Pasta Soup Mix Recipes

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HEARTY PASTA SOUP MIX

Warm up loved ones on frosty winter nights with a gift of this hearty, stick-to-the-ribs soup mix. Packed in pretty glass jars, it looks just as good as it tastes! Be sure to include preparation instructions and a list of additional ingredients needed with your gift card. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 12



Hearty Pasta Soup Mix image

Steps:

  • In a half-pint glass container, layer the first 7 ingredients in the order listed; seal tightly. Place the pasta in a 1-pint resealable jar; seal. Yield: 1 batch (3 cups). , To prepare soup: Place water in a Dutch oven; stir in soup mix. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add chicken, tomatoes and pasta. Cover and simmer until pasta, peas and lentils are tender, 15-20 minutes longer.

Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 613mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 5g fiber), Protein 15g protein.

1/2 cup dried split peas
2 tablespoons chicken bouillon granules
1/2 cup dried lentils
2 tablespoons dried minced onion
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 envelope savory herb with garlic soup mix or vegetable soup mix
2 cups uncooked tricolor spiral pasta
ADDITIONAL INGREDIENTS:
10 cups water
3 cups cubed cooked chicken
1 can (28 ounces) diced tomatoes, undrained

HEARTY PASTA SOUP

Do something different with a pack of tortellini. This filling soup is full of fibre and veg, plus it's low in fat. The perfect lunch or supper

Provided by Good Food team

Categories     Lunch, Main course, Snack, Soup, Supper

Time 30m

Number Of Ingredients 9



Hearty pasta soup image

Steps:

  • Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
  • Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

Nutrition Facts : Calories 286 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.88 milligram of sodium

1 tbsp olive oil
2 carrots, chopped
1 large onion, finely chopped
1l vegetable stock
400g can chopped tomato
200g frozen mixed peas and beans
250g pack fresh filled tortellini (we used spinach and ricotta)
handful of basil leaves (optional)
grated parmesan (or vegetarian alternative), to serve

CHICKEN AND PASTA SOUP

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings (about 9 cups)

Number Of Ingredients 11



Chicken and Pasta Soup image

Steps:

  • Bring a large pot of cold water to a boil over high heat and salt it generously. Add the pasta and boil, stirring occasionally, until al dente, about 8 minutes. Drain.
  • Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes. Add the chicken, bay leaf, thyme, and broth to the vegetables, cover, and simmer for 10 minutes.
  • Add the pasta to the soup just before serving. Ladle into warm bowls and serve. Soup can be made in advance and frozen, just omit the pasta and add when serving.

1 cup orzo or favorite shaped little pasta
1 tablespoon extra-virgin olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 medium carrot, shredded
1 rib celery, peeled and minced
1/2 teaspoon kosher salt
3 cups cooked chicken
1 bay leaf
1 sprig fresh thyme
5 cups chicken broth, low-sodium canned or homemade

GRATED PASTA CHICKEN SOUP

Cozy up to a bowl of this easy chicken soup filled with fresh homemade egg noodles. The key is to make a quick 5-ingredient pasta dough and then simply grate it directly into store-bought chicken broth using a box grater. Rounded out with some veg and shredded rotisserie chicken, it's a perfect freezer-friendly make-ahead weeknight dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 13



Grated Pasta Chicken Soup image

Steps:

  • Whisk the whole egg, egg yolk, 1 tablespoon of the olive oil and 1 tablespoon water in a small liquid measuring cup until smooth. Combine the flour and 1/2 teaspoon salt in a food processor, 2 to 3 pulses. With the food processor running, drizzle in the egg mixture and process until the dough forms into small pebbles that resemble couscous and doesn't stick to your fingers when pinched, 2 to 3 minutes. If the dough is too dry, add water, 1 tablespoon at a time, until it comes together. If the dough is too wet, add flour, 1 tablespoon at a time.
  • Turn the dough onto a lightly floured surface and knead until a smooth ball forms, 4 to 5 times. Place in a bowl and refrigerate until chilled, about 30 minutes (see Cook's Note).
  • Heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Add the celery and onions and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the carrots and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the thyme, garlic, 2 teaspoons salt and a few grinds of pepper. Cook until the garlic softens, about 1 minute, then stir in the chicken stock and bay leaves. Bring to a boil, stirring occasionally, 7 to 8 minutes.
  • Reduce the heat to low to maintain a simmer. Grate one-third of the dough on the large holes of a box grater directly into the hot broth, tapping the grater on the edge of pot to release the noodles as needed. Stir to prevent the noodles from sticking together and dry the steam on the grater between batches as needed. Repeat with the remaining dough. Simmer until the noodles start to float, about 5 minutes. Add the chicken and continue to cook, stirring occasionally, until the chicken is warmed through, 2 to 3 minutes. Serve the soup garnished with the parsley if using.

1 large egg plus 1 large egg yolk
2 tablespoons extra-virgin olive oil
1 cup all-purpose flour, plus more for dusting
Kosher salt and freshly ground black pepper
2 celery stalks (about 5 ounces), cut into 1/4-inch pieces
1 medium onion (about 5 ounces), diced
3 medium carrots (about 6 ounces), grated (about 1 1/2 cups)
1 teaspoon fresh thyme leaves
1 clove garlic, grated
6 cups store-bought low-sodium chicken stock or broth
2 bay leaves
2 cups cooked shredded chicken
Torn parsley leaves, for garnish, optional

MIX AND MATCH PASTA AND BEAN SOUP

From a 1985 Campbell's Cookbook. This recipe lets you pick which meat, type of Campbell's soup, herb and pasta you want to use so there are a ton of different possibilties! My favorite combo is ham, vegetable soup, basil and ditalini.

