Monday, May 21, 2007

Italian Pasta Soup

This soup is quick and easy to make. You can use any pasta you prefer.

Italian Pasta Soup

1 lb ground chuck
1 cup chopped onion
1 bell pepper, chopped
1 tsp minced garlic
1 carton chicken broth
1 10 oz jar spaghetti sauce
1 cup frozen shoepeg corn
1-1/2 tsp basil
1-1/2 tsp oregano
salt and pepper to taste
1 pkg fresh mushrooms
2 1/2 cups cooked pasta

Brown ground chuck with onion, bell pepper, and garlic until the beef is browned and the onion and bell pepper are tender. Drain. Add broth and remaining ingredients except pasta. Bring to a boil. Reduce heat and simmer for about 20 minutes. Add pasta and heat through.
Yield: About 6-7 servings

Brown ground chuck with the onion, bell pepper, and garlic:

If you want it to be thicker, mix cornstarch with water and add to boiling soup:

Simmer for about 20 minutes:
Serve with crusty french bread:


Finelly said...

Ooh, I'm making this one this week! Yum!
On the chkn broth, is that one of the big boxes? What's the measurement on that?

Sidenote: I love, love, love James Taylor! He takes me back. Thanks for that.

Vickie said...

The chicken broth I use is a 32oz carton of Swanson. I love James Taylor, too. He's very comforting to me. I'm glad you enjoyed him.

Finelly said...

OMG, so very good! This will become a regular around here, I'm sure.