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One-Pot Spinach Beef Soup

One-Pot Spinach Beef Soup 

 

Please the original recipe at Taste of Home

Ingredients

  • 1 pound ground beef
  • 3 garlic cloves, minced
  • 2 cartons (32 ounces each) reduced-sodium beef broth
  • 2 cans (14-1/2 ounces each) diced tomatoes with green pepper, celery, and onion, un-drained
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 3 cups uncooked bow-tie pasta
  • 4 cups fresh spinach, coarsely chopped
  • Grated Parmesan cheese

 

 

Directions

  1. In a 6-qt. stockpot, cook beef and garlic over medium heat until beef is no longer pink, 6-8 minutes; crumble beef; drain. Stir in broth, tomatoes and seasonings; bring to a boil. Stir in pasta; return to a boil. Cook, uncovered, until pasta is tender, 7-9 minutes.
  2. Stir in spinach until wilted. Sprinkle servings with cheese.

SUBSTITUTIONS THAT WORKED OUT 



I was craving this soup - but it was storming out and I didn't want to run to the store, I made do, with what I had on hand and this is what came out and it was delicious. 






I only had 1 box of beef broth - so I added a dry onion soup mix with 5 cups of water. 

1 can of petite chopped tomatoes 
1 can of Rotel 

Frozen spinach

and the rest of the bow tie pasta in the box about 2 1/2 cups. 

It reminded me of pasta e Fagioli without the beans. 

I can see where replacing the ground beef with Italian sausage would be good. I prefer ground beef. 



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