Best 8 Supper Soup Recipes

EGGPLANT SUPPER SOUP

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
• Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.

ITALIAN WEDDING SOUP SUPPER

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm., In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, soup, spinach, broth, thyme, salt, pepper and reserved chicken; cover and cook until heated through, 4-6 minutes., Drain pasta; stir into skillet. Sprinkle with cheese.

ITALIAN SAUSAGE SOUP SUPPER AND PASTA MORPH

Steps:

• Remove the sausage from the casing. Place in a large soup pot or Dutch oven. Turn heat to medium, cook, stirring constantly until browned, about 5 to 7 minutes. Drain on paper towels to remove excess fat. Add onions, fennel, garlic and fennel seeds, toss to combine. Cover and cook, stirring every few minutes until fennel and onions begin to soften, about 12 to 15 minutes. At this point remove 1/2 of the mixture and reserve it for the Pasta Morph.
• Add chicken broth and tomatoes to the remaining sausage/fennel mixture. Break tomatoes apart with spoon. Bring to a boil, add pasta. Bring back to boil again, reduce to a strong simmer. Cook 8 minutes or until pasta is almost done. Add cannelinni beans and parsley. Cook until flavors have come together and pasta is cooked through. Taste and adjust seasoning with salt and pepper.
• Toss the pasta and reserved sausage mixture in a large bowl. Add heated pasta water, a little at a time, until a sauce consistency is achieved. Season with salt and pepper, to taste. Top with bread crumbs and cheese.

CHICKEN AND VEGETABLE SUPPER SOUP

Steps:

• In a 5 qt kettle over high heat, bring broth to boil.
• Add rice, cover, and reduce heat.
• Simmer for 10 minutes.
• Add carrots, celery, and zucchini, cover and simmer until veges are crisp-tender(about 10 more minutes).
• In a small pan, over medium heat, melt butter.
• Blend in flour with butter and cook, stirring until bubbly.
• Gradually stir in half-and-half.
• or milk. Stir in 1 C of broth from soup mixture. Continue cooking and stirring until sauce boils and thickens. Add to soup mixture.
• Add chicken and green onions. Season to taste.
• Cook until just heated through.
• Sprinkle with parsley.

EGGPLANT (AUBERGINE) SUPPER SOUP

Steps:

• Brown beef and onion.
• Add rest of ingredients EXCEPT macaroni and parsley flakes.
• Simmer 30 minutes covered.
• Add last 2 ingredients and simmer for 15 more minutes.

ITALIAN WEDDING SOUP SUPPER

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
• In the same skillet, saute the onion, carrot and celery in remaining oil until tender.
• Add the meatballs, cream of chicken soup, spinach, chicken broth, thyme, salt, pepper and reserved chicken.
• Cover and cook for 4 to 6 minutes or until heated through.
• Drain pasta; stir into skillet.
• Sprinkle with cheese.

EGGPLANT SUPPER SOUP

Steps:

• Heat oil and butter in a Dutch oven.
• Add onion and sauté until limp (about 3 minutes).
• Add the meat and stir over the heat until it loses its pinkness.
• Add eggplant, garlic, carrots, celery, tomatoes (break up with fork), beef broth, salt, sugar, pepper, and nutmeg.
• Cover and simmer for about 30 minutes.
• Add macaroni and parsley and simmer for about 10 minutes more,or until macaroni is tender.
• Serve in soup bowls. Pass cheese to sprinkle over.

CHICKEN VEGETABLE SUPPER SOUP

Steps:

• In a 5 qt. pot heat chicken broth to boiling. Add rice, cover, reduce heat and simmer for 10 minutes. Add carrots, celery, and zucchini. Simmer covered until vegetables are tender (about 10 minutes). To make a white sauce, melt the butter in a medium saucepan, and blend in the flour. Cook until bubbly (stir constantly). Remove pan from heat and slowly blend in the cream. Add approximately 1 cup of broth from the soup pot. Return the saucepan to the heat and stir until the mixture comes to a boil and thickens. Slowly add the mixture to the soup pot while stirring constantly. Add the chicken pieces, and green onions. Add salt and pepper to taste. Heat until chicken is warmed through. Sprinkle with parsley before serving.