Creamy Ground Beef and Macaroni Tomato Soup

This Ground Beef and Macaroni Tomato Soup is easy to make and full of flavor that comes together quickly. This is a delicious and filling dinner that the whole family will love.

• Prep: 5 min
• Cook: 30 min
• Total: 35 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $3.98/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• boil
• comfort food
• kid-friendly
• one-pot
• quick
• savory

Ingredients

• 1 pound ground beef (lean)
• 1 onion (diced)
• 3 teaspoon garlic (minced)
• 2 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon oregano
• 4 cup chicken stock
• 26 ounce spaghetti sauce
• 14 ounce diced tomatoes (drained)
• 4 ounce cream cheese (room temperature)
• 0.25 cup basil (fresh, roughly chopped, divided)
• 1.5 cup elbow macaroni (whole wheat or regular)

Instructions

1. In a large skillet over medium heat, add the ground beef and onion and cook until the beef is no longer pink.
2. Add in garlic and cook for a minute more.
3. Add salt, pepper and oregano to the beef and stir to combine.
4. Pour in chicken stock, spaghetti sauce, and diced tomatoes, then bring the soup to a simmer and cook for 10 minutes.
5. Whisk in the cream cheese until it is completely mixed in and then add 1/2 of the fresh basil.
6. Pour in the pasta, stir and let cook for another 10 minutes with the lid on or until the pasta is tender.
7. Spoon into bowls and garnish with the leftover basil.

Notes

Store any leftovers in an airtight container for up to 4 days in the refrigerator. This recipe also works with ground turkey or ground sausage.

Nutrition (per serving)

• Calories: 405
• Protein: 23 g
• Carbohydrates: 27 g
• Fat: 21.7 g
• Fiber: 5 g
• Sodium: 1951 mg
• Saturated Fat: 10.3 g
• Sugar: 7.7 g
• Cholesterol: 71 mg