Creamy Beef and Tomato Noodle Soup

melskitchencafe.com

Stuart

1 to 1 ½ pounds lean ground beef (see note)

½ cup finely chopped onion

Salt and pepper

1 ½ teaspoons dried basil

1 teaspoon dried oregano

½ teaspoon garlic powder

Pinch of dried thyme

6 cups chicken broth or stock (I use low-sodium)

1 (28-ounce) can crushed tomatoes (see note)

1 (15-ounce) can tomato sauce

1 teaspoon brown sugar, optional (UPDATED: see note)

8 ounces cream cheese, light or regular, softened to room temperature

2 cups (8 ounces) short tube pasta, like ditalini or elbow macaroni

Freshly grated Parmesan, for serving

Directions at melskitchencafe.com

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