10 cups

How to Make It

Cook beef and onion in a Dutch oven over medium heat, stirring until beef crumbles and is no longer pink; drain. Return mixture to pan. Stir in tomatoes, next 7 ingredients, and, if desired, chili powder; bring to a boil. Reduce heat; simmer, stirring occasionally, 30 minutes. Stir in kidney beans and next 3 ingredients; simmer, stirring occasionally, 15 minutes. Stir in pasta. Sprinkle each serving with cheese.

Ratings & Reviews

aptseeker25's Review

January 07, 2013
This soup is hearty & delicious. I would definitely add the chili powder to give it a great flavor. Also freezes well since it makes alot.

MichelleEsh's Review

September 20, 2012

quikgourmet's Review

December 29, 2008
This soup reminds me of my mother's soup and yes, she was Italian. I left out the noodles this time, and it was still a delicious, hearty soup. It went into the crockpot after simmering a bit and stayed on low heat for 6 hours. A big hit with my family!