PROGRESSO SOUP 10 FOR 10 RECIPES

Name: Slow-Cooker Italian Meatball Soup
Prep time: 10 min
Total time: 8 h 10 min
Yield: 5
Cuisine: Italian
Ingredients: 1 bag (16 oz) frozen cooked Italian meatballs, thawed; 1 3/4 cups Progresso™ beef flavored broth (from 32-oz carton); 1 cup water; 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained; 1 can (19 oz) Progresso™ cannellini beans, drained; 1/3 cup shredded Parmesan cheese

SLOW-COOKER ITALIAN MEATBALL SOUP RECIPE - PILLSBURY.COM

Slow-Cooker Italian Meatball Soup Recipe - Pillsbury.com image

Come home to this slow-cooked Italian meatball soup made with Progresso® beef flavored broth and Progresso® beans - perfect for dinner.

Provided by Pillsbury Kitchens

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Yield 5

Number Of Ingredients 6

Ingredients

1 bag (16 oz) frozen cooked Italian meatballs, thawed
1 3/4 cups Progresso™ beef flavored broth (from 32-oz carton)
1 cup water
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (19 oz) Progresso™ cannellini beans, drained
1/3 cup shredded Parmesan cheese

Steps:

Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except cheese in cooker.
Cover; cook on Low heat setting 8 to 10 hours.
Garnish individual servings with cheese.

Nutrition Facts : Calories 410 , CarbohydrateContent 38 g, CholesterolContent 100 mg, FatContent 1/2 , FiberContent 6 g, ProteinContent 31 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1540 mg, SugarContent 8 g, TransFatContent 1 g

CHICKEN ORZO SOUP RECIPE - BETTYCROCKER.COM

Chicken Orzo Soup Recipe - BettyCrocker.com image

When you're short on time, our easy-to-make flavorful soup combines boneless chicken breasts with orzo and fresh vegetables for a light and fresh meal in just 30 minutes.

Provided by Deborah Harroun

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1/2 cup sliced carrots
1/2 cup chopped celery
3/4 cup uncooked orzo or rosamarina pasta (4 1/2 oz)
2 cups water
1/4 cup chopped fresh parsley
Salt and pepper to taste

Steps:

In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.
Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender.
Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.

Nutrition Facts : Calories 330 , CarbohydrateContent 33 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 2 g, ProteinContent 32 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 910 mg, SugarContent 4 g, TransFatContent 0 g

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