1 Video | Photo: Speedy Soup Recipe
Ingredients
- 1 quart low-sodium chicken broth
- 1 cup whole-wheat pasta recommended: rotelle or other small shaped pasta recommended)
- 1 cup frozen green peas
- 2 cups baby spinach
- 3/4 cup mushrooms, quartered
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 4 tablespoons shredded Parmesan
Directions
Bring chicken broth to a boil in a medium saucepan. Once boiling add pasta and cook for 5 to 6 minutes Add peas, spinach and mushrooms, season with salt and pepper and continue to cook for an additional 2 to 3 minutes. Serve topped with Parmesan cheese.
Nutrition analysis per serving: Calories: 120; Total fat: 2g; Saturated fat: 1g; Carbohydrate: 18g; Protein: 9g; Sodium: 360mg
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By dajohnson40_1154883
old saybrook, CT
on February 07, 2013
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Just made this,just added a few extra veggies. So easy and so delicious.. next time I will make more and freeze it.
By smilejen55_9779420
SAn Jose, CA
on March 03, 2011
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simple and easy to make, but bland if you don't add any extra seasoning. I added minced garlic, dried thyme, onion powder and lots of pepper. also, I used 2 quarts of chicken stock . . .
gonna try adding bell pepper and roasted chicken tonight
By aas99
Robbinsville
on February 26, 2011
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This is sooo simple to make and delicious!! I will def make it over and over again! The only thing I did differently was put an egg into a cup with the shredded parmesan cheese..mixed it up and poured it into the hot soup. SOOO good!
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