The recipe is a good place to start, but definitely needs help. I doctored it up a bit and my husband really liked it. Follow the directions, but use the following ingredients. I did not mix cheese in soup....top with cheese (if desired) before serving.
1 pound ground beef (cooked & crumbled)
14.5 oz.diced tomatoes
8 cups of broth (or 8 cups of water and 8 bullion cubes)
1 Tbsp. Italian Seasoning
3 tsp. crushed garlic
4 Tbsp. dried onions
1 tsp. ground black pepper
6oz. tomato paste
1 1/2 cups uncooked mafalda or corkscrew-shaped pasta
1/2 cup mozarella or parmesan cheese (optional)
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