One Pot Hamburger Macaroni Soup

This hamburger macaroni soup is as comforting as it gets. Juicy ground beef simmers in a rich, beefy tomato broth with tender veggies and perfectly al dente macaroni noodles, so every spoonful tastes like a cozy mash-up of hamburger soup and classic beefy pasta. It’s warm, hearty, and super satisfying, exactly the kind of one-pot dinner you crave on chilly nights. If you love family-friendly ground beef recipes that feel nostalgic but still packed with flavor, this hamburger macaroni soup is one you’ll want to make weekly!

• Finish with a simple topping. I almost always serve this soup with a sprinkle of grated Parmesan cheese or a spoonful of sour cream on top. Parmesan adds a salty, savory boost, and sour cream gives it a creamy, “beefy stroganoff” vibe. Green onions or fresh parsley on top are great too if you want a little freshness.
• No tomato sauce? No problem. If you’re out of tomato sauce, you can mix 3 tablespoons of tomato paste with 1½ cups of water to get a similar flavor and consistency. You can also use canned diced tomatoes (with their juices) for a chunkier, slightly lighter tomato base.
• Use whatever frozen veggies you have. This recipe is super flexible when it comes to vegetables. Any frozen veggie blend will work—peas, corn, green beans, carrots, or a classic mixed vegetable bag. If you’re using larger veggies (like broccoli or cauliflower), just chop them into smaller pieces so they cook evenly in the broth.
• Watch the pasta so it doesn’t overcook. The macaroni will keep soaking up broth as the soup sits, so cook it just to al dente. If you know you’ll have leftovers and don’t want very soft pasta the next day, you can slightly undercook the macaroni or cook it separately and add it to each bowl when serving.
• Adjust the thickness to your liking. If the soup gets thicker than you want—especially after sitting for a bit—just stir in a little extra water or broth to loosen it up. Taste and add a pinch of salt if needed after thinning, since extra liquid can dilute the seasoning.
• Brown the beef well for extra flavor. Take a few extra minutes to really brown the ground beef before adding the water and bouillon. Let it sit undisturbed in the pot for a minute or two at a time so it can caramelize. Those browned bits on the bottom of the pot add a ton of rich, beefy flavor to the broth.
• Meal prep the beef to save time. If you want to get a head start, you can brown the ground beef a day ahead of time. Store it in the fridge, then when you’re ready to make soup, just add it to the pot with the water, bouillon, and seasonings, and continue with the recipe. This makes weeknight cooking even faster.

How do I store leftovers hamburger macaroni soup?

Let the soup cool to room temperature, then transfer it to an airtight container. Store it in the fridge for 3–4 days. Keep in mind the macaroni will continue to soak up some broth as it sits, so the soup will get a bit thicker over time (still delicious, just heartier).

What is the best way to reheat hamburger soup?

The stovetop is best. Add the soup to a pot over medium-low heat and warm it gently, stirring occasionally. If it’s thicker than you’d like, stir in a splash of water or broth until it loosens up. You can also reheat individual portions in the microwave in 30–45 second bursts, stirring between each, until hot.

Can I freeze hamburger soup?

Yes, but it’s best to freeze it without the pasta if possible. Cook the soup up to the point before adding the macaroni, let it cool, then freeze the broth, beef, and veggies in a freezer-safe container or bag for up to 3 months. When you’re ready to eat, thaw overnight in the fridge, bring to a simmer, and add fresh macaroni to cook in the broth. If you freeze it with the pasta, it will still be safe to eat, but the noodles will be much softer after thawing.

Can I use a different pasta instead of macaroni?

Definitely. Any small or medium pasta shape works well—try shells, ditalini, rotini, or penne. Just cook until al dente and keep an eye on the cooking time since different shapes cook at different speeds.

Can I make hamburger soup with ground turkey or chicken instead of beef?

Yes, you can swap the ground beef for ground turkey or chicken. The flavor will be a bit lighter, so you may want to bump up the seasonings slightly and make sure to brown the meat well for extra flavor. Using chicken or vegetable broth instead of beef broth also works if you’re changing the protein.

How can I make this hamburger soup thicker or thinner?

For a thicker, stew-like soup, let it simmer uncovered a little longer so some of the liquid reduces, or add a bit more pasta (it will soak up extra broth). For a thinner, brothier soup, just stir in more water or beef broth until it reaches your preferred consistency, then taste and adjust the seasoning.

What can I serve with hamburger macaroni soup?

This soup is pretty filling on its own, but it’s great with crusty bread, garlic bread, biscuits, or a simple house salad on the side. It’s also perfect with a grilled cheese sandwich or a slice of warm, buttered bread for dipping into the broth.