Chunky Italian Soup Recipes

CHUNKY ITALIAN SOUP

Steps:

• Cook rotini noodles, at dente, and set aside to be added to soup at end of cook time.
• Cook beef and onion in a large Dutch over over medium heat, stirring until meat is no long pink; drain.
• Return meat to pan.
• Stir in tomatoes and the next 8 ingredients and bring to a boil.
• Reduce heat and simmer, stirring occasionally, for 30 minutes.
• Stir in kidney beans and next 3 ingredients.
• Simmer, stirring occasionally, for 15 minutes.
• Stir in pasta.
• Simmer for 5 more minutes.
• Serve up into individual bowls.
• Sprinkle each serving with Parmesan Cheese.

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.

CHUNKY ITALIAN SPAGHETTI SAUCE

Steps:

• Combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. Lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.

CHUNKY TOMATO-BASIL SOUP

Steps:

• In 3-quart saucepan, heat butter over medium-high heat. Add onion and carrots; cook and stir 3 to 4 minutes or until softened. Add flour; cook and stir until moistened. Gradually add half-and-half, cooking and stirring about 2 minutes or until smooth.
• Stir in remaining ingredients. Cover; cook over medium heat about 15 minutes, stirring frequently, just until mixture comes to a boil.
• If desired, top with additional chopped fresh basil leaves.

CHUNKY MINESTRONE SOUP

Steps:

• In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
• Stir in the tomato paste, broth and tomatoes.
• Bring to the boil, then turn down the heat and simmer, covered, for 10 minutes
• Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 minutes
• Season to taste and serve with crusty bread.

CHUNKY TOMATO SOUP

Steps:

• Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
• Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.
• Cover and simmer 1 hour, stirring occasionally.