Chunky Italian Soup Recipes

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.

Steps:

• Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
• Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

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.

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.

Steps:

• In Dutch oven, brown sausage, green pepper, and onion. Drain.
• Stir in remaining ingredients except macaroni and cheese. Cover. Simmer 15 minutes.
• Stir in macaroni. Cover and simmer 10 to 12 minutes, until macaroni is tender.
• Top individual servings with cheese.

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.