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Cheesy Pasta-Vegetable Soup

Cheesy Pasta-Vegetable Soup

Prep 25 min
Total 25 min
Ingredients 6
Servings 4

Garlic powder adds subtle flavor to this cheesy, veggie-packed soup. No extra dirty dishes involved—just one pot and 25 minutes are all you need.

By Pillsbury Kitchens

Updated July 21, 2016

Ingredients

3

cups Progresso™ chicken broth (from 32-oz carton)
1

cup uncooked gemelli pasta
1

bag (12 oz) frozen broccoli, cauliflower and carrots
1/4

teaspoon garlic powder
1/2

cup heavy whipping cream
2

cups shredded American cheese (8 oz)

Steps

1

In 3-quart saucepan, heat broth to boiling over high heat. Stir in pasta; cook 8 to 10 minutes, stirring occasionally, until pasta is al dente.
2

Reduce heat to medium. Stir in frozen vegetables and garlic powder; cover and cook 5 to 6 minutes, stirring occasionally, until crisp-tender. Stir in whipping cream and cheese; cook 2 to 3 minutes, stirring frequently, until cheese is melted and heated through.

Serve this tasty soup with Pillsbury™ refrigerated crusty French loaf. Pop the loaf in the oven to bake before you start the soup.
Substitute 1 bag (12 oz) frozen mixed vegetables for the frozen broccoli, cauliflower and carrots in this soup.

Nutrition Facts

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 250

% Daily Value

Total Fat: 27g; 42%
Saturated Fat 16g 81% Trans Fat 1g
Cholesterol: 90mg; 30%
Sodium: 1600mg; 67%
Potassium: 150mg; 4%
Total Carbohydrate: 37g; 12%
Dietary Fiber 3g 14% Sugars 3g
Protein: 18g

% Daily Value*:

Vitamin A: 35%; 35%
Vitamin C: 15%; 15%
Calcium: 60%; 60%
Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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