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Heat large Dutch oven/large soup pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds.
Once the soup is boiling, add lasagna noodles and cook until tender, 10 to 15 minutes. Remove from heat and stir in Parmesan and mozzarella cheeses until melted. Top with basil.
The chilly winter weather means that soup season is well under way, and these vegetarian, fiber-packed recipes are perfect to cozy up with. Touting at least 6 grams of fiber per serving, these ...
Stir the soup and milk in a small bowl until the mixture is smooth. 2. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce. 3. Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish.
This incredible one-pot soup is packed with chicken, nutty jasmine rice, broccoli and cheese. It is deliciously rich and flavorful and goes from prep to plate in 30 minutes.
Crock-Pot soup recipes are perfect for busy fall days. Try Ree's slow cooker chicken tortilla and broccoli cheese soups, plus chicken noodle and loaded potato.
Add tomato paste to pot and cook, stirring, until incorporated, about 1 minute. Add marinara sauce and stir to combine. Bring to a boil, then stir in 1 teaspoon salt.
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