Preparation Steps

• In a large pot or Dutch oven, brown the ground beef over medium heat. Drain off any excess grease.
• Add the chopped onion and minced garlic to the pot. Cook until the onion is softened, about 5 minutes.
• Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, black pepper, and salt. Bring the mixture to a simmer.
• Add the elbow macaroni to the pot. Stir well and continue to simmer, uncovered, for about 10-12 minutes, or until the macaroni is tender and the soup has thickened.
• Taste and adjust seasoning if necessary. Serve hot.