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Potluck Pasta Soup

 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 ServingsPrep: 15 min. Cook: 1 hour 25 min.


  • 1-1/2 pounds ground turkey or beef
    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


  • 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:

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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.