Beefy Tomato Soup
What you need:
- 1 lb. ground beef
- 2 Tbsp. olive oil
- 1 onion, diced
- 3 cloves minced garlic
- 2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 tsp. oregano
- 1 jar (23ish oz.) pasta sauce
- 4 cups chicken broth
- 4 oz. cream cheese, at room temperature
- 1 1/2 cups elbow macaroni
- 1/4 cup fresh basil, chopped, divided
Directions:
- In a large stockpot, add olive oil and heat over medium.
- Add onion and cook for 3 to 4 minutes, stirring often. Then add garlic and cook for 1 minute or until fragrant.
- Add ground beef and cook, crumbling as you go, until brown.
- Season with salt, pepper, and oregano. Then add broth and pasta sauce.
- Bring to a simmer and cook for 10 minutes.
- Whisk in cream cheese and half of the fresh basil. Add pasta and stir.
- Cook for another 10 minutes, covered, until pasta is cooked al dente.
- Ladle into bowls and garnish with remaining basil.
Recipe slightly adapted from Mantitlement
Posted on Fantastical Sharing of Recipes