Beef Macaroni Soup

1 pound ground beef

1 tablespoon olive oil (if needed)

1 medium onion, diced

2 cloves garlic, minced

1 cup carrots, diced

1 cup celery, diced

6 cups beef broth

1 (14.5-ounce) can diced tomatoes

1 (8-ounce) can tomato sauce

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon smoked paprika (optional)

Salt and black pepper to taste

1 cup elbow macaroni

Optional: grated Parmesan cheese and fresh parsley for garnish

Cook the Ground Beef:

In a large pot or Dutch oven, cook the ground beef over medium heat until browned. If needed, add olive oil to prevent sticking. Drain any excess fat and set the beef aside.

Sauté Vegetables:

In the same pot, add the onion and garlic. Sauté for 2-3 minutes until fragrant and softened. Stir in the carrots and celery, and cook for another 3-4 minutes.

Combine Ingredients:

Add the beef broth, diced tomatoes, tomato sauce, oregano, basil, smoked paprika (if using), salt, and pepper to the pot. Return the cooked ground beef to the pot and stir well.

Simmer the Soup:

Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20 minutes to allow the flavors to meld.