Italian Paradise Soup Recipes

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



Our BEST 30+ Classic Italian Soup Recipes (+Pastina Soup) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Soup

Time 34m

Number Of Ingredients 6

4 ounces any small pasta (pastina)
2 wedges Parmareggio cheese
3 cups broth (chicken or veggie)
Grated parmesan cheese
Sprig of rosemary
Butter or olive oil

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.

Nutrition Facts : Calories 334 kcal, ServingSize 1 serving

ITALIAN PARADISE SOUP



Italian Paradise Soup image

Paradise soup is so named because who would think tiny meatballs made solely from bread, cheese and eggs could taste, well, so heavenly. From the book Ciao Italia.

Provided by mommymakeit4u

Categories     Clear Soup

Time 8m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 cup sifted dry breadcrumbs (preferably homemade)
3/4 cup grated parmesan cheese or 3/4 cup grana padano
3 large eggs, lightly beaten
1 pinch nutmeg
fine sea salt
fresh ground pepper
2 quarts beef broth or 2 quarts chicken broth

Steps:

  • In a medium bowl, combine the bread crumbs, cheese, eggs, nutmeg, salt and pepper.
  • Form into small marble size meatballs and set aside.
  • Bring broth to a boil in a 3 quart soup pot.
  • Reduce heat to medium-high, add the meatballs, and cook them gently for 3 or 4 minutes.
  • Serve hot and enjoy this easy delicious soup.

Nutrition Facts : Calories 242.9, Fat 11.7, SaturatedFat 4.7, Cholesterol 176.6, Sodium 1633.2, Carbohydrate 15.6, Fiber 0.9, Sugar 1.7, Protein 18.5

CHEESEBURGER PARADISE SOUP



Cheeseburger Paradise Soup image

This soup is from Taste of Home Magazine. It's hearty enough to serve as a main course with your favorite bread or rolls.

Provided by Juenessa

Categories     < 60 Mins

Time 55m

Yield 3 1/2 quarts, 6 serving(s)

Number Of Ingredients 17

6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons chopped seeded jalapeno peppers
3 cups water
2 tablespoons beef bouillon granules
2 teaspoons beef bouillon granules
2 garlic cloves, minced
1/8 teaspoon pepper
2 lbs ground beef
1/2 lb sliced fresh mushrooms
2 tablespoons butter
5 cups milk, divided
6 tablespoons all-purpose flour
1 (16 ounce) package Velveeta cheese, cubed
crumbled cooked bacon

Steps:

  • In a soup kettle, combine the first nine ingredients; bring to a boil.
  • Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
  • Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain.
  • Add to soup.
  • Stir in 4 cups milk; heat through.
  • In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Reduce heat; stir in cheese until melted. Garnish with bacon.
  • Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Nutrition Facts : Calories 928, Fat 50.9, SaturatedFat 26.8, Cholesterol 201.2, Sodium 1374.6, Carbohydrate 64, Fiber 6, Sugar 9.6, Protein 53.6

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