“Are you looking for a hearty soup that doesn't take all day to make? Try this delicious soup packed with beef, pasta, eggplant and zucchini, that's ready in just under 45 minutes.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 5 servings
Directions
- Cook the beef in a 4-quart saucepot over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.
- Stir the sauce, broth, water, eggplant, zucchini and pepper in the saucepot and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 15 minutes.
- Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally.
Nutrition
Amount Per Serving (5 total)
- Calories
- 365 cal
- 18%
- Fat
- 15 g
- 23%
- Carbs
- 34.9 g
- 11%
Based on a 2,000 calorie diet
Share It
Reviews (32)
Rate This Recipe
"Amazing!!! I opted to go vegetarian on this dish and omitted the beef and beef broth. I made a veggie broth instead, creating 3 1/2 cups of broth and 1 cup of water. I sauteed the veggies for 20 min a..." See morend boiled them for 10. I don't like any crunch in m soups. I used 3/4 cups of elbow pasta and I cubed 2 potatoes and a cup of quatered cherry tomatoes added at the end. You do not miss the meat at all. Rave reviews from everyone."
Rachel's Page
"My whole family loved this recipe! My husband normally doesn't care for vegetable soup but he said this one is a keeper. I used a little more tomato sauce, 24 ounces total and a cup more water, then c..." See moreooked the soup down to a stew right before I added the pasta. I also added a cup of chopped fresh mushrooms and half of a small chopped onion. Yum!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
