Italian Chunky Soup

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By laura

Member since 2006

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Serves | Prep Time | Cook Time

Why I Love This Recipe

A GREAT friend of mine made this meal when we came to visit, it's perfect for a COLD evening and tastes great for leftovers!

Ingredients You'll Need

1 lb. ground beef
1 medium onion, chopped
2 cans Italian tomatoes
1 (10oz) tomato soup with basil
4 cups water
2 garlic cloves
2 tsp dried basil
2 tsp dried oregano
1 tsp salt
1/2 tsp pepper
1 Tbsp chili powder
1 (16 oz) can green beans, drained
1 carrot, chopped
8 oz. Rotini noodles, cooked
Grated parmesan cheese

Directions

Cook beef and onion in a dutch oven over medium heat, drain.

Return mixture to pan.

Stir in tomatoes, next 7 ingredients, and if desired, chili powder. Bring to boil.

Reduce heat; simmer, stirring occasionally, 30 minutes.

Stir in kidney beans and next 3 ingredients. Simmer, stirring occasionally, 15 minutes.

Stir in pasta (if I know there will be soup left over, I don't add the pasta because it gets very large and mushy left in the soup.) I add some to the bottom of each bowl and add the hot soup over the top). Spring each serving with cheese.