Crockpot Beefy Tomato Macaroni Soup

This is the crockpot version of every comfort food you already love.

Ground beef, tomato broth, and tender macaroni in one pot.

It tastes like the box version but tastes better and takes no actual effort on your end.

The trick is adding the pasta in the last 30 minutes so it doesn’t turn to mush.

Make a double batch and freeze half.

Why You’ll Love It

• Dump everything in the crockpot and forget about it for 6 hours.
• No pre-browning the meat required.
• The macaroni stays tender because you add it at the end.
• Tastes like comfort food but actually fills you up.
• Freezes beautifully without the pasta for later.
• One pot means one cleanup.

Ingredients

The Base

2 pounds ground beef, raw

1 medium yellow onion, diced

4 cloves garlic, minced

6 cups beef broth

1 can (28 ounces) crushed tomatoes

1 can (6 ounces) tomato paste

2 tablespoons Worcestershire sauce

1 tablespoon brown sugar

1 teaspoon dried Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

The Pasta (Added Last)

2 cups elbow macaroni, uncooked

Optional Finish

1 cup sharp cheddar cheese, shredded

Steps

1. Add raw ground beef, diced onion, and minced garlic directly to your 6-quart crockpot—no browning needed.

2. Pour in beef broth, crushed tomatoes, and tomato paste.

3. Stir in Worcestershire, brown sugar, Italian seasoning, salt, and pepper until combined.

4. Cover and cook on low for 5 to 6 hours.

5. The beef will be cooked through and broth will be hot.

6. Stir in uncooked elbow macaroni.

7. Cover and cook for 25 to 30 minutes on low, stirring halfway through, until macaroni is tender but not mushy.

8. If using cheese, stir it in just before serving until melted.

Helpful Tips & Substitutions

The Pasta Timing Is Everything: Add it too early and you’ll end up with soup-logged mush instead of macaroni.

30 minutes on low is your window—not more, not less.

No Cheddar? Use Monterey Jack, or skip it entirely.

Make It Spicier: Add 1/2 teaspoon red pepper flakes to the base ingredients if you want heat.

Brown Sugar Swap: Use 1 tablespoon honey or omit it if you prefer less sweetness.

Upgrade the Broth: Try beef bone broth for deeper flavor.

Fresh Pasta Option: If you have fresh small pasta shapes on hand, add them in the last 15 minutes instead.

Serving Ideas

Top each bowl with fresh parsley and a handful of cheddar cheese.

Serve with crusty bread on the side for soaking up the broth.

Add a simple green salad to balance the richness.

Make-Ahead & Storage

Freezing: Cool the soup completely (without pasta), transfer to freezer bags, and freeze flat for up to 3 months.

Reheating: Thaw overnight in the fridge, reheat on the stovetop, and cook fresh macaroni separately to stir in at the end.

Refrigerator: Store in an airtight container for up to 4 days, but don’t add pasta until serving to prevent sogginess.

This soup is built for leftovers and gets better after a day.

The flavors deepen as it sits, and splitting the pasta step from the rest means you control the texture every single time.