BEEFY TOMATO MACARONI SOUP
photo by Barbara M.
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 lb ground beef
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced (I used a squirt of minced garlic)
- 2 teaspoons salt
- 1⁄4 teaspoon ground black pepper
- 1 (24 ounce) jar spaghetti sauce, any type
- 1 (8 ounce) can rotel, undrained (can be omitted if you prefer not a spicy kick)
- 1 teaspoon oregano or 1 teaspoon Italian spices
- 1 pinch ground cayenne pepper (optional but good)
- 4 cups chicken stock (not broth)
- 1⁄2 cup whipped cream cheese, at room temperature
- 1 cup small macaroni noodles (ditalini or small shells)
- 1⁄4 cup chopped fresh basil, divided
directions
- 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.
- Next add the salt, pepper, oregano and the one shake of cayenne pepper to the beef and stir to combine.
- Now pour in the chicken stock, pasta sauce and Rotel. Stir and bring to a simmer for 10 minutes.
- Whisk in the cream cheese until smooth then add 1/2 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.
- *Note: The cream cheese will look lumpy when it first goes in -- WITH A WIRE WHISK, keep whisking it and it will blend until you see no white cream cheese left.
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RECIPE SUBMITTED BY
Barbara M.
South Amboy, New Jersey
I am recently retired from public education. I have always loved cooking and even won a cooking contest with an appearance on tv.