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SOUP WITH TOMATO, BEEF, AND MACARONI

SOUP WITH TOMATO, BEEF, AND MACARONI
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Ingredients

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  • San Marzano Style Tomatoes, 2 (28oz) cans (you can substitute regular diced tomatoes, but I like the rich flavour from the San Marzano Style)
  • 90/10 ground beef, 1 pound
  • Tomato paste, 4 oz
  • 6 c. beef broth (low sodium)
  • 3 garlic cloves, minced
  • 2 tablespoons onion powder
  • 1 tbsp Worcestershire sauce (optional)
  • 1 tsp seasoning (Italian)
  • 1 leaf of bay
  • 2 cups elbow macaroni noodles, uncooked
  • to taste salt/pepper

Instructions

  1. Brown the ground beef in a big, heavy soup saucepan. Add a little salt and pepper to taste. Add minced garlic and onion powder after the beef is about halfway cooked. Remove from pot and drain on a dish lined with paper towels once brown.
  2. Toss in the tomatoes and stir to combine. To easily break tomatoes apart into bite-sized pieces, use a spatula (unless they are already pre-diced).
  3. Return the meat to the saucepan and the rest of the ingredients (excluding the noodles). Cover and bring to a boil.
  4. When the water is boiling, add the uncooked pasta and cook for 10-15 minutes, or until the pasta is done. The soup is ready when the noodles are done.
  5. Remove bay leaf and season to taste with salt and pepper. Enjoy!

Notes

8 serves, 1.5 cups each serving, 6 WW SmartPoints per serving for both the Blue and Green WW plans

A Word on Soup Servings

While a recipe will include the number of serves, determining the exact volume of soup per serving is tricky. This is because of a lot of different things. The amounts of ingredients you use may differ somewhat.

If a recipe calls for 1 small onion, 1 small pepper, and so on, the size of the products you use may differ from what I used.

The most significant source of variation is how much the soup reduces while simmering, which varies depending on the heat and how long it simmers, among other things.

Nutrition

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