Cheeseburger Macaroni Soup

Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and cook them for 5 minutes or until they start to soften.
1 tablespoon olive oil
1 medium onion
1 medium carrot
2-3 celery stalks
Add the ground beef to the pot. Cook it until it's browned and crumbly, breaking it up with your spoon as it cooks.
1 pound ground beef
Once the beef is browned, toss in the chopped garlic, Italian seasoning, red chili flakes, and Worcestershire sauce. Cook for another minute until the garlic is fragrant.
2 garlic cloves
1 tablespoon Italian seasoning
¼ teaspoon red chili flakes
1 tablespoon Worcestershire sauce
Add the elbow macaroni and chicken stock into the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for 10 minutes until the macaroni is cooked through.
1 ½ cup elbow macaroni
6 cups chicken stock
Reduce the heat to low. Add the softened cream cheese to the soup. Stir it in until it's completely melted and blended into the soup.
4 ounces cream cheese
Finally, add the grated sharp cheddar cheese gradually, stirring continuously, until it's all melted and the soup is nice and cheesy.
1 ½ cups sharp cheddar
Give your soup a taste and adjust the seasonings if needed. You might want to add a bit of salt and pepper. Serve hot, garnished with croutons or extra shredded cheese if you like.
2-3 tablespoons fresh parsley