Allrecipes Italian Ground Beef Soup in Instant Pot
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06/28/2003
Absolutely delicious and turns out great everytime! I made without the corn because I didn't have any, but don't make any substitutions or leave out anything else, the flavors just blend to make a wonderful soup/stew. I also simmer my soup longer than the recipe calls for. Since the macaroni tends to get too mushy if you have lots of leftovers,or have to keep it simmering for awhile. I cook and drain the pasta and just add a little to each bowl as I serve it. Then refrigerate the leftover pasta and soup in seperate containers. This is so great and different from stew or chili. I made it when I had out of town guests flying in and wasn't sure when they would arrive. They got to our home and were so happy to be met with the delightful smell and be served this satisfying and hearty soup with french bread and a fresh fruit salad after a long and hungry flight!
01/02/2002
This soup is very good. If you want this soup to taste like the Italian soup served at the Olive Garden, try these changes - Supplement the water for two 12 oz. boxes of beef stock, and add three boullion cubes.
01/10/2008
My dear grandma, a few years ago, made her way onto the internet for the first time looking for a new recipe to make our family a nice dinner. She found this recipe and it quickly became a family favorite. She made it quite a bit. My grandma passed away 2 years ago. This recipe is a fond reminder to me of being in the kitchen with my grandma. It will be in our family for many years not only as a wonderful soup recipe, but as a great reminder of our wonderful Coral.
12/21/2004
Excellent flavor...I used fresh spinach instead of cabbage, ground turkey instead of beef. As suggested by another reviewer, I added some V-8 juice (two cans) and additional water. If you can make this ahead of time, it really improves its flavor after simmering for a few hours. Healthy!
02/19/2006
Excellent!!!! After reading the reviews I added an additional 4 cups of water and a can of beef bouillon, instead of macaroni I cut up 2 red potatoes, and added a sweet sausage with the chop meat. Next time I will do a link of hot sausage for a little more zing. Made this last nite, since we have been in single digit temps, and it hit the spot with a loaf of warm baguette bread. Thanks Jackie for a great soup.
02/01/2006
This was pretty good with some doctoring. I had to add about 4 cups of water and a can of beef broth to make it more like a soup. Then I added more of the listed seasonings and several tablespoons of garlic salt. Maybe it would have come together on its own without the garlic, but it just seemed verd bland initially.
10/24/2002
I was never to fond of vegetable soups because they never seemed to have enough substance...just watery and veggies...UNTIL NOW!! This is the Best Vegetable Soup I have ever had!! I didn't use the kidney or green beans and I had to add a lot of water throughout the cooking process but the result was great!! Thank you Jackie, for providing me a recipe that changed my mind about vegetable soups!!
10/24/2003
Thank you for posting this recipe! It is a cold night here in Pennsylvania and I was looking for a hearty soup recipe to warm me up. Your soup was it. This soup was sooo good! My family enjoyed it. A definite keeper! I did take the advice of previous postings and added 3 extra cups of water. Because of the extra water I decided to add more beef bouillon and increase the oregano and basil to a little over 1 tbsp. each. I used Italian Stewed tomatoes instead of the diced tomatoes, 2 cups of frozen vegetables (corn, peas and green beans) instead of the can veggies, and I skipped the cabbage altogether. I also took the advice of cooking the macaroni separately and adding them to the bowl just before serving. Very filling and oh so good :)
04/20/2013
I've made this recipe many times, sometimes exactly as written and sometimes with modifications. It's very good either way, but if you replace the hamburger with pot roast it is truly exceptional. I put the roast in a slow cooker with onion soup mix, 4 cups of water, and 2 tsp of bouillon and use the broth for the soup.
03/15/2002
I substituted refrigerated cheese tortellini for the macaroni. It was excellent
12/29/2002
This was hearty & nutritious. I used 4 Herbox low sodium beef packets (which is what I had in the house). It did need more salt. I used one can of light colored kidney beans & one dark colored one. I measured 2 cups of chopped cabbage from a coleslaw package. I added 2 cups water when I added the cabbage, corn, etc. If you don't add water, it's a thick stew, instead of a hearty soup. My husband isn't wild about the taste of canned green beans so I may add frozen ones if I make this again. I also used whole wheat pasta (which I cooked separately) to make it healthier. I served the pasta in a separate bowl, to be added to the soup at the table, as I'd read that cooking/simmering pasta in the soup could make the pasta too mushy. Finally, when serving, I added some grated parmesan to my soup while my husband had his plain. I'm bringing some soup to work for lunch tomorrow.
