Beefy Tomato Macaroni Soup

• 1 lb ground beef
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced (I used a squirt of minced garlic)
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 (24 ounce) jar spaghetti sauce, any type
• 1 (8 ounce) can rotel, undrained (can be omitted if you prefer not a spicy kick)
• 1 teaspoon oregano or 1 teaspoon Italian spices
• 1 pinch ground cayenne pepper (optional but good)
• 4 cups chicken stock (not broth)
• 1/2 cup whipped cream cheese, at room temperature
• 1 cup small macaroni noodles (ditalini or small shells)
• 1/4 cup chopped fresh basil, divided

1. In a large pot heat the olive oil over medium heat.
2. Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens.
3. Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink.
4. Next add the salt, pepper, oregano and the one shake of cayenne pepper to the beef and stir to combine.
5. Now pour in the chicken stock, pasta sauce and Rotel. Stir and bring to a simmer for 10 minutes.
6. Whisk in the cream cheese until smooth then add 1/2 of the fresh basil.
7. Pour in the pasta, stir and let cook for 10 minutes, covered, stirring halfway through cooking.
8. Spoon into bowls and garnish with the leftover basil.
9. *Note: The cream cheese will look lumpy when it first goes in -- WITH A WIRE WHISK, keep whisking it and it will blend until you see no white cream cheese left.

ground beef, olive oil, onion, garlic, salt, ground black pepper, oregano, ground cayenne pepper, chicken stock, whipped cream cheese, macaroni noodles, fresh basil

Taken from www.food.com/recipe/beefy-tomato-macaroni-soup-with-an-optional-kick-538034 (may not work)