Busy Day Soup

Ingredients

• 15 ml (1 tablespoon)olive oil
• 454 g (1 pound)80/20 ground beef
• 28 g (1 ounce)dry onion soup mix
• 950 ml (4 cups)low-sodium beef broth
• 1 can, 794 g (28 ounces)diced tomatoes, with their juice
• 340 g (12 ounces)frozen mixed vegetables
• 240 ml (1 cup)dried elbow macaroni
• To tasteParmesan cheese

Instructions

1. 1

   Brown the beef

   Heat 15 ml (1 tablespoon) olive oil in a large pot. Add 454 g (1 pound) ground beef and cook, breaking it up with a spoon, until cooked through and no pink remains. Drain and discard excess fat, then sprinkle over the onion soup mix and stir.

2. 2

   Simmer the soup

   Stir in 950 ml (4 cups) broth, the can of tomatoes and 340 g (12 ounces) mixed vegetables. Bring to a boil, then add 240 ml (1 cup) macaroni. Reduce the heat and simmer for 10 minutes, or until the pasta is tender. Take the pot off the heat and serve, with Parmesan to sprinkle on top.

What is Busy Day Soup?

This American-style soup combines ground beef, vegetables and pasta in a tomato-and-beef broth. It is a practical, filling one-pot meal built around pantry and freezer staples.

The onion soup mix seasons the broth as it cooks, while the tomatoes add a bright, savoury base. Macaroni makes each bowl substantial without requiring a separate side dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 328 calories, 21g protein, 27g carbs, 14g fat.

The macaroni and vegetables provide most of the carbohydrates, while ground beef contributes protein and much of the fat; olive oil and Parmesan add more fat. Pair a bowl with a green salad or extra non-starchy vegetables for a more varied plate.

Choosing the ingredients

Ground beef: The recipe uses 80/20 beef for a rich flavour. Draining excess fat after browning keeps the soup from becoming overly oily.

Vegetables: Frozen mixed vegetables go straight into the pot, making them convenient and easy to portion. Use low-sodium broth as listed, since the soup mix also contributes seasoning.

Pasta: Dried elbow macaroni cooks directly in the broth, absorbing some of its flavour as it softens.

Browning the beef

Break the beef into small pieces as it cooks so it distributes easily through the soup. Wait until no pink remains before draining the excess fat and stirring in the soup mix.

Stir the mix through the meat before adding the liquids. This helps spread its seasoning through the pot rather than leaving it in concentrated patches.

Getting the pasta right

Bring the broth, tomatoes and vegetables to a boil before adding the macaroni, then lower the heat to a simmer. Cook for 10 minutes, checking near the end for tender pasta.

The pasta continues to soften if it sits in hot soup, so serve once it reaches the texture you like. If making the soup ahead, cooking the macaroni separately can help it stay firmer.

Seasoning and texture

The broth, canned tomatoes and onion soup mix create a savoury, gently tomato-rich base. Taste a spoonful before serving, keeping in mind that Parmesan will add more savouriness.

The finished soup should have tender macaroni and vegetables, with small pieces of beef in every bowl. Stir gently after cooking to distribute the solids evenly.

What to serve alongside

A slice of crusty bread or a simple roll works well for soaking up the broth. For a lighter contrast, serve a crisp green salad alongside.

Pass Parmesan at the table so everyone can add as much as they like. The soup is also substantial enough to serve on its own.

Recipe notes & tips

• Use a large pot so the soup can simmer without crowding.
• Break the beef into small pieces for an even mix in each spoonful.
• Drain excess fat after browning, as directed, before adding the soup mix.
• Stir the soup occasionally while the macaroni simmers to help prevent sticking.
• Check the pasta at 10 minutes and serve as soon as it is tender.
• Offer Parmesan separately so it can be added at the table.

Variations

• Add garlic: Stir minced garlic into the pot after browning the beef.
• Use another pasta: Swap in a similar small dried pasta and cook until tender.
• Add herbs: Stir in dried Italian herbs with the broth for a more herbal flavour.
• Make it spicier: Add a pinch of chilli flakes to the broth.
• Finish with greens: Stir in a handful of spinach near the end and let it wilt.

Common mistakes to avoid

• Skipping the fat drain: Excess grease can make the broth oily; drain it after the beef is cooked.
• Adding pasta too early: It can become too soft; add it after the soup comes to a boil.
• Boiling hard throughout: The macaroni may cook unevenly; reduce the heat to a simmer after adding it.
• Overcooking the macaroni: It continues to soften in hot soup; check it at the 10-minute mark.
• Forgetting the soup mix: Stir it into the beef before adding broth so it disperses through the soup.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat gently on the hob or in the microwave until piping hot, adding a splash of broth or water if the pasta has absorbed too much liquid. The pasta may soften further after storage.

Frequently asked questions