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Beefy Tomato Soup by

I usually brown the ground beef ahead of time, otherwise sometimes you tend to get a greasy taste in the soup.


1 lb ground beef
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, mince
2 tsp salt
1/4 tsp ground black pepper
1 tsp 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
1/2 cup fresh chopped basil, divided


1. In a large pot heat the olive oil over medium heat.
2. Add the onion and garlic to pot and cook for 3-4 minutes, stirring until the onion softens.
3. Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink.
4. Next add the salt, pepper, and oregano to the beef and stir to combine.
5. Now pour in the chicken stock and the pasta sauce, stire and bring to a simmer for 10 minutes.
6. Whisk in the cream cheese until smooth, then add 1/2 of the fresh basil.
7. Pour in the pasta, stir and let cook for 10 minutes, covered, stirring halfway through cooking.
8 Spoon into bowls and garnish with the leftover basil.

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