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Beefy Tomato Pasta Soup Recipe

Beefy Tomato Pasta Soup Recipe

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.
TOTAL TIME: Prep: 15 min. Cook: 45 min. YIELD:10 servings


  • 1 pound ground beef
  • 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


  • 1. 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.
  • 2. 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 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.

Reviews for Beefy Tomato Pasta Soup

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Reviewed May. 2, 2011

"Very tasty and easy to make. I added a can of northern beans to increase the fiber."

Reviewed Aug. 8, 2008

"Easy and tasty!"

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