Italian-Style Macaroni Soup with Beef, Carrot, Celery & Bell Pepper

Directions

1. Heat a medium saucepan over medium-high heat until hot.
2. Add olive oil, then crumble in the beef with the spices and cook, breaking it apart, until browned and cooked through; transfer the beef to a plate and keep the pan with the drippings.
3. Wash and dry all fresh produce.
4. Dice the bell pepper, then add it to a bowl with the carrot; peel and dice the carrot and add to the same bowl.
5. Dice the celery and add it to the bowl as well.
6. Return the saucepan with drippings to medium-high heat. In the meantime, dice the onion and mince the garlic and add them to the bowl.
7. Add the onion and garlic to the hot pan and cook, stirring occasionally, until they begin to soften, 3–4 minutes.
8. Return the beef to the pan along with the broth, tomatoes, pasta, and Worcestershire; stir to combine, cover, and bring to a boil; once boiling, reduce heat to medium and simmer until the pasta is cooked through, about 8 minutes.
9. Shave the parsley leaves from the stems and mince the leaves.
10. When the pasta is done, stir in half of the parsley and remove the pan from heat; reserve the rest for serving.
11. Divide the soup into bowls and sprinkle with the remaining parsley before serving.