Italian Beefy Noodle Soup Recipes

ITALIAN BEEFY NOODLE SOUP

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.

BEEF NOODLE SOUP

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.

ITALIAN BEEF VEGETABLE SOUP

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.

QUICK ITALIAN BEEF NOODLE SOUP

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.).

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!

BEEF NOODLE SOUP

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Add the tomatoes, broth, vegetables and seasonings. Bring to a boil; add noodles. Reduce heat to medium-low; cover and cook until noodles are tender, 10-15 minutes.

BEEF NOODLE SOUP

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.