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Pasta Pizza Soup

"A bowl of my soup hits the spot on a cold, rainy or snowy day, which we have in abundance where we live," writes Linda Fox of Soldotna, Alaska. Oregano adds fast flavor to the pleasant combination of tender vegetables, pasta spirals and ground beef.
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    8 servings (about 2 quarts)


  • 1 pound ground beef
  • 1-3/4 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 celery rib, thinly sliced
  • 1 garlic clove, minced
  • 4 cups water
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 2 medium carrots, sliced
  • 4 teaspoons beef bouillon granules
  • 1 bay leaf
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 cups cooked tricolor spiral pasta


  • In a large saucepan over medium heat, cook the beef, mushrooms, onion and celery until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • Stir in the water, tomatoes, carrots, bouillon, bay leaf and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Stir in pasta; heat through. Discard bay leaf.

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Average Rating:
  • sandrazaremba
    Aug 22, 2013

    My whole family loves this soup.

  • pkb1152
    Sep 19, 2012

    This has become a family favorite. My husband loves this soup.I have also used other types of pasta and it always turns out great.

  • TallMaineLady63
    Jan 17, 2012

    No comment left

  • tamicarr
    Sep 13, 2009

    No comment left