American Chop Suey Soup Recipe Overview

• Recipe: Homemade American Chop Suey Soup
• Recipe Type: Main Course or Hearty Soup
• Cooking Method: Stovetop
• Main Protein: 1 lb minced beef
• Pasta: 1 cup uncooked small elbow macaroni
• Vegetables: Onion, green pepper, garlic and tomatoes
• Broth: 4 cups beef stock, plus more if needed
• Initial Simmer: Approximately 20 minutes
• Pasta Simmer: Approximately 8–10 minutes
• Optional Garnish: Grated cheddar or Parmesan

The original recipe also includes a 5–7-minute vegetable cooking stage and an additional minute for the garlic and seasonings, along with the time required to brown the beef and bring the soup to a boil.

Timing note: No overall preparation time, cooking time or serving yield was supplied, so those figures haven’t been guessed.

Why You’ll Love This Beef Macaroni Soup

• Classic New England flavours: Inspired by the much-loved American chop suey combination of beef, macaroni and tomatoes.
• One-pot convenience: Brown the beef, soften the vegetables and simmer the soup in one pot.
• Hearty and satisfying: Minced beef and elbow macaroni make it substantial enough for dinner.
• Rich tomato broth: Three types of canned tomato products add depth and body.
• Simple seasonings: Worcestershire sauce, paprika, garlic and dried herbs add savoury flavour.
• Adjustable consistency: Add more beef stock if you prefer a thinner soup.
• Family-friendly comfort food: Familiar ingredients make this an inviting meal for a cold day.
• Optional cheesy finish: A little cheddar or Parmesan adds extra richness.

Homemade American Chop Suey Soup Ingredients

Beef and Vegetables

• 1 lb ground beef (approximately 454 g minced beef)
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil

Tomatoes, Stock and Pasta

• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 4 cups beef broth, plus more if needed
• 1 cup uncooked small elbow macaroni

Seasonings

• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• Salt and black pepper, to taste

Optional Garnish

• Shredded cheddar or Parmesan cheese

For UK readers: Ground beef is minced beef, bell pepper is sweet pepper, and beef broth is commonly called beef stock. American canned tomato sauce generally means a smooth tomato cooking sauce, not tomato ketchup.

Ingredient Notes and Why They Matter

Minced Beef

The recipe uses 1 lb of minced beef. It creates the savoury base of the soup and makes the finished dish hearty enough to enjoy as a main meal.

Brown the meat properly and break it into small pieces so it distributes evenly throughout the broth.

Onion and Green Pepper

One diced onion and one diced green pepper provide the familiar flavour combination found in many versions of New England American chop suey.

The onion adds sweetness as it cooks, while the green pepper provides a slightly grassy, savoury note.

Fresh Garlic

Three minced garlic cloves bring warmth and depth. Add them after the onion and pepper have started to soften, as directed, so they don’t spend too long cooking over direct heat.

Olive Oil

One tablespoon of olive oil helps brown the beef and cook the vegetables.

Crushed Tomatoes

The 28 oz can of crushed tomatoes gives the soup its thick tomato base.

They provide body without needing cream or flour.

Diced Tomatoes

The recipe also includes a 14.5 oz can of diced tomatoes, undrained.

These add pieces of tomato and additional liquid. Keep the can juices, as the original instructions specify.

Tomato Sauce

A 15 oz can of tomato sauce adds more concentrated tomato flavour and helps create a rich, cohesive broth.

For a UK adaptation, a suitable plain, smooth tomato cooking sauce is closer in style than sweet bottled ketchup.

Beef Stock

Four cups of beef stock provide the liquid base.

The recipe also allows additional stock if the soup becomes too thick.

Elbow Macaroni

One cup of uncooked small elbow macaroni goes directly into the simmering soup.

This is important: you don’t need to boil the pasta separately for the original method.

As the macaroni cooks, it absorbs some of the tomato-rich broth.

Worcestershire Sauce

One tablespoon of Worcestershire sauce adds savoury depth and a gentle tang.

Italian Seasoning and Oregano

The recipe combines one teaspoon of Italian seasoning with an additional half teaspoon of dried oregano.

Together they bring a familiar herb flavour that complements the tomatoes.

Garlic Powder and Paprika

Garlic powder reinforces the fresh garlic, while paprika adds warmth and colour.

Cheddar or Parmesan

Grated cheese is optional. Cheddar gives a creamy, mellow finish, while Parmesan contributes a stronger savoury flavour.

Equipment You’ll Need

• Large soup pot or heavy-bottomed saucepan
• Wooden spoon or heatproof spatula
• Sharp knife
• Chopping board
• Measuring cups and spoons
• Can opener
• Ladle
• Serving bowls

A large, heavy-bottomed pot is especially useful because it gives you room to stir the macaroni as it cooks and helps prevent the tomato-rich soup from catching on the bottom.

