PASTA E FAGIOLI (ITALIAN SOUP) WITH ITALIAN SAUSAGE
A delicious version of this popular Italian soup. Adding the sausage (regular or turkey) makes it a satisfying meal if served with a nice warm baguette.
Provided by PanNan
Categories European
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a large heavy pot over medium high heat.
- Cook onion in oil 2 minutes.
- Stir in garlic, celery and carrots and cook for 3 minutes.
- Add and brown crumbled sausage.
- Add basil, oregano and red pepper.
- Toss to coat.
- Stir in tomatoes and stock.
- Bring to a boil.
- Reduce heat and simmer 30 minutes.
- If necessary, add an additional cup of stock or water and stir in beans and tiny pasta.
- Simmer for 6- 8 minutes or until pasta is tender.
- Stir in parsley and serve hot with grated Parmesan cheese.
HEARTY ITALIAN VEGETABLE BEEF SOUP
Hearty Italian Vegetable Beef Soup is filled with chunks of ground beef, plenty of vegetables, and generous Italian spices. This soup freezes quite well making it perfect for easy lunches.
Provided by Mary Younkin
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- In the bottom of a large pot, over medium high heat, cook and crumble the ground beef along with the garlic and onion. When the beef has browned, about 8 minutes, add the carrots, celery, and water to the pot.
- Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid.
- Once the soup is boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes, until the carrots are tender.
- Taste the soup and adjust the salt as desired. Stir in the cabbage. Simmer a few more minutes, just until the cabbage has wilted. Top with cheese, if desired, just before serving. Enjoy!
Nutrition Facts : Calories 268 kcal, Carbohydrate 17 g, Protein 16 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 573 mg, Fiber 5 g, Sugar 10 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
BEEF MACARONI SOUP
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.
Nutrition Facts : Calories 260 calories, Fat 11g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 357mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein.
EASY BEEF AND PASTA SOUP
Enjoy this tasty soup made with beef and pasta - perfect for a hearty dinner that is ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Cook beef and onion in 4-quart Dutch oven over medium heat, stirring occasionally, until beef is brown; drain.
- Stir in Sauce Mix, water, basil, pepper and garlic. Heat to boiling, stirring frequently; reduce heat. Cover and simmer 10 minutes, stirring occasionally.
- Stir in Pasta and mushrooms. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 0 g, TransFat 0 g
BEST ITALIAN SAUSAGE SOUP
This is one of my favorite soups and it always gets rave reviews! Salad, hard rolls and wine make a meal! You can make this 24 hours ahead of time without the noodles and wait to add the spinach noodles until soup is reheated for serving. Yummy! Serve topped with grated Parmesan!
Provided by Perri Pender
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 6h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons.
- Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.
- Cover, and cook on Low for 4 to 6 hours.
- Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 43.5 g, Cholesterol 33.4 mg, Fat 17.8 g, Fiber 4 g, Protein 21 g, SaturatedFat 5.8 g, Sodium 1609.2 mg, Sugar 6.4 g
ITALIAN BEEFY NOODLE SOUP
This flavorful Italian beefy noodle soup is a hearty rich soup perfect for all the Italian food lovers in your homes!
Provided by Norine Rogers
Categories Soups, Salads, & Sandwiches
Time 1h
Number Of Ingredients 24
Steps:
- In a large pot add Olive Oil. Saute onion and garlic. Add in one pound ground beef.Brown till crumbly and drain.
- Add in one can of beef broth.
- Add in two cups of mushrooms.
- Add in petite diced tomatoes, one small can of tomato sauce, 2 cups of water, and all of the following spices: Crushed rosemary, dried oregano, basil, salt, coarse black pepper, paprika, garlic powder, dried parsley. Stir until well blended.
- Add in 1/2 cup of Merlot or red cooking wine.
- Allow to simmer for 30 minutes over low heat.
- While soup base is simmering cook rotini pasta, per box instruction, al dente. Drain and set aside.
- Add in 3/4 cup grated Kraft Parmesan cheese to soup base, heavy whipping cream, and fresh basil. Allow to simmer another 15 minutes.
- Add in cooked pasta.
- Ladle into large bowls and garnish with grated mozzarella cheese, basil, and sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 568 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 27 grams fat, Fiber 4 grams fiber, Protein 36 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1 1/2 cups, Sodium 1152 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
BEEF AND MACARONI SOUP
This hearty soup is a family favorite.
Provided by Holly Nilsson
Categories Beef Main Course Soup
Time 35m
Number Of Ingredients 10
Steps:
- In a large soup pot brown beef and onion until no pink remains. Drain any fat.
- Add broth, tomatoes, tomato paste, Worcestershire sauce, and seasonings. Bring to a boil. Simmer 5 minutes.
- Stir in macaroni noodles and vegetables, simmer an additional 8 minutes or until macaroni is tender. Season with salt & pepper to taste.
