A comforting and flavorful soup perfect for a quick and satisfying meal.
Brown the ground beef in a soup pot over medium heat until fully cooked, then drain any excess fat.
Use a wooden spoon to break up the beef into small pieces for even cooking.
Add the beef broth and diced tomatoes to the pot with the cooked beef, stirring to combine.
For extra flavor, use fire-roasted diced tomatoes.
Simmer the mixture over low heat for 20 minutes to allow the flavors to meld.
Cover the pot partially to retain heat while allowing some steam to escape.
Cook the macaroni separately according to package instructions, then drain and set aside.
Cook the pasta al dente as it will soften further in the soup.
Stir the cooked macaroni into the soup just before serving.
Add the macaroni gradually to ensure the desired soup-to-pasta ratio.
Serve the soup hot, garnished with grated parmesan cheese if desired.
Serve with a side of crusty bread for a complete meal.
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