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
- 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.
- 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.