Nonna Rosas Leftover Meat Sauce Soup With Orzo Pasta Recipes

NONNA'S SWEET PASTA SAUCE FOR TWO

Steps:

• Heat olive oil in a small pot over medium heat. Add onion and garlic; cook and stir until onion is soft, about 5 minutes. Stir in water, tomato paste, sugar, bacon, salt, basil, and red pepper flakes. Simmer until flavors combine, about 30 minutes.

NONNA ROSA'S LEFTOVER MEAT SAUCE SOUP WITH ORZO PASTA

Steps:

• Bring chicken broth (or water with chicken bouillon) and leftover meat sauce to a boil in a large pot, over high heat. Add orzo pasta and stir frequently so it doesn't stick at the bottom.
• When the soup comes to a boil, reduce heat to medium and simmer till the orzo is cooked, about 12-13 minutes or according to package instructions.
• Remove pot from heat, stir in butter and cheese, and serve immediately. Top with extra cheese, if desired.
• MAKES 6-8 SERVINGS.

MINESTRONE SOUP FROM LEFTOVER SAUCE RECIPE BY TASTY

Steps:

• In a heavy bottom pot, combine the olive oil, onion, celery, and carrots over medium heat. Cook until the carrots soften and the onions become slightly translucent.
• Add the garlic and salt, and cook for an additional 2 minutes.
• Add the green beans, sauce, and water, and bring to a boil.
• Add the beans and macaroni and cook for about 9-10 minutes until the macaroni is al dente.
• Serve warm with Parmesan and basil.
• Enjoy!

GARLIC CHICKEN WITH ORZO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add orzo pasta, cook for 8 to 10 minutes until al dente, drain.
• Heat olive oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown, being careful not to burn the garlic.
• Stir in chicken, season with salt, and cook 2 to 5 minutes, or until lightly brown.
• Reduce heat to medium, and mix in the parsley and cooked orzo.
• Add spinach to the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach wilts.
• Remove from heat.
• Serve topped with Parmesan cheese.

MUSHROOMS STUFFED WITH ORZO

Steps:

• Remove stems from mushrooms and chop coarsely. Reserve caps.
• Spray medium skillet with cooking spray; heat over medium heat until hot.
• Saute mushroom stems 2-3 minutes. Add shallots, garlic and herbs.
• Saute until shallots are tender, about 3 minutes.
• Stir in orzo and cheese; cook until orzo is warm; 1-2 minutes.
• Heat oven to 350. Spoon orzo into mushroom caps and place in a baking pan.
• Bake, covered for 15 minutes or until mushrooms are tender.
• Remove foil and bake 5 more minutes.

LEFTOVER SOUP

Steps:

• toss everything in a crockpt.
• boil on low for 7 hours.
• serve with cottage cheese.