Pasta Pizza Soup

• 1 pound ground beef
• 1-3/4 cups sliced fresh mushrooms
• 1 medium onion, chopped
• 1 celery rib, thinly sliced
• 1 garlic clove, minced
• 4 cups water
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 2 medium carrots, sliced
• 4 teaspoons beef bouillon granules
• 1 bay leaf
• 1-1/2 teaspoons dried oregano
• 1-1/2 cups cooked tricolor spiral pasta

1. In a large saucepan over medium heat, cook the beef, mushrooms, onion and celery until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in the water, tomatoes, carrots, bouillon, bay leaf and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Stir in pasta; heat through. Discard bay leaf.

ground beef, mushrooms, onion, celery, garlic, water, italian diced tomatoes, carrots, beef bouillon granules, bay leaf, oregano, pasta

Taken from www.tasteofhome.com/recipes/pasta-pizza-soup/ (may not work)