- 1 pound ground beef
- 3 garlic cloves, minced
- 2 cartons (32 ounces each) reduced-sodium beef broth
- 2 cans (14-1/2 ounces each) diced tomatoes with green pepper, celery and onion, undrained
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 3 cups uncooked bow tie pasta
- 4 cups fresh spinach, coarsely chopped
- Grated Parmesan cheese
- In a 6-qt. stockpot, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in broth, tomatoes and seasonings; bring to a boil. Stir in pasta; return to a boil. Cook, uncovered, 7-9 minutes or until pasta is tender.
- Stir in spinach until wilted. Sprinkle servings with cheese. Yield: 8 servings.
Reviews forOne-Pot Spinach Beef Soup
"This is sooooo good - All I did was add an onion is all but stayed with all the rest of the recipe. So good . . . definitely a keeper! It is so flavorful!"
"Very good soup! I used UNsalted broth so ended up adding about 1 tsp. of salt. I made 1/2 the recipe and was enough for two meals for my husband and me!"
"Very good recipe! I could not find the diced tomatoes at my local grocery store, so for the 1/2 recipe I made, I diced 2 stalks of celery, a small onion, and 1/4 of a green pepper and added them to the meat as it was browning. I also used the mini version of the bow-tie/farfalle pasta. I will definitely make this again! Half of the recipe made 5 soup bowls."
"Our family liked it."