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Results 1 - 10 of 91 for italian vegetable soup
Heat the oil in a ... and add to soup 15 minutes before soup is ... is cooked and the escarole is tender. Serve sprinkled with Parmesan cheese.
Heat a 5 quart Dutch oven over medium-high heat; add 3 tablespoons olive oil until hot. Crumble the 2 lbs sausage into Dutch oven and brown ...
Cook sausage and onion in a 3 quart saucepan over medium heat for 8-10 minutes. Stir occasionally until sausage is no longer pink. Stir in ...
Heat 5-quart Dutch oven over ... Add to the soup along with 1 teaspoon ground ... Serve with shredded Parmesan cheese and garlic bread and enjoy! .
Saute garlic and onion. Add ... let simmer until vegetables are almost ready. Bring to ... Sprinkle grated cheese on each serving. Makes 6 servings.
In large kettle or Dutch ... carrots, tomatoes, bouillon, Italian seasoning and pepper; bring to ... Refrigerate leftovers. Makes about 2 1/2 quarts.
Brown italian sausage in skillet with 1/2 ... pasta and continue to boil for 15 minutes. Tip: For better soup flavor, use HOT italian sausage.
Brown beef in large heavy ... and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or ... Parmesan cheese before serving.
Brown been in large Dutch ... (At this point soup can be frozen for later ... boil. Cover and simmer for 10 minutes. Sprinkle with Parmesan cheese.
Brown 4 to 6 boneless ... tomatoes (undrained) and vegetables in large soup pot. Bring to boil. Add ... Parmesan cheese and a crusty French loaf.
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