How to Make Homemade American Chop Suey Soup

This recipe follows a straightforward stovetop method. Start with the beef, build the tomato broth, then cook the macaroni directly in the soup.

1. Step 1: Brown the Minced Beef

   Heat 1 tablespoon olive oil in a large soup pot over medium heat.

   Add 1 lb minced beef and cook until browned, breaking it into small pieces with a wooden spoon.

   Drain any excess fat from the pot.

2. Step 2: Soften the Onion and Green Pepper

   Add the diced onion and diced green pepper to the browned beef.

   Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

3. Step 3: Add the Garlic and Seasonings

   Stir in:

   • 3 minced garlic cloves
   • 1 teaspoon Italian seasoning
   • 1 teaspoon garlic powder
   • 1 teaspoon paprika
   • ½ teaspoon dried oregano
   • Salt and black pepper, to taste

   Cook for another 1 minute, stirring so the garlic and spices mix evenly with the beef and vegetables.

4. Step 4: Add the Tomatoes and Beef Stock

   Pour in:

   • 1 can (28 oz) crushed tomatoes
   • 1 can (14.5 oz) diced tomatoes, undrained
   • 1 can (15 oz) tomato sauce
   • 4 cups beef stock
   • 1 tablespoon Worcestershire sauce

   Stir well to combine the ingredients.

5. Step 5: Simmer the Soup

   Bring the soup to a gentle boil.

   Reduce the heat and simmer uncovered for approximately 20 minutes.

   This gives the tomatoes, vegetables, beef and seasonings time to develop a rich, savoury flavour.

6. Step 6: Cook the Macaroni in the Soup

   Stir in 1 cup uncooked small elbow macaroni.

   Continue simmering for approximately 8–10 minutes, or until the pasta is tender.

   Stir occasionally to prevent the macaroni from sticking to the bottom of the pot.

7. Step 7: Adjust the Broth

   If the soup becomes thicker than you’d like, add a little more beef stock.

   Stir until you reach your preferred consistency.

8. Step 8: Season and Serve

   Taste the soup and adjust the salt and black pepper if needed.

   Ladle into bowls and serve hot.

   Finish with an optional sprinkle of grated cheddar or Parmesan cheese.

What Is American Chop Suey?

American chop suey is a traditional New England comfort-food dish commonly made with minced beef, elbow macaroni, onions, green peppers and a tomato-based sauce.

Despite its name, American chop suey is not the same as Chinese-American chop suey. It’s a separate regional pasta dish that became a familiar family meal in parts of the northeastern United States.

The traditional version is usually served as a thick pasta dish rather than a soup.

This recipe takes those familiar ingredients and adds enough beef stock to turn them into a hearty tomato and beef macaroni soup.

You still get the classic combination of beef, macaroni, tomatoes and green pepper, but with a warm broth that makes it especially comforting on cold days.

How to Get the Perfect American Chop Suey Soup Consistency

One of the most important things to understand about this soup is how macaroni behaves in hot liquid.

The Pasta Absorbs Broth

As the macaroni cooks, it absorbs liquid from the soup.

That helps the pasta take on the tomato and beef flavours, but it also makes the soup thicker.

The Soup Thickens as It Stands

Even after you switch off the heat, the macaroni can continue absorbing broth while the soup sits.

This is why a freshly cooked bowl may be looser than leftovers the following day.

Add Extra Beef Stock if Needed

The original recipe specifically allows more beef stock when necessary.

Add a small amount at a time and stir until the consistency suits you.

Prefer a Thick, Hearty Soup?

Keep the broth closer to the original four cups, provided there’s enough liquid for the pasta to cook properly.

Prefer a Lighter, Brothier Soup?

Add extra beef stock as needed.

Chef’s tip: If you plan to store leftovers, remember that the macaroni may continue soaking up liquid. You can loosen the soup with extra stock when reheating.

Expert Tips for the Best American Chop Suey Soup

1. Brown the Beef Properly

Let the minced beef develop some colour before adding the vegetables. Browning creates extra savoury flavour.

2. Break Up the Meat

Small, even pieces of beef distribute more evenly through the soup.

3. Drain Excess Grease

Removing excess fat helps keep the broth rich without becoming greasy.

4. Don’t Rush the Vegetables

Give the onion and green pepper their stated 5–7 minutes to soften.

5. Add the Garlic After the Vegetables

Garlic cooks quickly, so adding it later helps prevent burning.

