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    You are in: Home / Recipes / Macaroni Tomato Soup Recipe
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    Macaroni Tomato Soup

    Macaroni Tomato Soup. Photo by AZPARZYCH

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Seasoned Cook's Note:

    Cheesy Goodness!!! Oh My, is this good! The cheese topping makes this soup! The ingredients make a winning combination for a hearty meal. As a side use crusty bread, ritz crackers or saltine crackers.

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    Units: US | Metric


    1. 1
      Sautee onions. Brown ground beef and drain.
    2. 2
      Place onions and browned beef in a large stoup pot with lid. Add stewed tomatoes, tomato sauce, macaroni noodles, worcestershire sauce, Italian seasoning, brown sugar, salt and water.
    3. 3
      Simmer on a low boil covered for 30 minutes until noodles are done.
    4. 4
      Place in serving bowls and top with cheese. (Soup must be hot enough to melt cheese.).
    5. 5
      Note: A can of diced tomatoes may be used, but the can with the label reading "stewed" is best. Also, noodles may be cooked, then added.

    Ratings & Reviews:

    • on December 23, 2009


      This is a very good soup, and I doubled the recipe. I too subbed the chicken broth for the water, but only added 1 teaspoon of the salt. I would suggest reducing the amount of elbow macaroni, or you'll end up with a goulash rather than a soup, so the next time I reheated the soup, I saute'd a bit of onion in some butter, then added another can of stewed tomatoes, another can of tomato sauce, another teasp of the Worcestershire sauce, another teaspoon of Italian seasoning, another 1/2 teasp of brown sugar, a 1/2 teasp of salt, and 2 more cups of the chicken broth. I enjoyed the shredded cheddar cheese ontop the soup. One more thing I forgot to add... I too cooked the macaroni separately, then added it to the soup. Thank you for the recipe Seasoned Cook!!

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    • on January 14, 2010


      Made this for lunch today. It was another quick dish to get on the table. The only change I made was to add about 3 times the amount of meat and 1/2 cup water. In doing so it made it really thick more like a stew then soup. Everyone enjoyed it, so I will make it again. This was Recommended by mightyro_cooking4 in the *I Recommend Tag Game 2010*

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    • on November 28, 2009


      I added 2 cups chicken broth to make a little thinner and only used 1/2 tsp salt. Omitted ground beef and onion. I added 1/2 tsp onion powder and garlic. Try with broken up spaghetti noodles and added 1/4 cup parmesan cheese. Was very good. Great base recipe and i kind of combined it with another good on on this site to make it my own. Thanks so much

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    Read All Reviews (9)


    Nutritional Facts for Macaroni Tomato Soup

    Serving Size: 1 (387 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 452.8
    Calories from Fat 209
    Total Fat 23.3 g
    Saturated Fat 12.3 g
    Cholesterol 83.0 mg
    Sodium 1452.4 mg
    Total Carbohydrate 35.0 g
    Dietary Fiber 3.2 g
    Sugars 10.0 g
    Protein 26.5 g

    The following items or measurements are not included:

    italian seasoning

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