What’s better than beef and macaroni on a tomato based sauce? Make it in soup form, and I’m all over it!
I printed this recipe from the Mantitlement blog some time ago and was rifling through my recipes and decided to try it.
Luckily I had all the ingredients. What’s good about this is that it literally takes less than 30 minutes.Â
Great for a quick dinner. Serve with some foccacia, crusty bread and you have a weeknight meal. Luckily I had some focaccia that I made the other day! 
This is super easy, even for the beginner cook.
The only thing I varied in this recipe is I added some sugar. I think it cuts the acidity of the tomatoes. I also made with a whole package of ground beef which I think was a pound or so.
1. In olive oil, cook onion til translucent. Add Garlic. Cook for 1 minute.
Do not let the garlic burn…it tastes awful and ruins your recipe!
2. Add ground beef and cook until it is no longer red.
Don’t brown…just cook until the red is gone.
3. Add seasonings.
4. Pour in chicken stock and spaghetti sauce. Simmer 10 minutes.
5. Whisk in cream cheese and add fresh basil.
6. Add uncooked pasta and cook 10 minutes.
I added casserole elbows because that was all I had. Next time I would use regular sized elbows or even Ditalini would be good. The bigger the macaroni the more liquid it soaks up. If your soup  loses its liquid add more chicken stock to thin.
That’s it!
Really good soup, really fast!
Beef and Macaroni Soup
- Total Time: 30 minutes
Description
What’s better than beef and macaroni on a tomato based sauce? Make it in soup form, and I’m all over it!
Ingredients
1 lb. ground beef
2 tablespoons olive oil
1 medium to large onion, chopped
3 cloves of garlic, minced
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon oregano
1 (23.5) oz jar of spaghetti sauce
4 cups of chicken stock
2 Tbsp or so white granulated sugar
1/2 cup of cream cheese, at room temperature
1 1/2 cups elbow macaroni or short-tubed pasta
1/4 cup fresh chopped basil, divided
Instructions
In a large pot heat the olive oil over medium heat.
Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens.
Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink. Drain any drippings if necessary.
Add the salt, pepper and oregano to the beef and stir to combine.
Pour in the chicken stock, pasta sauce and sugar, stir and bring to a simmer for 10 minutes.
Whisk in the cream cheese and then add 2 tablespoons of the fresh basil.
Pour in the pasta, stir and let cook for 10 minutes, covered, stirring halfway through cooking.
Spoon into bowls and garnish with the leftover basil.
Notes
If soup gets too thick thin down with more chicken stock and more sauce.
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
No Comments