Italian Macaroni Soup Food

TOMATO MACARONI SOUP

Steps:

• Heat oil and butter.
• Add onion,carrots, celery and celery leaves and sauté until softened.
• Add tomatoes, Worcestershire sauce, onion soup mix and beef broth.
• Simmer for 45 minutes; add macaroni and cook on Low until pasta is cooked(app 30 minutes.).
• Taste and add salt and pepper.

20 AUTHENTIC ITALIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious soup in 30 minutes or less!

STOVETOP ITALIAN MACARONI

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender., Remove from the heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted.

ITALIAN MACARONI SOUP

Steps:

• In a Dutch oven or soup kettle, saute the ham, onion and garlic in oil until onion is tender. Add the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add beans; simmer, uncovered, for 1 hour. Serve over macaroni; garnish with cheese if desired.

PASTA E FAGIOLI (ITALIAN SOUP) WITH ITALIAN SAUSAGE

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.

ITALIAN SAUSAGE AND PASTA SOUP

Steps:

• Remove casings from sausages and put them in 8-quart stock pot over medium-high heat. Cook them, stirring often and breaking them apart until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but about 1 tablespoon of the fat from pan.
• Add carrots, onion, and garlic; stir often until onion is limp, about 5 minutes.
• Add broth, tomatoes with their juice, beans, and basil. Bring to a boil.
• Add pasta, reduce heat and summer, with cover on, 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. Offer parmesan cheese to sprinkle over top to taste.

ITALIAN VEGETABLE SOUP

Steps:

• Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
• Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

ITALIAN VEGETABLE SOUP

Steps:

• Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
• Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

ITALIAN MACARONI AND BEAN SOUP

Steps:

• In a food processor, add chopped carrots, celery, garlic and onion and process until minced.
• In a large pot, add 2T olive oil, and the minced carrot mixture. Saute 3-5 minutes until softened. Add ground beef and cook though. Add beans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low heat 1-2 hours.
• Cook and strain, and rinse elbow macaroni. Add to pot, adding a bit more water if necessary. I like mine with less broth. Heat through. Serve with grated cheese and a chunk of crusty rustic italian bread.
• --Recipe Note-- I use 2 Knorr Beef bullion. If using a different brand, use 4 for desired strength.

ZESTY ITALIAN SOUP

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Stir in the broth, beans, tomatoes, carrot, jalapeno, Italian seasoning and garlic. , Cover and cook on low for 7-8 hours or until heated through. Just before serving, stir in macaroni.

ITALIAN SAUSAGE, BEAN AND MACARONI SOUP

Steps:

• Heat oil in a large heavy Dutch oven over medium heat.
• Add in the sausage meat and saute breaking up with a spoon for about 5-7 minutes or until browned; drain some fat if desired.
• Add in onions, garlic, carrots, celery, basil, rosemary, red pepper flakes and sage; saute until veggies soften (about 10 minutes).
• Add in broth, tomatoes with juice and beans; bring to a boil, reduce heat and simmer for about 45 minutes (can simmer longer if desired).
• Add in the uncooked pasta and grated Parmesan cheese; mix to combine and simmer until the pasta is firm-tender (about 15-20 minutes).
• Season with salt and pepper.
• Ladle into bowls and top with more grated Parmesan cheese.
• Delicious!

ITALIAN SAUSAGE AND PASTA SOUP

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.