Prep Time
12 Mins
Cook Time
53 Mins
Yield
10 servings (serving size: 1 1/4 cups)

This is a great make-ahead soup, and it stores well in an airtight container in the refrigerator for up to 3 days. When reheating, add extra water or broth to thin the soup, if needed.

How to Make It

Step 1

Heat a large Dutch oven over medium heat. Add beef; cook until browned, stirring to crumble. Remove beef with a slotted spoon, leaving drippings in pan.

Step 2

Cook onion and next 3 ingredients in pan over medium heat 10 minutes; stir frequently. Add beef broth and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Step 3

Stir in zucchini and pasta; bring to a simmer over medium heat. Cook, uncovered, 15 to 20 minutes or until pasta is tender. Return beef to pan; cook 5 minutes or until thoroughly heated.

Oxmoor House Healthy Eating Collection

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