Macaroni Soup

Desiree Taimanglo-Ventura


A simple and quick dinner soup that can be thrown together with things you may already have in your pantry. Feeds plenty of people on a budget.

You can make this recipe using ground chicken or ground beef. If you're using chicken, use chicken broth. If you're using beef, use beef broth.

Garnish with parmesan cheese and serve with garlic bread.


★★★★★ 1 vote



  • 1 lb
    ground chicken or ground beef
  • 2 c
    uncooked elbow macaroni
  • 28 oz
    can of plum tomatoes
  • 1 can(s)
    of italian style stewing tomatoes
  • 1 medium
    onion, chopped
  • 4 clove
    garlic, minced
  • 16 oz
    frozen vegetable mix, thawed
  • 32 oz
    chicken broth (use beef broth if using ground beef)
  • ·
    cooking oil to brown meat
  • ·
    salt, black pepper, crushed red pepper, and garlic powder to taste
  • ·
    parmesan cheese to garnish

How to Make Macaroni Soup


  1. Brown ground meat in pan with chopped onions and garlic over medium heat. (If using ground beef, drain beef after browning). Lightly sprinkle salt, black powder, and garlic powder over meat.

    You may omit the salt if you're trying to cut back on sodium or are using a chicken broth that is already salty.
  2. Add plum tomatoes and stewed tomatoes. Let simmer, then add chicken broth and mixed vegetables.
  3. Add uncooked elbow macaroni and let cook until noodles are tender.
  4. Garnish with parmesan cheese and serve.

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About Macaroni Soup

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