When you’re looking for a cozy meal, Ham & Pasta Soup hits the spot. It’s not just a way to use leftover ham, it’s a warm hug in a bowl that you’ll want to share with family and friends.
Solves waste by turning leftover ham and pasta into a quick, budget friendly soup, provides a comforting meal, and uses pantry staples for busy weeknights.
I know how it feels when you have that leftover ham, and you’re thinking, “What am I going to do with this?” It can get boring cooking the same dish. But with this soup, you’ll turn that ham into something hearty and comforting in no time.
This recipe comes together really quickly. With just 15 minutes of prep and 40 minutes of cooking, you’ll have a big pot of rich flavors simmering away. You can even make it in a slow cooker if that works better for your schedule! It’s a super simple and satisfying meal you can whip up on a busy weeknight.
If you love making soups with a twist, you might enjoy my Chicken Orzo Salad. It’s fresh and packed with flavor, just like this Ham & Pasta Soup!
Why You Will Love This Recipe
- Rich Flavor : This soup has a hearty and savory profile that really highlights the smoky taste of the leftover ham and brings everything together in a comforting way.
- Customizable : You can easily swap out or add ingredients based on what you have on hand, making it flexible for whatever’s in your pantry.
- Convenient Storage : It keeps well in the fridge for up to five days or can be frozen, so you can enjoy it later without any hassle.
- Quick Preparation : With just 15 minutes of prep time, this soup fits perfectly into busy family evenings, delivering warmth without the wait.
Easy Leftover Ham and Macaroni Soup
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: American
- Diet: WW friendly
Description
A hearty soup made with leftover ham and macaroni, perfect for using up pantry staples and satisfying hunger.
Ingredients
- 1 cup (150g) leftover ham, diced
- 2 whole (250g) carrots, chopped
- 4 cloves (12g) garlic, minced
- 1 medium (150g) onion, chopped
- 14 cups (3.3L) beef broth
- 28 oz (794g) canned diced tomatoes
- 19 oz (540g) can kidney beans, drained and rinsed
- 5 oz (150g) can tomato paste
- 3 tsp (15g) brown sugar
- 3/4 tablespoon (11g) dried Italian seasoning
- 1 1/2 tablespoon (22.5ml) balsamic vinegar
- 1 bay leaf
- 1/3 cup (40g) Parmesan cheese
- 1 cup (100g) uncooked macaroni (elbow macaroni)
- 1–2 tablespoon fresh parsley (for garnish)
- Additional grated Parmesan cheese for serving
Instructions
- Sauté Onions & Garlic: Start by sautéing the diced onions and minced garlic in a pot over medium heat until they become soft and fragrant. This usually takes a few minutes. Keep an eye on them so they do not burn and turn bitter.
- Add Ham & Liquid: Next, stir in your chunks of leftover ham along with the beef broth and diced tomatoes. Let everything simmer and watch for the ham to heat through, which might take around 10 minutes. Ensure you add enough broth to avoid a soupy mess.
- Stir in Vegetables: Now, toss in the chopped carrots and the drained kidney beans, letting them cook until they are tender but still colorful—about 15 minutes. Do not overcrowd the pot; otherwise, your vegetables might steam instead of sauté.
- Add Macaroni & Simmer: Once the vegetables are ready, mix in the uncooked macaroni. Let it simmer gently until the pasta is just al dente, about 8 to 10 minutes. Be careful not to overcook the pasta to prevent it from becoming mushy.
- Taste & Adjust Seasoning: Before you finish, taste the soup and see if it needs more salt or a splash of balsamic vinegar. Adjust the seasoning carefully as too much salt can overpower the dish.
Notes
- Storage Tips: Wait for the soup to cool completely before refrigerating it. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months in a sealed container. Undercook the macaroni slightly if you plan to freeze the soup.
- Expert Tips: Sauté the onions and garlic first to enhance flavor. Cut ham into even pieces for uniform heating. If the soup thickens after reheating, add a splash of broth to achieve the desired consistency. Taste the soup at the end to adjust seasoning; a splash of balsamic vinegar can enhance the flavor.
- Reheating Instructions: Reheat in a pot over medium-low heat until warmed through, stirring occasionally. If the soup is too thick, add a little broth or water to reach your desired consistency.
- Serving Suggestions: Pair with crusty bread for dipping or serve with a light salad on the side. Garnish with fresh parsley and additional grated Parmesan cheese before serving.
- Recipe Variations: Substitute any type of cooked leftover meat for the ham. Use fusilli, penne, or whole wheat macaroni instead of elbow macaroni. For a dairy-free version, replace Parmesan cheese with nutritional yeast.
- Ingredient Notes: Choose firm, fresh carrots and quality canned tomatoes for the best flavor. Use low-sodium broth if desired, especially to control sodium levels in the recipe. Do not hesitate to adjust the amount of garlic based on your preference for a stronger or milder flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 282
- Sugar: 8g
- Sodium: 2121mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 19g
- Cholesterol: 15mg
Recipe Tips
- If you notice the soup thickening after reheating, consider adding a splash of broth to achieve your desired consistency.
- When cooking the pasta, a good approach is to undercook it slightly if you plan to store leftovers to avoid mushiness later.
- If the flavor seems lacking, a splash of balsamic vinegar can brighten it up and create a nice contrast with the ham.
- For even heating of your ham, cutting it into uniform pieces before adding it to the soup can help maintain consistency in texture.
- When simmering, keeping the heat low allows all the flavors to meld beautifully without risking overcooking your ingredients.
Serving Suggestions
Pair the ham and pasta soup with crusty bread for dipping or serve a light salad alongside. Garnish each bowl with fresh parsley and additional cheese for extra flavor.
This soup works well as a base for other recipes like a ham and cheese casserole or a pasta bake. You can also incorporate it into a hearty vegetable stew for a comforting meal.
Consider adding a drizzle of hot sauce or a sprinkle of paprika for a burst of flavor. A dollop of Greek yogurt can serve as a creamy finish to the soup.
Recipe variations
- You can use cooked, shredded chicken instead of ham for a lighter option in this soup.
- Add 1 tablespoon of smoked paprika for a deeper flavor profile that complements the savory ingredients.
- Either diced zucchini or bell peppers can replace the carrots for a different texture and taste.
- If making a larger batch, increase the beef broth to 21 cups and add 1 ½ cups elbow macaroni.
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How to Store?
To keep your ham & pasta soup fresh, follow these storage tips:
Refrigeration: Store soup in an airtight container in the fridge for up to 5 days. Allow it to cool completely first.
Freezing: Use a sealed container for freezing. Store for up to 3 months. Undercook macaroni to prevent mushiness.
Thawing: When ready to eat, thaw the soup in the refrigerator overnight before reheating on the stove.
Other Recipes You’ll Love
- Chicken Orzo Salad
- Grilled Chicken Orzo Salad
- Lemon Herb Chicken Avocado Orzo Salad
- Pesto Chicken Avocado Orzo Salad
If you enjoyed this Ham & Pasta Soup or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
