Cheesy Beefaroni Soup
This hearty tomato based soup is packed with ground beef and macaroni and topped with lots of shredded cheese. It's total comfort food that will take you back to your childhood.
Servings: 6 servings
Ingredients
- 1 1/2 cups dry elbow macaroni
- 1 tablespoon olive oil
- 2-3 cloves garlic minced
- 1/2 cup chopped onion
- 1 pound ground beef or turkey
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 23.5 oz. jar prepared marinara sauce
- 4 cups beef stock
- 4 ounces cream cheese room temperature
- 1/4 cup fresh chopped basil
- 1 cup shredded mozzarella cheese for garnish
Instructions
- Cook pasta in boiling, salted water for 6 minutes. Drain and set aside.
- Meanwhile, in a large pot, heat the oil over medium heat. Add the garlic and onions and cook until soft, about 5 minutes.
- Add the ground meat and cook until no longer pink. Stir in the salt, pepper, oregano, basil and red pepper flakes.
- Pour in the marinara sauce and beef stock and mix well. Bring to a simmer and whisk in the cream cheese until smooth. Simmer for an additional 10 minutes.
- Add the partially cooked pasta to the pot. Simmer for an additional 10 minutes, or until pasta is done.
- Just before serving, stir in the fresh basil. Ladle into bowls and top with shredded mozzarella cheese.