Thursday, February 21, 2013

Pasta Turkey Meatball Soup

This is Drew's quick version of Olive Garden's Pasta Soup.
This can be multiplied easily to serve up to 100.

32 ounces broth, of choice
2 pounds of turkey meatballs
16 ounces of D' Italia Pasta
2 cans/jars of pizza sauce
1 large bottle of V-8
1 bag of shredded carrots
1 small can petite, diced tomatoes
2 cans of red kidney beans
2 cans of white navy beans
Italian Spice
Parmesan or Italian Cheese for the top

Heat meatballs in broth until cooked through, in large stock pot. 
Add pasta and stir frequently.
Add all other ingredients except cheese and heat on low,
until ready to serve.


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