04/26/2003
Wow! This soup is WONDERFUL! I was a little leary of using ground beef and so many canned vegetables, but the taste was spectacular! Even my picky, non-enthusiastic husband raved. The recipe didn't state whether to drain the corn and green beans, so I didn't, because I wanted it to be a little more soupy. I also simmered it with a lid on to keep in the moisture and was glad I did. Otherwise it would have been more of a thick stew. While preparing it, I had a hard time waiting for the vegetables to cook because it smelled and tasted SO GOOD, so I ended up having a bowl with some slightly crunchy veggies! Next time I might wait longer before adding the corn and beans, because the celery and carrots took longer to cook than I anticipated and I worried the beans may get too soggy. Fabulous recipe, I highly recommend it!
11/11/2012
Made this today, except subbed ground bison for the beef (barely any fat!) and I doubled all ingredients. I don't understand how anyone said it was bland! I put in the exact amount of spices & it is very hearty! Maybe the bison added a better flavor?
01/11/2006
Made this evening and we really enjoyed it. Not only good tasting but a good for ya meal! I did not change anything 'cept to add a bit of cracked black pepper. One suggestion would be to throw the macaroni in closer to serving time as it got mushy. Don't let all the ingredients scare you off from making it. I had everything on hand 'cept the cabbage and I was going to the store anyway so was no problem to get. Prep work could be done earlier or possibly in the morning or night before for working gals. This is a definite keeper!
03/30/2011
I loved this soup. I even froze some in individual containers to take to work. It does require more liquid - I ened up using about 6 cups of water and extra bouillon. I didnt have carrots so I used some green pepper. Also, used fresh tomato and green beans. I dont like kidney beans so I used pinto beans. I will definately be making this regularly.
04/02/2013
Wow - this soup is sooo good! I've never been much of a soup person, but this recipe has got me wanting to make them more often. It's very filling and I feel good about eating it because it's so healthy. I did make some slight modifications. I used 3 cloves of garlic instead of 2; Replaced beef bouillion and water with 4 cups of prepared beef broth; drained the corn and beans; and omitted the pasta. I followed the rest according to instructions. I served the soup over brown rice which was super tasty! I didn't want to include the pasta because I'm planning on eating this throughout the week and didn't want the pasta to get mushy.
10/24/2002
I was never to fond of vegetable soups because they never seemed to have enough substance...just watery and veggies...UNTIL NOW!! This is the Best Vegetable Soup I have ever had!! I didn't use the kidney or green beans and I had to add a lot of water throughout the cooking process but the result was great!! Thank you Jackie, for providing me a recipe that changed my mind about vegetable soups!!
05/16/2011
Love Love Love this recipe!!! Will make again in the future for sure.
01/10/2008
Delicious!
03/02/2011
Made as written except for bullion granules. Didn't have any, so I substituted 3 large bullion cubes. This soup is fantastic.
03/04/2012
This soup taste great but "kicked it up a notch" as Emeril would say by adding tsp red pepper flakes, louisiana hot sauce (depends on how warm you like it) , and italian seasoning.
10/20/2005
I used all canned tomato and no tomato sauce. I also omitted the macaroni and added salt and sugar to taste. Hubby who normally hates this kind of hodgepodge soup had two servings and said it was good. Very hearty.
06/13/2013
Fresh green beans and corn add much more flavor to this recipe as well as the beef stock.
04/02/2012
too bland
02/15/2012
I made this last week and it is absolutely delicious. I added some extra vegetables which needed to be used. The only thing I did differently was to cook off a piece of beef which gave me a good stock, so I eliminated the water and bouillon granules. Aso, as others suggested, I cooked the pasta and then added it to the bowls before serving. Loved the taste of the Italian herbs. I will definitely make this again. I recommend cooking this slowly so the herb flavorings have a chance to penetrate the broth.
