Beef & Tomato Macaroni Soup

1 lb ground beef

1 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 can (14.5 oz) diced tomatoes, undrained

4 cups beef broth

1 cup elbow macaroni

1 tsp paprika

1 tsp Italian seasoning

1 tsp chili powder

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

In a large pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Remove any excess fat if necessary.

Add chopped onion, garlic, red bell pepper, and green bell pepper to the pot. Sauté until the vegetables are softened, about 5 minutes.

Stir in diced tomatoes, beef broth, paprika, Italian seasoning, chili powder, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes.

Add the elbow macaroni to the pot and cook for an additional 10-12 minutes, or until the pasta is tender.

Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.