Tomato, Beef, and Macaroni Soup

I’m really excited to share this new soup recipe with you guys – it’s just one of those classic, feel-good, comfort food recipes, ya know?  This recipe tastes straight-up like something you’d find simmering away for hours on your grandma’s stove but, guess what?!  It’s actually a quick recipe to make!  The ingredients are simple and it makes a ton of food.  Leftovers are delicious too!  My Tomato, Beef, and Macaroni soup recipe will keep you cozy all season long.  It makes 8 hearty servings at 275 calories each and 6 WW SmartPoints on both the blue and green WW plans.

To make the soup we start off by browning up some lean ground beef.  Once it’s cooked we add in our tomatoes, broth, and some seasonings and bring the mixture to a boil.  The final step is tossing in the cooked pasta and simmering until the noodles are done.  That’s literally it, you guys.  EASY. SO SO EASY.

WW Points & Calorie Info:

If you love old-school, classic dishes this one will take you back home.  My Tomato, Beef, & Macaroni Soup makes 8 hearty servings at 6 WW SmartPoints on both the Blue and Green WW plans + 275 calories each.  Enjoy!

Tomato, Beef, and Macaroni Soup

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Rachel's Healthy Plate

Serves: 8 servings

Ingredients

• 2 (28oz) cans San Marzano Style Tomatoes (you can substitute regular diced tomatoes but I like the rich flavor from the San Marzano Style)
• 1 lb 90/10 ground beef
• 4 oz tomato paste
• 6 c. low sodium beef broth
• 3 cloves minced garlic
• 2 tsp onion powder
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1 bay leaf
• 2 c. uncooked elbow macaroni noodles
• salt/pepper, to taste

Instructions

1. In a large, heavy soup pot brown the ground beef. Season with a little salt and pepper. When beef is about halfway cooked, add minced garlic and onion powder. Once brown, remove from pot and drain on a plate lined with paper towels.
2. Add the tomatoes to the pot. Use a spatula to easily break tomatoes apart into bite-sized pieces (unless they are already pre-diced).
3. Return beef to the pot and add all remaining ingredients except for noodles. Cover and bring mixture to a boil.
4. Once boiling add the uncooked pasta and simmer until pasta is cooked, about 10-15 minutes. Soup is ready once noodles have finished cooking.
5. Remove bay leaf and adjust salt and pepper to taste. Enjoy!

Notes

Makes 8 servings, ~ 1.5 cups per serving, at 6 WW SmartPoints each for both the Blue & Green WW plans.

A Tip About Soup Servings

While a recipe will give the number of servings, it is very difficult to determine the exact volume of the soup per serving. This is due to many factors. The quantities of ingredients that you use may vary slightly. For example, if a recipe calls for 1 small onion, 1 small pepper, etc., the size of your produce may be different than what I used. The largest factor that causes variance is how much the soup reduces while cooking which will depend on each stove and how long it simmers, etc.

For the most accurate way to measure soup servings: place your storage container on a digital scale and zero out the weight. Add the entire pot of soup and determine the total weight in grams. Divide the total weight by the number of servings - this is the exact weight per serving or your soup. Easy and accurate!

Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.

Nutrition Information

Serving size: ⅛ of the soup, ~1.5 cups | Calories: 275 Fat: 6 Saturated fat: 2.3 Carbohydrates: 34.5 Sugar: 10 Fiber: 5 Protein: 20

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I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealthyplate and use #rachelshealthyplate so I can see your creation!