Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 158.5
Total Fat 1.0 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 434.6 mg
Potassium 240.5 mg
Total Carbohydrate 30.2 g
Dietary Fiber 6.2 g
Sugars 0.1 g
Protein 7.8 g
Vitamin A 72.8 %
Vitamin B-12 2.0 %
Vitamin B-6 7.2 %
Vitamin C 17.2 %
Vitamin D 0.0 %
Vitamin E 1.3 %
Calcium 4.2 %
Copper 5.0 %
Folate 7.1 %
Iron 12.7 %
Magnesium 5.8 %
Manganese 13.0 %
Niacin 12.1 %
Pantothenic Acid 2.6 %
Phosphorus 6.5 %
Riboflavin 6.9 %
Selenium 2.6 %
Thiamin 7.5 %
Zinc 2.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Pasta Veggie Soup

View the full Pasta Veggie Soup Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Pasta Veggie Soup

95 calories of Hodgson Mill Whole Wheat Spirals (Pasta), (1 oz)

45 calories of Mixed Vegetables, frozen, (0.25 package (10 oz))

13 calories of Onions, dehydrated flakes, (0.75 tbsp)

5 calories of Swanson Chicken Broth 99% Fat Free, (0.50 cup)

2 calories of Soy sauce (shoyu), low sodium, (0.25 tbsp)

0 calories of Basil, (0.25 tbsp)

Nutrition & Calorie Comments  

I would use fresh cut up vegetables like summer squash, garlic, onion, red peppers, cauliflower, broc. , instead of frozen veggies. And i would use organic vegetable broth, low sodium
I would sub the chicken broth for veggie broth to keep it vegetarian, and add other flavor enhancers such as garlic, canned tomatoes, fresh herbs and a cup of beans for fiber. Then you've got more of a real meal.
Good! I don't no how to translate grams of sodium into percentage of daily use. I use low sodium broths or make my own adding no salt to water I boil veggies or chicken in.