Hamburger Soup with Pasta

Ingredients

6 oz lean ground beef (96% lean)

6 oz extra lean ground turkey breast

2 carrots, peeled and diced (or shredded for softer texture)

2 celery ribs, sliced

1 cup chopped onion

2 tsp minced garlic

6 cups reduced-sodium beef broth

2 cans (14.5 oz each) diced tomatoes, undrained

2 cups potatoes, cut into large chunks

1 cup elbow macaroni (or any small pasta)

1 tsp dried sage, crushed

1 tsp dried thyme, crushed

½ tsp dried rosemary, crushed

1 tsp smoked paprika

¼ tsp salt (or to taste)

¼ tsp ground black pepper

Optional garnish: fresh sage or parsley

Cook the base

In a Dutch oven, add ground beef, ground turkey, onion, carrots, celery, and garlic.

Cook over medium heat until the meat is browned and the onion is tender.

Drain excess fat.

Add liquids and seasonings

Stir in the beef broth, diced tomatoes (with juice), potatoes, and all seasonings (sage, thyme, rosemary, paprika, salt, pepper).

Mix well and bring to a boil.

Simmer the potatoes

Reduce heat to low and simmer for 15–20 minutes, until the potatoes are almost tender.

Add the pasta

Stir in the elbow macaroni and continue cooking for 10–12 minutes, or until the pasta is al dente and the potatoes are fully tender.

Add extra broth or hot water if the soup becomes too thick.

Finish and serve

Taste and adjust seasoning if needed.

Ladle into bowls and garnish with fresh parsley or sage if desired.