Total Time
Prep 15 mins
Cook 15 mins

Another one of my favorite soups. Recipe is from Betty Crocker with a few slight changes.

Ingredients Nutrition


  1. Cook and stir ground beef, onion and garlic in Dutch oven until beef is brown; drain.
  2. Stir in remaining ingredients except cheese; break tomatoes with fork.
  3. Heat to boiling, reduce heat.
  4. Cover and simmer, stirring occasionally, until macaroni is tender, about 15 minutes.
  5. Serve with cheese.


Most Helpful

Excellent soup! And fast to throw together. I made mine vegetarian by omitting the ground beef, using veggie broth/bouillon, and adding veggie burger crumbles at the end. I didn't have any zucchini, so I thew in some frozen peas for something green. I also added extra Italian Seasoning. THANKS for posting this!

JanuaryBride April 15, 2010

A lovely, hearty meal-in-a-bowl soup that we enjoyed for our dinner tonight. I took note of the other reviewer and added 2 teaspoons of Mexican chilli powder and a slug of Tabasco. I discovered I only had creamed corn (worked fine) and used a 14 ounce can of that and the same of red kidney beans as there seemed to be more liquid than beans in my can. I'm looking forward to leftovers for lunch tomorrow.

JustJanS August 16, 2008

Lainey, this soup is oustanding! It is so very hearty and a stick to your ribs kind of meal. My husband and I both really loved this. I made a few of changes. I cheated and used pre-packaged, shredded cole slaw. I used Italian diced tomatoes instead of the whole ones. I put in a 15 ounce can of corn instead of the 8 ounce. Lastly, I added two teaspoons of chili powder and dropped in a whole, fresh jalepeno pepper while the soup simmered. Yummy! Thanks for posting this delicious recipe.

Juenessa April 26, 2007

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