Ingredients
Soup Base
- 2 tablespoons Olive Oil Can substitute with butter
- 1 pound Ground Beef Ground turkey or chicken can be used
- 1 medium Yellow Onion Diced; shallots can be used
- 2 cloves Garlic Minced; fresh preferred
- 1/4 cup All-Purpose Flour Cornstarch is a gluten-free alternative
- 4 cups Chicken Broth Vegetable broth is a vegetarian swap
- 1 cup Heavy Cream Half and half or whole milk can be used
- Salt To taste
- Pepper To taste
- Onion Powder To taste
- 1 teaspoon Italian Seasoning Adjust to taste
- 1 teaspoon Paprika Adjust to taste
Additional Ingredients
- 1 cup Matchstick Carrots Fresh or frozen
- 1 1/2 cups Uncooked Macaroni Noodles Any small pasta shape can be used
- 1 cup Shredded Cheddar Cheese Consider mixing different cheese varieties
- 1/2 cup Shredded Parmesan Cheese Pecorino Romano is a flavorful substitute
Method
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the ground beef and onions, cooking until the meat is browned and the onions are soft.
- Stir in the minced garlic and cook for another minute.
- Sprinkle the flour over the meat mixture and stir to combine, cooking for another minute.
- Gradually pour in the chicken broth while stirring, making sure to avoid lumps.
- Add the cream and seasonings: salt, pepper, onion powder, Italian seasoning, and paprika. Mix well.
- Stir in the matchstick carrots and uncooked macaroni noodles.
- Bring the soup to a boil, then reduce the heat and simmer until the pasta is tender, about 8-10 minutes.
- Finally, stir in the shredded cheddar and Parmesan cheeses until melted and creamy.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 45gProtein: 26gFat: 24gSaturated Fat: 12gSodium: 950mgFiber: 3gSugar: 4g
Notes
Serve the soup while it’s hot, garnished with additional cheese or diced green onions if desired. It pairs well with crusty bread or a simple side salad to make a complete meal. To store leftovers, let the soup cool completely and transfer it to an airtight container. Keep it in the refrigerator for up to 3-4 days. If you want to freeze it, use freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
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