Slow Cooker Beef and Macaroni Soup

Slow cooker beef and macaroni soup is classic comfort food made with ground beef, frozen vegetables, and elbow macaroni in a rich tomato broth. Hearty without being heavy, this easy beef soup is a family-friendly dinner for busy weeknights or chilly days. Made with affordable ingredients and minimal prep, it’s a convenient one-pot meal that’s also great for leftovers. Instructions for Instant Pot beef & macaroni soup are also included.

Ingredients For Slow Cooker Beef and Macaroni Soup

• Ground beef: Ground beef creates the hearty base of the soup. 
• Macaroni: Uncooked elbow macaroni is added near the end of cooking so it does not become mushy.
• Beef broth: Low-sodium beef broth provide the liquid and add rich beef flavor.
• Crushed tomatoes: Can of crushed tomatoes creates a thick, tomato-based broth. Do not drain the tomatoes.
• Frozen vegetables: Your preferred frozen vegetable blend. A combination of peas, carrots, corn, and green beans works particularly well.
• Onion: Diced onion adds savory flavor to the soup.
• Garlic: Minced garlic cloves complement the beef and tomatoes.
• Dried parsley: Adds a mild herb flavor.
• Salt and pepper: Adjust the amounts according to your taste and the sodium level of your broth.

How To Make Beef and Macaroni Soup

Slow Cooker

1. Heat a large skillet over medium-high heat. Add the ground beef, onion, and garlic. Cook until the beef is browned, crumbling it as it cooks. Drain any excess grease.
2. Add the cooked beef mixture to the slow cooker.
3. Stir in the beef broth, crushed tomatoes, frozen vegetables, dried parsley, salt, and pepper.
4. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
5. Stir in the uncooked macaroni during the final 20 to 30 minutes of cooking.
6. Cover and continue cooking on HIGH until the pasta is tender. Check the macaroni frequently to prevent it from overcooking.

Instant Pot

1. Set the Instant Pot to sauté. When hot, add the ground beef, onion, and garlic. Cook until the beef is browned, crumbling the beef as it cooks. Drain excess grease if necessary. Turn off the sauté function.
2. Pour in the beef broth and scrape the bottom of the pot thoroughly to remove any browned bits. This will help prevent a burn notice.
3. Stir in the frozen vegetables, dried parsley, salt, and pepper.
4. Add the uncooked macaroni and gently press it into the broth. Pour the crushed tomatoes over the top. Do not stir the tomatoes into the mixture.
5. Close and seal the lid. Cook on HIGH pressure for 4 minutes.
6. When the cooking time is complete, carefully quick-release the pressure. Stir the soup well.
7. Let the soup sit for approximately 5 minutes to allow the broth to thicken slightly. Taste and adjust the seasonings before serving.

Why You Will Love This Recipe

• Easy and comforting: This satisfying soup is made with familiar ingredients the entire family can enjoy.
• Budget-friendly: Ground beef, frozen vegetables, and macaroni make this an affordable meal.
• A complete dinner: Each bowl contains protein, vegetables, pasta, and a flavorful broth.
• Great for leftovers: The flavors become even better as the soup sits.
• Easy to customize: Use your favorite frozen vegetables or swap the macaroni for another small pasta shape.

FAQs & Tips

Do you have to brown the ground beef first?

Yes, ground beef should be fully cooked before it is added to the slow cooker. Browning the beef also allows you to drain the excess grease, which prevents the soup from becoming oily. You can brown the ground beef and onion one or two days ahead of time. Refrigerate the mixture in an airtight container until you are ready to assemble the soup.

Can you use a different ground meat?

You can! Feel free to substitute ground turkey or ground chicken for the beef.

Can you use a different type of pasta?

Sure. Substitute another small pasta shape, such as small shells, ditalini, or mini penne. Cooking times will vary depending on the size and shape of the pasta. Gluten-free macaroni may also be used, but it can soften quickly. For the best results, I suggest you cook gluten-free pasta separately and stir it into the soup immediately before serving.

Can you use a different dried herb?

Of course. In place of the parsley, I suggest Italian seasoning, dried oregano, or dried basil.

How do you store leftovers?

Store leftover slow cooker beef & macaroni soup in the refrigerator for up to 4 days. The macaroni will continue absorbing the broth as it sits, so you may need to add more broth when reheating.

Can you freeze this?

For the best results, freeze the soup without the macaroni. Cooked pasta can become soft after it is frozen and reheated. Let the soup cool completely, then store it in a freezer-safe container for up to three months. Thaw it overnight in the refrigerator, reheat it, and add freshly cooked macaroni before serving.

What size slow cooker did you use?

I use a  6-quart slow cooker or Instant Pot for this recipe. 

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Slow Cooker Beef and Macaroni Soup

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Slow cooker beef and macaroni soup is classic comfort food made with ground beef, frozen vegetables, and elbow macaroni in a rich tomato broth. Hearty without being heavy, this easy beef soup is a family-friendly dinner for busy weeknights or chilly days. Made with affordable ingredients and minimal prep, it’s a convenient one-pot meal that’s also great for leftovers. Instructions for Instant Pot beef & macaroni soup are also included.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours, 10 minutes
• Yield: 6 servings 1x
• Category: Dinner, Lunch
• Method: Pressure Cooking, Slow Cooking
• Cuisine: American
• Diet: Dairy-Free

Slow Cooker

1. Heat a large skillet over medium-high heat. Add the ground beef, onion, and garlic. Cook until the beef is browned, crumbling it as it cooks. Drain any excess grease.
2. Add the cooked beef mixture to the slow cooker.
3. Stir in the beef broth, crushed tomatoes, frozen vegetables, dried parsley, salt, and pepper.
4. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
5. Stir in the uncooked macaroni during the final 20 to 30 minutes of cooking.
6. Cover and continue cooking on HIGH until the pasta is tender. Check the macaroni frequently to prevent it from overcooking.

Instant Pot

1. Set the Instant Pot to sauté. When hot, add the ground beef, onion, and garlic. Cook until the beef is browned, crumbling the beef as it cooks. Drain excess grease if necessary. Turn off the sauté function.
2. Pour in the beef broth and scrape the bottom of the pot thoroughly to remove any browned bits. This will help prevent a burn notice.
3. Stir in the frozen vegetables, dried parsley, salt, and pepper.
4. Add the uncooked macaroni and gently press it into the broth. Pour the crushed tomatoes over the top. Do not stir the tomatoes into the mixture.
5. Close and seal the lid. Cook on HIGH pressure for 4 minutes.
6. When the cooking time is complete, carefully quick-release the pressure. Stir the soup well.
7. Let the soup sit for approximately 5 minutes to allow the broth to thicken slightly. Taste and adjust the seasonings before serving.

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