- Serve with shredded cheese if desired.
Nutrition Facts : ServingSize 1.5 cups, Calories 359 kcal, Carbohydrate 38 g, Protein 25 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 51 mg, Sodium 661 mg, Fiber 4 g, Sugar 4 g
20 AUTHENTIC ITALIAN SOUPS
These easy Italian soup recipes are the perfect way to warm up! From gnocchi to minestrone to pasta fagioli, get a taste of Italy with these authentic soups.
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious soup in 30 minutes or less!
Nutrition Facts :
ITALIAN WEDDING SOUP
The BEST Italian Wedding Soup! Filled with homemade browned meatballs, fresh veggies and tiny bits of pasta. Total comfort food any day of the year!
Provided by Jaclyn
Categories Soup
Time 50m
Number Of Ingredients 18
Steps:
- For the meatballs:
- Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper.
- Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
- Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.
- Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won't be cooked through at this point, they'll continue to cook through in the soup).
- For the soup:
- While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 - 8 minutes, add garlic and saute 1 minute longer.
- Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low).
- Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.
Nutrition Facts : Calories 396 kcal, Carbohydrate 25 g, Protein 29 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 85 mg, Sodium 362 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
GOULASH SOUP - BEEF AND TOMATO MACARONI SOUP
Beef and Tomato Macaroni Soup is one of the most comforting soups out there! It's filled with flavorful, pieces of grounnd beef, sweet tomatoes, hearty macaroni and a herbed broth. Destined to become a dinnertime staple!
Provided by Jaclyn
Categories Main Course
Time 55m
Number Of Ingredients 16
Steps:
- Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. Pour mixture onto a plate.
- Heat remaining 1 Tbsp olive oil in pot over medium-high heat, add beef, season with salt and pepper and cook until browned. Drain fat from beef.
- Return sauteed veggies to pot along with beef broth, tomato sauce, tomatoes, Worcestershire, marjoram, thyme, bay leaves and season with salt and pepper to taste. Bring to a boil. Add in pasta, cover and reduce heat to medium,. Boil stirring occasionally, until pasta has cooked through, about 15 - 20 minutes. If adding corn, stir in corn during last 3 minutes of cooking.
- Remove bay leaves, serve warm garnished with fresh parsley and parmesan cheese if desired.
Nutrition Facts : Calories 479 kcal, Carbohydrate 57 g, Protein 26 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 59 mg, Sodium 1022 mg, Fiber 8 g, Sugar 13 g, ServingSize 1 serving
PASTA BEEF SOUP
Convenient canned goods, tomato juice and a frozen pasta-vegetable medley make it flavorful and fast. But it's also flexible because you can use other ingredients, such as a different frozen pasta-vegetable blend. On occasion, I stir in shredded zucchini or yellow squash, too.-Brenda Jackson, Garden City, Kansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the broth, pasta with vegetables, tomato juice, tomatoes and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Serve with cheese if desired.
Nutrition Facts : Calories 253 calories, Fat 9g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 680mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
ITALIAN SAUSAGE AND PASTA SOUP
A pasta soup that is filling, quick, and easy to put together. Serve with a side salad and some crusty bread for a complete meal.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Cook Italian sausage and onion in a skillet over medium-high heat until sausage is browned and crumbly and onion is soft and translucent, about 8 minutes.
- Mix in chicken broth, diced tomatoes, pasta, Italian seasoning, salt, and pepper. Bring to a boil. Reduce heat and simmer until pasta is tender, stirring occasionally, about 10 minutes. Add ricotta cheese and cook until ricotta is fully incorporated, 2 to 3 minutes more.
- Top each serving with 2 tablespoons mozzarella cheese, 1 tablespoon Parmesan cheese, and 1/2 tablespoon fresh basil.
Nutrition Facts : Calories 481.9 calories, Carbohydrate 37.5 g, Cholesterol 64.7 mg, Fat 23.7 g, Fiber 2.6 g, Protein 27.4 g, SaturatedFat 9.5 g, Sodium 3111.4 mg, Sugar 7.3 g
TASTY ITALIAN BEEF AND PASTA
A delightful Italian dish, full of flavor with a delicious meat sauce over a layer of shell pasta, makes you want to back for another helping.
Provided by JoyfulCook
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook the pasta until nearly soft. Put in the base of a casserole dish after they have drained well.
- Heat oil in a medium saucepan; add the onions, garlic and the curry paste. Stir for a minute or so, and then add the ground beef.
- Stir until meat is seared, remove from heat.
- Put the can of tomatoes with the juice into blender and blend just for a few seconds. Add tomatoes, water, stock cubes, tomato paste, Worcestershire sauce, oregano, salt and pepper, stir well.
