Ingredients for Tomato Macaroni Soup
- 1 tablespoon olive oil
- 2 tablespoons butter
- Onions
- Celery Ribs
- 2 tablespoons chopped celery leaves
- Carrot
- 2 (28 ounce) cans crushed tomatoes
- 6 cups beef broth
- 1 packet onion soup mix
- 1 teaspoon Worcestershire sauce
- 1 cup elbow macaroni
- Salt And Pepper
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How to Make Tomato Macaroni Soup
- Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large pot or slow cooker.
- Add 1 medium onion (chopped), 1 cup chopped carrots, 1 cup chopped celery, and 2 tablespoons chopped celery leaves. Sauté until softened (about 5-7 minutes on stovetop, or omit this step for slow cooker).
- Stir in 2 (28 ounce) cans crushed tomatoes, 1 teaspoon Worcestershire sauce, 1 packet onion soup mix, and 6 cups beef broth.
- If using a slow cooker, cook on low for 4-6 hours. If using a stovetop, bring to a simmer and cook for 45 minutes.
- Add 1 cup elbow macaroni and cook until tender (about 10-15 minutes on stovetop, or the last 30 minutes in a slow cooker).
- Season with salt and pepper to taste. Stir in 1/2 cup freshly grated Parmesan cheese before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
18g
Fat
3g
Carbs
4g