Prep 5 mins
Cook 20 mins
My family loves this soup. It is quick and easy to make.
- 1⁄2 cup diced onion
- 1⁄2 teaspoon minced garlic (you can mince your own but I use from a jar)
- 1 lb ground beef
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 cups spaghetti sauce
- 4 cups beef broth
- 2 bay leaves
- 8 ounces mafalda pasta (or any pasta you like)
- 1 tablespoon parsley
- shredded mozzarella cheese (for topping)
- grated parmesan cheese (for topping)
- Cook the ground beef, garlic and onions until done and drain.
- Add oregano, basil, spaghetti sauce, beef broth and bay leaves.
- Simmer for about 15 minutes.
- Add pasta bring to a boil.
- Cook until pasta is done.
- Discard bay leaves.
- Add salt, pepper and parsley.
- Top each serving with shredded mozzarella cheese and parmesan cheese.
This soup is so delicious, satisfying, quick and easy!! Within an hour or so you can have dinner ready. I did eliminate the salt because of the salt that's in the sauce and broth and we were happy with that. I also served it with a dollop of either cottage cheese or ricotta on each serving. Deeeelish!! Thanks for posting!!! My neighbor loved it, too, and plans on making it soon I'm sure!! Updated review: p.s. I noticed that after sitting the pasta absorbs all the broth. So the next time I think I'll use a whole 26 oz. can of sauce and a whole 48 oz. can of broth and up the spices and onion a bit to make up for the difference. It was still delicious even with the broth absorbed!! It was more like goulash. Yum!! I also prefer making it with half hot Italian sausage and half hamburger. That makes it even tastier!
This was a good, basic dish that would probably go over big with kids, but a bit bland for my tastes. I found the first meal was more stoup then soup even with adding extra broth, and my leftovers were casserole. If I made this again I might use part italian sausage, for extra flavor and more onion and garlic, even though I already added more garlic. Be cautious when cooking the pasta as everything else started to stick, I turned down the heat but then it took a bit longer for the pasta to cook. Next time I would cook the pasta seperately then add it to the broth to prevent this and maybe help with keeping it more soupy. I added some frozen green beans to get some veggies in and they were a good addition. Made for PRMRT.