Best Italian Mushroom Soup With Parmesan Recipes

ITALIAN MUSHROOM SOUP

Italian Mushroom Soup image

Make and share this Italian Mushroom Soup recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

cooking spray
1 lb mushroom (your choice)
2 medium onions, chopped
1 quart chicken stock
6 tablespoons tomato puree
6 tablespoons sweet vermouth
1 tablespoon minced fresh basil
1/4 cup minced chives
parmesan cheese (to garnish)

Steps:

Spray a large saucepan with cooking spray; heat over medium until hot.
Saute onions and mushrooms until tender, about 10 minutes.
Add chicken stock, tomato puree, and vermouth; heat to boiling.
Reduce heat and simmer, covered, 5 minutes.
Stir in basil and chives; sprinkle with Parmesan.

Nutrition Facts : Calories 144.5, Fat 3.4, SaturatedFat 0.8, Cholesterol 7.2, Sodium 357.1, Carbohydrate 20, Fiber 2.5, Sugar 9.2, Protein 10.6

BAKED SPAGHETTI

Baked Spaghetti image

Every time that I make this cheesy baked spaghetti, I get requests for the recipe. It puts a different spin on pasta and is great for any meal. The leftovers, if there are any, also freeze well for a quick dinner later in the week. -Ruth Koberna, Brecksville, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter
1 can (28 ounces) diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained, optional
12 ounces spaghetti, cooked and drained
2 cups shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese

Steps:

In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes. , Place half of the spaghetti in a greased 13x9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers. , In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° until heated through, 30-35 minutes.

Nutrition Facts : Calories 239 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 500mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein.