Hamburger Macaroni Soup

Instructions

1. 1
   In a large soup pot or Dutch oven, brown the ground beef over medium-high heat for 4-5 minutes, breaking it up as it cooks.
2. 2
   Add the diced onion and garlic. Cook for an additional 2-3 minutes, until the onion softens and the beef is no longer pink. Drain excess fat if needed.
3. 3
   Stir in diced tomatoes (with juices), tomato sauce, Italian seasoning, paprika, salt, and black pepper. Let simmer for 2 minutes to combine flavors.
4. 4
   Pour in beef broth and add frozen mixed vegetables. Bring to a gentle boil.
5. 5
   Add the uncooked elbow macaroni. Stir and reduce heat to a simmer. Cook uncovered, stirring occasionally, for 10-12 minutes or until the pasta is just tender.
6. 6
   Taste and adjust seasoning. Serve hot, garnished with fresh parsley if desired.