One-Pot Macaroni Comfort Soup: Cozy Flavor, Zero Fuss

This bowl is the culinary equivalent of a warm hug and a mic drop. It’s fast, bold, and tastes like your childhood got a glow-up.

You toss everything in one pot, stir a few times, and boom—creamy, savory, slurpable comfort. No stress, no sink full of dishes, and no mystery ingredients you’ll never use again.

You’ll make it once for “a quick dinner” and then again because your family won’t stop asking.

What Makes This Special

This soup nails the sweet spot between hearty and soothing—like mac and cheese and chicken noodle soup had a delicious, responsible child. The broth is rich, the macaroni tender, and the veggies bring crunch and color without turning this into health camp.

It’s a one-pot recipe, so cleanup is basically a victory lap. Plus, it’s flexible: swap the protein, tweak the spice, make it dairy-free, all without losing the cozy vibe.

One-Pot Macaroni Comfort Soup: Cozy Flavor, Zero Fuss

Recipe by Wendy CarterCourse: Dinner, Pasta

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

410

kcal

Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 pound ground turkey (or chicken/beef; or omit for vegetarian)

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper

• 1 teaspoon smoked paprika

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1 tablespoon tomato paste

• 6 cups low-sodium chicken or vegetable broth

• 1 (14.5 oz) can diced tomatoes, with juices

• 1 cup milk (whole or 2%; use unsweetened oat/almond for dairy-free)

• 2 cups dry elbow macaroni

• 1 cup baby spinach, chopped

• 1/2 cup frozen peas

• 1/2 cup shredded sharp cheddar (optional but amazing)

• Fresh parsley, chopped, for garnish

• Red pepper flakes (optional heat)

Step-by-Step Instructions

• Sweat the aromatics: Heat olive oil in a large pot over medium. Add onion, carrots, and celery. Cook 4–5 minutes until softened and glossyAdd garlic and cook 30 seconds until fragrant.
• Brown the protein: Add ground turkey, salt, pepper, smoked paprika, thyme, and oregano. Cook, breaking up with a spoon, 4–5 minutes until no longer pink. Stir in tomato paste and toast for 1 minute.
• Build the broth: Pour in broth and diced tomatoes with juices. Stir, scraping the bottom to release flavor bits (aka the good stuff). Bring to a gentle boil.
• Add pasta and simmer: Stir in the macaroni. Reduce heat to medium-low and simmer 8–10 minutes, stirring occasionally so nothing sticks. The pasta should be al dente and the soup slightly thickened.
• Creamy finish: Stir in milk. Add spinach and peas. Simmer 2–3 minutes until greens wilt and peas heat through. If using cheddar, stir it in now until melted and silky.
• Taste and adjust: Add more salt, pepper, or red pepper flakes to preference. If it’s thicker than you like, splash in extra broth or water to loosen.
• Serve: Ladle into bowls, top with parsley, and pretend you planned this level of comfort all week.

How to Store It Right

• Fridge: Cool completely, then store in airtight containers for up to 4 days. The pasta will continue absorbing liquid—add a splash of broth or water when reheating.
• Freezer: For best texture, freeze without the pasta.
  

  Make the soup base, cool, and freeze up to 3 months. Reheat and add fresh macaroni to cook directly in the simmering soup.

• Reheat: Stovetop on medium-low, stirring often; or microwave in 60–90 second bursts.
  

  Add liquid as needed to keep it soupy, not stodgy.

Wholesome Benefits

This soup brings balanced macros without tasting like homework. Lean turkey adds protein to keep you full.

Veggie trio (onion-carrot-celery) offers fiber and micronutrients, while spinach and tomatoes bring potassium, vitamin C, and lycopene. The milk and optional cheddar add calcium and creaminess.

It’s comfort food with a conscience—IMO, the best kind.

Nutrition Stats

• Per serving (approximate, with turkey and cheddar):
• Calories: ~410
• Protein: ~28 g
• Carbs: ~44 g
• Fat: ~14 g
• Fiber: ~5 g
• Sodium: ~740 mg (varies with broth and cheese)

Trim calories by skipping cheese or using extra-lean meat. Need more protein?

Add an extra 1/2 lb turkey or toss in a can of white beans.

Recipe Mistakes to Avoid

• Overcooking the pasta: Macaroni keeps softening in hot soup. Aim for al dente and pull it off heat promptly.
• Skipping the tomato paste toast: That 60-second toast deepens flavor.
  

  Raw paste tastes flat—don’t do that to yourself.

• Adding dairy too early: Milk can curdle if boiled hard. Stir it in at the end over gentle heat.
• Under-seasoning the broth: Taste at the end and adjust.
  

  Low-sodium broth is great, but it needs a nudge.

• Forgetting to stir: Pasta sinks. Give it a sweep every couple minutes so it doesn’t glue to the bottom like a rebellious teenager.

Alternatives

• Protein swaps: Italian sausage, rotisserie chicken, or plant-based crumbles all work.
  

  For vegetarian, use beans (cannellini or chickpeas).

• Pasta choices: Small shells, ditalini, or gluten-free elbows. If using GF pasta, undercook slightly—it softens more on standing.
• Dairy-free: Use vegetable broth and unsweetened oat milk.
  

  Skip cheese or use a melty vegan option.

• Veg upgrades: Add corn, zucchini, or mushrooms. Stir in kale instead of spinach; just give it a few extra minutes.
• Flavor twists: A squeeze of lemon at the end lifts everything.
  

  Fresh basil or a spoon of pesto goes big on aroma. Want heat?Calabrian chili paste for the win.

FAQ

Can I make it ahead?

Yes, but keep the pasta separate if you’re storing more than a day. Cook the soup base, chill, and add freshly cooked macaroni when reheating to keep things brothy, not bloated.

What if I don’t have tomato paste?

Use 1/2 cup tomato sauce or an extra spoonful of diced tomatoes.

You’ll lose a bit of concentrated depth, but it still tastes great.

How do I thicken the soup?

Let it simmer uncovered for a few extra minutes, or stir in a small slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and simmer 1–2 minutes. Cheese also adds body—shocker.

Can I use leftover cooked pasta?

Sure.

Add it during the last 2–3 minutes just to heat through. Don’t simmer long or it’ll turn mushy and sad.

Is this kid-friendly?

Absolutely.

Keep the red pepper flakes out and let the table add heat. The creamy, tomato-kissed broth is a crowd-pleaser for picky eaters.

How do I make it in an Instant Pot?

Use Sauté for steps 1–2.

Add broth, tomatoes, and pasta; pressure cook on High for 3 minutes, quick release, then stir in milk, greens, peas, and cheese on Keep Warm.

Bringing It All Together

One pot, everyday ingredients, restaurant-level comfort—this is the soup you’ll crave on busy weeknights and lazy Sundays alike. It’s forgiving, fast, and wildly customizable, so you can flex it to whatever’s in your fridge.

Make it once, and it joins your rotation on merit, not hype. Now grab a spoon and claim your cozy win—FYI, seconds are not optional.