We have returned from yet another cold and wet sporting event, again, so I’m making soup, again. And, I’m making mantitlement ‘s Beefy Tomato Soup and posting it, again, because it remains to be one of the most popular recipes I’ve ever shared. Beyond easy and beyond delicious. 100% crowd pleaser. Enjoy!
3/4 lb. ground beef
2 tablespoons olive oil
1 onion, chopped
3 cloves of garlic, minced
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon oregano
1 (23.5) oz jar of spaghetti sauce
4 cups of chicken stock
1/2 cup of cream cheese, at room temperature
1 1/2 cups elbow macaroni or short-tubed pasta
1/4 cup fresh chopped basil, divided
In a large pot heat the olive oil over medium heat.
Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens.
Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink. Drain any drippings if necessary.
Add the salt, pepper and oregano to the beef and stir to combine.
Pour in the chicken stock and the pasta sauce, stir and bring to a simmer for 10 minutes.
Whisk in the cream cheese and then add 2 tablespoons of the fresh basil.
Pour in the pasta, stir and let cook for 10 minutes, covered, stirring halfway through cooking.
Spoon into bowls and garnish with the leftover basil.