03/20/2013
I made this recipe and thought it was excellent. I only gave it 4 stars though because I did have to double up on the spicing - once this was done it was fantastic. I also had to add more water; otherwise it was more of a stew with very little liquid (it does say to add more water if necessary but I can't see how you could not!)! It was pretty quick to prepare because I didn't have to make little meatballs. Also, I am trying to feed my family a little less meat and I used 3/4 pound of ground beef. You could get away with 1/2 a pound and definitely use ground chicken or turkey instead. My teenage boys loved it and even had it for breakfast - low fat (make sure you use extra lean meat), high protein and lots of veggies. Just what we're supposed to eat.
01/05/2003
I first discovered this recipe a couple of months ago and have already made it about a half dozen times! It is most definitely a keeper! I agree with all of the other reviews that you need to add more liquid, especially if you like it a bit more "soupy" -- it makes an incredible amount; there is always enough for several meals worth, as well as giving some to neighbors and even freezing some! One note, though, the macaroni does easily get a little on the mushy side; so I usually add it late if I'm going to be reheating this for later serving. I have already had a number of requests for this recipe - thanks, Jackie!
10/24/2002
This soup was great! I had to add lots more water and beef boulion and tomato sauce to keep the flavor, but it was great!!
06/16/2011
I've renamed this "Veggie Bomb" in my house! Very happy with this! I'm pregnant and having trouble eating enough vegetables every day. This is a PERFECT way to get them all in. Thank you for posting!
08/24/2007
This our favorite soup. Instead of crackers I fix fried cornbread.
02/27/2012
Excellent! Added more water, cabbage, tomatoes, and doubled the spices. Better than expected!
01/06/2003
This was very filling and easy to make. Like the other reviews, I added water (all total, 5 cups) and I omitted the cabbage due to personal preference. It had a good flavor, and my husband loved it.
01/28/2003
I love all the vegetables in this soup but I did add more water (about 7 cups) and for every cup of water I added one boullion cube. It does make alot but I froze enough for another meal and took some to work for lunch.
07/22/2007
I took a chance on this one. Made for the first time at a friend's house for dinner... it turned out fabulous!!! We added a few extra veggies, more water and extra basil, parsley and oregano. It was soooo good; with a simple lettuce salad.
01/14/2008
I probably shouldn't rate this recipe because I changed it so much. I didn't add any of the seasonings. Instead I used 5 links of Italian sausage that I removed the casings from, two I mashed and browned with the one pound of hamburger and the other three I cut into chunks and added to the soup. I used two cans of beef broth instead of the bouillion cubes. Didn't add any water either. I added two small cubed potatoes instead of the macaroni. I also drained the juice from the corn and green beans (the recipe didn't state what to do with the juice). I also only used one can of kidney beans. With the italian sausage added, the soup had WONDERFUL FLAVOR! If you like more broth, than add another can of beef broth. I let the soup simmer for a good three hours, this would be a good soup recipe for the crock-pot too. If you want a spicer soup, than use hot sausage. This recipe was a good starting point for the soup that I made!
10/26/2008
I am OBSESSED with this soup. I make it at least once every other week, and we always have some individual servings in the freezer for lunches. The only changes I make are: I use a potato (or 2, depending on size) instead of the pasta; I eliminate the meat to make it vegetarian; I use vegetable bouillon instead of the beef granules; I use fresh green beans and tomatoes when possible; and I triple (at least) the amount of water that's called for. This soup is amazing, though--hearty, nutritious, and delicious! It's fantastic served with the Buttery Corn Bread (recipe from this site).
07/30/2011
This recipe is DELICIOUS. I recommend boiling the noodles separately and adding them to the boils because otherwise, the noodles will get soggy when you have leftovers. The soup is also good without the noodles with some crackers (:
10/20/2011
One of my absolute favorite soup recipes!
01/15/2012
I just tried this soup. It's one of the best soups I have ever tasted. It was fairly easy to make and it is very filling. I did do a couple of things different tho. I cut up a large potato into small chunks and I added more spice to taste. Also put in a dash of red pepper. And took the advice of one of the other reviewers. I used small shell pasta but left if out and added it to the bowl when serving. Very yummy with garlic bread.
