Creamy Ground Beef and Tomato Macaroni Soup -Six SIsters' Stuff

When you’re short on time, but want a homemade dinner that is hearty and filling, this is the recipe to reach for. It has been shared hundreds of thousands of times, and is beloved by readers all over the world. The creaminess makes it more palatable for those picky eaters.

Ingredients · Servings 6

1 pound lean ground beef
1 onion (diced)
3 teaspoon minced garlic
2 teaspoon salt
¼ teaspoon black pepper
1 teaspoon oregano
4 cups chicken stock
26 ounces spaghetti sauce
14 ounces diced tomatoes (drained)
4 ounces cream cheese (room temperature)
¼ cup fresh basil (roughly chopped, divided)
1 ½ cups whole wheat elbow macaroni (or regular elbow macaroni)

Method · 35 min

In a large skillet over medium heat, add the ground beef and onion and cook until the beef is no longer pink. Add in garlic and cook for a minute more.
Add salt, pepper and oregano to the beef and stir to combine.
Pour in chicken stock, spaghetti sauce, and diced tomatoes, then bring the soup to a simmer and cook for 10 minutes.
Whisk in the cream cheese until it is completely mixed in and then add 1/2 of the fresh basil.
Pour in the pasta, stir and let cook for another 10 minutes with the lid on or until the pasta is tender.
Spoon into bowls and garnish with the leftover basil.

“We made this for the first time this week, and everyone loved it. It was super quick and easy, great for a busy week night, and my picky eaters didn’t even complain about the tomatoes. Thanks for a simple but fantastic dinner!” – Emily N.

Why This Soup is Creamier Than The Rest

If you love macaroni tomato soup, but you’re a fan of creamier bases, this is the perfect recipe for you. It blends a tomato and broth base with just enough cream cheese to give it a smoother texture.

Pro tip: make sure your cream cheese is room temperature before adding it to prevent clumping.

Key Ingredients for Creamy Ground Beef and Tomato Macaroni Soup

Ground beef: The main protein of this soup is ground beef. We like to use 85/15 ground beef, but you can sub this out for a leaner cut.
Chicken stock: we like the flavor this gives it without overpowering the beef flavor. If you want a stronger beef flavor, switch out the chicken stock for beef stock.
Spaghetti sauce: any brand/flavor will do. We love using the Classico Roasted Garlic one for a stronger garlic flavor in the soup. The Tomato Basil one is a good variation, too, and pairs well with the fresh basil.
Cream cheese: 4 ounces is enough to give this soup a creamy texture without overpowering the soup.
Elbow macaroni: regular macaroni works great, but we also love using whole wheat macaroni in this recipe. Readers have also had success using gluten free pasta in this recipe.

Tips for Perfect Pasta Texture

Don’t overcook the pasta. To save time, space, and dishes, the pasta cooks directly in the soup. It should be served immediately to keep the pasta from continuing to cook and getting too soft.
If you plan on freezing or keeping the soup for more than one night, we would recommend cooking the pasta separately. Add it to each serving as you eat it, and it will help keep the pasta from getting too mushy.

Reader Favorite Variations and Substitutions

This soup is delicious as is, but it’s also really easy to personalize to better fit your family’s tastes. Below are some reader favorite twists on this yummy soup.
Protein swap: ground beef is great, but you could also use ground sausage, ground turkey, or ground chicken.
Vegetable additions: want to boost the veggies and nutrients? Try stirring in some spinach and letting it wilt slightly before serving. Add mushrooms or matchstick carrots when you’re cooking the onions. Add in roasted red peppers or fire roasted tomatoes for a different flavor.
Seasoning change: many readers have suggested swapping out the salt for a 1-ounce ranch dressing mix packet instead. Other readers have also swapped out the oregano for Italian seasoning with great results.
Pasta substitution: This is written with elbow macaroni in mind, but other readers have had great success using different types. Some other favorites include: ditalini, gluten free pasta, and rotini.

Storage and Reheating

Once the soup has cooled, you can store it in an airtight container in the fridge for 3-4 days. Just remember that the pasta will continue to absorb liquid, so it will be slightly more mushy with each passing day.

If you want to prevent the macaroni from getting too soggy, cook it and store it separately. Then, add it to each serving before eating.

To reheat, you’ll want to do this one over the stove on low heat, as high heat can make the pasta extra mushy.

To freeze the soup, you’ll want to make the base only and freeze it (through step three). When you’re ready to make it, you can thaw the base in the refrigerator overnight, heat it in a saucepot, and continue cooking. Start at step four (where you add the cream cheese) and finish it off.

Do I need to add the cream cheese?

You can substitute mascarpone for a richer flavor. Substitute neufchâtel for a lower fat option. If you want a higher protein option, use blended cottage cheese. If you want a Tomato Macaroni Soup without cream cheese at all, try this recipe.

What type of spaghetti sauce do you use?

We love to use the Classico brand. It’s decently priced and has some delicious flavor variations. See the key ingredient sections for more on this. Honestly, any kind of spaghetti sauce will work in this recipe, though.

Can I freeze this soup?

Yes, but you’ll want to cook it slightly differently. Please see the note in the recipe card for more details.

What to serve with with soup:

You can go with a classic soup, salad, and breadsticks angle. We have a copycat Olive Garden Breadstick recipe that pairs really nicely. You can add a fresh Italian Salad, too. It’s also really delicious with a quick, sweet cornbread.