Zesty Italian Soup Food

OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)

Steps:

• Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
• Pour the soup into a bowl.
• Top with olive oil and cheese.
• Serve with rosemary sprig.

CROCK-POT ZESTY ITALIAN SOUP RECIPE

Steps:

• Add all ingredients except the pasta to a 6 quart or larger slow cooker.
• Cover and cook on low 6-8 hours on LOW or 3-4 hours on high.
• Cook pasta according to directions on package on the stove-top and drain.
• Add cooked pasta to soup and serve and enjoy!

ZESTY MEXICAN SOUP

Steps:

• In large saucepan, mix all ingredients except cilantro. Heat to boiling over medium-high heat.
• Reduce heat to low; simmer 10 minutes or until thoroughly heated, stirring occasionally. Stir in cilantro.

ZESTY SLOW COOKER ITALIAN POT ROAST

Steps:

• Place potatoes, carrots, and celery in bottom of slow cooker.
• Season roast with pepper and place on top.
• Mix soup and water.
• Pour over roast and vegetables.
• Cover and cook on low 8-10 hours.
• •For a thicker gravy: Combine 1/4 cup flour and 1/2 cup water until smooth. Remove beef and vegetables and keep warm. Stir into cooking juices. Bring to a boil for 2 minutes or until thickened.

ZESTY ITALIAN HAMBURGER HELPER SOUP

Steps:

• Spray the inside of a Dutch oven or soup kettle, with a no-stick cooking spray.
• In the Dutch oven or kettle, add the ground beef, and season beef with a bit of black pepper. (Do not add salt to this recipe!).
• Brown the ground beef three quarters of the way, over medium heat; stirring to break up the meat.
• Add the onions, and sprinkle onions with a bit of the pepper, then add the garlic.
• Finish browning the beef and cooking the onions and garlic, this will just take a minute or two.
• In the meantime, cook the frozen green beans in a microwave, till they are about three quarters of the way done; drain beans and set them aside. (Note: I sprinkled the green beans with a bit of black pepper, before microwaving them.).
• Add the following ingredients to the kettle of cooked beef, the seasoning packet from the boxed hamburger helper, the beef broth, stewed tomatoes, the Rotel Tomatoes, zucchini, sliced baby carrots, whole kernel corn, the cooked green beans, and the Italian seasoning.
• Bring soup to a boil, then reduce heat to a low simmer, cover, and simmer the soup for 10 minutes.
• Uncover the kettle, stir the soup, and add the package of penne pasta, that's included in the box of hamburger helper.
• Bring soup to a second boil, then reduce the heat to a low simmer, cover, and simmer the soup for 15 minutes.
• Remove soup from heat, stir the soup, and serve.
• Note: I noticed after making this soup and using the 6.4 oz. box of Italian Lasagna Hamburger Helper (with the mini lasagna noodles in the box) verses the Zesty Italian (which adds mini penne pasta to the box), the next day when I reheated the soup, I had to add a bit more liquid, as the soup had thickened, and it had the consistency of a goulash. Since the mini lasagna noodles seem to absorb the liquid, I added more broth (a 1/2 cup) plus I added some V-8 Spicy Hot Vegetable Juice.

ZESTY CHICKEN TORTELLINI SOUP

Steps:

• In a Dutch oven, bring chicken broth and beef broth to a boil; reduce heat. Add chicken and poach, uncovered, for 25-30 minutes or until a thermometer reads 170°. Remove chicken; cool slightly., Add the carrots, celery, onion, soup mix, parsley and seasonings to broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., Cool soup. Meanwhile, chop chicken. Add tortellini and chicken to soup. Transfer to freezer containers; freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan; bring to a boil. Reduce heat; cook, uncovered, for 5-10 minutes or until heated through and tortellini are tender.

ITALIAN SAUSAGE SOUP

Steps:

• In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
• Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
• Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

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.

ZESTY BEAN SOUP

Steps:

• Cook the chorizo and onion in a large pot for 3 minutes stirring occasionally.
• Add chicken broth, the beans, water, tomatoes, oregano, carrot, and potato. Cover and bring to a boil. Then simmer uncovered, stirring occasionally, for 10 minutes or until vegetables are tender.