Vegetable and Pasta Soup Recipe

Name: Vegetable and Pasta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 12 lb mushroom, sliced; 1 tablespoon canola oil; 49 12 ounces chicken stock; 4 medium carrots, chopped; 5 small red potatoes, cubed; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon kosher salt; 1 ¼ cups of uncooked small shell pasta; 1 tablespoon Worcestershire sauce; 1 (15 1/4 ounce) can corn, drained; 4 plum tomatoes, sliced and quartered

Servings: persons

1 medium onion, chopped
12 lb mushroom, sliced
1 tablespoon canola oil
49 12 ounces chicken stock
4 medium carrots, chopped
5 small red potatoes, cubed
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1 ¼ cups of uncooked small shell pasta
1 tablespoon Worcestershire sauce
1 (15 1/4 ounce) can corn, drained
4 plum tomatoes, sliced and quartered

1
Using a dutch oven, saute the onion and mushroom in oil.
2
Add the broth, carrots, potatoes, basil, oregano, and salt.
3
Bring to a boil.
4
Reduce heat.
5
Cover and simmer for 10 minutes.
6
Add uncooked pasta.
7
Cover and simmer an additional 5 minutes.
8
Add the corn, tomatoes, and Worcestershire sauce.
9
Cover and simmer an additional 5 minutes.

2777

kcal

Calories

Fat

129

Carbs

435

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium onion, chopped, 12 lb mushroom, sliced, 1 tablespoon canola oil, 49 12 ounces chicken stock, and more.

Yes, Vegetable and Pasta Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable and Pasta Soup

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