In an attempt to duplicate a soup served at an Italian restaurant, I came up with this recipe. Friends and family are willing dinner guests when it's on the menu. —Marilyn Foss, Beaverton, Ohio
Potluck Pasta Soup
Potluck Pasta Soup
Prep Time
15 min
Cook Time
1 hour 25 min
Yield
20 servings (5 quarts)
Ingredients
- 1-1/2 pounds ground beef
- 8 cups water
- 2 cans (14-1/2 ounces each) Italian stewed tomatoes
- 2 cups diced carrots
- 1-1/2 cups diced celery
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1 can (8 ounces) tomato sauce
- 1 envelope onion soup mix
- 1 tablespoon sugar
- 1 teaspoon Italian seasoning
- 2 garlic cloves, minced
- 2 bay leaves
- 1/2 teaspoon pepper
- 3 cups cooked elbow macaroni
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Directions
- In a stockpot, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, carrots, celery, onion, green pepper, tomato sauce, soup mix, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour.
- Stir in macaroni and beans; heat through. Discard bay leaves.
Nutrition Facts
1 cup: 136 calories, 5g fat (2g saturated fat), 21mg cholesterol, 376mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 starch.
Loading Popular in the Community
Loading Reviews
