Classic macaroni soup

An extra flavourful, big-batch version of a hearty favourite!

I wish I’d known about this dish when my kids were little. Their very favourite meal was spaghetti with a classic Bolognese sauce (though I did always sneak extra vegetables into my sauce) so I know they would have loved this soup as the taste is very similar. It’s super easy to prepare and epitomizes the idea of comfort food with its familiar and delicious flavours. Modern palates will likely enjoy the extra seasoning in this version and of course you can customize the spiciness to your taste. Note that you can use gluten-free pasta and/or your favourite vegan faux meat crumble and vegetable broth in place of the meat and beef broth for equally tasty results. I usually freeze half of the soup before adding the noodles so it’s more compact in the freezer. We enjoy this with slices of garlic toast or warm crusty bread.

Ingredients

• 3 tablespoons (45 mL) olive oil, divided
• 2 pounds (900 g) lean ground beef
• 2 medium-sized onions, diced
• 2 large cloves garlic, minced
• 1 large green bell pepper, diced
• 4 stalks celery, minced
• 2 cans (28 oz / 796 mL) diced tomatoes
• 1/4 cup tomato paste
• 12 cups (3 L) reduced sodium beef broth
• 2 teaspoons each dried basil and oregano
• 1 tablespoon (15 mL) Worcestershire sauce
• Few dashes hot sauce (or more, to taste)
• Salt and pepper, to taste
• 2 cups macaroni or other small pasta (regular or gluten-free)
• Grated cheddar or mozzarella, to garnish (optional)

Method

• Heat 2 tablespoons (30 mL) of the olive oil in a large pot placed over medium heat. Add beef (or alternative) and cook, stirring often, till meat is cooked. Break up any large pieces with the back of a spoon.
• Once beef is cooked, add onions and cook, stirring often, for 5 minutes, until onions have softened. Make a small well in the centre of the beef and onion mixture. Add remaining 1 tablespoon (15 mL) of olive oil to the well and let it heat for a few seconds, then add garlic. Let garlic cook undisturbed for 1 minute then stir gently into the oil and cook 1 minute more.
• Add chopped pepper and celery to the pot; stir to combine.
• Empty one of the cans of diced tomatoes into a bowl or large glass measure. Puree slightly with an immersion blender, or crush with a potato masher. Transfer to the soup pot along with the second can of tomatoes and the tomato paste as well as the beef broth and seasonings. Stir to blend well.
• Bring mixture to a boil and let simmer 15 minutes so flavours can blend. At this point you can refrigerate or freeze; pasta should be added to hot soup about 15-20 minutes before serving so it does not get overcooked and mushy.
• Once pasta is cooked, you may wish to add a bit more broth or water if the soup is thicker than you prefer (we enjoy it almost stew-like).
• Serve hot, garnished with a sprinkle of cheese if you like.

Makes 16-20 servings; recipe can be halved or multiplied.