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Cheesy Pasta-Vegetable Soup

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Cheesy Pasta-Vegetable Soup
  • Prep 25 min
  • Total 25 min
  • Ingredients 6
  • Servings 4
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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.
Updated Jul 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Serve this tasty soup with Pillsbury™ refrigerated crusty French loaf. Pop the loaf in the oven to bake before you start the soup.
  • tip 2
    Substitute 1 bag (12 oz) frozen mixed vegetables for the frozen broccoli, cauliflower and carrots in this soup.

Nutrition Information

470 Calories, 27g Total Fat, 18g Protein, 37g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
250
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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