I’m thrilled to introduce you to this new soup recipe—it’s the epitome of comforting, classic cuisine. Imagine the kind of wholesome soup your grandmother would spend hours cooking, but here’s the kicker—it’s quick to whip up! The ingredients are straightforward, and it yields plenty of servings. Plus, the leftovers taste fantastic!
My Tomato, Beef, and Macaroni Soup will keep you warm all through the colder months. It serves eight, with each hearty portion containing 275 calories and qualifying for 6 WW SmartPoints on both the blue and green plans.
To prepare this soup, begin by browning some lean ground beef. After the meat is cooked, add tomatoes, broth, and a blend of seasonings, then bring everything to a boil. The final touch is adding the cooked pasta and letting it simmer until the noodles are perfectly tender. And that’s all there is to it—truly simple and so, so easy.
Tomato and Beef Macaroni Soup
Ingredients
1 pound lean ground beef
½ cup ketchup
2 large cans of chopped or diced tomatoes
2 tbsp Worcestershire Sauce
2 tsp onion powder
3 tsp minced garlic
7 ¼ cups of beef broth
2 tbsp brown sugar
1 tsp Italian Seasoning
Salt and pepper to taste
2 cups dry macaroni pasta
Cheese for garnish, if desired
Instructions
In a large Dutch oven or stock pot, add in the ground beef, garlic and onion powder
Cook until the beef is no longer pink
Add in the broth, tomatoes, Worcestershire Sauce, brown sugar, Italian seasoning and ketchup
Bring to a boil, then lower the heat and simmer for 10 minutes
Add in the dry macaroni pasta and cook for an additional 15 minutes
Top with shredded cheese of choice, if desired