Soups & Stews
This beef and tomato macaroni soup recipe delivers the ultimate comfort in a single pot—rich, savory beef, tender pasta, and crispy bacon bits that add irresistible texture. The secret lies in slow-braising the beef for deep flavor while the tomatoes simmer into a velvety base.
I developed this version after years of testing, ensuring every spoonful balances hearty meat, bright acidity, and perfectly al dente noodles.
The one-pot method keeps things simple: brown the beef first for maximum flavor, then build the soup layer by layer. Crispy bacon bits add a satisfying crunch that disappears with each bite, while a touch of Worcestershire sauce elevates the broth to restaurant-quality depth.
This isn't just soup—it's a cozy, satisfying meal that comes together in under an hour.
What makes this recipe work is the balance of textures and flavors: tender beef, chewy pasta, and crispy bacon all in one bowl. The tomatoes caramelize slightly during simmering, adding natural sweetness that cuts through the richness.
Serve with crusty bread to soak up every last drop of that flavorful broth.
For extra heartiness, stir in diced carrots or celery during the final 10 minutes of cooking. The crispy bacon bits can be made ahead and stored in an airtight container to keep them perfectly crunchy until serving.
This soup tastes even better the next day, making it ideal for meal prep or feeding a crowd.
Ingredients for beef and tomato macaroni soup
Six hearty ingredients transform into the ultimate one-pot comfort dish with crispy bacon bits.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast 🥩 | 1 ½ lb | Pre-cubed for even cooking |
| Elbow Macaroni 🍝 | 1 lb | Uncooked, medium or small |
| Diced Tomatoes 🍅 | 2 cups | San Marzano preferred |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Bacon 🥓 | 8 oz | Thick-cut preferred |
| Carrots 🥕 | 2 medium | OR 1 cup diced |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube or can |
| Worcestershire Sauce 🥫 | 1 tbsp | Vegetarian if needed |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | For browning beef |
The chuck roast is the flavor foundation—look for well-marbled cuts at Costco or your local butcher. Pre-cubed saves time, but if you're buying a whole roast, ask for it to be cut into 1.5-inch chunks for even cooking. Bacon matters too: thick-cut from Trader Joe's crisps perfectly without burning. For the tomatoes, San Marzano cans give that sweet, rich flavor, but any good-quality diced tomatoes work. The elbow macaroni should be medium or small—it holds up better during the long simmer than larger shapes.
No chuck roast? Stew beef or even ground beef at 1 lb works in a pinch, but the texture won't be as tender. Swap the bacon for turkey bacon or smoked gouda bits if you're avoiding pork. Running low on San Marzano tomatoes? Fire-roasted diced tomatoes add smoky depth. The tomato paste can be skipped entirely if you prefer less thickness, but it's worth the extra 2 minutes of stirring for that restaurant-quality depth. For a vegetarian version, replace the beef with mushrooms and lentils—just add them with the tomatoes.
This soup tastes even better the next day as flavors meld. Store leftovers in the fridge for 4-5 days or freeze for 3 months—portion into containers so you can reheat just what you need. The crispy bacon bits? Make them ahead and store in an airtight container—they'll stay crunchy for up to 1 week. For extra heartiness, double the carrots and onions when you're feeding a crowd. The macaroni cooks directly in the soup, so no need to pre-boil—just add it with the broth.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just chuck the roast in a pot, toss in the broth and tomatoes, then walk away. The slow simmer does all the work while you answer emails or fold laundry. No chopping, no fuss, just hands-off perfection.
- Rich Without Trying: That chuck roast? It melts into tender shreds, soaking up the tomatoes and beef broth until the soup tastes like it simmered all day. Then the heavy cream hits—creamy, velvety, but not heavy. It’s the kind of flavor that makes you slow down mid-bite.
- Leftovers That Beg for More: Between us, this soup only gets better the next day. The pasta absorbs all the rich beefy broth, and the flavors deepen like a good wine. Pack it for lunch or reheat for dinner—either way, you’ll be asked for seconds.
- Budget-Friendly Feast: A single chuck roast stretches to feed four (or five, if you’re me). Elbow macaroni is cheap, canned tomatoes are a steal, and you’re using basic pantry staples. It’s the kind of meal that makes grocery day feel like a win.
Step-by-step instructions for beef and tomato macaroni soup
This hearty soup comes together in one pot with rich, savory flavors and crispy bacon bits on top.
Brown the Bacon and Prepare the Beef
In a large Dutch oven, cook the 8 oz bacon over medium heat until the edges are deep golden brown and crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels to drain, leaving the rendered fat in the pot. This fat is the foundation for flavor.
Increase the heat to medium-high and add the 2 tbsp olive oil if needed. Pat the 1.5 lb chuck roast dry with paper towels and cut it into 1-inch cubes. Brown the beef in batches, working in 3-4 minutes per batch until deeply caramelized on all sides. This step develops the deep, meaty flavor that carries through the soup. Remove the beef and set it aside with the bacon.
Sauté the Vegetables and Build the Base
In the same Dutch oven, reduce the heat to medium and add the 1 whole yellow onion and 2 medium carrots, both diced. Cook for 5-6 minutes until the onions are translucent and the carrots begin to soften. Add the 4 cloves garlic cloves, minced, and cook for an additional 30 seconds until fragrant.
Stir in the 2 tbsp tomato paste and cook for 1 minute to deepen its flavor. Pour in the 2 cups diced tomatoes and 4 cups beef broth, scraping up any browned bits from the bottom of the pot. This technique, called deglazing, ensures you capture all the rich, caramelized flavors that have built up during browning.