- Simmer on low heat for 30 minutes; stir in the grated cheese. Keep stirring until cheese has melted. Thicken with some corn flour if the sauce looks too thin.
- Cover the pasta with the meat sauce,add the extra grated cheese over the top and bake in a moderate oven for 30 minutes.
- Serve with a salad and crusty bread rolls.
- This recipe freezes well and can be heated in the microwave, if preferred.
Nutrition Facts : Calories 619.1, Fat 25.9, SaturatedFat 11.5, Cholesterol 103.1, Sodium 864.8, Carbohydrate 55.7, Fiber 4.6, Sugar 7.8, Protein 39.9
BEEF NOODLE SOUP
Steps:
- In a large pot add the oil and heat, add the beef, sprinkle with salt & pepper, cook stirring occasionally until the beef has browned. Add the chopped carrots, celery, onion and garlic, stir to combine. Cook on low stirring occasionally until the vegetables are soft, approximately 5 minutes.
- Add the broth, tomato paste and spices, stir to combine. Raise the heat and bring to a boil, then reduce the heat, partially cover and simmer, stirring occasionally for approximately 30-45 minutes, add the peas and cook until tender, add the noodles cook stirring until al dente (if needed add more water or broth). Stir in the spinach and serve. Enjoy!
Nutrition Facts : Calories 349 kcal, Carbohydrate 28 g, Protein 35 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 88 mg, Sodium 617 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving
BEEF AND LENTIL SOUP
Steps:
- In a medium bowl add the lentils and enough water to cover them, let sit 30 minutes. Drain.
- In a large pot add the olive and minced garlic, chopped onion and beef, brown the beef, then add the broth, puree, chopped carrots, lentils and spices.
- Bring to a boil then lower and simmer (not fully covered) for 45-60 or until the lentils are tender. Serve immediately. Enjoy!
Nutrition Facts : Calories 530 kcal, Carbohydrate 49 g, Protein 39 g, Fat 21 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 78 mg, Sodium 1225 mg, Fiber 21 g, Sugar 8 g, UnsaturatedFat 14 g, ServingSize 1 serving
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ITALIAN BEEF SOUP WITH PASTA SHELLS - COOKING WITH MAMMA C
From cookingwithmammac.com
5/5 (4)Total Time 4 hrs 37 minsCategory SoupCalories 574 per serving
- In a tall stock pot over medium high heat, add the beef chuck, stock, and hot water, making sure you don't fill your pot more than 3/4 full. (When the liquid starts to boil, lower the heat to a simmer.) During the first 20 minutes of cooking, use a spoon to skim off the foam that comes to the surface and discard it.
- While the beef is cooking, prepare your vegetables. Peel and quarter your onion. Wash the celery, trim off the ends, and cut into 1-inch pieces. Rinse the carrots and trim off the ends. Peel the carrots and cut them in half horizontally. Rinse the parsley and remove the stems (with scissors, if you have them). Peel and smash your garlic. Rinse your basil and remove the leaves.
- After 20 minutes, add your onion, garlic, tomatoes, vegetables, herbs and seasonings to the pot and give it a quick stir. Cover the pot and keep the heat on low. Cook the soup for four hours, but remove about half of the carrots after 35 minutes. (You can refrigerate them after they cool and start bringing them to room temperature an hour before serving the soup.)
- When the soup is done, remove the meat to a bowl to shred or cut into chunks. Strain the soup into another pot (place a strainer over the empty pot and pour your soup through the strainer to remove the vegetables.) Discard the peppercorns. The vegetables in the strainer will be mushy, but you can save them to eat with salt and pepper if you wish.
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BEEF AND PASTA TOMATO SOUP - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
3.6/5 (7)Total Time 1 hr 30 minsCategory Main CourseCalories 278 per serving
- In a large, heavy-bottomed pot, over medium heat, add the olive oil and ground beef. Cook the ground beef until browned - about 20 minutes. Drain the fat and return the beef to the pot.
- Next, add the tomato sauce, diced tomatoes, tomato paste, dried thyme, bay leaves, salt, and black pepper. Stir to combine. Lower the heat to medium-low and place a lid on the pot. Allow to cook for 20 minutes.
ITALIAN PASTA, BEEF AND BEAN SOUP RECIPE - PILLSBURY.COM
From pillsbury.com
Cuisine ItalianCategory EntreeServings 8Total Time 55 mins
- Brown ground beef in Dutch oven over medium-high heat until thoroughly cooked, stirring frequently. Drain.
- Reduce heat to medium. Add carrots, onion, celery, garlic and salt; mix well. Cook 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
- Add all remaining ingredients except macaroni; mix well. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes to blend flavors.
- Add uncooked macaroni; cook 8 to 10 minutes or until macaroni is of desired doneness, stirring occasionally.
ITALIAN PASTA AND BEAN SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 232 per servingServings 8
- Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add onion and next 3 ingredients; sauté until vegetables are crisp-tender.
