• Cooking Time:
  • Servings: 6
  • Preparation Time: 10


  • 3/4 cup (about 5 oz.) RONZONI Alphabets, uncooked
  • 3-1/2 cups (28-oz. can) whole tomatoes, undrained
  • 1-3/4 cups (14-1/2 oz. can) beef broth
  • 1 cup water
  • Salt and ground black pepper
  • 1 lb. bacon, cooked and crumbled
  • Chopped iceberg lettuce
  • Toasted croutons (optional)
  • Mayonnaise (optional)


  • Instructions:
  • In medium saucepan, stir together tomatoes with juice, broth, water and pasta; heat to boiling.
  • Boil, stirring frequently to break up tomatoes, 10 minutes or until pasta is done.
  • Salt and pepper to taste.
  • In each bowl, place 1/3 cup lettuce; ladle 1 cup soup over top.
  • Sprinkle with 1/4 cup crumbled bacon; top with croutons and mayonnaise, if desired.
  • 6 servings.
  • Developed and Tested by the Ronzoni Kitchens


Developed and Tested by the Ronzoni Kitchens

Categories: Misc. Soup/Stew  Pasta  Pork  Soup  Stove 

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