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Pasta Beef Soup

Total Time

Prep/Total Time: 25 min.


6 servings

Convenient canned goods, tomato juice and a frozen pasta-vegetable medley make it flavorful and fast. But it's also flexible because you can use other ingredients, such as a different frozen pasta-vegetable blend. On occasion, I stir in shredded zucchini or yellow squash, too.—Brenda Jackson, Garden City, Kansas


  • 1 pound lean ground beef (90% lean)
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 package (16 ounces) frozen pasta with broccoli, corn and carrots in garlic-seasoned sauce
  • 1-1/2 cups tomato juice
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons Italian seasoning
  • 1/4 cup shredded Parmesan cheese, optional


  1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the broth, pasta with vegetables, tomato juice, tomatoes and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Serve with cheese if desired.

Nutrition Facts

1-1/2 cups: 253 calories, 9g fat (4g saturated fat), 46mg cholesterol, 680mg sodium, 21g carbohydrate (0 sugars, 3g fiber), 20g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable.

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