Beefy Tomato Soup

Ingredients:

¾ lb. ground beef
2 Tablespoons olive oil
1 onion, chopped
3 cloves of garlic, minced
2 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon oregano
1 (23.5) oz jar of Francesco Rinaldi Traditional No Salt Added pasta sauce
4 cups of chicken stock
½ cup of cream cheese
1½ cup elbow macaroni or short-tubed pasta
¼ cup fresh chopped basil, divided



Instructions



In a large pot heat the olive oil over meadium heat.
Add the onion and cook for 3-4 minutes until the onion gets soft.
Add the ground beef, breaking up with a spoon and cook until no longer pink, then add the garlic and stir.
Add the salt, pepper and oregano to the beef and stir to combine.
Next pour in the chicken stock scraping the bottom of the pot as you stir, then add the jar of pasta sauce.
Bring the soup to a simmer and let cook for 10 minutes.
Stir in the cream cheese, using a whisk to incorporate it well, then add ½ of the fresh basil.
Pour in the pasta, stir and let cook for another 10 minutes with the lid on.
Spoon into bowls and garnish with the leftover basil.