Macaroni Soup

Introduction

Macaroni Soup is a comforting classic, combining tender pasta with a simple, savory broth. Often served as a lighter dish, it can be surprisingly satisfying when enriched with onions, carrots, and celery. Historically, pasta was prized for its ability to stretch a meal, and even a modest handful of macaroni could make soup feel more substantial. Some cooks prefer to boil the macaroni separately, rinsing it to remove starch, while others simmer it directly in the soup so it soaks up the broth’s flavor—both methods have their merits.

In older cookbooks, macaroni soup might have been considered an exotic treat. These days, pasta is commonplace, but the appeal remains the same: a cozy, uncomplicated meal that’s easy on the budget. This recipe starts with sautéing onions and carrots in a little butter, then stirring in flour to create a light roux. The roux not only thickens the broth slightly but also adds a bit of richness that complements the macaroni’s texture. If you wish to keep it leaner or dairy-free, you can adapt the fat to your preference.

Seasoning is simple—salt, pepper, and a good vegetable stock. The addition of celery adds aromatic depth. Some cooks like to toss in a bay leaf or a small bouquet of herbs, though it’s not strictly necessary. The final soup should be gently thickened, with pieces of macaroni visible in each ladleful. It’s perfect for a quick lunch or a more leisurely supper when paired with bread and a crisp salad. For those who enjoy a creamy version, a splash of milk or a dollop of cream can be stirred in near the end. But even in its simplest form, the warmth of macaroni soup offers a reassuring welcome at the table.

Ingredients (serves 4–6)

• 1 cup macaroni
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, sliced
• 2 tablespoons butter
• 1 tablespoon flour
• 6 cups vegetable stock
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Sauté Vegetables: In a large saucepan over medium heat, melt the butter. Add the onion, carrots, and celery. Cook for about 5 minutes, stirring often, until they begin to soften without browning.
2. Make a Roux: Sprinkle the flour over the sautéed vegetables, stirring constantly to prevent lumps. Cook for another minute or so, letting the flour lose its raw taste. Avoid browning it too much.
3. Add Stock: Gradually pour in the vegetable stock, whisking if needed to incorporate the flour mixture. Increase the heat to bring the soup to a gentle simmer.
4. Incorporate Macaroni: Stir in the macaroni. You can boil it separately if you prefer, but adding it directly will allow the noodles to absorb more flavor. Reduce heat slightly and let the soup simmer until the macaroni is al dente, about 10–12 minutes. Stir occasionally so it doesn’t stick to the bottom.
5. Season & Taste: Add salt and pepper. Taste the broth, adjusting seasoning as needed. If the soup becomes too thick, add a splash more stock or water. If too thin, let it simmer uncovered for a few extra minutes.
6. Serve Warm: Ladle the soup into bowls, ensuring each portion gets a good mix of vegetables and macaroni. Enjoy immediately, as the pasta will continue to swell over time. Leftovers can be stored, but you may need to thin with additional liquid when reheating.

Macaroni Soup exemplifies the notion that pasta can transform a simple vegetable broth into something satisfying. With a lightly thickened base, tender noodles, and the sweetness of sautéed onions and carrots, this dish can be dressed up or kept plain—either way, it brings a cozy touch to any mealtime, reminiscent of the days when a single pot of soup could feed everyone gathered around the table.