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TOMATO MACARONI SOUP Yield: 1 Servings 1/2 lb Lean ground beef 1 Onion chopped 3 Stalks of celery sliced 2 Carrots sliced thinly 1 Potato peeled and diced 1 28 oz. can tomatoes chopped 1 ts Salt Dash pepper 3/4 c Uncooked macaroni In large saucepan brown meat with the vegetables until the vegetables

Put all ingredients except macaroni in a soup pot. Bring to a boil. Simmer 20 minutes or until vegetables are cooked. Add macaroni and cook for another 7 minutes or until pasta is cooked.

"I have made this from scratch for years and my kids used to love it and I still make it just for myself. I use two cups or more of home canned tomatoes."

I made this for myself tonight, and was very happy with the results. I did add a few extra ingredients. I had some sun-dried tomato pesto in the pantry, and added about a teaspoon. I added a bit of half & half to make the soup a bit richer and creamy. I also added some dried basil, onion powder,

Separate the garlic bulbs into cloves and peel. Divide garlic cloves into three piles. Mince onions with one third of the garlic cloves (I use a food processor). Heat oil in large (6 quart or more) pot and saute onion and garlic until soft but not brown. Slice leeks thinly with another third of the
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Recipe for Tomato Macaroni Soup