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. MORE+ LESS-

By Pillsbury Kitchens

Updated July 21, 2016

Ingredients

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

cup uncooked gemelli pasta

bag (12 oz) frozen broccoli, cauliflower and carrots

1/4

teaspoon garlic powder

1/2

cup heavy whipping cream

cups shredded American cheese (8 oz)

Steps

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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.