5. Bring the Soup to a Simmer
Increase the heat slightly and bring the mixture to a gentle boil.
Once it begins bubbling, reduce the heat to medium-low. Cover the pot partially and let the soup simmer for about 10–15 minutes.
This gives the beef, tomatoes, onions, and seasonings time to blend together.
6. Add the Macaroni
Stir the uncooked elbow macaroni into the simmering soup.
Continue cooking according to the pasta’s package directions, usually around 7–10 minutes. Stir occasionally so the pasta doesn’t stick to the bottom of the pot.
The macaroni will absorb some of the flavorful broth as it cooks, naturally making the soup thicker and heartier.
7. Check the Seasoning
Once the pasta is tender, remove the bay leaf and taste the soup.
Adjust the seasoning if necessary. Add a little more salt, pepper, or Italian seasoning depending on your preference.
If the soup becomes thicker than you’d like, stir in a little additional beef broth or water.
8. Add Cheese if Desired
For a richer, cheesy version, turn the heat to low and stir in some shredded cheddar cheese.
Allow it to melt into the soup, stirring gently until smooth.
You can also skip mixing the cheese into the pot and sprinkle it over individual bowls instead.
9. Let It Rest
Turn off the heat and allow the soup to sit for about 5 minutes before serving.
This short resting period allows the flavors to settle and gives the pasta a chance to absorb some of the broth.
10. Serve
Ladle the American Goulash Soup into bowls and garnish with fresh chopped parsley.
For an extra comforting meal, serve it with warm crusty bread, garlic bread, or a simple green salad.
Helpful Tips for the Best Goulash Soup
Don’t overcook the pasta. Macaroni continues absorbing liquid as it sits, so cooking it just until tender helps prevent it from becoming overly soft.
Use a flavorful broth. Since the broth forms much of the soup’s base, a good-quality beef broth adds noticeable depth.
Adjust the thickness. For a soupier consistency, add extra broth. For a thicker, stew-like consistency, allow the soup to simmer uncovered for a few additional minutes.
Taste before serving. Tomatoes and broth can vary in saltiness, so it’s better to adjust the seasoning at the end rather than adding too much salt at the beginning.
Easy Variations
Make It Cheesy
Add 1–2 cups of shredded cheddar or another melting cheese near the end of cooking for a creamy, cheesy variation.
Add Vegetables
Diced bell peppers, carrots, corn, mushrooms, or zucchini can easily be added along with the onions.
Make It Spicier
For some heat, add a pinch of red pepper flakes or a little diced chili pepper.
Use Ground Turkey
Ground turkey can replace the beef if you prefer a different protein. Because turkey is generally leaner, you may want to add a small amount of olive oil when browning it.
Make It Ahead
The soup can be prepared ahead of time and refrigerated. However, the pasta will continue absorbing liquid as it sits. When reheating, add a splash of broth or water to loosen the soup.
How to Store Leftovers
Allow the soup to cool before transferring it to an airtight container. Refrigerate and use within a few days.
When reheating on the stovetop, warm it gently over medium-low heat, stirring occasionally. Add a little broth if the pasta has absorbed too much of the liquid.
For longer storage, you can freeze the soup, although the macaroni may become softer after thawing. If you know you’ll be freezing it, preparing the soup without the pasta and adding freshly cooked macaroni when reheating can give you a better texture.
Final Thoughts
American Goulash Soup proves that you don’t need complicated ingredients to make a satisfying homemade meal. Ground beef provides richness, tomatoes create a savory base, macaroni makes the soup hearty, and simple seasonings bring everything together.
With its one-pot preparation and comforting combination of beef, pasta, and tomatoes, this is an easy recipe to keep in your weeknight rotation. Serve it with warm bread and a sprinkle of cheese or parsley, and you’ve got a cozy dinner that feels homemade from the very first spoonful.
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