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Cheesy Pasta-Vegetable Soup

(1)
  1 reviews
  • 25 min prep time
  • 25 min total time
  • 6 ingredients
  • 4 servings
  • Pinterest
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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.

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.
  • 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.

Expert Tips

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 Information

No nutrition information available for this recipe
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