Simmer the Soup and Cook the Pasta
Return the beef and bacon to the pot and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally. This allows the beef to tenderize fully and the flavors to meld together. Taste and adjust seasoning with 1.5 tsp salt and 0.5 tsp black pepper as needed.
Add the 1 lb elbow macaroni and 1 tsp dried thyme to the pot. Stir gently to combine, ensuring the pasta is fully submerged in the broth. Simmer for an additional 15-18 minutes, or until the pasta is al dente and the soup has thickened slightly. The pasta should absorb just enough liquid to create a hearty, creamy texture without becoming mushy.
Finish with Cream and Garnish
Stir in the 0.5 cup heavy cream and 1 tbsp Worcestershire sauce. Simmer for an additional 5 minutes to allow the cream to warm through and blend smoothly into the soup. The cream adds a velvety richness that balances the hearty flavors of the beef and bacon.
Taste and adjust seasoning one final time. Ladle the soup into bowls, garnishing each serving with crispy bacon bits and a sprinkle of freshly ground black pepper. Serve immediately while the bacon remains crispy and the soup is piping hot. The contrast of the warm, creamy soup with the cool, crispy bacon on top makes every bite irresistible.
Pro Tips For Making Beef And Tomato Macaroni Soup
- SEAR THE ROAST FIRST: Chuck roast is forgiving, but a quick 3-4 minute sear in a hot pot before adding broth builds flavor that canned tomatoes alone won’t match. I used to skip this—now I don’t.
- USE PASTA WATER: Drain the elbow macaroni, but save half a cup of starchy pasta water before adding it back to the soup. The starch thickens the sauce naturally, cutting down on heavy cream needed—and making the dish richer without overpowering.
- SALT THE BROTH LATE: Wait until the beef is nearly tender to add salt to the broth. Early salting makes the meat toughen up faster, and you’ll want to adjust seasoning after the tomatoes and cream come in (they change the balance).
- COOK PASTA AL DENTE: Pull the elbow macaroni when it’s firm to the bite—it’ll finish cooking in the hot soup. Overcooked pasta turns mushy in liquid, and this way, you guarantee it holds its shape without gummy texture. (Yes, even if you’re impatient like me.)
Dietary considerations for this recipe
Gluten-Free Swaps
For a gluten-free version, swap the elbow macaroni for gluten-free pasta like Barilla or Jovial. These brands mimic the texture of regular pasta while keeping the dish hearty. I’ve tested both and found Barilla’s penne shape holds up best during simmering.
Dairy-Free Adaptations
Skip the heavy cream and replace it with ½ cup coconut milk for a creamy texture without dairy. I also add 1 tbsp nutritional yeast to boost umami flavor and give it that cheesy depth. For extra richness, stir in 2 tbsp olive oil at the end. This keeps the soup velvety while staying dairy-free.
Low-Carb Options
Replace the elbow macaroni with shirataki noodles (soy-based) or zucchini noodles for a low-carb twist. Shirataki noodles need 5 minutes of boiling to remove excess sodium, while zucchini noodles soften in just 3-4 minutes of simmering. I recommend adding them in the last 5 minutes of cooking to avoid mushiness.
Vegetarian Substitutes
Swap the beef for 1 lb mushrooms and 1 cup cooked lentils—sauté the mushrooms first to develop their meaty texture. Add 1 tsp smoked paprika to mimic the depth of beef.
For extra protein, stir in ½ cup crumbled feta cheese at the end. The Worcestershire sauce can be replaced with 1 tbsp soy sauce for umami.
Allergen-Friendly Notes
Watch for hidden allergens: Worcestershire sauce often contains anchovies, so opt for a vegetarian version like Annie’s. For nut allergies, avoid any garnishes like toasted pine nuts.
If you’re avoiding pork, use turkey bacon or omit it entirely—just add an extra pinch of salt to compensate for the missing smoky flavor. Always double-check labels on broths and pastas for cross-contamination warnings. ⚠️
Nutrition facts
Frequently asked questions
Can I make this soup without a Dutch oven?
Yes! Use a large pot with a tight-fitting lid. A 6-quart stockpot works perfectly. Just ensure you have enough space for the ingredients to simmer comfortably. If your pot is shallow, reduce the broth slightly to 3 cups to prevent overflowing during the 45-minute simmer.
How do I keep the pasta from getting mushy?
Add the macaroni during the final 15-18 minutes of cooking, not at the start. Stir occasionally to prevent sticking, and taste-test a piece at 12 minutes—it should be al dente. If it's still firm, simmer 3-5 more minutes. Never overcook pasta in soups!
Can I prepare this soup ahead of time?
Make it 1 day ahead—the flavors deepen overnight. Store in an airtight container in the fridge. Reheat gently on the stove over medium-low heat, stirring occasionally, until warmed through. Add fresh bacon bits just before serving to keep them crispy.
What if I don't have Worcestershire sauce?
No problem! Use 1 tbsp soy sauce or 1 tsp fish sauce (for umami depth) plus ½ tsp smoked paprika. If avoiding soy, add 1 extra garlic clove and ½ tsp onion powder for similar savory notes. The soup will still taste rich and satisfying!
How can I make this soup spicier?
Add ½ tsp red pepper flakes with the tomatoes, or stir in 1-2 tbsp hot sauce at the end. For smoky heat, sprinkle ½ tsp chipotle powder when simmering the beef. Adjust to taste—start small, as spices intensify during reheating.