Pasta Pizza Soup Recipe

5 2 3
Pasta Pizza Soup Recipe
Pasta Pizza Soup Recipe photo by Taste of Home
Publisher Photo

Pasta Pizza Soup Recipe

Read Reviews
5 2 3
Publisher Photo
"A bowl of my soup hits the spot on a cold, rainy or snowy day, which we have in abundance where we live," writes Linda Fox of Soldotna, Alaska. Oregano adds fast flavor to the pleasant combination of tender vegetables, pasta spirals and ground beef.
Recommended: Pizza-Flavored Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 1 pound ground beef
  • 1-3/4 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 celery rib, thinly sliced
  • 1 garlic clove, minced
  • 4 cups water
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 2 medium carrots, sliced
  • 4 teaspoons beef bouillon granules
  • 1 bay leaf
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 cups cooked tricolor spiral pasta

Directions

In a large saucepan over medium heat, cook the beef, mushrooms, onion and celery until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Stir in the water, tomatoes, carrots, bouillon, bay leaf and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Stir in pasta; heat through. Discard bay leaf. Yield: 8 servings (about 2 quarts).
Originally published as Pasta Pizza Soup in Quick Cooking January/February 2001, p44

Nutritional Facts

1 cup: 180 calories, 7g fat (3g saturated fat), 35mg cholesterol, 639mg sodium, 16g carbohydrate (6g sugars, 2g fiber), 13g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 starch, 1/2 fat.

  • 1 pound ground beef
  • 1-3/4 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 celery rib, thinly sliced
  • 1 garlic clove, minced
  • 4 cups water
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 2 medium carrots, sliced
  • 4 teaspoons beef bouillon granules
  • 1 bay leaf
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 cups cooked tricolor spiral pasta
  1. In a large saucepan over medium heat, cook the beef, mushrooms, onion and celery until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Stir in the water, tomatoes, carrots, bouillon, bay leaf and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Stir in pasta; heat through. Discard bay leaf. Yield: 8 servings (about 2 quarts).
Originally published as Pasta Pizza Soup in Quick Cooking January/February 2001, p44

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Reviews forPasta Pizza Soup

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MY REVIEW
sandrazaremba User ID: 4155873 75464
Reviewed Aug. 22, 2013

"My whole family loves this soup."

MY REVIEW
pkb1152 User ID: 1252458 77309
Reviewed Sep. 19, 2012

"This has become a family favorite. My husband loves this soup.I have also used other types of pasta and it always turns out great."

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