Italian Risoni Soup Recipes

Steps:

• In a large Dutch oven or stock pot, add a light drizzle of olive oil over medium heat. To this, add bacon, cook halfway through, then add the Italian sausage. Cook until sausage is no longer pink. Then, take out the meats and drain on a paper towel-lined plate.
• To the same pot over medium heat, add extra virgin olive oil and to this, add onions and cook until translucent, about 2 minutes. Then, add garlic and fresh rosemary. Stir and cook for 1 minute.
• Next, add bell peppers, carrots, salt, pepper, and oregano and cook for 8-10 minutes, stirring occasionally.
• Once soft and aromatic, add tomatoes, beans, and pizza sauce. Then, add the broth and stir.
• Bring the broth to a light boil on medium-high heat and add the pasta. Stir and cover.
• Turn the heat down to medium-low. Cook for about 10 minutes, stirring in between.
• Serve warm with some fresh basil and Pecorino Romano cheese.

Steps:

• Heat oil in saucepan over high heat.
• Add fennel, carrot, zucchini,garlic and cook stirring 5 minutes until tender.
• Add consomme bring to boil.
• Add risoni and cook for 10 minutes stirring every so often.
• Add peas and cook for 2 minutes more.
• Remove from heat and stir in herbs and seasoning.

Steps:

• In a large pot over medium high heat, cook ground beef and onions, breaking up larger ground beef pieces, until beef is thoroughly cooked and no longer pink. Drain off fat.
• Stir in tomatoes, beans, and broth; bring to a simmer over medium-high heat. When mixture begins to bubble, add vegetables and rice. Allow to come back to a simmer; reduce heat to medium for a gentle simmer.
• Cook until rice is tender and vegetables are warmed through, about 8 minutes.