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Potluck Pasta Soup

Total Time

Prep: 15 min. Cook: 1 hour 25 min.

Makes

20 servings (5 quarts)

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
Potluck Pasta Soup Recipe photo by Taste of Home

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

  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.
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.

Nutrition 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.

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