Ingredients
Method
Preparation and Cooking
- In a large pot, heat the olive oil over medium heat. Add the ground beef and brown until fully cooked.
- Add the diced onion and minced garlic to the pot, sauté until softened.
- Whisk in the flour to create a roux and cook for 1-2 minutes.
- Slowly add chicken broth while stirring to incorporate and prevent lumps.
- Stir in the heavy cream and season with salt, pepper, onion powder, Italian seasoning, and paprika.
- Add the matchstick carrots and uncooked macaroni noodles to the pot.
- Simmer for about 10-12 minutes, or until the pasta is al dente.
- Remove from heat and stir in the shredded cheddar and Parmesan cheeses until melted and smooth.
Notes
Serve the soup hot in wide bowls and garnish with extra shredded cheese or parsley. Pair with crusty bread or a green salad.
