How about that crazy Texas weather yesterday?! Wow, I guess it’s still winter so time to whip up some soup and keep those belly’s nice and warm. We had mixed feelings about this recipe. I used ground meat, and honestly I should have used Italian Sausage to give it more flavor. Ground meat works, just know you’ll need to add additional seasoning to make it to your liking. I do love it uses one dish, so I’ll give this recipe another shot soon with a few tweaks.
Ground Beef and Macaroni Tomato Soup
(Adapted from Six Sisters’ Stuff)
1 pound lean ground beef
1 onion diced
3 teaspoons minced garlic
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano
4 cups chicken stock
26 ounces spaghetti sauce
14 ounces diced tomatoes drained
4 ounces cream cheese room temperature
1/4 cup fresh basil roughly chopped, divided
1 1/2 cups whole wheat elbow macaroni or regular elbow macaroni
In a large skillet over medium heat, add the ground beef and onion and cook until the beef is no longer pink. Add in garlic and cook for a minute more.
Add salt, pepper and oregano to the beef and stir to combine.
Pour in chicken stock, spaghetti sauce, and diced tomatoes, then bring the soup to a simmer and cook for 10 minutes.
Whisk in the cream cheese until it is completely mixed in and then add 1/2 of the fresh basil.
Pour in the pasta, stir and let cook for another 10 minutes with the lid on or until the pasta is tender.
Spoon into bowls and garnish with the leftover basil.