• 1 pound ground beef
  • 1 Tbl. olive oil
  • 1 cup each carrots, onions, and celery, diced
  • 1/2 tsp. minced garlic
  • 3 1/2 cups chicken broth (or two 14.5 oz. cans)
  • 1 can diced tomatoes (14.5 oz.), liquid reserved
  • 1/2 tsp. each thyme and salt
  • 1/4 tsp. freshly ground pepper
  • 3 cups (4 oz.) spiral noodles, cooked according to package directions
  • 1/4 cup fresh parsley, chopped
  • grated cheddar for garnish

Cook ground beef in a large Dutch oven over medium-high heat until browned, 5 to 7 minutes. Remove meat from pan with slotted spoon and set aside.

Add oil, carrots, onions, celery, and garlic to pan. Cook until tender-crisp, about 5 minutes. Add chicken broth, tomatoes, thyme, salt, pepper, and beef. Bring to a boil. Reduce heat, cover and simmer 20 minutes.

Just before serving, stir noodles and parsley into soup and heat through. Spoon into bowls and garnish each with a sprinkling of cheddar cheese.

Serves 4.