Pasta Veggie Soup


3.6 of 5 (31)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 158.5
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 434.6 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 6.2 g
  • Protein: 7.8 g

View full nutritional breakdown of Pasta Veggie Soup calories by ingredient
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Introduction

Quick & easy for a busy night. Quick & easy for a busy night.
Number of Servings: 4

Ingredients

    4 oz whole wheat pasta spirals
    2 cups (1 can) 99% fat free chicken broth
    1 tbsp soy sauce (low sodium)
    1 tbsp basil
    1 tbsp dehydrated onion flakes
    10 oz pkg frozen mixed veggies

Directions

Cook spirals in boiling water following package instructions, drain and set aside.
Combined remaining ingredients.
Bring to a soft boil and cook veggies to desired tenderness.
Add drained spirals to the pot with the veggies.
Stir, Serve and Enjoy!


Number of Servings: 4

Recipe submitted by SparkPeople user MRSAMMOTECH.

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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    While draiining pasta,I sauted a small onion chopped to carmalized stage,mixed all as suggested ommiting the dried onion.A little extra effort that makes a big difference....Chef Jim - 6/3/08

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  • O.K.
    1 of 2 people found this review helpful
    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 - 4/25/11

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  • Good
    1 of 1 people found this review helpful
    I used regular pasta, no soy and added diced tomatoes - 6/2/08

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  • I have to say... I read this recipe and thought BORING. I read it to my son and he said to try it (he's 15) so I did and we both really enjoyed it!! Surprise... so it is very easy to make and quick great for a quick week night meal for a busy family. Thanks!! - 6/14/11

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  • For those who are vegetarian in the family, I will substitute vegetable broth for the chicken broth. - 6/13/11

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