A Perfect Fall Dish: Macaroni Soup

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IMG_2362The kids are going back to school, the air is getting a little more crisp, and it’s time to start thinking about those hearty dishes that warm your soul. I recently did a test-run of a new recipe that I call Macaroni Soup. I hope your family enjoys it as much as mine did. Enjoy!







  • 1 lb lean ground beef
  • 2 T olive oil
  • 1 c chopped carrots
  • 1 c chopped yellow onion
  •  2 cloves garlic, minced
  • salt & pepper to taste
  • 3 c low sodium beef broth
  • 2 8 oz cans tomato sauce
  • 2 14.5 oz cans petite diced tomatoes
  • 1 T Worcestershire sauce
  • 1 t dried marjoram
  • 1 t dried thyme
  • 2 bay leaves
  • 2 c dry small elbow pasta
  • Toppings of your choice: Parmesan cheese, mozzarella cheese, fresh chopped parsley, etc.


  • Heat 1 T olive oil in a large pot over medium-high heat. Add carrots and onion and sautee 3 minutes. Add garlic and sautee 1 minute longer. Pour mixture onto a plate.
  • Heat remaining 1 T olive oil in pot over medium-high heat, add beef, salt & pepper, cook until browned. Drain fat.
  • Return sauteed vegetables to pot along with broth, tomato sauce, tomatoes, Worcestershire, marjoram, thyme, bay leaves, and salt and pepper. Bring to a boil and add in pasta. Stir occasionally until pasta has cooked through, about 15 minutes.
  • Remove bay leaves and serve garnished with your choice of toppings! This dish is delicious to serve with crusty garlic bread for dipping.


Since Sarah & Coley first met, they have enjoyed sharing their love of food--cooking, baking, and culinary exploration. Random fact: when vacationing, they won't eat at any national chain restaurants. For their day jobs, Coley is a Financial Advisor with Investment Centers of America and Sarah is Adjunct Faculty at two local universities and CEO/Social Media Strategist at SociallySeasoned, LLC.
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