Description
This Goulash Soup is a hearty and flavorful beef and tomato macaroni soup, perfect for a comforting and satisfying meal. Packed with lean ground beef, fresh vegetables, savory herbs, and tender elbow pasta, it’s an ideal dish for a cozy lunch or dinner.
Ingredients
Meat and Oil
- 1 lb lean ground beef
- 2 Tbsp olive oil
Vegetables and Aromatics
- 1.25 cups chopped yellow onion (1 small)
- 1 cup chopped carrots (2 medium)
- 2 cloves garlic (minced)
Liquids and Canned Goods
- 3 cups low-sodium beef broth
- 2 (8 oz) cans tomato sauce
- 1.5 (14.5 oz) cans petite diced tomatoes
Seasonings and Herbs
- Salt and freshly ground black pepper, to taste
- 1 Tbsp Worcestershire sauce
- 1 Tbsp chopped fresh marjoram (or 1 tsp dried)
- 2 tsp chopped fresh thyme (or 3/4 tsp dried)
- 2 bay leaves
Pasta and Optional Ingredients
- 1.25 cups (5.6 oz) dry small elbow pasta
- 1.5 cups frozen corn (optional)
Garnishes
- Fresh chopped parsley
- Finely grated parmesan cheese
Instructions
- Saute Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped onions and carrots, sautéing for about 3 minutes until they start to soften. Then add the minced garlic and sauté for an additional 1 minute until fragrant. Remove the mixture and set aside on a plate.
- Brown Beef: In the same pot, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the lean ground beef, season with salt and freshly ground black pepper, and cook until the beef is thoroughly browned, breaking it up as it cooks. Once browned, drain any excess fat from the pot.
- Combine Ingredients: Return the sautéed vegetables to the pot with the browned beef. Add the beef broth, tomato sauce, petite diced tomatoes, Worcestershire sauce, chopped marjoram, thyme, bay leaves, and season with additional salt and pepper to taste. Stir well and bring the mixture to a boil over medium-high heat.
- Cook Pasta: Once boiling, add the dry small elbow pasta to the soup. Cover the pot, reduce the heat to medium, and cook the pasta in the soup, stirring occasionally to prevent sticking, for about 15 to 20 minutes or until the pasta is tender and cooked through.
- Add Corn (Optional): If using frozen corn, stir it into the soup during the last 3 minutes of cooking to heat through and allow the flavors to meld.
- Serve: Remove the bay leaves from the soup. Ladle the soup into bowls and garnish with fresh chopped parsley and a sprinkling of finely grated Parmesan cheese if desired. Serve warm and enjoy your hearty goulash soup.
Notes
- Use lean ground beef for a less greasy soup and healthier meal.
- Frozen corn adds a nice sweetness and texture but can be omitted if preferred.
- Store any leftovers in the refrigerator for up to 3 days in an airtight container.
- For a thicker soup, you can reduce the broth slightly by simmering longer before adding pasta.
- Fresh herbs can be substituted with dried herbs if needed, adjusting quantities accordingly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
