Ingredients:
1 pound Ground beef
2 tbsp Olive oil
1 Onion, chopped
3 cloves Garlic, minced
2 tsp Salt
1/4 tsp Black pepper
1 tsp Oregano
1 jar Spaghetti sauce
4 cups Chicken stock
1/2 cup Cream cheese, at room temperature
1 1/2 cups Elbow macaroni
2 tbsp Dried basil
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Preparation:
In a large pot on the stove, heat olive oil over medium heat.
Add the onion and garlic to the pot and cook 3-4 minutes, stirring, until the onion softens.
Add the ground beef to the onions, breaking up with the spoon and cook until no longer pink.
Add the salt, pepper and oregano to the beef and stir to combine.
Pour in the chicken stock and the pasta sauce, scraping the bottom of the pot as you stir.
Bring the soup to a simmer and cook for 10 minutes.
Whisk in the cream cheese until it's all mixed in and then add the basil.
Pour in the pasta, stir and let cook for another 10 minutes with the lid on. Spoon into bowls.
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