1 lb ground beef
1 cup elbow macaroni
4 cups beef broth
1 cup shredded cheese (cheddar recommended)
1 cup diced tomatoes
1 onion, chopped
2 cloves garlic, minced
Salt and pepper to taste
Brown the Beef: In a large pot, heat a little oil over medium heat. Add the ground beef, cook until browned, breaking it apart with a spoon.
Add Aromatics: Stir in the chopped onion and minced garlic. Cook for 3–4 minutes, or until softened and fragrant.
Incorporate Tomatoes: Add the diced tomatoes to the pot, mixing thoroughly to combine with the beef and onions.
Add Liquids: Pour in the beef broth and bring the mixture to a boil.
Cook the Macaroni: Stir in the elbow macaroni and cook according to package directions until al dente.
Add Cheese: Stir in the shredded cheese until melted and creamy. This can take a couple of minutes, so keep the heat low to avoid burning the cheese.
Season: Taste your soup, and season with salt and pepper to your liking. Remember to keep it mildly seasoned initially; you can always add more!
Serve: Ladle the soup into bowls and enjoy! You can garnish with additional cheese or fresh herbs if desired.
