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
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 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
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
More about "italian beefy noodle soup recipes"
ITALIAN BEEF SOUP WITH PASTA SHELLS
From cookingwithmammac.com
4.7/5 (7)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.
ITALIAN BEEF SOUP (BRODO DI CARNE) • THE …
From theheirloompantry.co
PASTA SOUP {WITH SAUSAGE!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
BEEFY ITALIAN VEGETABLE SOUP RECIPE | EATINGWELL
From eatingwell.com
20 HEARTY BEEF SOUP RECIPES FOR DINNER - INSANELY …
From insanelygoodrecipes.com
HEARTY ITALIAN VEGETABLE BEEF SOUP
From barefeetinthekitchen.com
PASTA E FAGIOLI SOUP {BETTER THAN OLIVE GARDEN’S}
From cookingclassy.com
5/5 (340)Calories 540 per servingCategory Main Course
- Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
- Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
- Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
- Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
QUICK ITALIAN-STYLE BEEF AND VEGETABLE SOUP RECIPE - RACHAEL RAY
From rachaelray.com
ITALIAN NOODLE SOUP RECIPE | HELLOFRESH
From hellofresh.com
ITALIAN WEDDING SOUP WITH ALL THE GOODS - THE FOOD CHARLATAN
From thefoodcharlatan.com
EASY BEEF NOODLE SOUP - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love