Creamy Ground Beef Tomato Soup
Ground beef simmered in chicken stock and spaghetti sauce, made creamy with cream cheese and cooked with elbow macaroni in one pot. Serves 6.
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Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 pound ground beef
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 4 cups chicken stock
- 24 ounces spaghetti sauce 1 jar
- 1/2 cup cream cheese at room temperature
- 1 1/2 cups elbow macaroni or shells or other short tube pasta
- 1/4 cup fresh basil chopped, divided
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook, stirring, for 3 to 4 minutes, until the onion softens.
- Add the ground beef, breaking it up with a spoon, and cook until it is no longer pink and reaches 160°F. Drain any drippings if needed. Season with the salt, pepper and oregano and stir.
- Pour in the chicken stock and the spaghetti sauce, stir and bring to a simmer. Simmer uncovered for 10 to 15 minutes, not a full boil.
- Whisk in the cream cheese until combined, then add 2 tablespoons of the basil.
- Stir in the pasta, cover and cook for 10 minutes, stirring halfway through, until the pasta is tender.
- Spoon into bowls and top with the rest of the basil.
Notes
The pasta soaks up the broth as it sits; for brothy leftovers cook the pasta separately, or add a splash of broth when reheating. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months; reheat soup to a rolling boil.
Nutrition
Serving: 1servingCalories: 445kcalCarbohydrates: 32.9gProtein: 22.8gFat: 24.8gSodium: 1519mgFiber: 3.3gSugar: 9.1g