BEST PROGRESSO SOUP RECIPES

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FRENCH ONION SOUP – INSTANT POT RECIPES



French Onion Soup – Instant Pot Recipes image

Provided by Instant Pot Recipe Collection Cookbook

Prep Time 15 minutes

Cook Time 28 minutes

Yield 8 servings

Number Of Ingredients 9

1/4 cup butter ((1/2 stick) )
4 medium yellow onions ((about 3 pounds), sliced)
1 tbsp sugar
3/4 tsp salt
1/4 tsp black pepper
1/4 cup dry white wine or sherry
8 cups beef broth
8-16 slices French bread
1 cup shredded Gruyère or Swiss cheese

Steps:

  • Press Sauté; melt butter in Instant Pot®. Add onions; cook 15 minutes, stirring occasionally. Add sugar, salt and pepper; cook and stir 5 to 7 minutes or until onions are golden brown. Add wine; cook and stir 1 minute or until evaporated. Stir in broth; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 5 minutes.
  • When cooking is complete, press Cancel and use quick release. Preheat broiler.
  • Ladle soup into individual ovenproof bowls; top with 1 or 2 slices bread and about 2 tablespoons cheese. Place bowls on large baking sheet. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and browned.

ONE-POT CREAMY TUSCAN RAVIOLI SOUP RECIPE - PILLSBURY.COM



One-Pot Creamy Tuscan Ravioli Soup Recipe - Pillsbury.com image

Creamy Tuscan chicken and frozen ravioli team up to make this incredibly cozy One-Pot Tuscan Ravioli Soup that’s loaded with flavor, but super easy to make—we’re talking throw-a-handful-of-ingredients-in-just-one-pot easy. Best of all, this one-pot Tuscan soup requires minimal cleanup, so you can get back to family time.

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 35 minutes

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 cup chopped red bell pepper (about 1 medium)
1/2 cup chopped onion
1 carton (32 oz) Progresso™ chicken broth
1 jar (15 oz) Alfredo pasta sauce with roasted garlic
2 cups chopped cooked chicken
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1 package (9 oz) refrigerated four cheese-filled ravioli
1 package (5 oz) baby spinach leaves
Grated Parmesan cheese, if desired

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring frequently, until softened.
  • Stir in broth, pasta sauce, chicken, Italian seasoning and pepper. Heat to boiling; stir in ravioli. Reduce heat; simmer 7 to 9 minutes, stirring occasionally, until ravioli is tender.
  • Stir in spinach; cook 1 to 2 minutes or until spinach is wilted. Ladle soup into bowls; sprinkle with Parmesan cheese before serving.

Nutrition Facts : Calories 510 , CarbohydrateContent 29 g, CholesterolContent 125 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 24 g, SaturatedFatContent 18 g, ServingSize 1 Serving, SodiumContent 1210 mg, SugarContent 3 g, TransFatContent 1 g

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FRENCH ONION SOUP – INSTANT POT RECIPES
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