Beef and Pasta Confetti Soup

“I was in the mood to make up a soup this cold winter evening and this is what I came up with. We have found we really like the shell pasta the best. I've also started cooking my noodles and veggies together. I cook the noodles for about 5 minutes, add the frozen vegetables and bring to a boil again. I then cook them for another 7 minutes and drain.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 -1 12 lb stew meat
  • 1 tablespoon olive oil
  • 8 ounces rigatoni pasta (or other pasta) or 8 ounces shell pasta, cooked and drained (or other pasta)
  • 12 ounces frozen mixed vegetables, cooked
  • 1 (10 ounce) can condensed beef broth, double strength
  • 10 ounces water
  • 1 (14 1/2 ounce) can diced tomatoes with sweet onions and roasted garlic

Directions

  1. Heat olive oil in skillet and brown stew meat.
  2. Place meat, cooked pasta, cooked veggies (I cook them in the microwave or with the noodles), stock, tomatoes and water in soup pot and heat throughly.
  3. Let simmer for 15-20 minutes or so to let flavors blend.
  4. Serve with hot bread or rolls.
  5. Note: if you use unseasoned tomatoes you will need to add some seasoning to the soup.

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