For any of you who have frequented a chain Italian restaurant (that shall remain nameless) you’ve heard of this soup. My mother in law shared her recipe for it in our most recent family cookbook. Of course, I changed it a little and converted it to a crockpot recipe – after all, who wants to take 60 minutes to make dinner when you can take the whole day?
I am not sure where she got this recipe from, but it has definitely turned into a big hit in our household. Don’t let the long list of ingredients scare you; it’s still super easy to make! Bon appetit!
Side note – the picture above uses penne noodles, simply because I didn’t have ditali in my pantry when I made it! If you like a heartier pasta flavor, I would definitely recommend the penne noodles as a substitute.
If you are going to let the soup sit in the crockpot, cook your noodles al dente and turn it on the lowest setting, as the noodles will continue to cook, absorb liquid and end up mushy.
In a skillet over medium heat, brown ground beef. Drain fat and add to crock pot. Add all ingredients except pasta, cover and cook on low 8-10 hours or high 4 hours.
Cook pasta as directed on package. Add to crockpot and mix well. Turn crockpot to low, buffet, or simmer setting, cover and cook 10 minutes. Serve.