Crockpot Beef Macaroni Soup

If you're looking for a cozy, satisfying dinner that practically cooks itself, this Crockpot Beef Macaroni Soup is it. With just a few basic ingredients, it's full of flavor, easy to prep, and a hit with kids and adults alike. The slow cooker does all the work-just add everything in, and let it simmer into a hearty meal. You'll want to keep this one in your weekly rotation.

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This recipe is especially popular during colder months, but honestly, it's great any time of year when you're craving a warm, filling meal without the fuss. It's the kind of comfort food that feels like a hug in a bowl-perfect for busy weeknights or lazy weekends.

This soup was inspired by my easy Classic Mediterranean Bruschetta - and if you love that one, you'll definitely enjoy this. For a true comfort combo, serve it alongside the creamy Slow Cooker Spinach Artichoke Dip for a complete, satisfying meal.

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Ingredients

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• Ground beef adds rich, savory flavor and makes the soup hearty and filling.
• Frozen mixed vegetables are a convenient way to include a variety of veggies without chopping.
• Diced tomatoes bring a tangy depth and help create a flavorful broth.
• Beef broth forms the base of the soup and enhances the meaty taste.
• Salt and pepper are simple seasonings that bring out the flavor of all the ingredients.
• Elbow macaroni soaks up the broth and gives the soup its cozy texture.

See recipe card for quantities.

How to Make Crockpot Beef Macaroni Soup

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In a medium pan, cook the ground beef over medium heat until browned. Drain the grease.

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Add the cooked beef, mixed vegetables, diced tomatoes, beef broth, salt, and pepper to a crockpot. Cook on high for 4 hours or on low for 7 to 8 hours.

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Add the macaroni 30 minutes before serving so it has time to cook through.

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Serve hot and pair it with your favorite bread for a comforting, filling meal.

Hint: If your macaroni tends to get too soft in the slow cooker, try cooking it separately and stirring it in just before serving. This helps keep the texture firm and the broth from soaking in too much.

Substitutions & Variations

• Gluten-Free: Use gluten-free elbow macaroni and double-check your broth is labeled gluten-free.
• Vegetarian: Swap the ground beef with plant-based ground or lentils, and use vegetable broth instead of beef broth.
• Deluxe Version: Stir in shredded cheese or a splash of cream at the end for a creamy twist.
• Kid-Friendly: Top bowls with crushed crackers or even some shredded cheddar for a fun and tasty topping.

See this spicy version of this recipe on my website! (placeholder for in-content link)

FAQ

📖 Recipe

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Tina

Crockpot Beef Macaroni Soup

This hearty beef macaroni soup is slow-cooked in a crockpot with vegetables, tomatoes, and broth. It's an easy, comforting meal-perfect served with a slice of bread.

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Prep Time 5 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 pound ground beef
• 12 ounces frozen mixed vegetables
• 14 ounces diced tomatoes
• 32 ounces beef broth
• Salt and pepper to taste
• 1 cup elbow macaroni

Method

 

1. In a medium pan, cook the ground beef over medium heat until browned. Drain the grease.
2. Add the cooked beef, mixed vegetables, diced tomatoes, beef broth, salt, and pepper to a crockpot. Cook on high for 4 hours or on low for 7 to 8 hours.
3. Add the macaroni 30 minutes before serving so it has time to cook through.
4. Serve hot and pair it with your favorite bread for a comforting, filling meal.

Notes

• You can also make this soup on the stovetop. After adding all the ingredients, simmer for about 30 minutes over medium heat.
• If you prefer, cook the macaroni separately and add it just before serving. This helps keep the noodles from soaking up too much broth.

How to Store Crockpot Beef Macaroni Soup

Let the soup cool completely before storing. Keep leftovers in an airtight container in the fridge for up to 3 days. For freezing, store without the pasta for best texture-freeze for up to 2 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.

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