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Italian Macaroni Soup

 Italian Macaroni Soup
Cold Midwestern winters call for steaming bowls of this robust soup. I like to serve it as a meal with a green salad and lots of fresh Italian bread.
16 ServingsPrep: 20 min. Cook: 2 hours

Ingredients

  • 2-1/2 cups cubed fully cooked ham
  • 1 large onion, finely chopped
  • 2 to 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 2 cans (28 ounces each) crushed tomatoes
  • 2 cans (14-1/2 ounces each) beef broth
  • 3-1/4 cups hot water
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon fennel seed
  • 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • Hot cooked macaroni
  • Shredded Parmesan cheese, optional

Directions

  • In a Dutch oven or soup kettle, saute the ham, onion and garlic in
  • oil until onion is tender. Add the next six ingredients; bring to a
  • boil. Reduce heat; cover and simmer for 1 hour.
  • Add beans; simmer, uncovered, for 1 hour. Serve over macaroni;
  • garnish with cheese if desired. Yield: 12-16 servings (about 4
  • quarts).
Nutritional Facts: 1 serving (1 cup) equals 103 calories,

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Italian Macaroni Soup (continued)

Nutritional Facts: 5 g fat (1 g saturated fat), 12 mg cholesterol, 575 mg sodium, 9 g carbohydrate, 3 g fiber, 7 g protein.