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Cheesy Pasta-Vegetable Soup

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Cheesy Pasta-Vegetable Soup
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4
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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.

Ingredients

3
cups Progresso™ chicken broth (from 32-oz carton)
1
cup uncooked gemelli pasta
1
bag (12 oz) frozen broccoli, cauliflower and carrots
1/4
teaspoon garlic powder
1/2
cup heavy whipping cream
2
cups shredded American cheese (8 oz)

Directions

  • 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.
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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
250
)
Daily Value
Total Fat
27g
42%
(
Saturated Fat
16g
81%
,
Trans Fat
1g
)
Cholesterol
90mg
30%
Sodium
1600mg
67%
Potassium
150mg
4%
Total Carbohydrate
37g
12%
(
Dietary Fiber
3g
14%
,
Sugars
3g
)
Protein
18g
Daily Value*:
Vitamin A
35%
35%
Vitamin C
15%
15%
Calcium
60%
60%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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