Have you guys been enjoying this beautiful weather we’ve been having the last few days? I think it’s safe to say that we’ve seen the last of winter for the year and spring is actually here to stay (I really hope I don’t end up eating my words). I just love springtime. I love feeling the warm sunshine on my face after suffering through the cold and dreary Wisconsin winter. Those first few days that you can go outside without a coat on and not freeze your butt off are the absolute best.
I went on my first run in well over a week yesterday and it was completely horrible. I guess that’s what I get for going on vacation and being a lazy piece of crap. After my run, I met Peter and Charlie (our dog) at the dog park. We live very close to Estabrook park, and it’s great to have a dog park that is well within walking distance, although it’s really lost on us since Charlie doesn’t really like it all that much. We force him to go every once in a while, but he’d rather sit on a bench with us or be petted by strangers than play with any of the other dogs. We were literally there for like 10 minutes before we gave up and left.
In all honesty, I wasn’t too broken up about leaving since I was hoping to stop at the Hofbrau beer garden on out way back home. Unfortunately for me, they don’t open up for the season until next weekend. I just couldn’t win for trying yesterday!
Instead of spending the afternoon at the beer garden, we spent it enjoying some beers over at a friend’s house. Between my run, the dog park, and sitting on the deck, I managed to get more sun yesterday than I did in our entire time in Punta Cana! My nose even looks a little sunburnt. Ridiculous.
Peter had been feeling a little under the weather on Saturday, so I decided to make soup for dinner last night, because there’s really nothing better than soup when you don’t feel well. I’m always a little nervous when I try out a new soup recipe because I’ve made some really, really bad soups in the past. Like really bad. Like, took two bites and poured the rest down the garbage disposal, bad. So I’m always a little wary when it’s time to try out a new recipe.
But let me tell you, this soup is completely DE.LIC.IOUS! It’s like a cross between tomato soup, spaghetti, and goulash. And I loved the little elbow macaroni! I feel like you don’t see elbow macaroni very often in soups; it’s usually egg noodles or another kind of flat noodle. So the macaroni was a nice change of pace.
The great part about this soup is that it consists almost entirely of pantry staples, which makes it a quick and easy meal for those times when you just don’t know what to make for dinner. The only thing I ended up having to buy was cream cheese, but you could easily substitute half & half or heavy cream or even milk to give the soup that slightly creamy consistency.
PLUS, it’s a one-pot meal, which is such a rarity for me (in case you haven’t noticed!). It’s so great to make a tasty, filling meal, and not have to tackle a sinkful of dishes when you’re done eating. This recipe doesn’t make as much as my usual soup recipes, but you’ll still have plenty to end up with a few days worth of leftovers.
One-Pot Hearty Tomato Noodle Soup
Servings: 8 (1 cup servings)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 lb lean ground turkey or ground beef
- 4 cloves garlic, minced
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 (23.5 oz) jar marinara sauce (I use Prego Light)
- 1 (15 oz) can crushed tomatoes
- 5 cups beef stock
- 4 oz cream cheese, cut into chunks.
- 1 1/2 cups dried elbow macaroni
- In a large stockpot over medium heat, heat olive oil. Once olive oil is hot, add onion and sauté until soft, about 5-6 minutes.
- Add ground turkey and stir, breaking it apart into small chunks. Cook until no longer pink.
- Stir garlic, salt, pepper, basil, and oregano into onions and turkey.
- Add marinara sauce, crushed tomatoes, and beef stock and stir. Bring mixture to a boil, then reduce to a simmer. Cook for 10 minutes.
- Whisk in the cream cheese. Stir until smooth.
- Increase heat until soup at a light boil and pour in elbow macaroni. Stir continuously until macaroni cooked to just al dente, about 5 minutes.
To freeze: Follow recipe through Step 5. Pour soup into a sealable freezer bag and freeze. Thaw in refrigerator overnight. Heat soup in a large stockpot or dutch oven over medium heat, then continue with Step 6.
Inspired by: Mantitlement