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Italian Macaroni Soup

Total Time

Prep: 20 min. Cook: 2 hours


12-16 servings (about 4 quarts)

Cold Midwestern winters call for steaming bowls of this robust soup. I like to serve it as a meal with a green salad and lots of fresh Italian bread.


  • 2-1/2 cups cubed fully cooked ham
  • 1 large onion, finely chopped
  • 2 to 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 2 cans (28 ounces each) crushed tomatoes
  • 2 cans (14-1/2 ounces each) beef broth
  • 3-1/4 cups hot water
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon fennel seed
  • 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • Hot cooked macaroni
  • Shredded Parmesan cheese, optional


  1. In a Dutch oven or soup kettle, saute the ham, onion and garlic in oil until onion is tender. Add the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. Add beans; simmer, uncovered, for 1 hour. Serve over macaroni; garnish with cheese if desired.

Nutrition Facts

1 cup: 103 calories, 5g fat (1g saturated fat), 12mg cholesterol, 575mg sodium, 9g carbohydrate (1g sugars, 3g fiber), 7g protein.

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