Description
A hearty and comforting soup made with ground beef, tender macaroni, and a savory tomato-based broth. Perfect for busy weeknights and a guaranteed family favorite.
Ingredients
- 1 lb ground beef
- 2 teaspoons onion powder
- 3 teaspoons minced garlic
- 58 oz beef broth
- 56 oz chopped tomatoes (two 28 oz cans)
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar (optional)
- 1 teaspoon Italian seasoning
- 2 cups dry macaroni
- Garlic salt and pepper to taste
- Shredded cheese (optional)
Instructions
1. In a large stockpot, cook the ground beef with minced garlic and onion powder over medium heat until the beef is browned. Drain any excess grease.
2. Add the beef broth, chopped tomatoes, ketchup, Worcestershire sauce, brown sugar (if using), and Italian seasoning to the pot. Stir well and bring the mixture to a boil.
3. Reduce the heat and simmer for 8-10 minutes.
4. Stir in the dry macaroni and cook for about 15 minutes, or until the pasta is tender.
5. Top with shredded cheese, if desired. Serve hot and enjoy!
Notes
Add a pinch of red pepper flakes for heat.
Use ground turkey or chicken for a leaner option.
Leftovers can be stored in the fridge for up to 3 days. Add a splash of broth when reheating.
This soup freezes well without the pasta—add fresh macaroni when reheating.