Macaroni Soup

Ingredients

• 1/2 tablespoon olive oil
• 1/2 medium onion (chopped)
• 1 pound lean ground beef
• 4 cloves garlic (minced)
• 3 sticks celery (chopped finely)
• 2 medium carrots (peeled & sliced )
• 4 cups beef broth
• 1 (28 ounce) can fire-roasted diced tomatoes (with juices)
• 1 (12 ounce) can corn (drained)
• 1/4 teaspoon Italian seasoning
• 3/4 cup uncooked macaroni
• 2 cups (loosely packed) fresh baby spinach
• Salt & pepper (to taste)

Instructions

1. 1

   Add the oil, onion, and beef to a large soup pot. Cook for about 7 minutes over medium-high heat, breaking the beef up as you go along. Spoon out most of the excess fat.

2. 2

   Stir in the garlic and cook for 30 seconds.

3. 3

   Add the remaining ingredients except for the macaroni, spinach, and salt & pepper.

4. 4

   Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer (covered, with the lid slightly open) for 10 minutes.

5. 5

   Add the macaroni in and continue to simmer until it's tender (about 12-15 minutes). You may need to increase the heat to get it going again. Cover the pot again with the lid slightly open. I stir the soup a couple of times while it's cooking so the pasta doesn't stick to the bottom of the pot.

6. 6

   Season the soup with salt & pepper as needed and stir in the spinach (let it wilt). Serve & enjoy!