Ingredients
1 pound lean ground beef
1 diced onion
3 teaspoons minced garlic
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano
4 cups chicken stock
26 ounces spaghetti sauce
14 ounces diced, drained tomatoes
4 ounces room temperature cream cheese
1/4 cup coarsely chopped fresh basil, divided
1 1/2 cups whole wheat macaroni or regular macaroni.
Instructions
In a large skillet over medium heat, add the ground beef and onion and saute until the beef is no longer pink. Add the garlic then fry for minute.
Add salt, pepper and oregano to the beef and mix everything together.
Pour in the chicken stock, spaghetti sauce and diced tomatoes, bring the soup to a simmer and cook for 10 minutes.
Whisk in the cream cheese until fully incorporated, then add half the fresh basil.
Pour in the pasta, stir and cook with the lid on for a further 10 minutes or until the pasta is tender.
Divide between bowls and garnish with the remaining basil.