Quick Country Cupboard Soup

Quick Country Cupboard Soup

17 Reviews 2 Pics
Recipe by  BUGABLUE

“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.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large stock pot, heat oil over medium heat; add meat and brown lightly.
  2. Stir in carrots, potatoes, onion soup mix, sugar, water, tomatoes, Italian seasoning, hot pepper sauce, and pepper. Stir frequently.
  3. Bring to a boil , add pasta and reduce heat. Simmer gently for 30 to 40 minutes or until vegetables are tender.

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Reviews (17)

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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 sauce. 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 well too.



Yumm!! The family loves it. I have made this a regular meal since I found this recipe. I cater and have gotten rave reviews and many requests for this recipe. Thanks!

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Amount Per Serving (6 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 2.1 g
  • 3%
  • Carbs
  • 32.8 g
  • 11%
  • Protein
  • 13.5 g
  • 27%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 1042 mg
  • 42%

Based on a 2,000 calorie diet



previous recipe:

Quick Italian Vegetable Soup


next recipe:

Regular Chicken Soup