In a dutch-oven over medium heat add the butter and heat. Add the onion, celery, carrot, and cook until softened, about 5-7 minutes.
Add the tomatoes, beef broth, and Worcestershire sauce and stir. Simmer for 30 minutes. Reduce heat to low and add macaroni and simmer until pasta is cooked, about 30 minutes. Season to taste.
Check the macaroni after 20 minutes for doneness, making sure not to overcook pasta.
Top with Parmesan Cheese for an added cheese flavor.
Serve this Macaroni Tomato Soup with Elk Baked Meatballs.