Creamy Ground Beef and Macaroni Tomato Soup Recipe
This one-pot ground beef and macaroni tomato soup is ready in 35 minutes. Made extra creamy, it’s a cozy family-friendly dinner.
Serving6 servings
Ingredients
- 1 pound lean ground beef
- 1 onion, diced
- 3 teaspoon minced garlic
- 2 teaspoon salt
- ¼ 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
- ¼ cup fresh basil, roughly chopped, divided
- 1 ½ cups whole wheat elbow macaroni, or regular elbow macaroni
Instructions
- 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.
Notes
Ground Turkey and Ground Sausage also work well in this recipe.
To freeze the soup, you’ll want to make the base only and freeze it (through step three). When you’re ready to make it, you can thaw the base in the refrigerator overnight, heat it in a saucepot, and continue cooking. Start at step four (where you add the cream cheese) and finish it off.
Nutrition
Calories: 373 kcal · Carbohydrates: 45 g · Protein: 29 g · Fat: 9 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 62 mg · Sodium: 1797 mg · Potassium: 1124 mg · Fiber: 3 g · Sugar: 11 g · Vitamin A: 778 IU · Vitamin C: 17 mg · Calcium: 105 mg · Iron: 6 mg