Ready in 1 hour 45 minutes
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!
"My family and friend absolutly love this soup. I add almost 2x the amount of herbs and garlic and also add in Herbs de'Province and dried chili peppers for a little heat. I also brown my extra lean ground beef in a tblsp of olive oil. For less sodium I use all no salt added tomatoes and beans. As for the pasta I don't add it directly to the soup as if you have leftovers it thickens the soup too much. Instead, I spoon soup over the pasta as I serve it, This way you can save the left over pasta and soup for the next day. Should it thicken I simply add no salt added beef stock."
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 - firstname.lastname@example.org"
karenhainesl3x4 2w agoUgh... 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. : )
karenhainesl3x4 2w ago-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
Valerie411 1y agoVery simple to make. Next time I think I'll try sausage and add spinach
triciagarman 2y agoMy family loved this! I make double batches and freeze some of it for later.
sfoust822 2y agoReally good! Family loves it
Saintsgirl72 2y agoOMG 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!
Tiamo68 2y agoJust the best ever tasted!
Jackiechan042003 2y agoVery 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 :)
nicolegory 2y agoMy son loved it! I may have added a little too much red pepper.
kt_beth 2y agoSo good. Makes ALOT