Ingredients
Vegetables & Seasonings
- 3 large carrots, peeled and finely chopped
- 1 medium onion, finely chopped
- 1 rib celery, finely chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 pinch red pepper flakes
Meat
- 1 lb lean ground beef
Liquids & Canned Goods
- 1 tablespoon canola oil
- 5 cups low sodium beef broth
- 798 ml canned diced tomatoes (28 oz, 1 large can)
- 1 cup tomato sauce
Pasta
- 1 1/2 cups whole wheat macaroni pasta, uncooked
Instructions
- Sauté vegetables: Heat a large pot over medium high heat and add canola oil. When the oil is hot, add the chopped carrots, onion, and celery. Cook and stir until the vegetables have softened slightly, about 3-4 minutes.
- Add seasonings: Stir in Italian seasoning, minced garlic, salt, paprika, black pepper, and red pepper flakes. Cook for an additional 1 minute to allow the spices to release their aromas.
- Brown the beef: Add the lean ground beef to the pot, breaking it up as you stir. Cook until the beef is lightly browned, approximately 2-3 minutes.
- Add broth and tomatoes, simmer: Pour in the low sodium beef broth and canned diced tomatoes. Bring the mixture to a boil, then cover and simmer for 5-10 minutes, or until the carrots are tender.
- Cook pasta in soup: Stir in the uncooked whole wheat macaroni and tomato sauce. Cover the pot and cook, stirring frequently to prevent the macaroni from sticking, until the pasta is al dente, about 7-8 minutes.
Notes
- Use low sodium beef broth to control the salt content.
- Stir frequently after adding pasta to prevent it from sticking and burning at the bottom.
- For a spicier soup, increase the amount of red pepper flakes.
- You can substitute whole wheat macaroni with any small pasta shape if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat