Cheeseburger Soup

• 1 pound lean ground beef
• sea or kosher salt and fresh black pepper
• 3/4 cup mixed green and red bell peppers, diced
• 3/4 cup mixed red and yellow onion, diced
• 4 cloves garlic, minced
• olive oil, for sauteeing
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 4 cups chicken or beef broth (I used chicken)
• 1 tablespoon fresh parsley, chopped
• 8 ounces elbow macaroni
• 3 cups baby spinach, chopped
• 12 ounces sharp cheddar cheese, cubed or shredded
• cooked, crumbled bacon, optional, for garnish

1. In a large soup pot or sauce pan brown ground beef over medium heat breaking it apart as it cooks. Season well with salt and pepper. Remove to a dish and drain off any grease.
2. In the same pan cook the peppers, onion and garlic in a few tablespoons of oil over medium-low heat, seasoning well with salt and pepper, the oregano and thyme. Stir often, cook until tender about 10 minutes.
3. Add beef back to the pot along with broth and parsley. Simmer 20 minutes and season as needed.
4. Meanwhile cook elbows according to package directions to al dente. Drain and toss with a drizzle of oil to prevent sticking.
5. Stir spinach into the pot along with 2/3 of the cheese simmer until spinach is wilted and cheese is completely melted, stirring often.
6. To serve add a few spoons of elbows to the bowl first and ladle soup over top, garnish with the remaining cheese and crumbled bacon if desired