11/03/2002
Even better the 2nd and 3rd day. I added an extra can of tomatoes, tomato sauce, bouillion, and water to make it more soupy. I also added lots of black pepper and a bit more salt. Very good with cornbread! My kids hated it of course but all the grownups went back for 2nds.
01/25/2010
Skipped the beef, corn and green beans. Added yellow squash. We had pasta last night so I used barley instead. Used one kidney and one garbanzo and 3 fresh large tomatoes instead of canned. Def more liquid. Put everything in the pot yesterday, brought it to a boil, put the lid on and turned off the heat. Let it cool a bit then put it away. Heated it up tonight and it was perfect, veggies still had a crisp to them. Served with Jo's Rosemary Bread made into breadsticks.
12/09/2013
This soup was perfect on a December day in Minnesota with a temperature outside of -5. I followed the recipe, but added a cup more of water. I also cooked the pasta separately. All of the family felt it's a keeper of a recipe - thank you Jackie!
04/01/2012
This was delicious! I added a can of v-8, and it was still thick. I would have added more, but I was out of room in the pot.
10/12/2012
This was very good! I used beef broth instead of the bouillon, but ended up using both because it needed to be thinned some so I added about 2 cups of water and 2 teaspoons of bouillon. I also used the chopped beef from Wal-mart instead of hamburger. Other than that I followed the recipe exactly. Everyone thought it was really good. I didn't even add any salt or pepper. It had a great taste and was very filling on a chilly night!
09/28/2007
i make parmesan crisps to go with this AWESOME soup. i added alot more veggies and i did follow other people in using beef stock instead of water and spinach instead of cabbage. parmesan crisps- 1/4 cup of parmesan cheese on parchment paper- heaping tbsp. of parm. cheese should make 4 or 5 heaps. put in oven at 450 for a couple minutes until golden brown. they have such nice presentation stuck into the soup.
10/06/2010
This is a wonderful tasting soup, but it needs a lot more liquid. I left out the pasta and still ended up using 3 times the water. I also replaced the canned corn and beans with frozen. The end result was great. Tastes even better as leftovers.
01/16/2011
I made this recipe just as the author submitted it, except I had to use lots more liquid. About 3-4 cups more than listed in the recipe. My family loved it and my college age daughter asked for the recipe so that she can make it at school. Great basic recipe that will be fun to experiment with.
02/21/2008
This was good! Like others, I omitted the cabbage, and added leftover rice instead of pasta. Next time I will use Italian-style diced tomatoes. Also added salt and pepper and a little hot sauce--and worchestershire. Topped with parmesan.
12/20/2001
Everyone I cooked for REALLY enjoyed this soup. I was quite liberal with the spices, and I used a nice lean sirloin burger. I HIGHLY RECOMMEND this one... and this is coming from a picky eater and someone who does not enjoy cooking very often!
02/24/2012
The best soup I have ever made. The family absolutely loved it. Bursting with flavour and veggies galore. cant wait to make it again!
09/30/2008
What a great soup! I did make a couple changes: 1 can of kidney beans, doubled the noodles, fresh green beans, frozen corn, no cabbage and simmered longer (had to add extra water because of that).
01/13/2008
Wonderful! I was a little skeptical as this recipe was so different from my basic vegetable soup recipe. I did everything by the recipe except omitted the water and added a box + 1 can of low sodium fat free beef brouth. I used a large can of crushed tomatoes instead of a smaller diced. The second time I didn't have crushed, it was better with crushed. I also cooked the mac seperately and we all decided we liked it better without the pasta. 2nd time didn't even bother with pasta. I used frozen corn and frozen Italian cut green beans. Definately a keeper.
04/13/2012
Yum! I used Italian sausage instead of hamburger and we LOVED it!
10/29/2007
I loved this soup! I made a few changes with the ingredients (I left out the meat and macroni) but left all the seasonings the same because the blend of spices was perfect! I also used beef broth instead of water! Thanks for the recipe it is awesome!
