One-Pot Spinach Beef Soup

My idea of a winning weeknight meal is this beefy soup simmering in one big pot. Grate some Parmesan and pass the saltines.

Ingredients

• 1 pound ground beef
• 3 garlic cloves, minced
• 2 cartons (32 ounces each) reduced-sodium beef broth
• 2 cans (14-1/2 ounces each) diced tomatoes with green pepper, celery and onion, undrained
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 3 cups uncooked bow tie pasta
• 4 cups fresh spinach, coarsely chopped
• Grated Parmesan cheese

Directions

 

1. In a 6-qt. stockpot, cook beef and garlic over medium heat until beef is no longer pink, 6-8 minutes; crumble beef; drain. Stir in broth, tomatoes and seasonings; bring to a boil. Stir in pasta; return to a boil. Cook, uncovered, until pasta is tender, 7-9 minutes.
2. Stir in spinach until wilted. Sprinkle servings with cheese.