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Potluck Pasta Soup Recipe

Potluck Pasta Soup Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 1 hour 25 min. YIELD:20 servings

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
  • 1/2 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

  • 1. 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.
  • 2. Stir in macaroni and beans; heat through. Discard bay leaves. Yield: 20 servings (5 quarts).