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 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!
By sagrariogutierr...
Oxnard, 43
on July 08, 2010
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I made this soup today and it was delish. I used regular chicken broth and added an extra cup of water because it was too salty and I also like my soup with extra broth. I also added pieces of cubed chicken breast. I cut the raw chicken breast into cubes and then cooked it in a separate pot with water and salt, then drained the chiken cubes and added to soup at the end. The parmessan added extra flavor. Next time im serving it with garlic bread!
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