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Instructions:
Brown the Beef:
In a large Dutch oven or stockpot, cook the ground beef with garlic and onion powder over medium heat until the beef is no longer pink.
Drain any excess grease.
Add Broth and Seasonings:
Stir in the beef broth, canned tomatoes, Worcestershire sauce, brown sugar, and Italian seasoning.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Cook the Pasta:
Add the dry macaroni pasta to the soup.
Cook according to package instructions, about 15 minutes, or until tender.
Season and Serve:
Taste and season with salt and pepper as needed.
Ladle the soup into bowls and top with shredded cheese if desired.
Serving Suggestions:
Serve with warm crusty bread for dipping.
A simple green salad makes a great side.
Store leftovers in the fridge for up to 3 days; reheat gently on the stove.
Enjoy this comforting bowl of goodness!
Demander à ChatGPT
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