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Monday, October 13, 2008

Easy Pizza Soup by Katie

1 lb. ground beef
2 cans (26 oz. each) condensed tomato soup, undiluted
6 1/2 cups water
1 jar (28 oz.) spaghetti sauce
1 tbs. Italian seasoning
2 cups (8 oz.) shredded cheddar cheese

In soup kettle, cook beef over med heat until no longer pink; drain.
Add soup, water, spaghetti sauce and Italian seasoning. Bring to a boil. Remove from heat. Add cheese, stir until melted. (Yields 4 quarts/16 servings)
Divide into freezer bags. Freeze.

Serving Day:
Thaw. Bring soup to a boil. Reduce heat and simmer, uncovered for 15 minutes. Add additional cheese if desired. Complete meal with grilled cheese sandwiches or breadsticks.


  1. Our family ate every drop of this soup in one sitting. The kids had seconds and thirds! And the adults enjoyed it as well.

  2. This was ok. We liked the flavor fine, but we thought it was more of an appetizer soup than a main course. We added pasta to it to make it a heartier meal and more filling.

  3. Our family didn't care for this soup.