Quick Italian Soup Food

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.

QUICK ITALIAN RICE SOUP

Steps:

• In a large pot over medium high heat, cook ground beef and onions, breaking up larger ground beef pieces, until beef is thoroughly cooked and no longer pink. Drain off fat.
• Stir in tomatoes, beans, and broth; bring to a simmer over medium-high heat. When mixture begins to bubble, add vegetables and rice. Allow to come back to a simmer; reduce heat to medium for a gentle simmer.
• Cook until rice is tender and vegetables are warmed through, about 8 minutes.

ITALIAN VEGETABLE SOUP RECIPE

Steps:

• Chop the onion and mince the garlic cloves. Chop the basil. Drain and rinse the chickpeas.
• In a large pot, heat the olive oil over medium high heat. Saute the onion until translucent, about 5 minutes. Stir in the garlic and basil for 1 minute. Add the chickpeas, red pepper flakes, broth, both cans of tomatoes and their juices, kosher salt, and several grinds of fresh pepper. Bring to a boil, then reduce to a simmer. Add the green beans, then simmer for 15 minutes.
• Break apart any clumps in the gnocchi, then add them to the pot and cook for 5 minutes until tender. Turn off the heat and stir in the spinach until wilted, about 1 minute.
• To serve, ladle soup into bowl and top with Parmesan and basil leaves if desired. Allow to cool slightly before diving in!

QUICK ITALIAN VEGETABLE SOUP

Steps:

• Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
• Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

SIMPLE ITALIAN VEGETABLE SOUP

Steps:

• In a Dutch oven, saute carrots and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, water, zucchini, basil, salt, oregano, pepper and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the kidney beans, spinach, macaroni and parsley. Cover and cook 15 minutes longer or until macaroni is tender. Garnish with cheese.

ITALIAN MEATBALL SOUP - QUICK

Steps:

• Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling.
• Add meatballs, pasta and frozen veggies.
• Return to boiling, reduce heat.
• Simmer covered, about 10 minutes or till pasta and veggies are tender.
• Ladle soup into bowls and sprinkle with cheese.

QUICK ITALIAN SOUP

Steps:

• In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in hot water, contents of sauce mix pouch (from Hamburger Helper box), tomatoes, corn and cheese; break up tomatoes. Heat to boiling, stirring constantly.
• Reduce heat; cover and simmer 10 minutes, stirring occasionally.
• Stir in contents of uncooked pasta pouch (from Hamburger Helper box) and zucchini. Cover; cook 10 minutes longer. Sprinkle each serving with additional grated Parmesan cheese.

QUICK ITALIAN WEDDING SOUP

Steps:

• In a large saucepan, bring broth and chicken to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until chicken is no longer pink. Remove the chicken and set aside., In a large bowl, combine the egg, bread crumbs, 2 tablespoons cheese and 1 teaspoon Italian seasoning. Crumble beef over mixture and mix well., Shape into 1-in. balls; add to broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until meatballs are no longer pink. Skim fat., Add pasta, pepper and remaining Italian seasoning to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until pasta is tender. Remove chicken from bones; discard bones and shred meat. Add the chicken, spinach and remaining cheese to soup and heat through.

SIMPLE ITALIAN MINESTRONE SOUP

Steps:

• In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high, if you need to, and cook, tossing regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
• Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.
• Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
• Uncover the pot and add the kidney beans. Cook for another 5 to 10 minutes.
• Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer ever so briefly till the pasta is warmed through; do not overcook. (See Cook's Tip #2)
• Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot in dinner bowls with a sprinkle of grated Parmesan (optional.)

QUICK ITALIAN SAUSAGE SOUP

Steps:

• In a 5-quart Dutch oven over medium-high heat, cook sausage slices until lightly browned on the outside and no longer pink inside when slashed.
• Remove from Dutch oven with a slotted spoon, drain on paper towels and set aside.
• Spoon off and discard all but 3 tablespoons drippings.
• Add garlic and onions and cook, stirring occasionally, until onions are soft (about 5 minutes).
• Stir in tomatoes (break up with a spoon) and their liquid; then add sausage slices, broth, wine, and basil.
• Bring to a full rolling boil; cover reduce heat, and simmer for 20 minutes.
• Stir in parsley, green pepper, zucchini, and noodles.
• Cover and simmer, stirring occasionally, until noodles are al dente (about 25 minutes).
• Skim off and discard fat.
• Pass cheese at the table to spoon over individual servings.