26 oz tomato sauce
6 cups beef broth
2 cups cheddar cheese, grated
1 cup milk
1 tsp garlic powder
8 oz macaroni salad pasta, preferably Ditalini, Anelli, or any “O”-shaped pasta
salt and ground black pepper, to taste
Mix together the tomato sauce, beef broth, and milk in a soup pot and bring to a boil.
Whisk in the cheese and garlic powder. Stir until all are dissolved, then reduce to a simmer.
Pour in the uncooked pasta. Simmer on low for 20 minutes or until the pasta is al dente, or cooked through with a little bite.
Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
Season to taste with salt and pepper. Adjust accordingly and serve!
Sugar: 9g
:
Calcium: 418mg
Calories: 269kcal
Carbohydrates: 11g
Cholesterol: 52mg
Fat: 17g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 1g
Potassium: 759mg
Protein: 18g
Saturated Fat: 11g
Sodium: 2146mg
Vitamin A: 1170IU
Vitamin C: 10mg