12/12/2006
Very good soup. We used cut up round roast and it was very tasty. We added some worchestire sauce to each bowl and it really helped the flavor. We also cooked the soup in the Crockpot after browning the meat for about 5 hours. Would make again!
02/20/2011
i don't even like veggie soup and this was good. i did use lawry's seasoned salt to season the turkey ground meat, added garlic salt too. used red potatoes as suggested and fresh spinach instead of the cabbage, awesome! so simple but so tasty, definitely a keeper!
06/13/2013
I used chicken broth and left out the bullion because it has MSG which is not good for ones health. I did not add the noodles since they are empty calories. I might add some Quinoa noodles the next time. It is delish without the bullion. Simple is good.
09/26/2010
This was very good. I halved it and used 4 c beef broth. Seemed to be the perfect consistency with that amount of liquid for us. I also added leftover cooked pasta to each bowl so it didn't get mushy for leftovers. Delicious garnished with fresh grated asiago and fresh basil. Served with homemade cheddar onion bread.
11/20/2011
I had to make a few substitutions: ground turkey instead of ground beef, jarred marinara sauce instead of tomato sauce and herbs, veggie broth instead of beef bouillon and water, and white beans instead of kidney beans. I didn't have any celery but I did add 1-2 cups chopped kale. This soup can be easily modified and still taste very good.
11/27/2001
This is very good! Good combination, I added some frozen veggies with the other ingredients too, It DOES require more liquid In the beginning I added 3 cups of water instead of 2, and had to add additional liquid after adding the macaroni, anytime you put pasta in a soup it just sucks up the juice!!! Just be sure to watch it! thanks for a great recipe
12/08/2007
This turned out excellent. I did use more water. Might try beef broth instead next time I make it. Wonderful soup!
04/26/2012
This was a great blend, and seemed heathy. I didn't feel like measuring the vegetables, and just tossed stuff in till it seemed right. Somehow I forgot the macaroni (I know, right?). It was still a huge success, and we really enjoyed eating it. Plenty of left overs for the next day. We'll definitely make it again.
12/16/2007
This 'soup' reminded me of the recipe my mom would make for goulash. It was very good, but the hubby thought it should be soupier. His family never ate things like this. I made it with ground turkey b/c that is what I had on hand. I would like to try it with the homemade HOT Italian Sausage my hubby makes. That sounds good. Will be using this recipe again.
12/09/2013
I make it similar but I use canned whole tomatoes, quartered onions, whole baby carrots and a beef roast...leave out the garlic and the kidney beans and the tomato sauce and the cabbage...use some beef broth and add a big ole chunk of romano cheese for flavor....when it's done I drain it through the colander and chop the veggies (it takes less time once they are tender and cooked) I then drop them back in the broth along with a box of cooked orzo....man I can taste it now....my Italian father in law keeps the veggies and meat on a platter and serves them as a side to the broth and orzo...add a big slice of buttered Italian crusty bread and you will be in heaven..sorry it's practically a whole different recipe but it is gooood
12/29/2010
This was the best soup I've ever made! Didn't have cabbage so I skipped it. I used frozen green beans, 3 bouillion cubes and 2 cans beef broth. I also used fresh herbs- needed to use some from my Aerogarden. I will definitely be making it again!
10/22/2010
I agree with others that this is a good base that you can tweak to your taste. Also it does need lots more liquid.
02/11/2008
This was a good soup. I adapted mine some to lower carbs and suit my own tastes: used turkey sausage instead of beef, left out the corn and pasta, used frozen green beans instead of canned and white beans instead of kidney. I also added a lot more water (3-4 cups, I think, although I didn't measure it) to make it more like a soup. Will make this again.
06/13/2013
I have been using this basic recipe for years! Through the years, I discovered we prefer it without the pasta, and I definitely use much more beef boullion, in addition, I sprinkle a little taco seasoning.
01/03/2011
This was wonderful. I added potatoes instead of pasta but didn't make any other changes. Will make again!
