Ingredients
Scale
- 1 pound lean ground beef
- 1 onion (diced)
- 3 teaspoons minced garlic
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 teaspoon oregano
- 4 cups chicken stock
- 26 ounces spaghetti sauce
- 14 ounces diced tomatoes (drained)
- 4 ounces cream cheese (room temperature)
- ¼ cup fresh basil (roughly chopped, divided)
- 1 ½ cups whole wheat elbow macaroni (or regular elbow macaroni)
Instructions
- In a large skillet over medium heat, brown the ground beef with diced onion until the beef is no longer pink. Add minced garlic and cook for an additional minute.
- Season the mixture with salt, black pepper, and oregano. Stir well to combine.
- Pour in chicken stock, spaghetti sauce, and drained diced tomatoes; bring to a simmer for about 10 minutes.
- Whisk in cream cheese until melted and combined. Stir in half of the chopped basil.
- Add elbow macaroni into the soup mixture; cover with a lid and cook for another 10 minutes or until pasta is tender.
- Serve hot, garnished with remaining fresh basil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg