Beef and Tomato Noodle Soup

1 - 1.5 lbs ground beef

1/2 c finely chopped onion

salt and pepper

1.5 tsp dried basil

1 tsp dried oregano

1/2 tsp garlic powder

pinch of dried thyme

6 c chicken broth

28 oz. crushed tomatoes

15 oz. tomato sauce

1 tsp brown sugar (optional)

8 oz. cream cheese, softened to room temperature

2 c (8 oz.) short tube pasta, like ditalini

freshly grated Parmesan cheese, for serving

Heat a large pot over medium heat and add the ground beef, onion, and pinch of salt and pepper.  Cook, breaking the meat into small pieces until meat is no longer pink and the onions are translucent.  Drain excess grease.

Add the basil, oregano, garlic powder, thyme, broth, crushed tomatoes and tomato sauce, stir well.

Bring to a simmer and add the pasta.  Simmer until the pasta is just al dente (according to package directions).  Stir occasionally to prevent sticking and adjust heat as needed to maintain a gentle simmer.

Add the soften cream cheese to a bowl and ladle in 1-2 cups of the hot soup (try to not get the noodles and beef, but don't stress over this too much).  Let the cream cheese and hot soup sit for a minute or two so the cream cheese can melt, then whisk until creamy, smooth, and well-combined.

Add the cream cheese mixture back into the soup and stir evenly until combined.  Simmer for 1-2 more minutes, stirring often, until the soup is bubbling and slightly thickened.  It will continue to thicken as it cools.

Serve with freshly grated Parmesan cheese.

From Mel's Kitchen Cafe