Ingredients1 h 40 m servings 402 cals
- Place the beef, onion, and garlic in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease.
- Transfer beef, onion, and garlic to a large pot. Mix in tomatoes, tomato sauce, water, peas, carrots, spinach, bouillon cube, and pepper. Bring to a boil. Reduce heat to low, and cook 1 hour, stirring occasionally. Add more water or tomato sauce as needed.
- Stir macaroni into the soup. Season with Italian seasoning. Continue cooking 10 minutes, or until macaroni is tender.
Per Serving: 402 calories; 14.9 g fat; 40.7 g carbohydrates; 28.8 g protein; 69 mg cholesterol; 1032 mg sodium. Full nutrition
ReviewsRead all reviews 18
This is a great soup. I always kvetch about people who make so many changes to a submitted recipe that it is no longer recognizeable. So I am sad to admit that I made the following substituti...
I used frozen veg pkgs same oz size no pasta and it was great husband loved it topped with fat free moz cheese
YUM YUM YUM!!!! That's pretty much it.. this was a really really good soup! Reviewing it makes me want to go make it right now!
This recipe was a hit for my whole family. It had great flavor. I used a can of beef broth instead of the cubes and cut down on the water. Will definately make it again
This is really good. I didn't have the 15 oz. can of tomatoe sauce, only an 8 oz. so i added half a small can of italian diced tomatoes and like 2 teaspoons of tomatoe paste to sub. It turned ...
This was very good. The only change I made was to use orzo instead of macaroni. I will be making this again.
I didn't change a thing, and this entire thing was eaten by five adults. It was fantastic with a nice spice to it from the pepper. So good on a cold fall day!
This was great! I used a box of frozen spinach and some frozen peas instead of canned for better flavor. Also used penne pasta because it was what I had on hand. It was wonderful and I can't ...