Italian Pasta Soup

Earlier this week I told you about cheesy drop biscuits and that I made them to go with soup at my mom's house. Well, my mom has graciously shared the recipe for that soup that we hope you enjoy too. My mom worked at a Middle School (where I attended; she was there when I was in 7th and 8th grade...as if that age isn’t awkward enough?!) where she met so many nice teachers and staff. In fact, she remains in touch with several of them despite being retired over 10 years. When we were eating our soup last Thursday night I asked her where she got the recipe and (surprise, surprise) it was from one of her teacher friends! This recipe is VERY versatile and forgiving; if you don't have one ingredient, just sub in another. She used ground beef but you could you sausage (I may try that sometime soon); use any veggies or beans you have on hand. This is also the perfect way to use up any stray boxes of pasta you have laying around. Throw it all in there, it's fine! If you have a reasonably stocked pantry you can whip it up at a moments' notice. Terrific for a cold night, it makes a ton and leftovers keep in the fridge or in the freezer. Invite your loved ones over for soup and hey, maybe they’ll bring the cheesy drop biscuits?

Italian Pasta Soup 

1 t. olive oil
1 lb. 93% lean ground beef (you could also use sausage!)
1 medium carrot, shredded
1/2 packet dry onion soup mix (if you have onion, dice it up and throw it in there!)
2 t. salt
1/2 t. garlic powder (if you have fresh garlic mince up a couple of cloves and throw it in there!)
1 (15 oz.) can diced tomatoes (crushed work too!)
1 (8 oz.) can tomato sauce 
1/4 t. crushed red pepper
1 t. Italian seasoning
1 1/2 t. sugar
1/2 c. water
1 (15 oz.) can beef broth (use any broth you have on hand!)
1 (15 oz.) can french style green beans, drained (any veggies work!)
1 (15 oz.) can kidney beans, drained and rinsed (any beans work!)
8 oz. small pasta (such as shells or macaroni)
Shredded Parmesan for serving, if desired

In a large soup pot heat the olive oil over medium heat. Add the ground beef, carrot, onion soup mix, salt and garlic powder and cook, stirring occasionally to break up the beef, until it is no longer pink. Add the diced tomatoes, tomato sauce, crushed red pepper, Italian seasoning, sugar, water, beef broth, green beans and kidney beans and cook, stirring occasionally, for 30-45 minutes. You may need to add water a little at a time as it evaporates. Bring the soup to a boil, add the pasta and cook until al dente (about 8-10 minutes depending on the pasta). Ladle into bowls and serve garnished with Parmesan cheese.

6 servings (373 calories each serving) according to my calculator on loseit.com