Macaroni Tomato Soup

Seasoned Cook's Note:

Cheesy Goodness!!! Oh My, is this good! The cheese topping makes this soup! The ingredients make a winning combination for a hearty meal. As a side use crusty bread, ritz crackers or saltine crackers.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• ½ lb ground beef
• 1 onion , chopped
• 1 (15 ounce) can diced stewed tomatoes
• 1 (8 ounce) can tomato sauce
• 1 cup elbow macaroni noodles
• 1 teaspoon Worcestershire sauce
• 1 teaspoon italian seasoning
• ½ teaspoon brown sugar
• 1 teaspoon salt
• 1 cup water
• 1 ½ cups cheddar cheese , shredded

Directions:

1. Sautee onions. Brown ground beef and drain.
2. Place onions and browned beef in a large stoup pot with lid. Add stewed tomatoes, tomato sauce, macaroni noodles, worcestershire sauce, Italian seasoning, brown sugar, salt and water.
3. Simmer on a low boil covered for 30 minutes until noodles are done.
4. Place in serving bowls and top with cheese. (Soup must be hot enough to melt cheese.).
5. Note: A can of diced tomatoes may be used, but the can with the label reading "stewed" is best. Also, noodles may be cooked, then added.

Reviews

[AZPARZYCH]

This is very similar to what my MIL calls chili! Was very easy to put together and perfect for a quick early dinner. Mine was not really a 'soup', the finished product had more of a spaghetti consistency, but was very tastey. Made for I Recommend Tag.

[Charlotte J]

Made this for lunch today. It was another quick dish to get on the table. The only change I made was to add about 3 times the amount of meat and 1/2 cup water. In doing so it made it really thick more like a stew then soup. Everyone enjoyed it, so I will make it again. This was Recommended by mightyro_cooking4 in the *I Recommend Tag Game 2010*

[Domestic Goddess]

This is a very good soup, and I doubled the recipe. I too subbed the chicken broth for the water, but only added 1 teaspoon of the salt. I would suggest reducing the amount of elbow macaroni, or you'll end up with a goulash rather than a soup, so the next time I reheated the soup, I saute'd a bit of onion in some butter, then added another can of stewed tomatoes, another can of tomato sauce, another teasp of the Worcestershire sauce, another teaspoon of Italian seasoning, another 1/2 teasp of brown sugar, a 1/2 teasp of salt, and 2 more cups of the chicken broth. I enjoyed the shredded cheddar cheese ontop the soup. One more thing I forgot to add... I too cooked the macaroni separately, then added it to the soup. Thank you for the recipe Seasoned Cook!!