Hearty Bolognese Soup
- Heat oil in large saucepan over medium to high heat. Cook ground beef, breaking up with spoon, 6 minutes or until no longer pink; drain off fat. Reduce heat to medium.
- Add onions, carrots, garlic, Italian herb seasoning and pepper, optional; cook, stirring 5 minutes until tender.
- Stir in broth, soup, water, vinegar and pasta. Cook, stirring occasionally, until boiling. Simmer, covered, stirring occasionally over medium to low heat for 6 minutes until pasta is tender.
To freeze this soup, omit pasta from last step. Ladle out into freezer-safe airtight container leaving 1-inch (2.5 cm) headspace. Refrigerate until cold; freeze for up to 1 month. Thaw before reheating to a simmer. Add pasta and simmer 6 minutes until tender.
Recipe Made With
CAMPBELL'S® Condensed 50% Less Salt Tomato
CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
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