Macaroni Soup
This macaroni soup recipe is simple to make, warming, and inexpensive! It's loaded with plenty of veggies and ground beef, and it has a delicious tomato broth.
Ingredients
- 1/2 tablespoon olive oil
- 1/2 medium onion (chopped)
- 1 pound lean ground beef
- 4 cloves garlic (minced)
- 3 sticks celery (chopped finely)
- 2 medium carrots (peeled & sliced )
- 4 cups beef broth
- 1 (28 ounce) can fire-roasted diced tomatoes (with juices)
- 1 (12 ounce) can corn (drained)
- 1/4 teaspoon Italian seasoning
- 3/4 cup uncooked macaroni
- 2 cups (loosely packed) fresh baby spinach
- Salt & pepper (to taste)
Directions
- 1
Add the oil, onion, and beef to a large soup pot. Cook for about 7 minutes over medium-high heat, breaking the beef up as you go along. Spoon out most of the excess fat.
- 2
Stir in the garlic and cook for 30 seconds.
- 3
Add the remaining ingredients except for the macaroni, spinach, and salt & pepper.
- 4
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer (covered, with the lid slightly open) for 10 minutes.
- 5
Add the macaroni in and continue to simmer until it's tender (about 12-15 minutes). You may need to increase the heat to get it going again. Cover the pot again with the lid slightly open. I stir the soup a couple of times while it's cooking so the pasta doesn't stick to the bottom of the pot.
- 6
Season the soup with salt & pepper as needed and stir in the spinach (let it wilt). Serve & enjoy!