01/15/2013
I loved this recipe, I used ground turkey and potatoes instead of macaroni, I also did not have any cabbage so I did not use that. Oh and we added some frozen mixed veggies in, and it was a great addition, plus turkey stock I had frozen from our turkey at Thanksgiving and no water just the stock, I think that is why it has great flavor we have been eating it for days.
11/05/2011
Very good soup. I followed the recipe exact except for adding some red pepper flakes to spice it up. We like things spicey. We will definitely make this again! Thanks Jackie!
10/22/2012
Very good, and with more liquid, very much reminded me of the soup,salad and breadstick lunch at Olive Garden. Even my son, who is not a "soup person" asked for seconds! Had enough to put into meal-size portions in the freezer for use later.
12/03/2010
Awesome! I hate green beans so I used a can of garbanzo beans instead. Also took the suggestion of using 3 cups of water and one 16oz can of beef broth to make it more "soupy". Overall, wonderful flavor and will definitely make again!
10/26/2011
This was a delicious full soup. I didn't have any macaroni so I used whole wheat shells instead. Looking forward to the left overs for lunch and possibly another dinner.
01/27/2012
Wonderful & filling!!
10/01/2010
This recipe offers a wonderful base with its own ingredients alone, or adding "everything but the kitchen sink". Very filling and great for freezing .
09/21/2004
I've made this recipe dozens of times and it always tastes great. It's perfect for a cool day, although a bit time consuming with all the chopping of the veggies. I always add extra onions & garlic and saute it with the hamburger meat. In addition to the veggies listed I add in a diced zucchini and a diced yellow squash, and use a mixture of light & dark kidney beans. I also omit the cabbage because of personal preference. In the fall I make it with all fresh veggies from the farmers market, since I use fresh green beans I add them in with the tomato & bean mixture to cook. The macaroni gets cooked separate and I ladle the soup over it and store the soup & macaroni separate so the noodles don't get mushy. I always add extra water, I just eyeball it.
09/05/2001
Thanks Jackie!! We love soup in our house, this was wonderful, I would have to believe it is good for you with all those veggies!! It was a little too thick so I added 5 cups water altogether. Awesome flavor, very hearty, you leave the table feeling good. This is a keeper. Yum Yum !!
01/18/2005
With a few adjustments it turned out to be pretty nice.I used less tomato sauce(8 oz can) 'cause not too keen of the tomatoey taste.It still tasted a bit sweet,will use less diced tomato next time. Used 5 cups of freshly made beef stock. And boiled pasta seperately like someone suggested and added to soup bowl.Added a bit of mozzarella for texture and flavour.Overall quite a nice blend of vegetables !!
03/19/2008
What a great way to get your veggies! note to self: cook pasta apart from soup and add before serving, added a can of Goya mixed veggies and an extra 1/2 tsp oregano.
01/10/2001
I scaled this recipe for 150 people for my fourth graders to make for "take your parents to school day". The parents and kids raved over this soup. Not only was it a nutritious meal for them to create, but it was relatively simple considering we were managing eight crock pots of it! Worth trying!!!
03/05/2004
This is a wonderful soup. I have made this many times. I always add more water and beef boullion granules. I have made this with the beef and without. I usually omit the cabbage and either omit the pasta alltogether, or add it into each individual bowl after ladling out the soup. Don't like mushy pasta and if you have leftovers, when you reheat the soup the pasta will be mushy. Plus, pasta soaks up way too much broth. Overall, delicious and easy enough to make on a busy weeknight.
01/10/2008
I made a variation of this recipe and we really enjoyed it. Thanks for the recipe!
01/13/2006
This is an excellent soup that is so hearty, it is definately a meal in itself!
10/29/2001
This is a fantastic soup that is very easy to make! I use ground turkey meat and go a little heavier on the garlic and onions. Freezes great as well. I recommend this recipe to anyone who likes to make big batches of food to freeze for later meals.
10/29/2013
Oh my goodness, SO GOOD! This is definitely going in my family recipe box! I cooked the soup according to instructions, but with these variations: I added 32 oz. of beef stock in addition to the water, used 5 garlic cloves instead of 2, seasoned with fresh ground salt and pepper and 1/2 tsp. red pepper flakes (could use more) with the other seasonings, and sliced 1 small zucchini in with the corn and green beans. I also cooked the macaroni on the side, but I think I will omit it next time. My family loved it and it is perfect for the upcoming fall/winter season. YUM!
