I made this for lunch, since I had heard that this soup was good. I used whole-wheat spiral pasta and it was very good. I par-boiled it for about 4 minutes and then added it to the soup to finish. The cheese on top adds a lot. I will make this again soon, but wanted to share with you all.
1 lb. ground beef
1/4 tsp. garlic powder
2 14 ounce cans beef broth
1 onion, diced
1 14 ounce can diced tomatoes
1/4 tsp. dried Italian seasoning
1-1/2 cups uncooked corkscrew pasta
1/4 cup Parmesan cheese
Cook beef with garlic and onion in skillet until browned. Pour off fat. Add broth, tomatoes and Italian seasoning. Heat to a boil. Stir in pasta. Cook over medium heat 10 minutes, or until pasta is done. Stir in cheese. Serve with additional cheese if desired. Makes 4-6 servings.