Description
An easy Instant Pot or slow cooker soup with seasoned beef, tender pasta, and a rich, creamy tomato base. Perfect for an easy weeknight dinner.
Ingredients
Scale
- 16 oz lean ground beef
- 1 cup diced onion
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 6 cups chicken broth
- 1 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- Pinch dried thyme
- 1 (28 oz) can crushed tomatoes
- 2 (8 oz) cans tomato sauce
- 1 tsp brown sugar
- 6 oz elbow macaroni
- 8 oz cream cheese
- 1 Tbsp balsamic vinegar, optional
- Parmesan cheese, for topping
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion and cook until beef is no longer pink. Drain off excess grease. Stir in the salt and pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Let the broth heat up while grabbing the other ingredients.
- Add in the basil, oregano, garlic powder, thyme, crushed tomatoes, tomato sauce, brown sugar, macaroni and cream cheese.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set soup button to 1 minute. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the vinegar, if using.
- Ladle into bowls and top with parmesan cheese.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion and cook until beef is no longer pink. Drain off excess grease. Stir in the salt and pepper. Transfer to slow cooker
- Stir in the broth, basil, oregano, garlic powder, thyme, crushed tomatoes, tomato sauce and brown sugar.
- Cover and cook on low for 2 hours. Add in the macaroni and cream cheese and cook on high for 30 minutes. Stir well.
- Stir in the vinegar, if using.
- Ladle into bowls and top with parmesan cheese.
- Category: Beef, Soup
- Method: Instant Pot or Slow Cooker