Italian Beefy Noodle Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4-6 servings
This flavorful Italian beefy noodle soup is a hearty rich soup perfect for all the Italian food lovers in your homes!
1 Tablespoon Olive Oil
2 tsp minced garlic
1/2 cup diced onion
1 pound ground beef
2 cups sliced, fresh mushrooms
2 (14.5 oz) cans of petite diced tomatoes
1 (6 - 8 oz) can tomato sauce
2 cups water
1 tsp crushed rosemary
1 tsp dried oregano
1 tsp dried basil
1 1/2 tsp salt (may want to add more to personal taste)
1 tsp coarse black pepper
1 tsp paprika
1/2 tsp garlic powder
1 Tablespoon dried parsley
1/2 cup Merlot or Red cooking wine
3/4 cup Kraft grated Parmesan Cheese
3 Tablespoons heavy whipping cream
3 Tablespoons fresh chopped basil
4 cups cooked al dente rotini pasta
1 cup grated mozzarella cheese (for garnish)
Sprinkle Parmesan Cheese (for garnish)
Fresh Basil (for garnish)
In a large pot add Olive Oil. Sauté onion and garlic. Add in one pound ground beef. Brown till crumbly and drain.
Add in one can of beef broth.
Add in two cups of mushrooms.
Add in petite diced tomatoes, one small can of tomato sauce, 2 cups of water, and all of the following spices: Crushed rosemary, dried oregano, basil, salt, coarse black pepper, paprika, garlic powder, dried parsley. Stir until well blended.
Add in 1/2 cup of Merlot or red cooking wine. (I never buy cooking wine. I’d substitute beef broth if I didn’t want the wine.)
Allow to simmer for 30 minutes over low heat.
While soup base is simmering cook rotini pasta, per box instruction, al dente. Drain and set aside.
Add in 3/4 cup grated Kraft Parmesan cheese to soup base, heavy whipping cream, and fresh basil. Allow to simmer another 15 minutes.
Add in cooked pasta.
Ladle into large bowls and garnish with grated mozzarella cheese, basil, and sprinkle with grated Parmesan cheese.
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Posted by: "Jodi Thompson" <email@example.com>
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