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10 servings, 1 cup (250 mL) each
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Give this soup a little extra "zing" by adding 1/2 tsp. hot pepper sauce or 1 tsp. balsamic vinegar to the cooked meat mixture along with the broth, pasta sauce, Worcestershire sauce and black pepper.
This satisfying soup can be made ahead of time. Prepare recipe as directed but do not top with cheese. Cool completely. Ladle each serving into separate freezer-weight containers. Freeze up to 1 month. Thaw overnight in refrigerator. Reheat, then top with cheese just before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.