- Add beef broth and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
- Add pasta to vegetable mixture. Cover and cook 10 to 15 minutes or until pasta is tender. Ladle soup into individual bowls; top each serving with 1 tablespoon cheese.
TRIED AND TRUE ITALIAN PASTA SOUP - RECIPELION.COM
From recipelion.com
5/5 (6)Category Soups
- Heat 1 tablespoon olive oil in a large stockpot over medium heat, crumble in beef and cook, stirring occasionally until cooked through.
- Add remaining 1 Tbsp olive oil and toss in carrots and celery over medium-high heat until tender (about 6 minutes).
- Reduce heat to low, add tomato sauce, beef broth, canned tomatoes, spices, and season with salt and pepper to taste.
- Allow to simmer, stirring occasionally, until veggies are soft, about 20 minutes. Meanwhile, prepare pasta according to direction on package, cooking to al dente.
PASTA SOUP {WITH SAUSAGE ... - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 13Calories 442 per servingCategory Dinner, Main Course, Soup
- SAUSAGE: Line a plate with paper towels and set aside. Heat a large (6 quart) cast iron stockpot over medium high heat. Add a drizzle (1/2 tablespoon) of olive oil and once the oil is shimmering, add in the sausage. Let stand for 30 seconds and then cook, breaking into crumbles, until browned through (about 6-8 minutes). You don't need to stir constantly; allowing sausage to brown will add more flavor. Transfer to prepared plate and set aside.
- VEGGIES: Drain off all but 1 tablespoon sausage grease and add in 1 tablespoon olive oil. Add in the diced carrots, diced celery, and diced onion. Sauté, stirring often, for 5-7 minutes or until tender. Add in garlic and stir until fragrant, about 30 seconds. Add in both cans of tomatoes, both cartons of beef stock/broth, and seasonings: dried basil, Italian seasoning, dried oregano, salt and pepper (add salt and pepper to taste; I add 1/4 teaspoon salt and 1/2 teaspoon pepper -- this will vary depending on the actual beef stock/broth you use). Stir.
- PASTA: Bring the soup to a boil. As soon as it's boiling, add in the uncooked pasta. Return to a boil and cook, uncovered, until pasta is tender, about 7-9 minutes. Stir in the cooked sausage and the spinach and stir until spinach wilts (only a minute or two). Remove from heat, and taste to adjust salt/pepper seasoning.
ITALIAN VEGETABLE BEEF SOUP - READY SET EAT
From readyseteat.com
Cuisine Italian, MediterraneanCategory Lunch, Main Dish, Soup/Stew/ChiliServings 4Total Time 25 mins
- Cook beef in large saucepan over medium-high heat 6 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add remaining ingredients.
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From thecookingjar.com
5/5 (2)Total Time 8 hrs 30 minsServings 8Calories 321 per serving
- Over medium high heat, brown the beef until cooked. Drain any fat and remove beef and set aside
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From leitesculinaria.com
5/5 (3)Total Time 45 minsCategory EntreesCalories 482 per serving
- In a large saucepan over medium heat, heat the olive oil. Toss in the leek and pancetta and cook, stirring occasionally, for about 3 minutes.
- Add the carrot and potato and cook, stirring occasionally with a wooden spoon, for another 2 minutes.
- Add the chopped tomatoes and season to taste with salt and pepper. Stir in the pasta and continue to cook over low heat, uncovered, stirring every 2 minutes, until the pasta is al dente, about 6 minutes.
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From myrecipes.com
5/5 (15)Calories 397 per servingServings 10-12
- Squeeze sausages from casings into an 8- to 10-quart pan over high heat and stir often, breaking them apart with a spoon, until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
- Add carrots, onion, and garlic; stir often until onion is limp, 5 to 7 minutes. Add broth, tomatoes (including juice), beans, and basil and bring to a boil.
- Add pasta, reduce heat, and simmer, covered, stirring occasionally, until pasta is just tender to bite, about 10 minutes. Skim and discard fat. Stir in spinach and cook just until it is wilted, about 30 seconds. Add salt and pepper to taste. Serve soup from the pan, or pour into a tureen. Offer parmesan cheese to add to taste.
ITALIAN BEEF SOUP | BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Calories 279 per servingTotal Time 25 mins
- In a 4-quart Dutch oven, cook ground beef until brown. Drain well. Add beef broth, pasta with mixed vegetables, tomatoes, tomato juice, and Italian seasoning.
- Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until pasta and vegetables are tender. Ladle into soup bowls. Sprinkle each serving with Parmesan cheese. Makes 6 to 8 servings.
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5/5 (1)Total Time 2 hrsCategory Soups + StewsCalories 343 per serving
- Once hot, add the beef and sausage breaking up into small pieces with a spatula. Cook until browned.
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