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Potluck Pasta Soup

By: Marilyn Foss  
"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"

Rating: This weblink has been rated 3 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 140 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr 25 Min
Ready In:
1 Hr 40 Min

Servings  (Help)

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Original Recipe Yield 20 servings
 

Ingredients

  • 1 1/2 pounds ground beef
  • 8 cups water
  • 2 (14.5 ounce) cans Italian stewed tomatoes
  • 2 cups diced carrots
  • 1 1/2 cups diced celery
  • 1 cup chopped onion
  • 1 (8 ounce) can 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 (15 ounce) can garbanzo beans, rinsed and drained
  • 1/2 cup chopped green pepper

Directions

  1. In a soup kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. Add water, tomatoes, carrots, celery, onion, tomato sauce, soup mix and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour. Stir in macaroni, beans and green pepper; heat through. Discard bay leaves before serving.

Footnotes

  • To reduce preparation time when making Potluck Pasta Soup, chop the carrots, celery and onion early in the day or even the night before. Store in separate plastic bags in the refrigerator.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2007 by Michelle 
I thought this was a good soup and it tasted just as good, if not better, reheated. I didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by MYDNAS 
This is a really good soup, and it makes a lot so it could feed a lot of people! I omitted the... MORE

 
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