Pasta Beef Soup Recipe

4.5 4 7
Pasta Beef Soup Recipe
Pasta Beef Soup Recipe photo by Taste of Home
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Pasta Beef Soup Recipe

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4.5 4 7
Publisher Photo
Convenient canned goods, tomato juice and a frozen pasta-vegetable medley make it flavorful and fast. But it's also flexible because you can use other ingredients, such as a different frozen pasta-vegetable blend. On occasion, I stir in shredded zucchini or yellow squash, too.—Brenda Jackson, Garden City, Kansas
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 package (16 ounces) frozen pasta with broccoli, corn and carrots in garlic-seasoned sauce
  • 1-1/2 cups tomato juice
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons Italian seasoning
  • 1/4 cup shredded Parmesan cheese, optional

Directions

In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the broth, pasta with vegetables, tomato juice, tomatoes and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Serve with cheese if desired. Yield: 6 servings.
Originally published as Pasta Beef Soup in Quick Cooking January/February 2005, p17

Nutritional Facts

1-1/2 cups: 253 calories, 9g fat (4g saturated fat), 46mg cholesterol, 680mg sodium, 21g carbohydrate (0 sugars, 3g fiber), 20g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable.

  • 1 pound lean ground beef (90% lean)
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 package (16 ounces) frozen pasta with broccoli, corn and carrots in garlic-seasoned sauce
  • 1-1/2 cups tomato juice
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons Italian seasoning
  • 1/4 cup shredded Parmesan cheese, optional
  1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the broth, pasta with vegetables, tomato juice, tomatoes and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Serve with cheese if desired. Yield: 6 servings.
Originally published as Pasta Beef Soup in Quick Cooking January/February 2005, p17

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katlaydee3 User ID: 3741999 206790
Reviewed Feb. 11, 2013

"This was really good and I served it with the Savory Cheese bread on the same page. I found the frozen pasta and veggies at Kroger. It was the Birdseye brand and only came in the 12 oz size so I added some extra frozen corn."

MY REVIEW
JCMFAN User ID: 5720147 124864
Reviewed Jan. 11, 2011

"I have been making this recipe for over 10 years. I can only find the pasta broccoli with garlic sauce at Wal Mart now. I substitute the tomato juice with V8 juice for more flavor. I also use Hunt's fire roasted diced tomatoes instead of the original."

MY REVIEW
emilpeterson User ID: 3584259 129054
Reviewed Nov. 21, 2008

"I WAS ASKING BECAUSE I CAN'T GET THE FROZEN PKG.'S WHERE I LIVE.

THX PETE"

MY REVIEW
emilpeterson User ID: 3584259 153501
Reviewed Nov. 21, 2008

"HOW MUCH pasta?

THX
PETE"

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