PASTA RECIPES: Tortilla Soup With Pasta . . . Cheesy Chili Mac Soup . . . Sausage Soup . . . Poor Man's Rich Soup

Tortilla Soup With Pasta

½ pound ground beef

¾ cup chopped onion

2 cloves garlic, minced

10 cups chicken stock

6-ounce can tomato paste

16-ounce can diced tomatoes

2 tablespoons diced green chilies (fresh or canned)

½ teaspoon chili powder

½ teaspoon ground cumin

2 sprigs parsley, chopped

Salt and pepper to taste

1 cup mafalda or other medium pasta shape

Corn tortilla chips

Shredded Monterey Jack cheese

In a large stockpot, brown ground beef; add onion and garlic, saute 2 minutes. Add chicken stock, tomato paste, tomatoes, green chilies, chili powder, cumin, parsley, salt and pepper. Simmer 20 minutes.

Add pasta and cook over medium heat until pasta is al dente. Do not overcook as pasta will continue to soften as long as it remains in the soup. To serve, ladle soup into bowls and garnish with tortilla chips and shredded cheese.

Yield: Serves 10.

Approximate nutritional analysis per serving, without garnish: 150 calories, 12 grams protein, 15 grams carbohydrates, 5 grams fat, 1.8 grams fiber, 15 milligrams cholesterol, 2 milligrams iron, 1,117 milligrams sodium.

Source: North Dakota Wheat Commission.

Cheesy Chili Mac Soup

7 ounces medium pasta shells

2 pounds lean ground beef

1 cup chopped green pepper

1 cup chopped onion

2 cloves garlic, minced

15-ounce can stewed tomatoes

28-ounce can whole tomatoes with liquid

15-ounce can kidney beans, drained

10½-ounce can tomato soup

4 cups water

2 cups vegetable juice (V-8)

1 tablespoon chili powder

1 teaspoon seasoned salt

1 teaspoon ground cumin

¼ teaspoon black pepper

4-ounce package shredded Cheddar cheese

Cook pasta according to package directions; drain.

Brown beef with green pepper, onions and garlic. Add tomatoes, beans, tomato soup, water, vegetable juice, chili powder, seasoned salt, cumin and pepper. Stir and simmer in a large kettle for 35 to 40 minutes (or a slow cooker for 2 to 3 hours). Add pasta; heat 10 minutes.

Serve hot in bowls; sprinkle with cheese. Good with bread sticks or crusty buns.

Yield: Serves 8.

Approximate nutritional analysis per serving: 622 calories, 45 grams protein, 51 grams carbohydrates, 27 grams fat, 8.9 grams fiber, 123 milligrams cholesterol, 6 milligrams uron, 1,151 milligrams sodium.

Source: North Dakota Wheat Commission.

Sausage Soup

1 pound bratwurst sausage, browned

2 cups cooked, firm macaroni

½ onion, chopped and cooked

1 can cream of mushroom soup

4-ounce can mushrooms

¼ teaspoon pepper

1 teaspoon salt

1/8 teaspoon thyme

1/8 teaspoon garlic salt

1/8 teaspoon celery salt

1 tablespoon parsley

Milk

Combine above ingredients and add milk to desired thickness. Heat. Add a dollop of sour cream for serving.

Yield: Serves 6 to 8.

Source: North Dakota Wheat Commission.

Poor Man’s Rich Soup

2 quarts water

2 cups rotini pasta, made from 100% durum

½ cup shredded carrots

¼ cup diced onion

¼ teaspoon basil

¼ teaspoon seasoned salt

½ cup broccoli (florets and stems cut into small pieces)

1 cup shredded cured turkey ham

½ pound processed cheese (broken into pieces)

Bring water to a rapid boil in a 4-quart kettle. Add rotini, carrots, onions, basil and salt. Boil uncovered for 8 minutes stirring occasionally. Add broccoli and continue cooking for 5 to 7 minutes or until rotini is done. Add turkey ham and cheese stirring until cheese is melted.

Yield: Serves 6.

Source: North Dakota Wheat Commission.

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