Yield
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

MichelleEsh
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

quikgourmet
September 20, 2012
N/A

quikgourmet's Review

aptseeker25
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!