Quick Italian Rice Soup Recipes

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QUICK ITALIAN RICE SOUP



Quick Italian Rice Soup image

A quick and simple soup full of veggies and protein to fill anyone's appetite!

Provided by Arizona Desert Flower

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 30m

Yield 8

Number Of Ingredients 8

1 pound ground beef
½ cup chopped onion
1 (14.5 ounce) can no salt-added diced tomatoes with Italian herbs
1 (15 ounce) can low-sodium Great Northern beans
2 (32 ounce) cartons reduced-sodium beef broth
1 (12 ounce) package frozen mixed vegetables
1 teaspoon dried oregano
1 (5.5 ounce) package Knorr® Rice Sides™ - Beef

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.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 29.6 g, Cholesterol 35.5 mg, Fat 8.9 g, Fiber 4.6 g, Protein 19.8 g, SaturatedFat 3.2 g, Sodium 389.2 mg, Sugar 2.5 g

QUICK ITALIAN CHICKEN AND RICE



Quick Italian Chicken and Rice image

This six-ingredient skillet goes from stovetop to tabletop in 20 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 3

Number Of Ingredients 6

2 teaspoons vegetable oil
1 package (12 to 14 oz) chicken breast tenders (not breaded)
1/2 teaspoon Italian seasoning
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
3/4 cup water
1 1/2 cups uncooked instant white rice

Steps:

  • In 10-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken tenders on all sides with Italian seasoning; add to skillet. Cook 5 to 6 minutes, stirring constantly, until chicken is browned and no longer pink in center.
  • Stir in tomatoes and water. Heat to boiling. Stir in rice. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed.

Nutrition Facts : Calories 410, Carbohydrate 57 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 7 g, TransFat 0 g

ITALIAN CHICKEN RICE SOUP



Italian Chicken Rice Soup image

"I created this soup so my family and I could enjoy a satisfying sit-down meal on busy nights," writes Wendy Sorensen from Logan, Utah. "It's ready in no time but tastes like it simmered all day. Try adding fresh zucchini or using leftover turkey instead of chicken."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 7

1 can (49-1/2 ounces) chicken broth
1 jar (26 ounces) meatless spaghetti sauce
1-1/2 cups cubed cooked chicken
2 tablespoons minced fresh parsley
1/2 to 1 teaspoon dried thyme
3 cups cooked rice
1 teaspoon sugar

Steps:

  • In a Dutch oven, combine the broth, spaghetti sauce, chicken, parsley and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in rice and sugar. Simmer, uncovered, for 10 minutes or until heated through.

Nutrition Facts : Calories 143 calories, Fat 2g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 898mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 10g protein.

QUICK ITALIAN SOUP



Quick Italian Soup image

Warm their tummies with "soup-er" easy Quick Italian Soup. It's made quickly with Hamburger Helper® dinner mix, ground beef and veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 box Hamburger Helper™ lasagna
5 cups hot water
1 can (14.5 oz) whole tomatoes, undrained
1 cup frozen corn
2 tablespoons grated Parmesan cheese
1 small zucchini, chopped (1 cup)
Additional grated Parmesan cheese, if desired

Steps:

  • In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in hot water, contents of sauce mix pouch (from Hamburger Helper box), tomatoes, corn and cheese; break up tomatoes. Heat to boiling, stirring constantly.
  • Reduce heat; cover and simmer 10 minutes, stirring occasionally.
  • Stir in contents of uncooked pasta pouch (from Hamburger Helper box) and zucchini. Cover; cook 10 minutes longer. Sprinkle each serving with additional grated Parmesan cheese.

Nutrition Facts : Calories 290, Carbohydrate 32 g, Cholesterol 50 mg, Fat 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 7 g, TransFat 0 g

QUICK ITALIAN VEGETABLE SOUP



Quick Italian Vegetable Soup image

A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan cheese on top is optional.

Provided by Peach822

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 (16 ounce) can diced plum tomatoes
2 teaspoons Italian seasoning
2 cubes beef bouillon
6 cups water
2 zucchinis, quartered and sliced
2 cups sliced cabbage
1 teaspoon garlic salt
salt and ground black pepper to taste
½ cup freshly grated Parmesan cheese

Steps:

  • Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
  • Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

Nutrition Facts : Calories 93 calories, Carbohydrate 10 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 1210.2 mg, Sugar 5.1 g

TOMATO & RICE SOUP



Tomato & rice soup image

This low-fat soup is great for using up rice and pesto - it makes a substantial and hearty main course

Provided by Ren Behan

Categories     Main course, Soup

Time 45m

Number Of Ingredients 11

2 tsp olive oil
1 onion , finely chopped
1 carrot , finely chopped
1 celery stick, finely chopped
1 tbsp golden caster sugar
2 tbsp vinegar (white, red or balsamic)
1 tbsp tomato purée
400g can chopped tomato or passata
1l vegetable stock made with 2 cubes
140g rice (long-grain, basmati, wild, brown or a mixture)
¼ small pack parsley , leaves only, chopped, and a few drops of pesto, to serve (optional)

Steps:

  • Heat the oil in a large saucepan and add the onion, carrot and celery, then cook gently until softened. Add the sugar and vinegar, cook for 1 min, then stir through the tomato purée. Add the chopped tomatoes or passata, the vegetable stock, and any brown rice, if using, then cover and simmer for 10 mins. If you are using wild rice, add this and simmer for 10 mins more. Finally, add any white rice you're using, and simmer for a final 10 mins until the rice is tender.
  • Just before serving, sprinkle over some chopped parsley and season to taste. Divide into bowls and add a swirl of pesto to each, if you like.

Nutrition Facts : Calories 213 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1.6 milligram of sodium

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