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Beefy Tomato Pasta Soup

Total Time

Prep: 15 min. Cook: 45 min.


10 servings (about 2-1/2 quarts)

Updated: Oct. 16, 2022
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.


  • 1 pound ground 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


  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.

Nutrition Facts

1 cup: 207 calories, 5g fat (2g saturated fat), 17mg cholesterol, 718mg sodium, 28g carbohydrate (0 sugars, 3g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 meat.

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