Creamy Beef and Tomato Noodle Soup
Ingredients
The soup base
-
1 to 1 ½
pounds
lean ground beef
-
½
cup
finely chopped onion
-
1 ½
teaspoons
dried basil
-
1
teaspoon
dried oregano
-
½
teaspoon
garlic powder
-
a pinch
dried thyme
-
6
cups
chicken broth or stock
-
1
28-ounce can
crushed tomatoes
-
1
15-ounce can
tomato sauce
-
1
teaspoon
brown sugar (optional)
The creamy element
-
8
ounces
cream cheese, light or regular, softened
The pasta
-
2
cups
short tube pasta, like ditalini or elbow macaroni
For serving
Instructions
- 1. Cook the ground beef and onion in a large pot over medium heat until the meat is no longer pink and the onions are translucent, then drain excess grease.
- 2. Add the basil, oregano, garlic powder, thyme, broth, crushed tomatoes, and tomato sauce to the pot and stir well.
- 3. Bring the mixture to a simmer, then add the pasta and cook until just al dente.
- 4. In a separate bowl, combine the softened cream cheese with 1-2 cups of hot soup and whisk until smooth.
- 5. Stir the cream cheese mixture back into the soup and simmer for a few more minutes until thickened.
- 6. Serve with freshly grated Parmesan cheese on top.
Nutrition Facts (estimated)
Servings
7-8
Calories
345
Total fat
9g
Total carbohydrates
41g
Total protein
24g
Sodium
1042mg
Cholesterol
58mg
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