1 Picture
Ingredients
- 1 lb. ground beef (or veggie crumbles or mushrooms)
- 1/2 cup diced yellow onion (1 medium)
- 1 green or red bell pepper, seeded and diced
- 4 garlic cloves, pressed or minced
- 3 cups chicken broth (or No-chicken broth)
- 1 - 14.5 oz. can diced tomatoes
- 1 - 15 oz. can tomato sauce
- 4 cups baby spinach (optional)
- 1 tsp Italian mix seasoning
- 1 tsp salt
- 1/4 tsp ground pepper
- 1 tsp garlic salt (or 1/2 tsp granulated or roasted garlic)
- 1/4 tsp crushed red pepper flakes
- 1 tsp California basil
- 1 cup small noodles
- 3/4 cup grated Parmesan cheese
- 1 1/2 cup shredded Mozzarella cheese
Details
Servings 8
Preparation time 15mins
Cooking time 75mins
Adapted from penzeys.com
Preparation
Step 1
1. In a stockpot, brown the ground beef with the onion, green/red pepper and garlic, stirring regularly, for about 10 minutes. Drain. Add the chicken broth, tomatoes, tomato sauce, Italian seasoning, salt, pepper, garlic salt, crushed red pepper and basil. If using spinach, add at this time. Stir.
2. Bring to a boil over medium-high heat. Boil for about 2 minutes and then reduce the heat to a simmer. Cover and cook for 30 minutes, stirring occasionally. Add the noodles and cook until tender, about 15 minutes.
3. When ready to serve, stir in the Parmesan cheese. Ladle into bowls and sprinkle with Mozzarella cheese.
original recipe nutritional info: Servings-8; Serving size-1 cup; 240 cal; 9 g fat; 50 mg cholesterol; 1180 g sodium; 18 g carb; 2 g fiber; 5 g sugar; 22 g protein
Review this recipe