Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic; saut for 10 minutes. Add remaining ingredients (except pasta), and simmer for 1 hour.
About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve.
This recipe yields 8 servings.
Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"
(Formatted for MC5): "08-20-1999 by Joe Comiskey - email@example.com"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (424g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 36 (12%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 44.5mg||14 %|
|Sodium 424.4mg||15 %|
|Potassium 1201mg||32 %|
|Total Carbohydrate 42.1g||12 %|
|Dietary Fiber 9.4g||37 %|
|Sugars, other 32.8g|
|Protein 24.5g||35 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 297
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karenhainesl3x4Ugh... 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. : )10m ago
karenhainesl3x4-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 freezer10m ago
Valerie411Very simple to make. Next time I think I'll try sausage and add spinach1y ago
triciagarmanMy family loved this! I make double batches and freeze some of it for later.2y ago
sfoust822Really good! Family loves it3y ago
Saintsgirl72OMG 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!3y ago
Tiamo68Just the best ever tasted!3y ago
Jackiechan042003Very 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 :)3y ago
nicolegoryMy son loved it! I may have added a little too much red pepper.3y ago
kt_bethSo good. Makes ALOT3y ago