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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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If you're a fan of Italian fare, you'll like this chunky combination from Nancy Rollag, Kewaskum, Wisconsin. I enjoy this satisfying soup, and it's easier to fix than lasagna, she writes. Ingredients:
1 pound ground turkey or beef |
2 medium green peppers, cut into 1-inch chunks |
1 medium onion, cut into chunks |
2 garlic cloves, minced |
5 to 6 cups water |
2 cans (14-1/2 ounces each) italian diced tomatoes, undrained |
1 can (6 ounces) tomato paste |
1 tablespoon brown sugar |
2 to 3 teaspoons italian seasoning |
1 teaspoon salt |
1/4 teaspoon pepper |
2 cups uncooked spiral pasta |
croutons, optional |
Directions:
1. In a Dutch oven, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer. Drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta.
2. Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired. Yield: 10 servings (about 2-1/2 quarts).
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