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Beef Pasta and Mushroom Soup

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Beef Pasta and Mushroom Soup
  • Prep 35 min
  • Total 35 min
  • Servings 6
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Welcome family to dinner with a pot of bubbling, flavor-packed soup. It’s made easy with Hamburger Helper® dinner mix.
Updated Aug 11, 2015

Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 medium onion, chopped (1/2 cup)
  • 6 cups hot water
  • 1 box Hamburger Helper™ beef pasta
  • 1/2 teaspoon dried basil leaves, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 medium cloves garlic, finely chopped
  • 1 can (4 oz) mushroom pieces and stems, drained
  • 2 tablespoons dry red wine, if desired
  • 2 tablespoons chopped fresh parsley

Steps

  • 1
    In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
  • 2
    Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly.
  • 3
    Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine. Cover; cook 10 minutes longer. Stir in parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    A Dutch oven is a large pot or kettle with a rounded lid that usually holds at least 3 1/2 quarts of liquid. It’s shorter than a stockpot and smaller in diameter, too.
  • tip 2
    If your family loves mushrooms, add two cans instead of just one.

Nutrition

230 Calories, 9g Total Fat, 17g Protein, 21g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
750mg
31%
Potassium
180mg
5%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
5%
Sugars
0g
Protein
17g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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