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
ITALIAN BEEF VEGETABLE SOUP
This hearty vegetable beef soup features a ton of fresh vegetables, making it the perfect dish to use up all that summer produce. It's also great during cooler weather! Make sure you serve this Italian soup with some breadsticks, rolls or flaky biscuits. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Time 5h20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large skillet, cook and crumble beef with onion over medium-high heat, until browned, 4-5 minutes. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 5-6 hours or until carrots are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 617mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
QUICK ITALIAN BEEF NOODLE SOUP
An, easy, full of flavor soup that is done in 20 mins.! On occasion, I add 8 ozs. of Velveeta or White American cheese melted in at the end for a thicker, cheesey soup.
Provided by SReiff
Categories Meat
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef and onion; drain.
- Mix together browned beef and onion, tomatoes, broth, vegetables and seasonings in a Dutch oven or soup kettle.
- Bring to a boil; add noodles.
- Reduce heat to medium-low; cover and cook for 10-15 minutes or until noodles are done.
- Serve in bowls topped with grated Parmesan cheese (opt.).
Nutrition Facts : Calories 302.4, Fat 13.7, SaturatedFat 4.6, Cholesterol 60.5, Sodium 1686.3, Carbohydrate 23.7, Fiber 4.2, Sugar 8.6, Protein 22.1
BEEF NOODLE SOUP
This is a recipe I came up with after having leftover roast and gravy. I often use meat from leftover roast, but of course, you don't have to. It just makes it a little quicker to put together if you do! So substitute as you feel necessary with whatever beef you have on hand! This could also be made in the crockpot after sauteeing the meat and veggies. Just add the noodles to the crockpot about 30 minutes before the soup is done.
Provided by CookingONTheSide
Categories Stocks
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In large stockpot over medium high heat, saute the stew meat, onion, celery, green pepper, garlic and carrots in butter for 5 minutes, or until meat is browned on all sides.
- Or if using leftover roast, saute until vegetables are tender.
- Stir in the bouillon, cabbage, remaining seasonings, beef broth, tomato juice and diced tomatoes.
- Bring to a boil, reduce heat to low, cover partially, and simmer for 45 minutes.
- Add noodles and simmer for another 20 minutes.
- Discard bay leaves before serving.
BEEF NOODLE SOUP
This delicious soup was a favorite of mine while attending college. My family has been enjoying it ever since! Very easy and quick to make. It includes stew meat, mixed vegetables and egg noodles in a beef broth base.
Provided by Brenda Loop
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
- Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
Nutrition Facts : Calories 377.2 calories, Carbohydrate 24.8 g, Cholesterol 89.3 mg, Fat 19.4 g, Fiber 1.9 g, Protein 25.5 g, SaturatedFat 7.3 g, Sodium 1039.7 mg, Sugar 4.4 g
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
HEARTY BEEF VEGETABLE SOUP WITH NOODLES
Make and share this Hearty Beef Vegetable Soup with Noodles recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot.
- Add the seasoning and olive oil, heat on high for 30 minutes.
- Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan.
- Turn the heat to medium, heat for 10 minutes.
- Add the egg noodles, turn the heat to low and heat another 20 minutes.
- Taste and adjust seasoning.
- Serve with grated Parmesan cheese.
Nutrition Facts : Calories 739.6, Fat 59.2, SaturatedFat 23.3, Cholesterol 98.8, Sodium 836.4, Carbohydrate 41.4, Fiber 4.4, Sugar 2.3, Protein 13.3
BEEF NOODLE SOUP
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Add the tomatoes, broth, vegetables and seasonings. Bring to a boil; add noodles. Reduce heat to medium-low; cover and cook until noodles are tender, 10-15 minutes.
Nutrition Facts : Calories 144 calories, Fat 5g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 804mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.
ITALIAN NOODLE CASSEROLE
Canned goods make it a snap to assemble this hearty Italian dish from Joann Hosbach, Las Cruces, New Mexico.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Meanwhile, cook noodles according to package directions; drain. In a large bowl, combine the beef, noodles, oil, 1-1/2 cups Colby cheese, tomato sauce, beans, tomatoes, soup and seasonings., Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Sprinkle with Parmesan cheese and remaining Colby cheese. Bake, uncovered, for 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 444 calories, Fat 20g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 1047mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 5g fiber), Protein 27g protein.
ASIAN BEEF NOODLE SOUP
Make and share this Asian Beef Noodle Soup recipe from Food.com.
Provided by mama smurf
Categories Asian
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper -- love the spice).
- In a large saucepan over high heat, bring stock, ginger and garlic to a boil. Add vermicelli; boil for 2 minutes or until softened. Add beef, carrots and cabbage.
- Return to a boil; cook for another 2 minutes. Add bean sprouts and cook for 1 minute or until heated through.
- Ladle into bowls; garnish with cilantro and chopped green onions. Drizzle with sesame oil, if desired.
Nutrition Facts : Calories 163.1, Fat 4.8, SaturatedFat 1.6, Cholesterol 34, Sodium 2350, Carbohydrate 9.2, Fiber 2.7, Sugar 4.6, Protein 21.6
BROTHY BEEF NOODLE SOUP
Make and share this Brothy Beef Noodle Soup recipe from Food.com.
Provided by Dancer
Categories Steak
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
- Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles.
- Bring to a boil, reduce heat to low and simmer for 30 minutes.
Nutrition Facts : Calories 180.1, Fat 4.2, SaturatedFat 1.7, Cholesterol 61.7, Sodium 125.4, Carbohydrate 16.5, Fiber 1.9, Sugar 2.8, Protein 19.3
ASIAN BEEF NOODLE SOUP
Make and share this Asian Beef Noodle Soup recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In soup pan, combine cooked beef, onion, garlic, ginger and water and bring to a boil.
- Stir in bok choy. Simmer over medium heat 3 minutes.
- Break noodles in half and stir into soup. Simmer 3-5 minutes or until noodles are done.
- Stir in seasoning packets, oil and soy sauce.
Nutrition Facts : Calories 278.6, Fat 18.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 588, Carbohydrate 3.9, Fiber 0.6, Sugar 1.4, Protein 22.5
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