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
Keywords: beef macaroni soup, soup, weeknight meals,