Beefy Tomato Soup

This soup is reminiscent of spaghetti and is the perfect dinner for a chilly night.

I'm so glad that soup season is back because my family is stubborn and we eat soup all year round and it can get kind of strange to heat a hot soup on a sunny 80 degree day in the middle of summer. But we like us some soup. This soup recipe reminds me so much of my mom's goulash and I really loved that. Plus I got to use some of the fresh Genovese basil from my AeroGarden! I'm growing jalapenos right now, but cannot wait to have my basil back once again. I may do an entire group of basil pods.

I wanted to mention that although the instructions call for you to cook the pasta with the soup, you can absolutely cook the pasta separately and serve pasta in each bowl and ladle the soup over the top. I tend to cook pasta separately for a lot of soups because I hate leftover waterlogged noodles in my soup. It's all up to you and if you anticipate having leftovers. If you do cook your pasta separately, you could probably swing this recipe to be ready in under 30 minutes because you will just need to heat the soup through once the cream cheese is added. With the pasta in the soup, it's just slightly over, so it's not too big of a time difference. Just a personal preference thing with leftovers in mind.

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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:

1. In a large stockpot, add olive oil and heat over medium.
2. Add onion and cook for 3 to 4 minutes, stirring often. Then add garlic and cook for 1 minute or until fragrant.
3. Add ground beef and cook, crumbling as you go, until brown. 
4. Season with salt, pepper, and oregano. Then add broth and pasta sauce.
5. Bring to a simmer and cook for 10 minutes.
6. Whisk in cream cheese and half of the fresh basil. Add pasta and stir.
7. Cook for another 10 minutes, covered, until pasta is cooked al dente.
8. Ladle into bowls and garnish with remaining basil.

Recipe slightly adapted from Mantitlement

I make a lot of creamy soups but on the occasion that I do share something tomatoey, I am so excited. This Corned Beef and Cabbage Soup was the last tomato-based soup I posted on the blog. Although not beefy, this Creamy Tomato Tortellini Soup from The Recipe Critic is still a fantastic tomato-based soup.

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