1 jar (24 oz.) OLIVO by CLASSICO Roasted Garlic Pasta Sauce
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1/4 tsp. black pepper
2 cups cooked long-grain brown rice
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
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Let's Make It
Brown meat with green peppers and onions in large saucepan; drain. Return meat mixture to pan.
Add broth, pasta sauce, Worcestershire sauce and black pepper; mix well. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.
Stir in rice; cook on medium heat 5 min. or until heated through, stirring frequently.
Serve topped with cheese.
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.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* 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.