Potluck Pasta Soup Recipe

4.5 2 3
Potluck Pasta Soup Recipe
Potluck Pasta Soup Recipe photo by Taste of Home
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Potluck Pasta Soup Recipe

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4.5 2 3
Publisher Photo
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
Recommended: 13x9 Casserole Recipes
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour 25 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour 25 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 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

Directions

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: 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.
Originally published as Potluck Pasta Soup in Taste of Home Ground Beef Cookbook 1999, p151

Nutritional Facts

1 cup: 136 calories, 5g fat (2g saturated fat), 21mg cholesterol, 376mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 starch.

  • 1-1/2 pounds ground beef
  • 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
  1. 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.
  2. Stir in macaroni and beans; heat through. Discard bay leaves. Yield: 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.
Originally published as Potluck Pasta Soup in Taste of Home Ground Beef Cookbook 1999, p151

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Reviews forPotluck Pasta Soup

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MY REVIEW
1Revelation User ID: 6656468 217446
Reviewed Jan. 10, 2015

"Everyone who has this soup loves it!!! Great for serving family and friends."

MY REVIEW
toolbarsco User ID: 6725667 83791
Reviewed Nov. 24, 2014 Edited Nov. 25, 2014

"This IS a great soup for a potluck! It makes a huge amount. I like that it is loaded with so many vegetables. I only gave it 4 stars because the taste was a bit bland, but overall its a good recipe for a crowd.

Update: I played around with this recipe--the bland taste was really bugging me. I added red cayenne pepper, more black pepper and garlic salt. It really helped."

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