Mix 1/2 cup Italian soup, beef, soup mix, bread crumbs and egg thoroughly. In medium baking pan, shape firmly into 8 x 4-inch loaf. Bake at 350\u00b0 for 1 1/4 hours or until meat loaf is no longer pink (160\u00b0). Mix 2 tablespoons of drippings, remaining soup and water. Heat through. Serve with meat loaf.
n. To re-volumize the soup add the same amount of
5 mins.
Season the soup to taste with salt and
In a dutch oven , fry your sausage until no longer pink.
Add Italian tomatoes, tomato sauce, beef broth, mushrooms, pepper, onion, and garlic.
Simmer, on low ,for approx 2 hours.
Add cheese tortellini and chopped dill pickle.
Simmer, on low, an additional hour and a half or longer. (the longer the better!).
day.).
2. FINISH SOUP Remove bones from slow cooker
Brown meats.
Add tomatoes, onion soup mix and Italian seasonings.
Cover and simmer 1 hour until beef is tender.
Add consomme, Burgundy, mushrooms, beans and cooked macaroni and cook for 20 minutes more.
side to be added to soup at end of cook time
Saute bell pepper and onion.
Add hamburger.
In separate pot, simmer tomato sauce, crushed tomatoes, Italian soup and Italian seasoning and water.
Let simmer.
Add hamburger, pepper and onion and simmer.
Cook spaghetti.
Heat oven to 400\u00b0.
Place one layer cooked spaghetti in bottom of casserole dish.
Add sauce and then layer with cheese.
Repeat steps until all is used.
Cook in oven for about 20 minutes.
iquid, mushrooms, fennel seed, basil, Italian seasoning, seasoned salt, and pepper
Brown ground beef with onion.
Drain.
Add all the other ingredients and one can(soup) of water.
Simmer for about one hour.
In large saucepan, cook sausage and separate meat.
Add vegetables, garlic and oregano.
Add remaining ingredients, except tortellini; bring to a boil.
Reduce heat; simmer until done. Stir occasionally.
Cook tortellini; add to soup when ready to serve.
Makes 8 cups.
Fill large soup pot with about 3 quarts water.
Add paste, bouillon, spinach and spices.
Simmer at least one hour.
Add the lortellini one half hour before serving.
Sprinkle with Parmesan cheese.
This is hearty enough for a meal.
Serve warm with Italian bread.
Cook beef and onion; drain. Stir in tomatoes and next 7 ingredients. Bring to boil. Reduce heat; simmer, stirring occasionally, about 30 minutes. Add next 3 ingredients and simmer 15 minutes. Stir in pasta. Pour into soup bowls and sprinkle with Parmesan cheese for each serving.
Combine all ingredients in a large bowl.
Mix and measure out 2-cup portions and store each portion in airtight containers. Makes 20 portions.
In stew pot, brown ground beef with onion and bell pepper.
Add all other ingredients and heat through.
Season with salt and pepper as desired.
Serve with toasted garlic bread.
Find the Del Monte Fresh Cut Zucchini with Italian Style Tomato Sauce in the canned vegetable section. Look closely for it alphabetically in the \"Z's\".
Brown the meat with onion and Italian seasoning.
Drain.
Boil the noodles until tender, with the potato and celery.
Pour this in with the meat in a large pan and add all other ingredients. You may need to add more Italian seasoning.
Simmer 45 minutes to 1 hour.
In a large pot bring chicken broth to a boil on high heat.
Stir in Orzo; cook approximately 10 minutes until tender but slightly firm.
Stir in Spinach, salt and pepper to taste.
Cook approx 5 minutes.
Add in beaten egg to soup stirring constantly.
Immediatly serve in a large bowl or individual bowls, sprinkle with cheese before serving.
aise the heat until the soup begins to bubble. Add the
Brown venison and drain.
Add venison to large pot; pour in V-8 juice and all veggies.
Simmer for 30 to 45 minutes.
Add salt, pepper, Italian seasoning and onion as veggies are added. Serve with Italian sweet bread.
ave extra for my\"Hot Italian Soup\"-- recipe to follow.