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Potluck Pasta Soup Recipe

100% would make again

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

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20 Servings
Prep: 15 min. Cook: 1 hour 25 min.

Ingredients

1-1/2 pounds ground beef
8 cups water
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 cups diced carrots
1-1/2 cups diced celery
1 cup chopped onion
1 can (8 ounces) 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 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped green pepper

Directions

In a soup kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, carrots, celery, onion, tomato sauce, soup mix and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour.
Stir in the macaroni, beans and green pepper; heat through. Discard bay leaves. Yield: 20 servings (5 quarts).

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.

Potluck Pasta Soup published in Taste of Home Ground Beef Cookbook , p151

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