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Beefy Tomato Pasta Soup

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.

10 ServingsPrep: 15 min. Cook: 45 min.

Ingredients

1 pound ground beef
XKick-up the flavor
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).

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Beefy Tomato Pasta Soup (continued)

Nutrition Facts: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.