6. Keep the Diced Tomato Juices

The recipe uses undrained diced tomatoes. Their liquid contributes to the soup.

7. Simmer Before Adding Pasta

The initial 20-minute simmer helps the tomato and beef flavours come together.

8. Use Small Elbow Macaroni

Small pasta shapes are easy to eat with a spoon and work well in soup.

9. Stir While the Pasta Cooks

Elbow macaroni can settle on the bottom of the pot, so stir occasionally.

10. Check Pasta Tenderness

The original method gives 8–10 minutes, but pasta brands and shapes may vary.

11. Adjust the Broth Gradually

Add more stock in small amounts rather than thinning the soup too much at once.

12. Taste Before Serving

Worcestershire sauce, beef stock and canned tomato products all contribute flavour, so adjust salt and pepper at the end.

Common Mistakes to Avoid

Skipping the Beef Browning Step

Browning develops flavour and improves the finished soup.

Not Draining Excess Fat

Too much rendered fat can make the soup greasy.

Adding the Pasta Too Early

The original recipe simmers the tomato broth for 20 minutes before adding macaroni.

Adding it at the beginning could make the pasta overcooked.

Using Cooked Macaroni Instead of Uncooked

The ingredient list specifically calls for uncooked macaroni, which cooks directly in the soup.

Forgetting to Stir

Macaroni can stick to the base of the pot as it cooks.

Boiling Too Aggressively

A gentle simmer helps the soup cook evenly without excessive reduction.

Adding Too Much Salt at the Beginning

Beef stock and Worcestershire sauce may already contain salt.

Not Accounting for Pasta Absorption

The soup can become much thicker as the macaroni absorbs broth.

Overcooking the Macaroni

Check the pasta for tenderness towards the end of the stated 8–10-minute period.

Optional American Chop Suey Soup Variations

The original recipe has plenty of flavour, but you can experiment with these clearly optional adaptations.

Cheesy American Chop Suey Soup

Top each bowl with grated cheddar for a richer, creamy finish.

Parmesan Beef Macaroni Soup

Use grated Parmesan instead of cheddar for a stronger savoury flavour.

Turkey Macaroni Soup

Replace the minced beef with minced turkey for a different version. Cook the turkey thoroughly before adding the remaining ingredients.

Extra-Vegetable Soup

Add diced carrots or celery if you’d like more vegetables.

Spicy Chop Suey Soup

A small pinch of chilli flakes can add a little warmth.

Extra-Brothy Version

Increase the beef stock gradually until you reach your preferred soup consistency.

Different Pasta Shapes

Small shells or other short pasta shapes are possible alternatives, but they may require a different cooking time.

Note: These are optional changes. The original recipe uses minced beef, small elbow macaroni and the specified tomato-based broth.

What to Serve with American Chop Suey Soup

This soup is hearty enough to enjoy on its own, but a simple side can make it even more satisfying.

Crusty Bread

Warm crusty bread is ideal for soaking up the tomato-rich broth.

Garlic Bread

The savoury garlic flavour pairs beautifully with the beef and tomato base.

Green Salad

A crisp green salad adds a fresh contrast to the rich soup.

Grated Cheddar

The original recipe suggests an optional sprinkle of cheddar cheese.

Parmesan

A little Parmesan brings an extra savoury note.

Simple Toasted Bread

Buttered toast makes a convenient accompaniment for a quick family dinner.

Serve the soup hot, with a spoonful of cheese on top if you enjoy a cheesy finish.

How to Store and Reheat American Chop Suey Soup

The original recipe doesn’t provide complete storage instructions, but this soup can be handled like other cooked minced beef and pasta dishes.

Refrigerating Leftovers

Cool the soup promptly and transfer it to shallow, covered containers.

Refrigerate and use within approximately 3–4 days.

Why Leftovers Get Thicker

The elbow macaroni continues absorbing some of the broth as the soup stands.

Don’t be surprised if refrigerated leftovers look more like a thick pasta stew.

Reheating on the Hob

Place the soup in a saucepan over medium-low heat.

Add a splash of beef stock if needed and stir occasionally until piping hot throughout.

Reheating in the Microwave

Transfer a portion to a microwave-safe bowl.

Cover appropriately and heat thoroughly, stirring partway through if needed.

Freezing

The soup may be frozen, but cooked macaroni can become softer after thawing.

For an optional freezer-friendly adaptation, you could prepare the soup base without the pasta and cook the macaroni when you’re ready to serve.

This adaptation isn’t part of the original recipe.

Frequently Asked Questions About American Chop Suey Soup

What is American chop suey soup?

It’s a soup variation of the New England comfort-food dish made with minced beef, elbow macaroni, tomatoes, onion and green pepper.

