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Spicy Italian Soup

 Spicy Italian Soup
To warm up those cold winter night, this soup does the trick. The flavor of having it simmer all day makes it extra special.—David Wallace-Menard, Shepard, Montana
8 ServingsPrep: 10 min. Cook: 3-1/2 hours

Ingredients

  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 small soup bone, optional
  • 2 tablespoons olive oil
  • 1 can (28 ounces) stewed tomatoes
  • 1 cup chopped celery
  • 1 cup sliced carrots
  • 1/4 cup snipped celery leaves
  • 1 tablespoon salt
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon dried savory
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon ground mace
  • Hot peppers, seeded and minced or crushed red pepper flakes to taste
  • 4 cups water
  • 1 cup elbow macaroni

Directions

  • In a Dutch oven, brown beef and soup bone in oil over medium-high
  • heat. Stir in tomatoes, celery, carrots, celery leaves and
  • seasonings. Add water and bring to a boil. Cover and reduce heat to
  • simmer. Cook 3-4 hours or until meat is tender. Remove any meat from
  • the soup bone; discard bone. Dice meat and add to soup. Twenty

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Spicy Italian Soup (continued)

Directions (continued)

  • minutes before serving, add macaroni; cook, covered, until tender.
  • Yield: 8 servings.
Nutritional Facts: 1 serving (1 cup) equals 184 calories, 8 g fat (2 g saturated fat), 35 mg cholesterol, 1,109 mg sodium, 16 g carbohydrate, 2 g fiber, 13 g protein.