Pasta Soup Mix
- Ingredients:
- 9
- Serves:
-
3-4
ingredients
- 1⁄2 cup shell macaroni (or other small pasta)
- 1⁄4 cup dried lentils
- 1⁄4 cup dried mushroom, chopped (optional)
- 2 tablespoons parmesan cheese, grated
- 1 tablespoon dried onion, minced
- 1 tablespoon instant chicken bouillon granules
- 1 teaspoon dried parsley flakes
- 1⁄2 teaspoon dried oregano, crushed
- 1 dash garlic powder
directions
- Mix all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed.
- BASIC PASTA SOUP Combine contents of package with 3 cups water in a 2-quart saucepan.
- Bring to boiling; reduce heat. Cover and simmer 40 minutes, or until lentils are tender, stirring occasionally.
- Makes 3 side dish servings.
- PEA POD APPETIZER BROTH Combine pasta soup mix with 3-1/2 cups water. Bring to boiling; reduce heat. Cover and simmer 35 minutes or until lentils are tender, stirring occasionally.
- Stir in 3 oz. frozen pea pods, halved crosswise and 2 tsps. soy sauce.
- Cover and cook 2-3 minutes more. Garnish each serving with enoki mushrooms or regular mushrooms, sliced thin, and cilantro. Makes 3-4 appetizer servings.
- INDONESIAN STYLE CHICKEN CHOWDER Combine pasta soup mix with 2 cups water. Bring to a boil. Reduce heat, cover and simmer 35 minutes or until lentils are tender, stirring occasionally.
- Add 13-oz. can evaporated milk (1-2/3 cups), 3/4 cup diced cooked chicken, and 1-1/2 to 2 tsps. curry powder.
- Garnish with apple slices and fresh mint leaves. Makes 3-4 main-dish servings.
- PEPPERONI AND VEGETABLE SOUP Combine pasta soup mix, 3 cups water, 1 12-oz. can V-8 juice, and 1 cup frozen mixed vegetables. Bring to boiling; reduce heat. Cover and simmer 35 minutes or until lentils are tender, stirring occasionally.
- Stir in 4-6 oz. sliced pepperoni. Cover and simmer 5 minutes more. Garnish with Parmesan cheese.
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