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Beefy Tomato Pasta Soup

SUBMITTED BY: Nancy Rollag

"If you're a fan of Italian fare, you'll like this chunky combination from Nancy Rollag, Kewaskum, Wisconsin. 'I enjoy this satisfying soup, and it's easier to fix than lasagna,' she writes."

RECIPE RATING:

Read Reviews (5)

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PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 pound ground beef
2 medium green peppers, cut into 1-inch pieces
1 medium onion, cut into chunks
2 garlic cloves, minced
5 cups water
2 (14.5 ounce) cans diced Italian tomatoes, undrained
1 (6 ounce) can tomato paste
1 tablespoon brown sugar
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked spiral pasta
Croutons

DIRECTIONS

In a Dutch oven or soup kettle, cook the beef, green peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired.

FOOTNOTE

Nutritional Analysis: One 1-cup serving (prepared with lean ground beef; calculated without croutons) equals 207 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 718 mg sodium, 28 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 meat.

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REVIEWS

Reviewed on Oct. 1, 2007 by Serenity

I had to change the recipe a smidge because I only had one can of diced tomatoes. I used a... MORE

Reviewed on Feb. 10, 2008 by hunterclaire

This is a very tasty soup! I doubled the garlic (always do) and added a few dashes of cayenne... MORE

Reviewed on Dec. 21, 2007 by andrea

I have made this several times. It's always a big hit. Even with the kiddos! Thanks! MORE

Reviewed on May 2, 2008 by soonergal11

The taste was merely OK. Mine didn't come out very soupy...I was disappointed. MORE

Reviewed on Apr. 16, 2008 by Donna

As we do not eat beef often, I used this recipe minus the beef, and minus the gr. peppers. It... MORE