Description
A hearty and comforting Goulash Soup combining lean ground beef with a rich tomato base, tender elbow macaroni, and savory spices. This savory beef and tomato macaroni soup is perfect for a warming meal any day of the week, enhanced with fresh herbs, Worcestershire sauce, and optional sweet corn for added texture.
Ingredients
Scale
Meat & Vegetables
- 1 lb lean ground beef
- 1 1/4 cups chopped yellow onion (1 small)
- 1 cup chopped carrots (2 medium)
- 2 cloves garlic, minced
- 1 1/2 cups frozen corn (optional)
Liquids & Sauces
- 2 Tbsp olive oil (divided)
- 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
Herbs & Spices
- Salt and freshly ground black pepper, to taste
- 1 Tbsp chopped fresh marjoram (or 1 tsp dried)
- 2 tsp chopped fresh thyme (or 3/4 tsp dried)
- 2 bay leaves
Pasta
- 1 1/4 cups (5.6 oz) dry small elbow pasta
Garnishes
- Fresh chopped parsley, for serving
- Finely grated parmesan cheese, for serving
Instructions
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add chopped onions and carrots, sautéing for 3 minutes until they start to soften. Then add minced garlic and cook for an additional minute. Remove the vegetable mixture from the pot and set aside on a plate.
- Brown the Beef: In the same pot, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the lean ground beef, season with salt and freshly ground black pepper, and cook until the beef is thoroughly browned. Drain any excess fat from the beef to keep the soup lean.
- Combine Ingredients and Simmer: Return the sautéed vegetables to the pot with the beef. Add the low-sodium beef broth, tomato sauce, diced tomatoes, Worcestershire sauce, chopped marjoram, thyme, and bay leaves. Season with additional salt and pepper to taste. Bring the mixture to a boil.
- Cook Pasta and Finish Soup: Stir in the dry elbow pasta, cover the pot, and reduce the heat to medium. Let it boil, stirring occasionally, until the pasta is cooked through—approximately 15 to 20 minutes. If using, add the frozen corn during the last 3 minutes of cooking to heat through.
- Serve: Remove the bay leaves from the soup. Ladle the soup into bowls and garnish with fresh chopped parsley and finely grated parmesan cheese to enhance flavor. Serve warm for a comforting meal.
Notes
- For a thicker soup, use less broth or cook the soup uncovered for the last few minutes to reduce the liquid.
- Fresh herbs can be substituted with dried herbs using the indicated conversions.
- Feel free to add other vegetables like bell peppers or celery for added nutrition and texture.
- To make this recipe gluten-free, substitute the elbow macaroni with gluten-free pasta.
- Leftovers store well in the refrigerator for up to 4 days and can be reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310
- Sugar: 6g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg
