Classic Beef and Tomato Macaroni Soup

Slow Cooker Directions

1. In a medium frying pan, sauté the ground beef until it is no longer pink. Drain the grease, leaving some in the pan for the onions, and place the ground beef into the bottom of the slow cooker.
2. Sauté the onions until tender-crisp, then add the garlic. Continue to cook for another 2-3 minutes until the garlic is browned and fragrant. Place in the slow cooker.
3. Add the beef broth, cans of tomatoes, Worcestershire, ketchup, brown sugar, and Italian seasoning to the slow cooker. Stir to combine. Add more sugar and Worcestershire to taste if needed. Place the lid on the crockpot and cook on low for 8-10 hours.
4. When you are ready to serve, add the dry macaroni and let it cook in the slow cooker for 20-25 minutes. You can also add pre-cooked macaroni to the soup and let it heat through.

Instant Pot Directions

1. Press the saute button and fry the ground beef and onions until the beef is no longer pink. Add in the garlic. Fry for another minute or so. Drain the grease.
2. Add in the remaining ingredients except for the macaroni. Cook on the SOUP setting for 10 minutes. ( this really helps get the beef flavor going.) Release the pressure manually according to the manufacturer's instructions.
3. Add the DRY macaroni (not cooked, or it will be mush!), then cook for 10 minutes on the SOUP setting again. Release manually or with the NPR ( naturally) according to the manufacturer's instructions.
4. Serve and enjoy!