans or some diced potatoes simmered in the broth.
Spice it up: A pinch of smoked paprika or cayenne turns this into a smoky, slightly spicy treat—my go-to when I want a kick.
Herb tweaks: If you don’t have marjoram or thyme, oregano or basil can work nicely.

How to Make Beef Goulash Soup with Tomato and Pasta Recipe

Step 1: Sauté Your Veggies to Build Flavor

Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Toss in your onions and carrots and sauté for about 3 minutes until they soften and start to smell wonderfully sweet. Then add the minced garlic and cook for another minute, careful not to burn it. Don’t rush this step—it’s where a lot of your soup’s flavor begins. Once fragrant, scoop this mix onto a plate to keep them safe while you brown the beef. It’s a little trick I learned that keeps everything perfectly cooked without crowding the pot.

Step 2: Brown the Beef Just Right

Add the remaining 1 tablespoon of olive oil to the pot and heat over medium-high again. Put in your lean ground beef, seasoning it with salt and freshly ground pepper right away. I like to break it apart with a wooden spoon so it browns evenly. Cook until fully browned—no pink left—then drain off any excess fat. This step is key because getting a nice sear on the meat adds savory depth that makes the soup sensational.

Step 3: Combine and Simmer the Magic

Return those beautifully sautéed veggies to the pot along with the beef broth, tomato sauce, diced tomatoes, Worcestershire sauce, fresh herbs, and bay leaves. Give everything a good stir and season again with salt and pepper to taste. Bring this to a gentle boil. Now pour in the dry elbow pasta, cover the pot, reduce the heat to medium, and let it simmer. Stir occasionally to keep the pasta from sticking. You’ll find the pasta cooks through in about 15 to 20 minutes, absorbing all the rich flavors. If you’re adding frozen corn, stir it in during the last 3 minutes so it stays tender-crisp and sweet.

Step 4: Final Touches and Serving

Once the pasta is tender and the soup is thickened to your liking, fish out the bay leaves. Ladle into bowls and sprinkle liberally with freshly chopped parsley and a good grating of parmesan cheese—it really takes the soup over the top. Trust me, that final sprinkle makes every spoonful sing.

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Pro Tips for Making Beef Goulash Soup with Tomato and Pasta Recipe

Don’t Skip Browning: Taking time to brown the beef properly adds that deep, rich flavor that really sets this soup apart.
Keep the Pasta Covered: Covering while the pasta cooks helps steam it perfectly—avoid lifting the lid too often to keep the heat consistent.
Taste and Adjust Salt: Since tomato products and broth can vary in saltiness, tasting before serving ensures it’s just right.
Add Corn at the Right Time: Stirring frozen corn in the last few minutes preserves its sweet crunch without overcooking.

How to Serve Beef Goulash Soup with Tomato and Pasta Recipe

Beef Goulash Soup with Tomato and Pasta Recipe - Serving

Garnishes

I’m a big fan of finishing this soup with fresh chopped parsley for a burst of color and brightness. Then I sprinkle on finely grated parmesan cheese because it adds a lovely salty, nutty dimension that melts beautifully right into the warm broth. A drizzle of good olive oil on top can also elevate it if you’re feeling fancy. For my family, these simple garnishes make all the difference.

Side Dishes

This soup stands strong on its own, but I love serving it with crusty bread or a warm baguette for dipping. Sometimes, a simple green salad with a lemon vinaigrette on the side adds a fresh contrast. If it’s a chilly day, garlic bread or cheesy toasts turn this meal into a complete feast that everyone enjoys.

Creative Ways to Present

For special occasions, I like to serve this Beef Goulash Soup with Tomato and Pasta Recipe in rustic bread bowls. It’s so fun and impressive for guests, and the bread soaking up all that delicious broth? Pure bliss. Another idea I’ve tried is layering the soup with a sprinkle of shredded cheese and broiling it briefly in oven-safe bowls for a bubbly finish—totally charming and delicious.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Beef Goulash Soup with Tomato and Pasta Recipe in airtight containers in the refrigerator. It keeps perfectly for up to 3 days. Because the pasta absorbs broth over time, the soup thickens—if that happens, just add a splash of broth or water when reheating to loosen it again. I’ve found that letting the soup cool before sealing helps maintain freshness too.

Freezing

Freezing this soup is definitely doable, but I recommend leaving out the pasta if you plan to freeze it. Pasta can get mushy when thawed and reheated. Instead, freeze the soup base with beef and veggies, then cook fresh pasta when you reheat. I learned this the hard way when leftovers turned a bit soggy—freshly cooked pasta keeps the texture just right.

Reheating

Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and burning. Add a little broth or water if it seems too thick. Reheating slowly preserves flavor and texture—microwaving is fine for quick heat but stirring midway ensures even warming.

FAQs

Can I use ground beef with more fat for this Beef Goulash Soup with Tomato and Pasta Recipe?

You can, but be mindful that higher-fat beef will render more grease, which you might want to drain off to avoid an oily soup. Lean ground beef keeps the flavors clean and the texture less greasy.
What other types of pasta work well for this soup?

Small pasta shapes like shells, mini rotini, or ditalini work really well since they cook quickly and fit comfortably on a spoon with the soup. Avoid large shapes that take longer to cook or overpower the soup.
Can I make this soup vegetarian?

Absolutely! Swap the ground beef for plant-based crumbles or hearty mushrooms, use vegetable broth instead of beef broth, and adjust seasonings to your liking. The herbs and tomato base shine beautifully on their own.
How can I make this soup spicier?

Add a pinch of smoked paprika, crushed red pepper flakes, or a dash of cayenne powder when you add the herbs and tomatoes. Start with a little, then adjust after tasting!
Can I prepare the soup in advance?

Yes, this Beef Goulash Soup with Tomato and Pasta Recipe actually tastes better the next day, once the flavors meld. Just keep pasta cooking separate if freezing, or add it fresh while reheating to avoid sogginess.

Final Thoughts

I absolutely love how this Beef Goulash Soup with Tomato and Pasta Recipe fills my home with warm, inviting smells and my family with happy, full bellies. When I first tried it years ago, I struggled to find a go-to soup that was both rich and simple, but this one ticks all the boxes. It’s honest, comforting, and perfect for so many occasions. I hope you’ll give it a try and find yourself reaching for this recipe again and again, whether it’s a busy weeknight or a chilly weekend craving something special.