Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 medium carrots (peeled and diced)
- 2 celery ribs (diced)
- 3 cloves garlic (minced)
- 1 pound ground beef (85% lean)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 2 cups water
- 1 cup elbow macaroni (uncooked)
- 1 cup frozen corn (optional)
- Fresh parsley (chopped, for garnish)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until softened. Add garlic and cook for 30 seconds more.
- Push vegetables to the side of the pot. Add ground beef and cook until browned, breaking it apart with a spoon, about 5–6 minutes. Drain excess grease if needed.
- Stir in salt, pepper, and Italian seasoning. Add diced tomatoes (with juice), tomato sauce, beef broth, and water. Bring mixture to a gentle boil.
- Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to blend.
- Stir in macaroni and corn (if using). Continue cooking, uncovered, for 8–10 minutes, or until pasta is tender. Stir occasionally to prevent sticking.
- Taste and adjust seasoning if needed. Ladle soup into bowls and garnish with fresh parsley before serving.
Notes
Use 85% lean beef for good flavor and less fat. Drain excess grease after browning for a clearer broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg