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Tomato Macaroni Soup

Tomato Macaroni Soup 

1 lb. lean ground beef

1 lb. Italian Sausage

4 tablespoon Olive Oil (only 2 tablespoons if using slow cooker method)

1 medium onion, chopped

4 carrots, chopped

4 cloves garlic, minced

Salt & Pepper to taste

6 cups beef broth

30 oz. tomato sauce

3 (14.5 oz.) cans petite diced tomatoes (with liquid)

2 tablespoons Worcestershire sauce

1 teaspoon dried marjoram

¾ teaspoon dried thyme

3 bay leaves

1 (14.5 oz.) can corn, drained

2 ½ cups dry small elbow pasta

 (Stove top method)

Heat 2 tablespoons Olive oil in a large pot over medium-high heat.  Add onions and carrots and saute 3 minutes, then add garlic and saute 1 minute longer.  Pour mixture onto a plate.  

Heat remaining 2 tablespoons Olive oil in pot over medium-high heat, add beef and sausage, season with salt and pepper and cook until browned.  Drain off excess fat. 

Return sautéed veggies to pot along with beef broth, tomato sauce, tomatoes, Worcestershire, marjoram, thyme, bay leaves and season with salt and pepper to taste.  Bring to a boil.  Add in pasta, cover and reduce heat to medium.  Boil stirring occasionally, until the pasta is cooked through, about 15-20 minutes.  Add in corn, stir and cook an additional 3 minutes.  Remove bay leaves, and serve warm.  Garnish with fresh parsley and grated parmesan cheese if desired.  

(Slow cooker method)

Heat 2 tablespoons Olive oil in pot over medium-high heat, add beef and sausage, season with salt and pepper and cook until browned.  Drain off excess fat.  Add onions and carrots and saute 3 minutes, then add garlic and saute 1 minute longer.   Add beef broth, tomato sauce, tomatoes, Worcestershire, marjoram, thyme, bay leaves, corn and season with salt and pepper to taste.  Cook on low 6-7 hours.  When ready to eat, cook pasta according to package directions.  Rinse with cold water and drain.  Add some pasta to each bowl, then ladle in soup.  Garnish with fresh parsley and grated parmesan cheese if desired. 

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