Is American chop suey the same as Chinese chop suey?

No. New England American chop suey is a tomato-based minced beef and macaroni dish, rather than a Chinese-style stir-fry.

What’s the difference between American chop suey and American chop suey soup?

Traditional American chop suey is generally a thicker pasta dish. This version includes beef stock to create a hearty soup.

How much minced beef do I need?

Use one pound of minced beef, approximately 454 g.

What pasta is best?

The recipe calls for one cup of uncooked small elbow macaroni.

Do I need to cook the macaroni separately?

No. The original instructions add the uncooked macaroni directly to the soup.

How long does the macaroni cook?

Approximately 8–10 minutes, or until tender.

Why does the soup get thicker?

Macaroni absorbs broth as it cooks and continues absorbing some liquid as the soup sits.

How do I thin the soup?

Add more beef stock a little at a time until you reach your preferred consistency.

Can I use chicken stock instead?

Chicken stock would be an optional substitution, but the original recipe specifically uses beef stock.

Can I use minced turkey?

Yes, as an optional variation. Cook it thoroughly before adding the other ingredients.

Can I add extra vegetables?

Yes. Carrots or celery are possible optional additions.

Does this recipe contain peppers?

Yes. It includes one diced green pepper.

Can I use red pepper instead of green?

Red pepper is an optional alternative. It generally has a sweeter flavour.

What kind of tomatoes does the soup use?

It uses crushed tomatoes, undrained diced tomatoes and tomato sauce.

Can I use passata?

Passata may serve as an alternative to American-style plain tomato sauce, although the consistency and flavour can differ.

What does Worcestershire sauce add?

It contributes savoury depth and a gentle tang to the tomato broth.

Can I add cheese?

Yes. Grated cheddar or Parmesan is included as an optional garnish.

How long does the soup simmer before adding pasta?

The original instructions specify approximately 20 minutes.

Is American chop suey soup good for cold weather?

Yes. Its rich tomato broth, beef and macaroni make it a warming autumn or winter meal.

Can I make it ahead?

Yes, although the macaroni will continue absorbing broth. Add extra stock when reheating if needed.

How many servings does the recipe make?

The original recipe doesn’t specify a serving yield.

What is the total cooking time?

The source gives individual cooking stages but not a final total. These include beef browning, 5–7 minutes for the vegetables, one minute for the garlic and seasonings, 20 minutes of simmering and another 8–10 minutes after adding the macaroni.

Homemade American Chop Suey Soup Recipe Card

Recipe Name: Homemade American Chop Suey Soup

Description: A hearty tomato-based beef and macaroni soup with green peppers, onions, garlic, Worcestershire sauce and Italian herbs.

Recipe Category: Soup / Main Course

Cooking Method: Stovetop

Initial Simmering Time: Approximately 20 minutes

Macaroni Cooking Time: Approximately 8–10 minutes

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can tomato sauce
• 4 cups beef broth, plus more if needed
• 1 cup uncooked small elbow macaroni
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• Shredded cheddar or Parmesan cheese (optional)

Instructions

1. Brown the beef: In a large soup pot, heat the olive oil over medium heat. Add the minced beef and cook until browned, breaking it up as it cooks. Drain any excess grease.
2. Soften the vegetables: Add the diced onion and green pepper. Cook for about 5–7 minutes until the vegetables begin to soften.
3. Add garlic and seasonings: Stir in the minced garlic, Italian seasoning, garlic powder, paprika, oregano, salt and black pepper. Cook for another minute.
4. Add tomatoes and stock: Pour in the crushed tomatoes, undrained diced tomatoes, tomato sauce, beef stock and Worcestershire sauce. Stir well.
5. Simmer: Bring to a gentle boil, reduce the heat and simmer uncovered for approximately 20 minutes.
6. Cook the macaroni: Stir in the uncooked small elbow macaroni and simmer for another 8–10 minutes, or until tender. Stir occasionally to prevent sticking.
7. Adjust consistency: If the soup becomes too thick, add a little more beef stock until it reaches your preferred consistency.
8. Season and serve: Taste and adjust the seasonings. Serve hot with optional grated cheddar or Parmesan cheese.

Recipe Notes

• The macaroni is added uncooked and cooks directly in the soup.
• Use the diced tomatoes with their juices.
• The initial 20-minute simmer happens before the macaroni is added.
• Stir occasionally after adding the pasta to prevent sticking.
• The macaroni absorbs broth as it cooks and continues absorbing liquid as the soup stands.
• Add extra beef stock if you prefer a thinner consistency.
• Grated cheddar or Parmesan is optional.
• The original recipe doesn’t specify preparation time, total time, serving yield or nutritional information.