Beef Macaroni Soup - Overlook Cafe

Prep Time
Cook Time
1h 25m
Ready In

"I found this in the Oregonian restaurant request column for Overlook Cafe. It is one of the family's favorite soups. I substitute red wine vinegar for the red wine. I often add carrots times are a guess"

Original recipe yields 9 servings


  • Serving Size: 1 (232.9 g)
  • Calories 303.9
  • Total Fat - 13.4 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 51 mg
  • Sodium - 263.7 mg
  • Total Carbohydrate - 19.5 g
  • Dietary Fiber - 2.8 g
  • Sugars - 4.5 g
  • Protein - 25.9 g
  • Calcium - 55 mg
  • Iron - 4.2 mg
  • Vitamin C - 10.2 mg
  • Thiamin - 0.1 mg

Step 1

Fry ground beef, drain any grease and remove ground beef from pan.

Step 2

Add oil, and saute onion and celery until translucent.

Step 3

Add wine, tomato puree and fresh tomatoes an dsimmer 30 minutes. add Salt and pepper to taste.

Step 4

Cook macaroni until tender in boiling water and drain well.

Step 5

Add ground beef, drained macaroni and broth to tomato mixtue and simmer until heated through.

Tips & Variations

No special items needed.



We love soups in the winter and this was a sure try from looking at the ingredients. It was delicious! I used low sodium beef broth and added about 2 cups of Spicy V-8 juice to it. I opted for the wine. I served it with hot rolls right out of the oven. This will see to repeats here!

review by:
(1 Mar 2014)


I also found this is in the Oregonian years ago. Make it every year for family. It is a favorite. So happy to find it online in case I lose or wear out the original recipe from the paper. I do skip the tomato sauce, add some V-8 juice as it is healthy and also some Worcestershire sauce and garlic. Merry Christmas.... from Oregon.

review by:
(23 Dec 2013)


We loved this soup. I added some mixed vegetables and cooked the pasta with the soup rather than cooking it separately. I had an open bottle of wine so I used the wine option rather than vinegar.

(2 Apr 2012)


My family enjoyed this soup with bread. I too added the red wine vinegar since I didn't have any wine. With the wine vinegar and tomatoes this was a bit on the acidic side so I added a pinch of sugar. Your suggestion of carrots would counter that (I read recently that Italian cooks add carrots rather than add sugar). A hearty soup - good for a nippy fall day. Thanks Muffinlady.

review by:
(13 Nov 2011)