I love THESE. The first time I made em was for my own birthday and all our guests loved them, and I was really proud of them hahaha. They looked so beautiful!
Beefy Tomato Soup
Prep Time: 15 minutes
Cook Time: 20
Total Time: 35 minutes
3/4 lb. ground beef
2 tablespoons olive oil
1 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
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
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 and oregano to the beef and stir to combine.
Now pour in the chicken stock and the pasta sauce, 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.
Your favorite spaghetti sauce can be substituted, or even a can of crushed tomatoes with a little more seasoning works!
*NOTE – A few of our readers have commented that the noodles soak up all the broth when you reheat the next day…Now some readers (including me) love this about this soup and some don’t. If you want the soup for leftovers with more broth, cook the pasta separately and then add it to each bowl as you heat it up!