Vegetable Beef and Noodle Soup
Ingredients
- 1/2 tbsp olive oil
- 1/2 yellow onion chopped
- 1 lb lean ground beef
- 1 tbsp garlic chopped
- 1 cup frozen mixed vegetables
- 1 28 oz can fire-roasted diced tomatoes with juices
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- 4 cups beef broth
- 1 1/2 cups uncooked Garofalo fusilli pasta
- Salt and pepper to taste
Instructions
- Heat olive oil over medium-high heat in a large soup pot. Add onion and beef and cook until no pink remains, breaking it up as you go. Drain and return to pot.
- Stir in garlic and cook until fragrant.
- Add mixed vegetables, tomatoes, Worcestershire sauce, Italian seasoning, and beef broth. Increase heat and bring soup to a boil. Once boiling, reduce heat and cover. Simmer for 10 minutes.
- Add pasta and return heat to a boil for 15 minutes, stirring occasionally.
- Season to taste with salt and pepper.