My macaroni soup recipe is so easy to make and always hits the spot. It is warm, filling, and made with simple ingredients like elbow macaroni, leeks, celery, carrots, and cabbage. Sautéing everything in butter and adding evaporated milk makes it rich and silky without being too heavy, while chili flakes and black pepper give a subtle spice.
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This Filipino-style macaroni soup or sopas is topped with boiled eggs and flavored with chicken broth cubes. Enjoy this dish up to four servings. You will love how it is quick, budget-friendly, and easy to customize. Also, you may add shredded chicken, sausages, or diced potatoes to make it heartier.
This soup is especially comforting on chilly days or when you need something soothing after a long day. Enjoy it on its own or pair it with toasted bread.
Perfect for a quick lunch or a light dinner!
Ingredients
- Boiled eggs (optional)
- Elbow macaroni (cooked according to package instructions)
- Unsalted butter
- Leeks
- Celery
- Carrot
- Water
- Knorr chicken broth cubes
- Evaporated milk
- Cabbage
- Coarsely ground black pepper
- Chili flakes
How to Cook
Step 1 (Optional - Boil the Eggs)
In a pot over medium-high heat, boil eggs for 12-15 minutes.
While waiting, slice or chop your vegetables. Once the eggs are done, drain the hot water and transfer them to a bowl of iced water.
Step 2 - Cook the Macaroni
In another pot, cook the elbow macaroni according to package instructions until al dente. While the macaroni is cooking, prepare the veggies and peel the boiled eggs (if using). Drain the pasta and set it aside.
Step 3 - Sauté the Vegetables
In a large soup pot, melt butter over medium heat. Sauté leeks, celery, and carrots until fragrant, about 2-3 minutes.
Step 4 - Add Broth & Simmer
Pour in 4 cups of water and add 2 chicken broth cubes. Bring to a rolling boil and let it cook for 10 minutes.
Step 5 - Add Milk & Seasoning
Lower the heat and stir in evaporated milk, cabbage, chili flakes, and black pepper. Simmer for 2 minutes.
Step 6 - Add the Macaroni & Serve
Add the cooked macaroni, stir well, and serve immediately. Top with boiled eggs for extra protein.
Pro Tip: If you’re not serving immediately, do not add the macaroni yet. Add it just before serving to prevent it from soaking up the broth and becoming too soft.
Substitutions
These substitutions are only suggestions but I would love for you to try the recipe as is.
- Boiled eggs (optional): Can be replaced with shredded boiled chicken or rotisserie chicken for protein.
- Elbow macaroni: Swap with shell pasta, ditalini, or any short pasta.
- Unsalted butter: Use neutral oil or any cooking oil.
- Leeks: Substitute with green onions.
- Celery: Can be omitted if unavailable.
- Carrot: Swap with potatoes for a slightly different flavor.
- Water & chicken broth cubes: Replace with liquid chicken or vegetable broth.
- Evaporated milk: Use fresh milk.
- Cabbage: Napa cabbage, bok choy, or kale can be used instead.
- Coarsely ground black pepper: you can omit if not available.
- Chili flakes: you can omit if not available.
Storage & Heating
There are rarely any leftovers whenever I make this easy macaroni soup recipe. It's always a hit.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Microwave: Heat for 3 minutes, stirring halfway through.
- Stovetop: Reheat over low heat until warmed through.
- Freezing is not recommended as the macaroni can become too soft and mushy.
Recipe Card
Easy Macaroni Soup
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Equipment
- large pot
- Medium pot to boil the eggs separately
- Colander
- Mixing spoon or spatula
- Knife & cutting board
- Measuring cups & spoons
- Ladle
Ingredients
- 4 eggs (boiled) optional
- 1 & ½ cups elbow macaroni (pasta italiana) cooked according to package instructions
- 1 tbsp unsalted butter
- 1 stalk leeks sliced
- 1 stalk celery diced
- 1 medium carrots diced
- 4 cups water
- 2 cubes Knorr chicken broth
- 1 can 12 oz evaporated milk about 1 & ½ cup
- 1 cup cabbage chopped
- ½ tsp coarsely ground black pepper
- ½ tsp chili flakes
Instructions
- (Optional) Boil the eggs. In a pot over medium-high heat, boil eggs for 12-15 minutes. You can prepare the vegetables in this step. Once the eggs are done, drain the hot water and transfer the eggs to a bowl of iced water. Let is soak for 10 minutes. Peel.4 eggs (boiled)
- Cook the macaroni according to the package instructions until al dente. While the pasta is cooking, slice the vegetables. Once the macaroni is done, drain and set aside.1 & ½ cups elbow macaroni (pasta italiana)
- In a soup pot, melt butter over medium heat. Sauté leeks, celery, and carrots until fragrant.1 tbsp unsalted butter, 1 stalk celery, 1 stalk leeks, 1 medium carrots
- Pour in the water and add the chicken broth cubes. Bring to a rolling boil and let it cook for 5 minutes.4 cups water, 2 cubes Knorr chicken broth
- Lower the heat and stir in the evaporated milk, cabbage, chili flakes, and ground pepper. Simmer for 2 minutes.1 can 12 oz evaporated milk, ½ tsp chili flakes, 1 cup cabbage, ½ tsp coarsely ground black pepper
- Add the cooked macaroni, stir, and serve immediately. Top with boiled eggs.Note: If you’re not serving the soup right away, do not add the macaroni until just before serving to prevent it from becoming too soft and soaking up all the broth.
Notes
- If you only have 1 cup of evaporated milk, add an extra ½ cup of water to make up the difference.
- You can add boiled shredded chicken instead of boiled eggs or no toppings at all.
- Calories: ~294 kcal
- Protein: ~14.9g
- Fat: ~13.6g
- Carbohydrates: ~30.6g
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