I have made this recipe several times and it is very good and very close to what you get at the Olive Garden. I cooked it in the pressure cooker this time, but have also cooked it on top of the stove. It makes a LOT!
Ugh... the pasta soaked up all my beautiful beefy broth when my back was turned.... next time pasta will be served on the side, my husbands idea! So good before that, but I still have half of the soup without the pasta in the freezer...'til next time. : )
-doubled it but - eliminated the tomato sauce -doubled the garlic -added 4 TBS olive oil (beef very lean) -browned the beef very well to get all the beefy flavor from the brown bits into the broth -cooked the pasta separately, salted the water, al dente -pureed 4 cups of the soup, put it back in the pot -added a full 46oz bottle of V8, -plus 8 oz of the salty pasta water ( a little trick of Lydia Bastianich) -added the pasta -served it with cheesy garlic bread... Yum...beefy not too acidic -put half in the freezer
Very simple to make. Next time I think I'll try sausage and add spinach
My family loved this! I make double batches and freeze some of it for later.
Really good! Family loves it
OMG this was so good! I used a large can of tomato juice in place of the small can of V8. It helped the recipe to be more like a soup and less like thick chili. This will be my "go-to" for Football Sundays! I also made a vegetarian version for my nephew using veggie meatballs in place of the beef. Both were awesome!
Just the best ever tasted!
Very delicious! On the thicker side, almost like an italian based chili...so next time I might add some broth or some water in the last 20 minutes it has before its done. And I also sprinkled some mozzarella cheese on top :)
My son loved it! I may have added a little too much red pepper.
So good. Makes ALOT