Description
A warm and hearty soup loaded with ground beef, tender macaroni, and a flavorful tomato-based broth. Perfect for chilly days or a satisfying family dinner.
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup diced carrots
- 1 cup diced celery
- 4 cups beef broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 cup elbow macaroni
- Salt and black pepper to taste
- Optional garnish: grated Parmesan cheese, chopped parsley
Instructions
- Cook Ground Beef: In a large pot, cook ground beef over medium heat until browned. Drain any excess fat. Add diced onion and garlic, cooking for 2-3 minutes until softened.
- Add Vegetables: Stir in carrots and celery, cooking for 3-4 minutes.
- Build the Broth: Add beef broth, water, diced tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Cook Pasta: Stir in elbow macaroni and cook for 8-10 minutes, or until pasta is tender. Stir occasionally to prevent sticking.
- Serve: Ladle soup into bowls and garnish with Parmesan cheese and parsley if desired. Serve hot with crusty bread.
Notes
- For extra veggies, add spinach or zucchini during the last few minutes of cooking.
- Use ground turkey or chicken as a lighter alternative to beef.
- Leftovers can be stored in the refrigerator for up to 3 days. Add a splash of broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Sugar: 5g
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g