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Original recipe yields 4 servings
The recipe is a good place to start, but definitely needs help. I doctored it up a bit and my husband really liked it. Follow the directions, but use the following ingredients. I did not mix cheese in soup....top with cheese (if desired) before serving. 1 pound ground beef (cooked & crumbled) 14.5 oz.diced tomatoes 8 cups of broth (or 8 cups of water and 8 bullion cubes) 1 Tbsp. Italian Seasoning 3 tsp. crushed garlic 4 Tbsp. dried onions 1 tsp. ground black pepper 6oz. tomato paste 1 1/2 cups uncooked mafalda or corkscrew-shaped pasta 1/2 cup mozarella or parmesan cheese (optional)
I've been making this for years, ever since I got my free Campbell's cookbook in the mail when I first started cooking for my husband. Now that I know a little more about cooking, I use fresh garlic and sometimes I use a little ground sausage and spinach. This doubles and reheats well. TIP: I suggest that you make the soup and cook the noodles seperately, unless you like the noodles expanding in your soup the longer it sits.
Like others said, this is a great starting recipe. I added 1/2 small onion, fresh garlic and green pepper to ground beef as it was browning. I honestly felt like there was not enough liquid so I added 1 can tomato sauce, plus an extra 2-3 cups water. (depending on it you like it more soupy, or little thicker) But overall, this had great flavor, and my boyfriend and I really liked the mafaldi noodles. I'm sure this will make great leftovers!!