Ingredients
– 1 pound ground beef
– 1 cup diced onion
– 3 cloves garlic, minced
– 6 cups very strong beef broth
– One 28 ounce can diced tomatoes
– One 28 ounce can whole tomatoes
– ½ cup ketchup
– 1 ½ tablespoons Worcestershire sauce
– 1-2 tablespoons brown sugar, to taste
– 1 teaspoon Italian seasoning
– 3 cups cooked elbow macaroni or 2 cups dry macaroni to add in at the end
– Salt and pepper as desired
Instructions
1-Prepare ingredients: Wash vegetables and measure out beef, tomatoes, and macaroni for efficiency.
2-Sauté onions and garlic: Heat oil in a pot over medium heat until they’re translucent.
3-Brown the beef: Add ground beef and cook until no longer pink, draining excess grease.
4-Incorporate tomatoes: Stir in diced and whole tomatoes, cooking for 5 minutes to enhance flavor.
5-Add broth and pasta: Pour in beef broth, bring to a boil, then add macaroni and simmer.
6-Season and serve: Adjust with salt, pepper, and other seasonings, then enjoy hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥩 Drain and rinse cooked ground beef to reduce grease.
🍲 Use very strong beef broth for richer flavor and extra Worcestershire sauce for depth.
🍜 Add dry macaroni 30 minutes before serving for thicker soup or use cooked macaroni for thinner consistency.
- Prep Time: 25 minutes
- Cook Time: 8 hours (slow cooker) or 30 minutes (pressure cooker)
- Category: Soup
- Method: Slow Cooker or Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 182
- Sugar: 4 g
- Sodium: 591 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Trans Fat: 0.5 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 27 mg