Warm cozy and full of protein.
This soup is easily customizable, I used beef but pork, turkey, or chicken could be used as well. If using poultry change to a chicken boulion and adding in celery or a leeks work really nicely. If your looking for a opportunity to bump up protein exchange the pasta for beans.
1 lb extra lean ground beef
2 packages white button mushrooms, sliced
1 medium yellow onion, chopped
3 cloves garlic, minced
3 medium carrots, peeled and sliced
6 cups water
1 large can of diced Italian tomatoes
2 beef bouillon cubes
1 1/2 tsp dried Oregano
1 bay leaf
2 cups pasta, something spiraled or shells
In a large saucepan brown beef over med low heat, drain fat.
Add onions, garlic, mushrooms, and carrots. Sautee until softened about 7-10 min.
Add tomatoes, water, bouillon, bay leaf and oregano. Bring to a boil.
Reduce heat to simmer and cook for 25 min.
Add pasta and let cook for another 8-10 min or until pasta is cooked.
Remove bay leaf and serve with Parmesan cheese, salt, and pepper.
Makes about 10 bowls.