Description
A delicious beef and macaroni soup that is hearty and full of flavor.
Ingredients
Scale
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 1 can (15 oz) tomato sauce
- 1 can (14 oz) diced tomatoes
- 1 cup elbow macaroni, uncooked
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, brown the ground beef over medium heat, breaking it up as it cooks. Drain excess grease.
- Push the beef to one side, add olive oil if needed, and sauté the onion and garlic until soft and fragrant.
- Stir in the tomato sauce, diced tomatoes, beef broth, and water. Add basil, oregano, paprika, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 10–15 minutes to develop flavor.
- Add the elbow macaroni and simmer for 8–10 minutes, or until pasta is tender. Stir occasionally.
- Adjust seasonings if needed. Remove from heat and garnish with chopped parsley. Serve hot.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg