Our guess, though, is that there won’t be anything left in the pot at the end of the meal. Keeping the pasta in the leftover soup will cause it to soak up a lot of the broth and make for a mushy next-day meal. However, she does recommend cooking the pasta separately from the soup if you know you’ll have leftovers or plan to freeze it. You can even freeze it in Ziploc freezer bags, according to Holly. Like many soups, this recipe tastes great the next day for leftovers. Holly’s directions make it easy to multitask to get dinner on the table quickly for a hungry crew. The actual recipe is only four steps long and that includes cooking the ground beef, if necessary. Stir in the tomatoes, tomato soup, beef broth, bay leaves, thyme, frozen vegetables and pepper. Holly recommends putting in any fresh vegetables before the pasta to make sure they cook through before serving. Cost To Make Estimated cost 16.41 or 2.05 a serve Why You'll Love This Recipe: This soup is packed with vegetables making it a filling meal. It's even better when made ahead for better flavor. Loaded with veggies and pasta, this simple one-pot dish is made from scratch.
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