Provided by hungrykitten

Categories     Low Cholesterol

Time 42m

Yield 4 serving(s)

Number Of Ingredients 13



Mix and Match Pasta and Bean Soup image

Steps:

  • In 4 quart Dutch oven over medium heat, cook meat in oil until lightly browned, stirring occasionally. Add onion, celery, carrot and garlic; cook until vegetables are tender, stirring occasionally.
  • Stir in soup, water, beans with their liquid, herb, bay leaf and pepper. Heat to boiling. Reduce heat to low. Cover, simmer 15 minutes.
  • Stir in pasta; cook about 12 minutes more or until pasta is tender. Discard bay leaf.

Nutrition Facts : Calories 324.4, Fat 12, SaturatedFat 2.4, Cholesterol 15.9, Sodium 934.4, Carbohydrate 39.6, Fiber 8.9, Sugar 7, Protein 14.9

4 slices bacon, diced or 4 ounces bulk pork sausage, crumbled
2 tablespoons oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup shredded carrot
1 garlic clove, minced
1 (10 1/2 ounce) can vegetable beef soup (choose ONE ) or 1 (10 1/2 ounce) can minestrone soup (choose ONE )
1 (10 1/2 ounce) soup can water
1 (19 ounce) can cannellini beans, undrained
1/2 teaspoon oregano (choose ONE) or 1/2 teaspoon basil, crushed (choose ONE)
1 bay leaf
1/8 teaspoon pepper
1/2 cup ditalini (choose ONE) or 1/2 cup elbow macaroni (choose ONE)

LOVE SOUP MIX IN A JAR

Makes a wonderful gift for a new bride-to-be, a friend under the weather, or just to say thanks! And it tastes great, too! Decorate the jar with a fabric lid and/or a bow tied around the neck. Be sure to attach the cooking instructions to the jar.

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 10m

Yield 12

Number Of Ingredients 8



Love Soup Mix in a Jar image

Steps:

  • Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jar with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar.
  • Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
  • Attach tag with cooking instructions: In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.

Nutrition Facts : Calories 126 calories, Carbohydrate 23.6 g, Cholesterol 0.3 mg, Fat 0.8 g, Fiber 5.6 g, Protein 6.5 g, SaturatedFat 0.2 g, Sodium 591.7 mg, Sugar 2.1 g

⅓ cup beef bouillon granules
¼ cup dried minced onion
½ cup dried split peas
½ cup uncooked twist macaroni
¼ cup barley
½ cup dry lentils
⅓ cup long-grain white rice
1 cup uncooked tri-color spiral pasta

SOUPER SKILLET PASTA

Souper simple! Macaroni with beef and tomatoes in an onion soup sauce topped with melted Mozzarella.

Provided by BJ MOORE

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 8



Souper Skillet Pasta image

Steps:

  • In a skillet over medium heat, brown the ground beef until no pink shows; drain.
  • Stir in onion soup mix, oregano, tomatoes and water. Bring to boil; stir in macaroni. Simmer covered, stirring occasionally for 20 minutes or until macaroni is tender. Sprinkle in Parmesan cheese and top with Mozzarella cheese.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 35.7 g, Cholesterol 55.6 mg, Fat 14.2 g, Fiber 3.3 g, Protein 23.6 g, SaturatedFat 6 g, Sodium 770.5 mg, Sugar 4 g

1 pound lean ground beef
1 (1 ounce) package dry onion soup mix
1 teaspoon dried oregano
1 (28 ounce) can whole peeled tomatoes, undrained and chopped
2 cups water
2 cups macaroni
⅓ cup grated Parmesan cheese
½ cup shredded mozzarella cheese

LENTILS AND PASTA SOUP MIX FOR GROUND BEEF

Make and share this Lentils and Pasta Soup Mix for Ground Beef recipe from Food.com.

Provided by Aroostook

Categories     Lentil

Time 2h20m

Yield 4 quarts, 20 serving(s)

Number Of Ingredients 11



Lentils and Pasta Soup Mix for Ground Beef image

Steps:

  • In a 1 1/2 pint jar, layer the first eight ingredients in the order listed.
  • Seal tightly.
  • To prepare soup, carefully remove macaroni from the top of the jar and set aside.
  • In a large saucepan, or Dutch oven, brown beef; drain.
  • Add the water tomatoes and soup mix.
  • Bring to a boil.
  • Reduce heat, cover and simmer for 45 minutes.
  • Add the reserved macaroni, cover and simmer for 15 to 20 minutes or until the macaroni, peas, lentils, and barley are tender.

1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/3 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet pasta or 1/2 cup other small macaroni noodles
1 lb ground beef
3 quarts water
1 (28 ounce) can diced tomatoes

POTLUCK PASTA SOUP

In an attempt to duplicate a soup served at an Italian restaurant, I came up with this recipe. Friends and family are willing dinner guests when it's on the menu. -Marilyn Foss, Beaverton, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 20 servings (5 quarts).

Number Of Ingredients 16



Potluck Pasta Soup image

Steps:

  • In a stockpot, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, carrots, celery, onion, green pepper, tomato sauce, soup mix, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour. , Stir in macaroni and beans; heat through. Discard bay leaves.

Nutrition Facts : Calories 136 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 376mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

1-1/2 pounds ground beef
8 cups water
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 cups diced carrots
1-1/2 cups diced celery
1 cup chopped onion
1/2 cup chopped green pepper
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
1 tablespoon sugar
1 teaspoon Italian seasoning
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon pepper
3 cups cooked elbow macaroni
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

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