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Potluck Pasta Soup
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
20 Servings
Prep: 15 min. Cook: 1 hour 25 min.
Ingredients
1-1/2 pounds
ground beef
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With Johnsonville Italian Sausage.
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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
1/2 cup chopped green pepper
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
Directions
In a stockpot, cook beef over medium heat until no longer pink;
drain. Add the water, tomatoes, carrots, celery, onion, green
pepper, tomato sauce, soup mix, sugar and seasonings; bring to a
boil. Reduce heat; simmer, uncovered, for 1 hour.
Stir in macaroni and beans; heat through. Discard bay leaves. Yield:
© Taste of Home 2013
2 of 2
Potluck Pasta Soup
(continued)
Directions (continued)
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.
© Taste of Home 2013