Quick Soup
Cook Time
28
mins
Calories
186
Serving Size
8
description
Nice warm base, add meat and veggies
ingredients
1/2 Velveeta cheese (8oz)
14 1/2 ounces chicken broth
1 ounce Good Seasons Italian dressing
1 cup uncooked bite-sized pasta
directions
1Cook and stir meat in 1 tablespoon vegetable oil in large saucepan until cooked through; drain. Add vegetables; cook 3-5 minutes or until crisp-tender, stirring ocassionally.
2Add chicken broth, soup base, 2 cups water and salad dressing mix. Bring to a boil.
3Add pasta; cover. Simmer 10-12 minutes or until pasta is tender. Add Velveeta; cook until melted, stirring occasionally.
4Freeze It: Allow soup to cool then portion into smaller container. Store, covered, in the refrigerator for 3-4 days or in the freezer for 2-3 months. Thaw in the refrigerator as needed.
5Reheat It: Reheat small portions, about 2 servings of frozen soup, in the microwave on HIGH for about 5 minutes, stirring halway through.