Ingredients
For the Soup:
- 1 lb ground beef
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup elbow macaroni
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
-
Cook the Ground Beef:
- In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon.
- Add the chopped onion and minced garlic, cooking for 2-3 minutes until the onion softens and becomes translucent.
-
Add the Broth and Tomatoes:
- Pour in the beef broth and diced tomatoes. Bring the mixture to a boil.
-
Cook the Pasta:
- Add the elbow macaroni to the pot. Reduce the heat and simmer for 10-12 minutes, or until the pasta is tender.
-
Add the Dairy and Seasoning:
- Stir in the milk, shredded cheddar cheese, mustard, and Worcestershire sauce. Stir until the cheese melts and the soup becomes creamy.
- Season with salt and pepper to taste.
-
Serve:
- Serve the soup hot, garnished with fresh parsley.
Notes
- Vegetarian Option: Swap the ground beef for plant-based ground meat or add more veggies like bell peppers, zucchini, or mushrooms.
- Spicy Kick: Add a dash of hot sauce or some jalapenos for extra heat.
- More Veggies: Add carrots, peas, or corn for extra texture and flavor.
- Cheese Variations: Try Monterey Jack or mozzarella for a different cheesy flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Comfort Food
- Method: One-pot
- Cuisine: American
