Beef and Tomato Macaroni Soup

Fall is here and Souper Sundays are a even better. It is time of year when comfort foods come to mind.  This is a great recipe from The Recipe Rebel that I tweaked a bit.  It reminded me of the soups my dad would make when I was younger and we had the diner. It is a very hardy soup to make that will give you plenty of leftovers if you are just cooking for two like we are. 

Because the macaroni is added when you are cooking, it will soak up the broth so on day two it is like you have made goulash. You are welcome to add more broth when you reheat it or is as is.  Another option I have seen is to cook the macaroni separate and then add it to you soup as you serve it.  This way the broth will remain. 

Ingredients

1 tablespoon oil

3 large carrots, peeled and finely chopped

1 medium onion, finely chopped

1 rib celery, finely chopped

2 teaspoons Italian seasoning

1½ teaspoons salt

1 teaspoon minced garlic

¼ teaspoon paprika

¼ teaspoon black pepper

1 pinch red pepper flakes

1 lb. lean ground beef

5 cups low sodium beef broth

1 28 oz. canned diced tomatoes

1½ cups  macaroni pasta, uncooked

1 cup tomato sauce

Directions

Heat a large pot over medium high heat and add the oil. When oil is hot, add carrots, onion, and celery, cook and stir until vegetables have softened slightly, about 3-4 minutes.

Add Italian seasoning, salt, garlic, paprika, pepper and pepper flakes and cook 1 minute.

Add ground beef, stirring to crumble, and cook until lightly browned, about 3-4 minutes.

Add broth and tomatoes and bring to a boil. Cover and cook for 5-10 minutes until carrots have softened.

Stir in pasta and tomato sauce. Cover and cook, stirring often (be careful because the macaroni can stick to the bottom!) until pasta is al dente, about 8-9 minutes. Taste and adjust seasonings as desired before serving.