Ingredients
Scale
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup elbow macaroni
- 1 can diced tomatoes (14 oz)
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 2 tablespoons tomato paste
- Salt and pepper to taste
- Chopped green onions and cooked bacon for garnish
Instructions
- In a large pot, cook ground beef over medium heat until browned. Drain excess fat.
- Add diced onion and garlic; cook until translucent.
- Stir in beef broth, diced tomatoes, tomato paste, salt, and pepper. Bring to a boil.
- Add elbow macaroni, reduce heat, and simmer for 10 minutes or until pasta is tender.
- Stir in shredded cheddar cheese and milk until cheese melts and soup is creamy.
- Serve hot, garnished with chopped green onions and bacon bits.
Notes
- Adjust the spice level with hot sauce or additional seasonings.
- For a thicker soup, mash some of the cooked pasta into the broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg