Description
A warm, hearty soup that combines ground beef, tomatoes, broth, and elbow macaroni for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 pound ground beef (85% lean)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 2 cups water
- 1 cup elbow macaroni, uncooked
- 1 cup frozen corn, optional
- Fresh parsley, chopped for garnish
Instructions
- Heat the oil in a large soup pot over medium heat.
- Sauté the onion, carrots, and celery for 4–5 minutes until softened; add garlic and cook for an additional 30 seconds.
- Add ground beef, cooking for 5–6 minutes until browned; drain excess grease if needed.
- Stir in salt, pepper, and Italian seasoning; add diced tomatoes, tomato sauce, beef broth, and water. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Stir in macaroni and corn if using; cook uncovered for 8–10 minutes until the pasta is tender.
- Taste and adjust seasoning. Ladle into bowls and garnish with chopped parsley.
Notes
Serve hot with a sprinkle of parsley or grated cheese on top. Pair with crusty bread or a green salad.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg