Creamy ground beef and macaroni tomato soup

Ingredients:

• 1 pound lean ground beef
• 1 onion diced
• 3 teaspoons minced garlic
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 teaspoon oregano
• 4 cups chicken stock
• 26 ounces spaghetti sauce
• 14 ounces diced tomatoesdrained
• 4 ounces cream cheeseroom temperature
• 1/4 cup fresh basil roughly chopped, divided
• 1 1/2 cups whole wheat elbow macaroni or regular elbow macaroni

INSTRUCTIONS

• In a large skillet over medium heat, add the ground beef and onion and cook until the beef is no longer pink. Add in garlic and cook for a minute more.
• Add salt, pepper and oregano to the beef and stir to combine.
• Pour in chicken stock, spaghetti sauce, and diced tomatoes, then bring the soup to a simmer and cook for 10 minutes.
• Whisk in the cream cheese until it is completely mixed in and then add 1/2 of the fresh basil.
• Pour in the pasta, stir and let cook for another 10 minutes with the lid on or until the pasta is tender.
• Spoon into bowls and garnish with the leftover basil.