Goulash Soup
Goulash Soup is everything you love about American goulash, but served in a cozy soup. It’s hearty and loaded with tomatoes and ground beef, tender elbow macaroni, paprika, and Italian seasoning. It’s the kind of comforting bowl that’s perfect for nights when you want something filling without a lot of fuss.
This is also one of those easy weeknight dinners that comes together quickly in one pot. I love recipes like this because they’re simple, budget-friendly, and family-approved. It reminds me of my Grandma’s Goulash, but turning it into a soup makes it even cozier and perfect for ladling into big bowls. Serve it with a slice of crusty bread, and dinner is done.
stacie’s note
When people hear the word goulash, they often think of the traditional Hungarian dish. That version is more of a stew and heavily focused on paprika. This soup is closer to the American style many of us grew up with. It uses ground beef, tomatoes, pasta, and simple pantry seasonings. Both are delicious, but they are definitely different dishes.
This recipe always makes me think of my Grandma June’s cooking. She loved making hearty meals with ground beef because her long-time partner was a beef farmer. Their freezer was always stocked full, so ground beef showed up in many dinners. A pot of something like this simmering on the stove feels exactly like the kind of meal she would have made for the family.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Extra virgin olive oil: If you don’t have olive oil, any neutral cooking oil like vegetable or canola will work just fine.
- Lean ground beef: Lean beef keeps the soup hearty without making it too greasy.
- Sweet onion: Yellow onion works well, too, if that’s what you have on hand.
- Green bell pepper: You can also use red or orange bell pepper for a slightly sweeter taste.
- Garlic: Fresh garlic adds the best flavor. Mince it finely so it blends well into the broth.
- Paprika: Regular paprika works great, but smoked paprika will add an extra layer of depth.
- Italian seasoning: A quick way to add herbs like oregano and basil without measuring several spices. If you don’t have it, you can use a mix of dried oregano and basil instead or make your own homemade Italian seasoning.
- Salt: Start with the listed amount and adjust to taste at the end.
- Black pepper: Freshly cracked pepper will give the best flavor.
- Diced tomatoes: Use the whole can, including the juices, for extra flavor.
- Beef broth: Low-sodium broth is a good option, so you can better control the salt level.
- Elbow macaroni: Classic for goulash-style dishes and perfect for soaking up the broth. Stir occasionally while it cooks so the pasta doesn’t stick to the bottom of the pot.
How to Make Goulash Soup
- Step One: Heat the olive oil in a large pot or Dutch oven over medium heat. Brown the ground beef, breaking it up as it cooks. Drain excess grease.
- Step Two: Add onion and bell pepper to the browned beef. Cook 5 minutes until softened. Add garlic and cook for an additional minute.
- Step Three: Stir in paprika, Italian seasoning, salt, and pepper.
- Step Four: Add diced tomatoes, beef broth, and uncooked macaroni. Bring to a gentle boil.
- Step Five: Reduce the heat and simmer, uncovered, for 15 to 18 minutes, until the pasta is tender.
- Step Six: Taste and adjust seasoning before serving.
Variations and Substitutions
- Add more vegetables: This soup is a great way to sneak in extra veggies. Try adding diced carrots, potatoes, green beans, celery, zucchini, or even a handful of corn. Just toss them in when you sauté the onion and pepper, so they soften as the soup cooks.
- Swap the pasta: Elbow macaroni is the classic choice, but other small pasta shapes work just as well. Try small shells, ditalini, or rotini if that’s what you have in the pantry.
- Use ground turkey instead: Ground turkey can easily replace the ground beef if you want a lighter option. It will still be hearty and flavorful.
- Make it a little spicy: If you like some heat, stir in a pinch of red pepper flakes or a dash of hot sauce while the soup simmers.
- Add cheese on top: A sprinkle of shredded cheddar or mozzarella on each bowl makes it extra comforting. The cheese melts right into the hot soup.
- Bulk it up with beans: For an even heartier soup, add a can of drained kidney beans or white beans along with the tomatoes and broth.
Storage Instructions
- Refrigerator: Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. The pasta will continue to absorb some of the broth as it sits, so the soup may thicken over time.
- Reheating: Warm the soup on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring in between. If it has thickened too much, add a splash of beef broth or water to loosen it up.
- Freezer: You can freeze Goulash Soup, but the pasta will be softer once thawed. If you plan to freeze it, it’s best to make the soup without the macaroni and add freshly cooked pasta when reheating. Freeze in airtight containers for up to 3 months and thaw overnight in the fridge before reheating.
- Make-Ahead Tip: If you want to prepare it ahead of time, cook the soup base without the pasta, then refrigerate it. When you’re ready to serve, reheat the soup, then add the macaroni and simmer until it’s tender. This keeps the pasta from getting too soft.
Recipe Tips and Tricks
- Brown the beef well: Let the ground beef cook long enough to develop some browning. That little bit of caramelization adds a deeper flavor to the whole pot of soup.
- Chop vegetables evenly: Try to keep the onion and bell pepper pieces about the same size so they cook evenly and blend nicely into the soup.
- Stir occasionally while the pasta cooks: Pasta can settle on the bottom of the pot and stick if it isn’t stirred once in a while. A quick stir every few minutes keeps everything cooking evenly.
- Adjust the broth to your liking: If you prefer a thinner soup, add an extra splash of beef stock. If you like it thicker and more stew-like, let it simmer a few extra minutes.
- Taste before serving: The flavors come together as the soup cooks, so give it a taste at the end and adjust the salt, pepper, or paprika if needed.
- Serve it with something to soak up the broth: This soup is especially good with crusty bread, garlic biscuits, or sour cream biscuits on the side. It’s perfect for dipping into that flavorful tomato broth.
- Make in the slow cooker: Brown the ground beef first and drain the grease. Add it to the slow cooker with the onion, bell pepper, garlic, seasonings, tomatoes, and broth. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Stir in the macaroni about 20 minutes before serving and cook until tender.
Beef Soups
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Goulash Soup
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Ingredients
- 1 tbsp extra virgin olive oil
- 1 lb lean ground beef
- 1 medium sweet onion chopped
- 1 green pepper chopped
- 3 cloves garlic minced
- 1 tbsp paprika
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 can diced tomatoes 28oz/796ml can
- 4 cups beef broth
- 1 cup elbow macaroni uncooked
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Brown the ground beef, breaking it up as it cooks. Drain excess grease.
- Add onion and bell pepper. Cook 5 minutes until softened. Add garlic and cook for an additional minute.
- Stir in paprika, Italian seasoning, salt, and pepper.
- Add diced tomatoes, beef broth, and uncooked macaroni. Bring to a gentle boil.
- Reduce the heat and simmer, uncovered, for 15 to 18 minutes, until the pasta is tender.
- Taste and adjust seasoning before serving.
Notes
- Drain the beef well after browning so the soup doesn’t become greasy.
- Stir the soup occasionally while the macaroni cooks to prevent the pasta from sticking to the bottom of the pot.
- Adjust the thickness by adding a little extra beef broth if the soup becomes too thick as the pasta cooks.
- Taste before serving and add more salt, pepper, or paprika if needed.
- Leftovers will thicken in the fridge as the pasta absorbs the broth. Add a splash of broth or water when reheating to loosen it up.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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