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Soup Recipes


Roasted Chicken Enchilada

Prep Time= 15 minutes | Cook Time= 2+ hours




Preheat oven to 350 degrees.

Clean chicken and remove giblets. Place whole chicken in a roasting pan. Surround in cut vegetables of choice.

In a separate bowl, combine soup mix, tomato sauce and water. Pour over chicken into roasting pan. Roast at 350 degrees for one and a half to two hours or until chicken is cooked thoroughly and vegetables are soft. Occasionally baste top of chicken with soup gravy. Enjoy!

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French Onion Green Bean Casserole

Prep Time= 10 minutes | Cook Time= 30 minutes






Preheat oven to 350 degrees.

In a 9 x 13 baking dish, combine green beans and French fried crispy onions. In a separate bowl, mix Cugino’s Baked Burgundy French Onion Soup with heavy whipping cream. Pour over green beans. Bake for 30 minutes if canned beans are used, 40 minutes if frozen. Delicious creamy flavor in every bite.

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Over the Top Pot Roast

Prep Time= 15 minutes | Cook Time= 2 1/2+ hours

  • 2 tbsp extra virgin olive oil
  • 1- 3lb boneless chuck roast, trimmed
  • 1/3 pkg Cugino’s Garlic Butter Bud Buster Rubz
  • 1/3 pkg (1/4 cups) Cugino’s Baked Burgundy French Onion Soup
  • 2 cups water
  • 2 cups coarsely chopped onion
  • 3/4 cups dry red wine
  • 4 fresh thyme sprigs (or 1/2 tsp dry thyme)
  • 3 garlic cloves, chopped
  • 2 bay leafs
  • 6 large carrots, peeled and cut into 1-inch pieces
  • 6 Yukon Gold Potatoes, peeled and cut into 2-inch pieces


Preheat oven to 350 degrees.

Heat olive oil in a large Dutch oven over medium-high heat. Coat chuck roast generously with Cugino’s Garlic Butter Bud Buster Rubz mix and add roast to pan. Cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan and saute for 8 minutes or until well browned. Add in 2 cups water and 1/3 pkg of Cugino’s Baked Burgundy French Onion Soup mix, then return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350 degrees for 1 1/2 hours or until the roast is almost tender. Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves if desired, and serve with a fresh loaf of Italian or French bread & butter.

Variation Suggestion: Add fresh sliced mushrooms when sauteing onions.

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Beef  & Mushroom Stroganoff

Prep Time= 5 minutes | Cook Time= 1 1/2 hours

beef stroganoff

  • 1 1/2 lbs round steak, cut into strips
  • 2 Tbsp olive oil
  • 1 pkg Cugino’s Baked Burgundy French Onion Soup Mix
  • 5 cups water
  • 8 oz sour cream
  • 1 pkg egg noodles
  • 8 oz sliced mushrooms (optional)
  • 4 oz frozen peas (optional)

 

In a large skillet, brown meat in olive oil.  Add Cugino’s Baked Burgundy French Onion Soup mix and 5 cups of water and bring to boil.  Reduce heat and simmer for 1 hour. Add mushrooms and peas if desired and cook an additional 15 minutes while adding egg noodles to boiling water to cook separately.  Remove from heat, add 8 oz sour cream and stir. Pour over cooked and drained egg noodles and enjoy!



 

Swedish Meatballs

Prep Time= 15 minutes | Cook Time= 30 minutes

  • 1 Cugino’s Baked Burgundy French Onion Soup
  • 1 lb. ground beef (can use ground sirloin, round, or ground turkey if desired)
  • 2 cloves of garlic (chopped)
  • 1/2 small onion cut in very thin slices.
  • 1 egg
  • 1/4 cup of plain bread crumbs
  • 1 tbsp olive oil
  • 4 cups water
  • 1 tbsp corn starch


In a bowl, mix ground meat with 1 egg, Add bread crumbs and chopped garlic. In a separate sauce pan, combine soup mix, water, onion and corn starch. Bring to boil and lower temperature to simmer approx. 15 minutes. Heat olive oil in a frying pan and add small meatballs formed from the meat mixture. Turn meatballs in pan until all sides are browned. Once meatballs are cooked, drain grease from pan and return to low heat adding the gravy from the saucepan. Cook an additional ten minutes together. Serve over egg noodle pasta or mashed potatoes!

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Cheesy Enchilada Pot Roast:

Prep Time= 15 minutes | Cook Time= 2+ hours




  • 1 Cugino’s Chicken Enchilada Soup
  • 2 lbs. beef chuck, cubed
  • 4 cups stew vegetables (carrots, celery, potatoes, etc.)
  • 2 cups frozen corn
  • 1+ cups water
  • 1- 26 oz can diced tomatoes
  • 1- 16 oz shredded cheddar cheese





In a large Dutch oven, brown meat in 2 Tbsp. of olive oil.  Add in diced tomatoes, water (to desired consistency), and soup mix.  Add stew vegetables and corn, cover and simmer on medium-low, stirring occasionally for 90 minutes or until beef begins to become tender. Continue simmering until beef is tender and vegetables are cooked through.  Garnish with grated cheddar cheese and serve with warm tortillas!

Note: All ingredients can be combined at one time and cooked in a crock-pot as well! Save the shredded cheddar to top for garnish.

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Creamy Clam Chowder:

Prep Time= 5 minutes | Cook Time= 25 minutes

clam chowder







Whisk Cugino’s Perfect Potato Soup mix into 7 cups of milk and 2 cans of minced clams with juice. Cook on medium heat until it comes to a slow boil. Reduce heat to low and simmer uncovered, stirring occasionally for 20 minutes or until potatoes are tender. Garnish with fresh parsley and enjoy!