03/16/2002
This a was very tasty soup. I was able to decrease the amount of beef boullion and it still had good flavor. The family really enjoyed it; great for leftovers.
01/03/2006
This soup is definitely a keeper. A very hearty/healthy soup for a cold day. I omitted the green beans (eww..) and replaced them with potatoes. Will make again, easy and delicious!
03/04/2001
This is the best soup, I omitted the cabbage and and added lima beans and white beans to it and no pasta.
10/21/2005
This was realy awesome! Even the kids liked it! I did have to add more water because it was too thick. I'm definitely trying this one again and will use a qt. of beef broth instead of water and bullion. Great recipe!!!
12/24/2013
Yummy! Add1c water, 2tsp bullion, 1/2 tsp red pepper flakes and zucchini instead of green beans
06/13/2009
Really good. I did make some changes. i did not use green beans, i used fresh zucchini instead. I also used frozen spinach (half a package) instead of cabbage because that is what I had. I used tomato juice instead of sauce and added twice as much, as well as a lot of extra water. I did not add pasta to soup but scooped into bowls and put soup on top, otherwise pasta absorbs too much of the liquid. Added grated parm on the top. Yum! Will make this again, we all had two bowls!
10/07/2013
We love soups all through the year. I'm going to start this one now for the second time. I was hesitant at first because I usually bypass a long list of ingredients. But it has everything in it that we like. I like a soup with substance and this one certainly has that. The only changes I made was replacing the cabbage with potatoes and adding 4 cups more water. This is just personal preference and did nothing to change the delicious taste. Thanks for this recipe, Jackie.
08/27/2010
Oh my, how delicious!! I used this recipe as a starting point and adjusted it based on my family's tastes and what was on hand. Used loooooots more garlic. Skipped the carrots and didn't miss them. Added a sliced zucchini, which made it seem more Italian. And used 1 can of cannelini (white) kidney beans and one can red kidney beans. I liked the color variety. Garbanzos would also be good. Used a can of Italian stewed tomatoes, which I cut up with kitchen shears before I added them, and 1 can of Italian seasoned diced tomatoes which I zapped with the stick blender till just chunky; skipped the tomato sauce. And served with some grated Parmesan. Yum yum yum.
01/14/2008
very, very good. i added a can of garbanzo beans as well. healthy and tasty, a great combination of flavors.
03/10/2005
This is a great recipe. The only change I made was to use a quart of beef broth instead of water and bouillon cubes and to add a half a cup of barley instead of pasta.
01/15/2009
This recipie is a very nice "starting point" for great soup that can be altered easily to preference. Our changes: Used canned beef broth instead of water/bullion. Used more broth than recommended(I even added extra can the second or third day). Added a couple hot Italian sausage links. Intended to cook macaronni on side(as suggested), but after a few servings, decided it didn't need the macaronni for our tastes. Tried the soup after first hour cooking. Cabbage underdone and overall flavor less than expected. Microwaved some the next day for lunch with same conclusion. By now the broth was almost gone/absorbed. Added can of broth and cooked on med lo for extra 2 to 2.5 hours. What a difference! Had I rated this soup on the first day.. maybe 3 stars. The end result is 5 stars. Excellent in every way! My favorite veg/beef soup. Cabbage tender and perfect. I add a dash of hot sauce to each bowl, but I don't think I would add it to the pot. Conclusion: Add/take away to your tastes, but at a minimum, add more broth and cook 3-4 hours if using fresh cabbage.
01/05/2008
This soup was fabulous with some slight modifications. I used ground turkey (to reduce fat content, omitted the beans and doubled the water/beef boulion. Absolutely a super soup. I will be making this again soon! Yum!
10/24/2007
absoutely amazing!!!!! insted of adding ground beef, I added smoked sausage, I cooked it about the same time as ground beef, plus I added the veggis with it at the same time. and It turned out awesome,I will definately make this again!!!!
Source: https://www.allrecipes.com/recipe/13028/italian-vegetable-soup/
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