Tuscan Beef and Vegetable Soup

Submitted by Kristina S.
Submitted by Kristina S.

This soup is loaded with flavor and tastes like you spent hours in the kitchen making it. It can make a great Thanksgiving dinner to entertain your guests. Ground beef can be replaced with ground pork or any Italian flavored sausage.




½ pound ground chuck beef ¼ cup Panko bread crumbs ¼ cup whole milk 2 medium onions 2 large carrots 1 green bell pepper 1½ teaspoon Tuscan Italian seasoning ½ teaspoon paprika ¼ teaspoon red pepper flakes ½ teaspoon garlic powder 2 teaspoons salt ½ teaspoon black pepper 2 garlic cloves (minced) one 14.5 can diced tomatoes 1 table spoon tomato paste 1 cup coarsely chopped kale leaves (no stems) 1 table spoon olive oil and one table spoon unsalted butter 1 cup Rigatoni pasta 6 cups water Herbed butter: 2 table spoons unsalted butter and 1 table spoons each chopped basil and flat leaf parsley and pinch of salt Parmesan cheese for sprinkling.

Nutritional information

No nutrition information available


1. Soak bread crumbs with milk and squeeze extra moisture. Grate an onion through a fine grater. Mix together ground beef, egg, onion, bread crumb mixture, ½ teaspoon salt, ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon black pepper in one bowl. Set aside.
2. Peel and chop onion into cubes. Chop green bell pepper and grate carrots. Mince garlic. Put aside.
3. In a large pot, heat up one table spoon olive oil and butter over medium-high heat. Saute onions until lightly browned, for about 8-10 minutes. Add garlic, stir and cook for a minute, then carrots, green pepper, Tuscan seasoning and red pepper flakes and stir. Put the heat on low, close the lid and sweat vegetables for 3-5 minutes.
4. Stir in tomato paste, then tomato sauce. Add beef mixture and stir to break up the meat. Add chopped kale. Add 6 cups of water and salt. Turn up the heat and bring to a boil. Close the lid, bring the heat on low and simmer for 20-25 minutes.
5. Add pasta and cook with open lid for about 10 minutes until pasta is cooked through.
6. Serve hot with a dollop of herbed butter and sprinkles of Parmesan cheese. (To make herbed butter, finely chop the herbs and add them to the soft butter with a pinch of salt. Blend thoroughly).