Serves 8
Ingredients:
Take 1 Tbsp. vegetable oil, 1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, 1 can (14-1/2 oz.) chicken broth, 1 envelope Good Seasons Italian Salad Dressing Mix and 1 cup uncooked bite-sized pasta and mix & match your recipes from these options...
meat options
1 lb. boneless chicken pieces (1 in.) OR
1 lb. ground beef OR
1/4 lb. Pepperoni, coarsely chopped (add with the chicken broth)
OR meatless
vegetable choices
3 sliced carrots, 1/2 cup sliced celery, 1 small chopped onion OR
1 cup corn, 1 chopped bell pepper OR
1 cup sliced mushrooms, 1 small chopped onion, 1 chopped bell pepper OR
3 sliced carrots, 1 chopped bell pepper, 1 chopped zucchini
soup base possibilities
1 additional can (14-1/2 oz.) chicken broth OR
1 jar (16 oz.) Salsa OR
1 can (15 oz.) pizza sauce OR
1 can (14-1/2 oz.) undrained diced tomatoes, 1 can (15-1/2 oz.) drained and rinsed kidney beans
Directions:
COOK and stir meat in hot oil in large saucepan until cooked through; drain. Add vegetables; cook 3 to 5 min. or until crisp-tender, stirring occasionally.
ADD chicken broth, soup base, 2 cups water and dressing mix. Bring to a boil.
ADD pasta; cover. Simmer 10 to 12 min. or until pasta is tender. Add Velveeta; cook until melted, stirring occasionally.
Tips:
Freeze It
Allow soup to cool, then portion into smaller containers. Store, covered, in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Thaw in the refrigerator as needed. Reheat small portions (about 2 servings of frozen soup) in the microwave on HIGH for about 5 min. or until heated through, stirring after 3 min
Family Fun
For a change of pace, cut vegetables into interesting shapes and use fun shapes of pasta, such as stars or alphabets. Because smaller pastas may cook in a shorter time, follow package directions for suggested cook times.
Substitute
Prepare as directed, substituting 1 cup uncooked Minute Brown or White Rice for the uncooked pasta (for Gluten free substitute or taste preference)
No comments:
Post a Comment