Potluck Pasta Soup Recipes

BAKED SPAGHETTI POTLUCK CASSEROLE

Baked Spaghetti Potluck Casserole image

This is a wonderful casserole for a potluck. Wherever I take it, people enjoy it...especially men. I use whatever cheese I have on hand, so try your favorite. -Pat Walter, Pine Island, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/8 teaspoon garlic salt
1 cup shredded part-skim mozzarella cheese, divided

Steps:

Break spaghetti in half; cook according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings. , Drain spaghetti; stir into meat sauce. Add 1/2 cup cheese. Transfer to a greased 13x9-in. baking dish. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 313 calories, Fat 9g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 706mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.

POTLUCK PASTA SOUP

Potluck Pasta Soup image

Make and share this Potluck Pasta Soup recipe from Food.com.

Provided by Barb in WNY

Categories Meat

Time 1h20m

Yield 5 quarts, 20 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs ground beef
2 quarts water
2 (14 1/2 ounce) cans stewed tomatoes
2 cups carrots, diced
1 1/2 cups celery, diced
1 cup onion, chopped
8 ounces tomato sauce
1 (1 1/4 ounce) envelope onion soup mix
1 tablespoon sugar
1 teaspoon italian seasoning
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon pepper
3 cups cooked elbow macaroni
15 ounces garbanzo beans, rinsed and drained
1/2 cup green pepper, chopped

Steps:

In a soup kettle, cook beef over medium heat until no longer pink; drain.
Add water, tomatoes, carrots, celery, onion, tomato sauce, soup mix, and seasonings; bring to a boil.
Reduce heat; simmer, uncovered for 1 hour.
Stir in macaroni, beans and green pepper; heat though.
Discard bay leaves before serving.

Nutrition Facts : Calories 164.9, Fat 5.8, SaturatedFat 2.1, Cholesterol 23.2, Sodium 403.6, Carbohydrate 19, Fiber 2.7, Sugar 4.6, Protein 9.6

POTLUCK PASTA SOUP

Potluck Pasta Soup image

In an attempt to duplicate a soup served at an Italian restaurant, I came up with this recipe. Friends and family are willing dinner guests when it's on the menu. - Marilyn Foss, Beaverton, Ohio

Provided by Allrecipes Member

Time 1h40m

Yield 20

Number Of Ingredients 16

Ingredients

1 ½ pounds ground beef
8 cups water
2 (14.5 ounce) cans Italian stewed tomatoes
2 cups diced carrots
1 ½ cups diced celery
1 cup chopped onion
1 (8 ounce) can tomato sauce
1 envelope onion soup mix
1 tablespoon sugar
1 teaspoon Italian seasoning
2 garlic clove (blank)s garlic cloves, minced
2 leaf (blank)s bay leaves
½ teaspoon pepper
3 cups cooked elbow macaroni
1 (15 ounce) can garbanzo beans, rinsed and drained
½ cup chopped green pepper

Steps:

In a soup kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. Add water, tomatoes, carrots, celery, onion, tomato sauce, soup mix and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour. Stir in macaroni, beans and green pepper; heat through. Discard bay leaves before serving.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 17 g, Cholesterol 28.9 mg, Fat 9.5 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 3.7 g, Sodium 353.5 mg, Sugar 4.8 g

POTLUCK PASTA SALAD

Potluck Pasta Salad image

"This dish is a hit and it keeps beautifully in the refrigerator for days," says Erika Shupe of Mount Vernon, Washington. "With pasta, veggies and cheese, it's a complete meal that's filling and flavorful!"

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

8 ounces uncooked spiral pasta
1-3/4 cups fresh broccoli florets
1-1/2 cups fresh cauliflowerets
8 ounces Monterey Jack cheese, cubed
1 can (6 ounces) pitted ripe olives, drained and halved
1/2 cup quartered cherry tomatoes
DRESSING:
1/3 cup olive oil
1/4 cup white wine vinegar
1-1/2 teaspoons Dijon mustard
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the broccoli, cauliflower, cheese, olives and tomatoes., Drain pasta and rinse in cold water; add to vegetables. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 223 calories, Fat 14g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 372mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.

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