Vegetable and Pasta Soup

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 90.8
  • Total Fat: 1.9 g
  • Cholesterol: 10.0 mg
  • Sodium: 346.0 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.9 g

View full nutritional breakdown of Vegetable and Pasta Soup calories by ingredient



Number of Servings: 30

Ingredients

    Carrots, raw, 2 cup, chopped
    Celery, raw, 1 cup, diced
    Onions, raw, 1 cup, chopped
    Mushrooms, fresh, 2 cup, pieces or slices
    Olive Oil, 3 tbsp
    Peas, frozen, 1.5 cup
    Yellow Sweet Corn, Frozen, 2 cup kernels
    LIPTON, RECIPE SECRETS ONION, Mix, Dry, 4 envelopes
    Pasta, dry 2 cups

Directions

Sautee onions, celery, mushrooms and carrots. Add dry soup mix and water. When vegetables are almost done, add remaining ingredients. When pasta is done to desired trxture, the soup is done. Extra water may be needed as pasta cooks.

Number of Servings: 30

Recipe submitted by SparkPeople user PAULA627.