Soups & Salads
Six Cheese Italian & Rice Soup
Prep Time: 10 min | Cook Time: 20 min | Servings: 8 | Calories: 290
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Prep Time
10 min
Cook Time
20 min
Servings
8
Calories
290
This soup is perfect for a cold winter day or any time you're in the mood for rustic flavors. Savor the hearty ground beef simmered with a blend of vegetables in seasoned olive oil sauce with fire roasted tomatoes, wild rice topping and a sprinkling of Sargento® Shredded 6 Cheese Italian.
Ingredients
- 1 lb. lean ground beef
- 6 cups reduced sodium beef broth or stock
- 1 (28 oz.) can fire roasted diced tomatoes, undrained
- 1-1/2 cups cooked wild rice
- 1 (7 oz.) pkg. frozen mixed vegetables in seasoned olive oil sauce, thawed
- Salt and freshly ground black pepper (optional)
- 2 cups (8 oz.) Sargento® Shredded 6 Cheese Italian
Directions
- Sauté ground beef in a large saucepan over medium heat until no longer pink; pour off drippings.
- Stir in beef broth, tomatoes, wild rice and vegetables; bring to a boil over high heat. Reduce heat; simmer, uncovered, 15 minutes. Season to taste with salt and pepper if desired.
- Ladle into bowls; top with cheese.
