Ingredients:
1 lb ground beef
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
4 cups beef broth
1 (14.5 oz) can diced tomatoes
1 cup elbow macaroni or any pasta of choice
1 cup shredded cheddar cheese
1/2 cup heavy cream
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
In a large pot, heat olive oil over medium heat. Add the ground beef, breaking it up with a spoon as it cooks. Cook until browned and no longer pink, about 5-7 minutes.
Add the chopped onion and minced garlic to the pot and cook for another 2-3 minutes until softened.
Pour in the beef broth and diced tomatoes, then bring the mixture to a simmer.
Stir in the pasta and cook according to the pasta package instructions, about 8-10 minutes.
Once the pasta is cooked, reduce the heat and add the shredded cheddar cheese and heavy cream, stirring until the cheese is melted and the soup is creamy.
Season with salt and pepper to taste.
Serve the soup hot, garnished with chopped fresh parsley.
Cooking Time: 20 minutes | Servings: 4 | Calories: ~550 per serving