A hearty and flavorful soup made with ground beef and fresh vegetables, perfect for a comforting meal.
Brown the ground beef in a skillet over medium heat until fully cooked. Drain any excess fat.
Browning the beef enhances its flavor and prevents the soup from becoming greasy.
Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is translucent.
Cooking the onion and garlic with the beef infuses the meat with their flavors.
Transfer the beef mixture to the slow cooker. Add the beef broth, chicken broth, diced tomatoes, tomato paste, celery, carrots, Italian seasoning, soy sauce, black pepper, and seasoned salt.
Layer the ingredients evenly to ensure even cooking.
Set the slow cooker to low and cook for 6-8 hours.
Cooking on low allows the flavors to meld together beautifully.
Cook the macaroni according to package instructions. Drain and set aside.
Cook the pasta al dente so it holds its texture when served with the soup.
In a small saucepan, melt the butter over low heat. Stir in the flour to create a roux. Cook for 1-2 minutes, then add to the slow cooker.
A roux thickens the soup and adds a rich, creamy texture.
Stir in the grated parmesan cheese into the slow cooker. Mix well.
Adding cheese at the end prevents it from becoming grainy.
Serve the soup over the cooked macaroni and garnish with additional parmesan cheese if desired.
Serve immediately for the best flavor and texture.
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