Spinach Beef Pasta Soup
Serves: 6
Total Cook Time: 45
Prep Time: 15
Cook Time: 30
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, undrained
- 1 teaspoon dried basil
- 1 teaspoon pepper
- 1/2 teaspoon dried oregano
- 3 cups uncooked bow tie pasta
- 4 cups fresh spinach, coarsely chopped
- Grated Parmesan cheese
Instructions
- In a 6-qt. stockpot, cook beef and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; 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.
