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\".
Add all ingredients except the parmesan to a large saucepan and bring to a boil.
Puree with a hand blender.
Put parmesan in the bottom of individual bowls and pour soup on top to ensure it melts.
Enjoy!
I like to cook the orzo separately and then add it to the soup at the end.
Put the rest of the ingredients in a large stock pot and bring to a boil and then simmer for at least an hour.
When serving, put soup in bowls and sprinkle with parmesan cheese if desired, you could also serve it with Italian bread for slopping up the broth.
Place roast in crock pot.
Pour dressing on top and then sprinkle with onion soup mix.
Place lid on crock pot and cook on low for about 10 hours.
Remove meat from au jus and shred or slice.
Place meat back in juices and sprinkle top with Italian seasoning; stir.
Serve on toasted kaiser rolls.
In a large boiler mix cream of chicken soup with 2 cans of water.
Peel and slice carrots into thin slices.
Add to soup. Peel and dice potatoes.
Add to soup.
Add celery and onions and slight pinch of Italian seasoning.
Salt and pepper to taste. Boil on low setting stirring frequently until potatoes and carrots are done.
About 30 minutes.
If soup gets too thick you can add more water, but don't thin it down too much because the thicker it is the better it is.
Goes great with grilled sandwiches.
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
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.
Preheat oven to 350\u00b0.
Line roast pan with aluminum foil. Salt roast and place in pan.
Combine soup, mix and water; stir and pour over roast.
Cover with foil.
Bake for 1 hour per pound for a tender and delicious roast.
5 mins.
Season the soup to taste with salt and
Combine frozen hash browns, onions, chicken broth and just enough water to cover potatoes. Be very careful not to add too much water. Just cover.
Bring to boil; reduce heat and simmer for 30 minutes.
Stir in both cans of soup and the milk, reheat.
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!).
nd pepper. Stirring occasionally, bring soup to a boil. Reduce heat
marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring
Brown and break up Italian sausage. Add onions until tanslucent. Add mushrooms and zucchini. Stir fry around 5 minutes. Add broth and simmer for 15 minutes or until zucchini is tender. Add marinara sauce and warm through. Serve with shredded parmesan cheese blend.
In a soup pot, cook chicken, sausage and onion over high heat 5-6 minutes,or until browned, stirring to break up sausage.
Stir in remaining ingredients and bring to a boil. Reduce heat to medium and cook 15 minutes, stirring occasionally.
Pour diced tomatoes, chicken broth, chicken boullion cubes, water, and onion-mushroom soup mix into large pot and bring to a boil.
Add meatballs, hashbrowns, mixed vegetables, corn and celery and bring to another boil.
Add spices and reduce heat and simmer for 60-90 minutes.
Cut vegetables in small pieces.
In a large pot, add vegetables, soup mix, bouillon cube and cover with water. Season as desired. Boil rapidly for ten minutes.
Lower heat and simmer until vegetables are tender.
Puree the tomatoes in a blender or food processor.
Pour soup and tomatoes into a stockpot and warm over medium heat.
To serve, top with chips and cheese.
I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.
Cut potatoes into bite-size pieces.
Cover with water, (no salt!) and boil till tender.
Cut the kielbasa into bite-sized pieces.
add cheese soup, kielbasa and 1/2 cup (or more) salsa to potatoes.
Add a little more water if needed, and return to a simmer for 10 minutes.
Add instant potatoes to thicken--1/2 cup at a time.
Simmer 5 minutes.
Enjoy!
Cut each onion in half from stem to root, then slice thinly crosswise.
Cook onion and butter covered on high 15 minutes, stirring twice.
Add undiluted beef broth and 1 cup water.
Cook covered on high 10 minutes.
Meanwhile, mix cheese and parsley. Arrange toast on baking dish.
Sprinkle with cheese mixture.
Bake just until cheese melts.
Ladle soup into 4 soup bowls.
Top each with toast slice.