Step 1: Sauté the Aromatics

Heat a large Dutch oven or stockpot over medium heat. Add olive oil or butter, then toss in the diced onions, shredded carrots, and diced celery. Sauté for about 3-5 minutes until the vegetables are softened and the onions become translucent.

Step 2: Cook the Ground Beef

Add the ground beef to the pot. Break it apart using a wooden spoon and cook until browned, about 5-7 minutes. Drain any excess grease if needed.

Step 3: Add Seasonings and Liquids

Stir in the minced garlic, Worcestershire sauce, Dijon mustard, ketchup, smoked paprika, dried basil, dried oregano, garlic powder, onion powder, black pepper, salt, and red pepper flakes. Cook for another 1-2 minutes until fragrant.

Pour in the beef broth, tomato soup, diced tomatoes (with juice), and water. Stir well to combine and bring the mixture to a simmer.

Step 4: Cook the Pasta

Add the elbow macaroni directly into the pot. Let the soup simmer for about 10-12 minutes, stirring occasionally, until the pasta is tender.

Step 5: Add the Dairy

Reduce heat to low. Stir in the shredded cheddar cheese, heavy cream, and sour cream (if using). Continue stirring until the cheese is fully melted and the soup becomes creamy.

Step 6: Final Adjustments

Taste and adjust seasoning if necessary. If the soup is too thick, add more broth or water to reach the desired consistency.

Step 7: Serve

Ladle the soup into bowls and garnish with chopped fresh parsley or green onions. Serve warm.