Description
This hearty soup comes together in about 30 minutes, making it a perfect weeknight dinner that your family will love. It’s flexible and a great way to clean out the fridge too!
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 olive oil in a large soup pot over medium heat.
- Add onion, carrots, and celery, cooking for 4-5 minutes until softened.
- Push veggies aside and add ground beef, cooking until browned (5-6 minutes). Drain excess grease if necessary.
- Stir in salt, black pepper, and Italian seasoning. Add diced tomatoes, tomato sauce, beef broth, and water. Bring to a gentle boil.
- Reduce heat to low, cover, and let simmer for 15 minutes.
- Stir in elbow macaroni and optional corn. Cook uncovered for 8-10 minutes until pasta is tender.
- Adjust seasoning if needed, ladle into bowls, and garnish with fresh parsley.
Notes
Serve with crunchy bread or saltine crackers. Leftovers keep well for up to 4 days in the refrigerator and can be frozen for about 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg