Friday, October 25, 2013

Spaghetti Soup

* 1 lb lean ground beef
* 1 large green pepper, chopped
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 2 cans (14.5 oz) diced tomatoes, undrained
* 4 cups beef broth
* 1 cup tomato sauce
* 1/2 cup frozen corn
* 1/4 cup tomato paste
* 2 tsp Italian seasoning
* 1/4 tsp pepper
* 2 cups uncooked ziti or rotini pasta
* Parmesan cheese, optional

1. In a large saucepan cook the beef, green pepper and onion over medium heat for 6-8 minutes or until the meat is no longer pink.  Add the garlic and cook for another minute or until fragrant.  Drain if needed.
2. Stir in the tomatoes, broth, tomato sauce and paste, corn, Italian seasoning and pepper.  Bring to a boil.
3. Stir in the uncooked pasta and reduce the heat.  Cover and simmer for 10-12 minutes or until the pasta is tender.
4. Serve and pass the Parmesan cheese to be added individually.

I didn't have tomato sauce on hand so I substituted with pizza sauce that was in my fridge.  I also tossed in some leftover plain pasta at the last minute, and used a mix of ziti and rotini that were in my pantry.  Everyone loved this, but we had a hard time calling it by its original name - lasagna soup, so we renamed it spaghetti soup since it tasted like with pasta with sauce!

No comments:

Post a Comment