Go Back
Camelia

Chili Pasta Soup

A marriage between chili and mac and cheese!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Servings: 6
Calories: 573
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons oil
  • 1 onion diced
  • 1 tablespoon garlic minced
  • 1 pound ground beef
  • 4 cups tomato juice
  • 2-3 cups chicken broth
  • 8 ounces elbow pasta uncooked
  • 1 can kidney beans
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons cumin
  • To Taste salt
  • To Taste pepper
  • 1 cup shredded cheddar cheese
  • Sliced green onions garnish
  • Fresh parsley garnish

Method
 

  1. In a stockpot, sauté the onion and garlic in oil 3-4 minutes or until turning transparent.
  2. Add the burger, brown.
  3. Stir in tomato juice, chicken broth, pasta, kidney beans, and seasonings. Cook until pasta is al dente.
  4. Stir in 1/2 cup shredded cheese, leaving the remaining to top each bowl with additional cheese (if you want you can stir it all in at one time, no biggy)
  5. Serve with additional cheese, green onions and parsley!!

Notes

Well… I hope you’ve enjoyed my Chili Pasta Soup… or Goulash… whichever you prefer to call it! Be sure to swing by next Saturday to see what I’m whipping up for another bitter cold day!