Quick Country Cupboard Soup17 Reviews
“A family favorite recipe that is very quick, when time is short and leftovers are plenty. This may also be made in a slow cooker. I like to add zucchini, peas, corn or any leftover 'soup friendly' veggie.” - by BUGABLUE
Original recipe yields 6 servings
- In a large stock pot, heat oil over medium heat; add meat and brown lightly.
- Stir in carrots, potatoes, onion soup mix, sugar, water, tomatoes, Italian seasoning, hot pepper sauce, and pepper. Stir frequently.
- Bring to a boil , add pasta and reduce heat. Simmer gently for 30 to 40 minutes or until vegetables are tender.
Amount Per Serving (6 total)
- 193 cal
- 2.1 g
- 32.8 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"My son and his friend are not fond of onions and gave this soup 4 stars. My husband and I both thought it was a wonderful 5 star soup. I did use 1 lb of chicken and added a little more water and hot ..." See moresauce. I also added some chicken buillion granules. Thanks Kat!"
"An easy soup to make with great flavor. Perfect for a cold winter night. I used elbow pasta instead of seashells, and added 1/2 cup frozen corn, it worked out well. This soup would probably freeze ..." See morewell too."
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