Beefy Tomato Soup

• Meat

  • 3/4 lb Ground beef

• Produce

  • 1/4 cup Basil, fresh
  • 3 cloves Garlic
  • 1 Onion
  • 1 tsp Oregano

• Canned Goods

  • 4 cups Chicken stock

• Pasta & Grains

  • 1 1/2 cups Elbow macaroni or short-tubed pasta

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Cream cheese

• Other

  • 1 (23.5 oz jar Of francesco rinaldi traditional no salt added pasta sauce

Found on mantitlement.com

Description

Ingredients

• ¾ lb. ground beef
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves of garlic, minced
• 2 teaspoons salt
• ¼ teaspoon ground black pepper
• 1 teaspoon oregano
• 1 (23.5) oz jar of Francesco Rinaldi Traditional No Salt Added pasta sauce
• 4 cups of chicken stock
• ½ cup of cream cheese, at room temperature
• 1½ cups elbow macaroni or short-tubed pasta
• ¼ cup fresh chopped basil, divided

Directions

• In a large pot heat the olive oil over medium heat.
• Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens.
• Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink.
• Next add the salt, pepper and oregano to the beef and stir to combine.
• Now you can 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 its all mixed in and then add ½ of the fresh basil.
• Pour in the pasta, stir and let cook for another 10 minutes with the lid on.
• Spoon into bowls and garnish with the leftover basil.