Chunky Italian Soup
Description
Indulge in a comforting bowl of Chunky Italian Soup, a recipe that brings together the hearty flavors of lean ground beef, robust Italian tomatoes, and a blend of aromatic herbs and spices. This delicious soup, inspired by a cherished Southern Living Magazine recipe, was first shared with me by a friend. Perfect for a cozy meal, it is sure to please both seasoned cooks and beginners alike. With a preparation time of just 15 minutes and a cooking time of 1 hour, this soup is both efficient and satisfying.
Ingredients
- 1 pound lean ground beef: A key ingredient that provides a savory base for the soup.
- 1 large onion, chopped: Adds sweetness and depth to the soup.
- 2 cans (14.5 ounces each) Italian-style tomatoes: Provides a rich tomato flavor.
- 1 cup water: To achieve the desired soup consistency.
- 4 cloves garlic, minced: Adds a fragrant and zesty element.
- 2 teaspoons dried basil: Brings a hint of Italian herb flavor.
- 2 teaspoons dried oregano: Complements the basil with its earthy notes.
- 2 teaspoons salt: Enhances all the flavors in the soup.
- 1 teaspoon black pepper: Adds a touch of spiciness.
- 1/2 teaspoon chili powder: For a mild kick.
- 1 can (15 ounces) kidney beans, drained and rinsed: Adds protein and texture.
- 1 large carrot, diced: Provides a slight sweetness and crunch.
- 1 medium zucchini, diced: Adds a fresh, tender element.
- 1 cup rotini pasta, cooked al dente: For added heartiness and texture.
- 1/2 cup grated Parmesan cheese: To sprinkle on top for a savory finish.
Instructions
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Cook the Pasta: Begin by cooking the rotini pasta according to the package instructions until al dente. Once cooked, drain and set aside to be added to the soup later.
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Prepare the Beef and Onion: In a large Dutch oven, cook the lean ground beef and chopped onion over medium heat. Stir frequently until the meat is no longer pink and the onion is tender. Drain any excess fat from the pan.
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Simmer the Soup Base: Return the beef and onion mixture to the Dutch oven. Stir in the Italian-style tomatoes, water, minced garlic, dried basil, dried oregano, salt, black pepper, and chili powder. Bring the mixture to a boil.
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Cook and Blend Flavors: Reduce the heat to a simmer and let the soup cook, stirring occasionally, for about 30 minutes. This will allow the flavors to meld together.
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Add Beans and Vegetables: Stir in the kidney beans, diced carrot, and diced zucchini. Continue to simmer, stirring occasionally, for an additional 15 minutes, or until the vegetables are tender.
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Incorporate the Pasta: Add the cooked rotini pasta to the soup and stir well. Simmer for an additional 5 minutes to ensure the pasta is heated through.
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Serve: Ladle the soup into individual bowls. Sprinkle each serving with freshly grated Parmesan cheese for added flavor.
Nutritional Information (per serving)
- Calories: 244.8
- Fat: 5.6g
- Saturated Fat: 2g
- Cholesterol: 29.5mg
- Sodium: 420.9mg
- Carbohydrates: 33.2g
- Fiber: 6.2g
- Sugar: 5.2g
- Protein: 16.5g
Servings
- Yield: Approximately 10 servings
Enjoy a bowl of this Chunky Italian Soup with a side of crusty bread or a light salad for a delightful meal that’s sure to become a family favorite. 🍲🧀🌿
