Ingredients

2 tablespoons olive oil (can substitute with butter)

1 pound ground beef (ground turkey or chicken can be used)

1 medium yellow onion, diced (shallots can be used)

2 cloves garlic, minced (fresh preferred)

1/4 cup all-purpose flour (cornstarch is a gluten-free alternative)

4 cups chicken broth (vegetable broth is a vegetarian swap)

1 cup heavy cream (half and half or whole milk can be used)

Salt, to taste

Pepper, to taste

Onion powder, to taste

1 teaspoon Italian seasoning (adjust to taste)

1 teaspoon paprika (adjust to taste)

1 cup matchstick carrots (fresh or frozen)

1 1/2 cups uncooked macaroni noodles (any small pasta shape can be used)

1 cup shredded cheddar cheese (consider mixing different cheese varieties)

1/2 cup shredded Parmesan cheese (Pecorino Romano is a flavorful substitute)

Instructions

Step 1: Heat the olive oil in a large pot over medium-high heat.

Step 2: Add the ground beef and diced onion. Cook until the beef is browned and the onion is softened, about 5 to 7 minutes.

Step 3: Stir in the minced garlic and sauté for an additional minute until fragrant.

Step 4: Sprinkle the flour over the beef mixture and stir constantly for 2 to 3 minutes to cook out the raw flour taste.

Step 5: Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and cook for 5 minutes to thicken slightly.

Step 6: Add the heavy cream along with salt, pepper, onion powder, Italian seasoning, and paprika. Stir well to combine.

Step 7: Stir in the matchstick carrots and uncooked macaroni noodles. Bring to a boil for 1 minute.

Step 8: Reduce heat to low and simmer the soup, stirring occasionally, for about 20 minutes until the pasta is tender.

Step 9: Add the shredded cheddar and Parmesan cheeses. Stir until the cheese is fully melted and the soup is creamy.

Step 10: Serve the soup warm for a cozy, satisfying meal.

Tips & Variations

Use ground turkey or chicken for a leaner protein option without sacrificing flavor.

For a vegetarian version, replace ground beef with plant-based crumbles and use vegetable broth.

Experiment with different cheese blends such as Monterey Jack, Gruyere, or Mozzarella for varied flavors.

Adding a splash of Worcestershire sauce can enhance the savory depth of the soup.

If you prefer a thicker soup, simmer a bit longer to reduce, or add a little extra flour at the start.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, adding a splash of broth or cream if the soup seems too thick. This soup doesn’t freeze well due to the dairy and pasta, which can separate or become mushy.

FAQs

Can I use a different type of pasta?

Yes, any small pasta shape like shells, elbow macaroni, or small penne works well. Just adjust cooking time as needed based on the pasta used.

Is it possible to make this soup dairy-free?

Absolutely. Substitute the heavy cream with a dairy-free alternative like coconut cream or cashew cream. Use dairy-free cheeses or nutritional yeast to maintain a cheesy flavor.