Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Optional: Chopped parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. This usually takes about 5-7 minutes.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 minutes. This step always reminds me of the delightful aroma that filled my grandmother’s kitchen.
- Pour in the beef broth, diced tomatoes, and Worcestershire sauce. Stir well to combine all the flavors.
- Bring the mixture to a gentle boil, then add the elbow macaroni. Reduce the heat to a simmer and cook for about 10 minutes, or until the pasta is tender.
- Stir in the shredded cheddar cheese and heavy cream, allowing the cheese to melt and create a creamy, rich texture.
- Season with salt and pepper to taste, and let the soup simmer for an additional 2-3 minutes to blend the flavors.
- Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm. This is the moment to gather your family around the table and enjoy the stories that unfold with each bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International