Beefy Tomato Pasta Soup Recipe

Beefy Tomato Pasta Soup Recipe photo by Taste of Home

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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.

This recipe is:

Diabetic Friendly

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Beefy Tomato Pasta Soup Recipe

Prep: 15 min. Cook: 45 min.

Yield: 10 Servings

15 45 60

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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2 medium green peppers, cut into 1-inch chunks
1 medium onion, cut into chunks
2 garlic cloves, minced
5 to 6 cups water
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 tablespoon brown sugar
2 to 3 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked spiral pasta
Croutons, optional

Directions

In a Dutch oven, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer. 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. Yield: 10 servings (about 2-1/2 quarts).

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.

Originally published as Beefy Tomato Pasta Soup in Quick Cooking March/April 2002, p37