1 lb ground beef
1 cup elbow macaroni
4 cups beef broth
1 cup shredded cheddar cheese
1 cup diced tomatoes
1 tablespoon Worcestershire sauce
1 tablespoon mustard
Salt and pepper to taste
In a large pot over medium heat, add the ground beef. Cook until browned, about 5-7 minutes. Make sure to drain any excess fat for a healthier soup.
Once the beef is browned, add in the diced tomatoes, beef broth, Worcestershire sauce, and mustard. Stir well to combine.
Bring the mixture to a boil. Then reduce the heat and let the soup simmer for about 10 minutes, letting those flavors meld together beautifully.
Stir in the elbow macaroni, and continue to simmer for another 7-10 minutes, or until the pasta is tender. If it becomes too thick, add a splash more broth.
Take the pot off the heat and start adding the shredded cheddar cheese. Stir until melted and creamy. Season with salt and pepper according to your preference.
Ladle the soup into bowls and enjoy warm. You can garnish with additional cheese or fresh herbs if desired.